10-Layer Chocolate Caramel Mousse Cake

INGREDIENTS
For The Caramel Mousse

  • Unflavored powdered gelatin (I used Knox) - 1 ½ teaspoons
  • Cold water - 2 tablespoons
  • Granulated sugar - 1 cup
  • Unsalted butter at room temperature, chopped into pieces - ½ cup (1 stick)
  • Heavy cream at room temperature - 1/2 cup
  • Vanilla bean paste - 1 1/2 teaspoons
  • Heavy cream, cold - 1 1/2 cups

For The Chocolate Cake

  • Bittersweet chocolate, chopped - 4 ounces
  • Unsweetened Dutch processed cocoa powder - 3 tablespoons
  • Hot coffee - 1 cup
  • All-purpose flour, spooned then leveled - 2 ¼ cups
  • Baking powder - 2 teaspoons
  • Baking soda - 1 teaspoon
  • Salt - 1/2 teaspoon
  • Unsalted butter, at room temperature - 1 cup (2 sticks)
  • Granulated white sugar - 1 ¼ cup
  • Firmly packed light brown sugar - 1 cup
  • Large eggs, at room temperature - 3
  • Vanilla extract - 2 teaspoons
  • Whole milk - 1 cup

For the Chocolate Mousse

  • Semisweet chocolate, chopped - 2 cups
  • Unsalted butter - 4 ounces (1 stick)
  • Egg yolks - From 6 large eggs
  • Granulated sugar - Scant 1/2 cup
  • Vanilla bean paste - 2 tablespoons
  • Heavy cream, cold - 2 cups
    10-Layer Chocolate Caramel Mousse Cake

INSTRUCTIONS
Make the caramel mousse:

  1. Add water and powdered gelatin to a small bowl. Mix until combined and set aside.
  2. Sprinkle sugar in one even layer over a 4-quart saucepan. Turn the heat to medium and allow the sugar to melt. When the edges of the sugar begin to melt and darken, using a heatproof spatula, quickly begin pushing the melted sugar towards the center of the pan to help the mixture.
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