Salted Caramel Chocolate Mousse Cake

This ultimate chocolate cake is a total showstopper, and is the perfect way to indulge! Have a go at this gooey recipe using our salted caramel chocolate and dark chocolate buttons; it’s ideal for a family gathering, party or even as a birthday cake!

MAKES 1 CAKE // TIME: 45 MINUTES (1 HOUR SETTING TIME) // MEDIUM

Salted Caramel Chocolate Mousse Cake Ingredients:

For the Salted Caramel Sauce:

• 400g Granulated Sugar
• 170g Unsalted Butter (in all honesty, you can use whatever you have available, salted or unsalted)
• 240ml Double Cream
• 1tbsp Sea Salt Flakes

For the Chocolate Mousse:

• 300g (3 Bars) Salted Caramel Milk Chocolate (chopped)
• 3 Eggs
• 55g Caster Sugar
• 1tbsp Cocoa Powder
• 300ml Double Cream (plus more to serve)

For the Cake:

• 125g Baking Margarine
• 125g Caster Sugar
• 75g Self Raising Flour
• 25g Cocoa Powder
• 2 Eggs

For the Topping:

• Dark Chocolate Buttons (you can use as many buttons as you wish)
• Salted Caramel Sauce

Salted Caramel Chocolate Mousse Cake Method:

For the Salted Caramel Sauce:

1. Put the sugar into a heavy based saucepan, and heat over a medium-high heat whisking all the time. You will see it starts to clump as you mix; this is normal, and if you keep whisking, the clumps will disappear as it starts to melt.
2. Once all the sugar is melted, stop whisking and just swirl the pan as the sugar cooks to a deep burnt orange colour. Keep an eye as this can easily tip over to burn, so watch it carefully!
3. Add the butter in one go, and be careful as it will bubble furiously, which is when you can burn yourself if it splashes. Whisk into the sugar until melted, and then remove from the heat.
4. Slowly add the cream again, being careful, as it once again it bubbles up. Once all the cream is fully combined, add the salt and whisk again.
5. Pour into a container, and leave to cool.

For the Cake:

1. Beat the margarine and sugar until light and fluffy, add the beaten eggs, sieved flour and cocoa powder, and beat well.
2. Pour into a greased springform tin (that you will add the mousse to later) and bake in the oven.
3. Remove from the oven and leave to cool in the tin.

For the Chocolate Mousse:

1. Pop the chocolate into a heat proof bowl, and melt in short bursts in the microwave taking care not to burn it. Stir well in between heat bursts. Once fully melted, set aside to cool slightly.
2. Whisk the eggs and sugar together until they are thick, pale and doubled in volume. Fold in the cocoa powder and the cooled melted chocolate, stirring well until all combined.
3. Whip the cream until thick, and using a large metal spoon, fold into the chocolate mixture; trying not to over stir to keep the mix as light and airy as possible.
4. Pour on top of the baked sponge and set in the fridge.
5. Just before serving, remove from the fridge, cover in the delicious Choc Affair Dark Chocolate Buttons, drizzle over the salted caramel sauce and serve.