Chocolate, caramel and mascarpone mousse cake
If you’re looking for a perfect cake for any occasion, look no further because You found it! No matter what the event is this is a cake that will make everyone want a piece more. Our expert is beyond excited to share her recipe with all of you. She made this cake for Managed IT services San Antonio company’s birthday. Believe us, this cake is phenomenal.
With just a little effort and time you will get a fantastic dessert! Only the caramel is a little tricky, you need to be careful not to burn it and act quickly – and watch your fingers! If this technique of making caramel fails you, try it with someone else, there are many recipes on the internet.
As for the biscuit, he’s not really. I wanted a more compact base than a classic sponge cake, so I opted for a ‘muffin’ base that is even easier to prepare because there is no separate egg white mixture and you can whisk everything with a whisk.
I made the cake in a small 18 cm mold, And if you want a bigger one, increase the quantities by 50%. And enjoy!
The quantities are enough for an 18 cm cake. For a classic 26 cm increase everything by 50%
- 1 egg
- 100 g of sugar
- 1 vanilla sugar
- a pinch of salt
- 60 ml of milk
- 60 ml of oil
- 1 teaspoon baking powder
- 25 g cocoa
- 100 g of smooth flour
- 500 ml whipping cream
- 60 g dark chocolate min. 70%
- 80 g of sugar
- 80 g butter
- 200 g mascarpone
- 1 bourbon vanilla sugar or seeds from one vanilla pod
- 25 g of sugar
- 4 sheets of gelatin
- 20 g dark chocolate
- 10 g butter
Preheat the oven to 180 ° C, line the cake pan with baking paper or coat with butter.
Beat the egg with a whisk with both sugars until the mixture fades. Add salt, milk, and oil. Then mix in a mixture of cocoa, powder, and flour and stir very briefly. Pour into a mold and bake for about 20 minutes, ie until the toothpick stuck in the middle comes out clean. Cool in a mold and remove. Using a serrated knife, level the surface of the biscuit and place it on a flat surface. Coat the rim of the cake tin with oil, then line it with baking paper and tighten around the biscuit.
Mix 400 ml of whipping cream. Divide into 3 parts.
Melt the chocolate on a steamer or in the microwave, let it cool a bit, and mix with 1/3 of the whipped cream. Apply to the prepared biscuit – the easiest way is to flatten the top with a spatula-shaped pastry bag and a spatula. Put in the fridge.
Soak the gelatin in cold water.
For the caramel, place the sugar in a deep bowl and stir over low heat until dissolved. Then stop stirring and when it starts to darken remove from the heat. Stir in the butter and 100ml of the whipping cream at room temperature, return to the heat and stir until all is melted. Remove from the heat and stir in the two drained gelatin sheets. Cool to room temperature and mix with 1/3 of the whipped cream. Spread over the cooled and squeezed layer of chocolate and return to the fridge or freezer if you are in a hurry.
Heat the mascarpone over low heat along with the sugar and vanilla until the sugar has dissolved. Remove from the heat and stir in the remaining two sheets of gelatin. Cool to room temperature and mix with remaining whipped cream. Spread over the hardened caramel layer and return to the refrigerator or freezer.
Refrigerate all together for at least 4 hours. When everything is well squeezed, carefully remove the hoop from the mold and baking paper.
Melt 20 g of chocolate with steamed or microwave butter and pour into a pastry bag or a regular freezer bag. Fold everything into one corner and cut off the top to get an opening about 1 mm wide. Sprinkle the surface of the cake with chocolate. Cool again for about 10 minutes and the cake is ready to serve! Keep refrigerated. When you try it you won’t stop! Bon appetite!
Notes: You can make the mousse without biscuits, in a glass, and then you can reduce the amount of gelatin by 50%. for example, the caramel starts to thicken, mix it lightly into the cream, because if it is too hot and too thin, you will lose the airiness of the cream. I put the cake in the freezer between each layer because it was faster and kept it in the freezer until it was completely tightened, then I took off the hoop and paper and moved it to the fridge.