Chocolate and caramel are one of those flavour pairings your see all the time. This is simply because they go so well together-why toy with a classic? I made this cake for my sister when she got her GCSE results (she won’t mind me saying but she did absolutely fantastic! Just the 9 A*’s and 2 A’s but who’s counting?) as chocolate caramel is one of her favourite flavour combos! A chocolate genoise sponge is layered with a salted mousse and covered in a smooth, shiny chocolate ganache. It’s a real indulgent cake from the description but the genoise sponge is so light and moist it takes you by surprise.
You will need:
4 eggs at room temperature
125g caster sugar
50g butter, melted
50g plain flour
25g coca powder
1 gelatin leaf
175g caster sugar
370ml double cream
1/2 tsp sea salt
200g dark chocolate (70% coca solids min, or 1/2 and 1/2 dark and milk chocolate)
100g double cream
1 tsp coffee essence or espresso
How to do it:
1. Preheat your oven to 180°C/160°C fan. Place the eggs and caster sugar into a large heatproof bowl over a pan of steaming water. Start to whisk on high speed for about 5-8 minutes until the mixture has roughly doubled in volume, is very pale and is warm to the touch.
Remove from the heat and whisk for a further 8-10 minutes until the mixture has cooled and ‘ribbons’ remain on the surface when you drizzle it on.
2. Melt the butter in a pan and set aside. Sift the flours and coca powder onto the egg mixture and fold in very gently. Be sure to get right to the bottom to fully mix it but be careful to keep in the air you worked hard to whisk in. When there are no visible streaks left add the still warm butter and mix like before being extra careful to keep in as much air as possible.
3. Pour into the cake tin and tap a few times to remove any large air bubbles. Bake for 25-30 minutes until the cake is just firm and is shrinking slightly from the sides.
4. Meanwhile make the caramel mousse, soak the gelatin leaf in a bowl of water for 5 minutes. Place the sugar with 2 tbsp water in a pan over a high heat until it starts to turn a golden-dark caramel colour. Remove from the heat and immediately stir in 120ml of the double cream and the butter and mix until smooth. Squeeze the gelatin leaf to remove the water then add to the caramel mix, stir to dissolve. Finally add the sea salt. Leave to cool. When it has cooled semi-whip the remaining cream then add the cooled caramel and mix to combine.
5. Once it has cooled slice your cake into 3 even layers.
Line a loose bottomed cake tin with clingfilm or the sides with acetate if you have it.
Place the first layer of cake on the bottom of the pan. Spread over 1/2 of the caramel mousse and level the top using knife of the back of a spoon. Lay the next layer of cake on top followed by the remaining mousse. Top the cake with the final layer of cake (to get a perfectly even and straight top use the layer that was originally on the bottom when baking).
Leave this to set for 2-3 hours in the fridge.
6. For the ganache melt the chocolate in a heatproof bowl. Bring your cream to a boil then pour over the melted chocolate, add the coffee essence or espresso and butter. Use a whisk to mix until smooth, glossy and no lumps of chocolate or butter can be seen. Leave to cool and firm up slightly. The ganache should still be spreadable.
7. To finish the cake remove the cake from the cake tin.
Pour the ganache over the top of the cake and start to spread the it over the top right to the edges.
Using a palette knife spread the ganache over the sides of the cake until it is smooth and shiny. If the ganache is a bit runny still this may become difficult, so place it in the fridge for about 15 minutes then start again. You can layer up the ganache in a few goes-you don’t have to do it all in the one attempt.
*Optional-finish the cake with some white chocolate piping. I wrote a congratulatory message for my sister here with melted white chocolate. And yes-my pipe work still needs a bit of work!
The subtle sweetness of the chocolate flavours in this cake are beautifully matched with the slight saltiness of the smooth caramel mousse. Eat this straight from the fridge as that way it will cut easily and you will get a lovely cross section of your layers. Perfect way to show off to your friends and family!
Cheers for the read!
- Sea Salt Caramel Cake (dashoflovely.com)
- Week 1: Chocolate cake (marlboroughroadbakery.wordpress.com)
- 4 decadent chocolate cakes for your next party (examiner.com)
- Buttle’s Great Bake Challenge: Chocolate Mud Cake (cookingwithemmarussell.wordpress.com)
- Raspberry Mousse Gateaux (voluptuousdesserts.wordpress.com)
- Génoise Sponge & Cointreau Buttercream (patisserievietnam.wordpress.com)
- Rich Chocolate Layer Cake (hobbitkitchen.wordpress.com)
- How To Make Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes (uniquedaily.com)
- Salted Caramel Sauce and Frosting (kinseycooks.com)