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This Caramel Martini Chocolate Mousse Cake is a chocolate lover’s dream come true! Two supremely rich layers of dense cake are filled with fluffy chocolate mousse and a layer of thick caramel. More chocolate and caramel adorn the top of this showstopper, along with caramel martini-filled edible shot glasses – perfect for a sweet toast.
Let’s do something crazy today.
Let’s forget all about calories. January’s over! It’s OK to celebrate since I’m sure you’ve been just as well-behaved as I was all month and ate your veggies and drank your smoothies and crushed Whole30 like a damn champ.
I’ll tell you a secret. I only made it to the gym twice last month. Not by choice…I’d say more by circumstance. We’ll talk more about that in my next post.
But today! Today is all about National Chocolate Lover’s Month, and this ridiculous caramel and chocolate mousse cake recipe that I’m sharing to celebrate it.
I promise you, it only looks complex. It’s pretty much the easiest “fancy” cake you could ever want to make – and it’s perfect for that upcoming hearts-and-flowers holiday! The cake batter is adapted from my Mocha Mascarpone Cupcakes, and everything else is either pre-made or a simple mix.
Have you ever found yourself walking through a store and ending up with half of an aisle in your basket? Like, I’m talking groceries and it’s not even holiday shopping time.
I can’t tell you how many times that’s happened to me at my Daytona Beach Cost Plus World Market. I’m obsessed with international foods, and they have such a fantastic selection that I can’t get enough of. My trips there aren’t complete without browsing the wine selection and grabbing at least one thing from the gourmet chocolates section.
I’ve always had a major sweet tooth. As I’ve gotten older, just like with wines, my palate for chocolate has changed – going from checkout counter candy bars to the pricey dark chocolate that you can only enjoy one square of at a time. Such a nicer experience than that cheap stuff.
OH and don’t even get me started on their housewares. I have to stop myself from buying every cute cake stand and champagne glass they carry because my prop closet is literally bursting at the seams.
That place is pretty much every food blogger’s dream store – food and decor all in one. You could pretty much outfit a brand new blog in one stop.
Which is at least what I’ve done with this cake. Cost Plus World Market has almost every ingredient you need to make a masterpiece like this mousse cake – from the vanilla extract to the decadent, sneak-a-few-while-you-decorate chocolate candy garnishes.
Make your chocolate mousse cake look (and taste!) just like this using these Cost Plus World Market products!
- Red Dutch Process Cocoa Powder
- Extra Dark Chocolate Chips
- Dark Chocolate Truffle Mousse Mix
- Madagascar Vanilla Extract
- Dulce de Leche
- Chocolate Cordial Cups
- Chocolate Caramel Truffles
Got a chocoholic in your life? Surprise them with one of these delicious treats!
- Dark Chocolate Cherry Dessert Grilled Cheese
- Raspberry Chocolate Brownies
- Peanut Butter Chocolate Cookie Dough Cupcakes
- Chocolate Beet Cake
- Dark Chocolate Espresso Cookies
Caramel Martini Chocolate Mousse Cake
- 3/4 cup all-purpose flour
- 1/4 cup Dutch process cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch kosher salt
- 1/4 cup unsalted butter room temperature
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 egg + 1 egg yolk
- 1/2 teaspoon vanilla extract
- 3 ounces chocolate chips melted and cooled
- 1/3 cup whole milk
Chocolate Mousse & Assembly:
- 2 packages chocolate mousse mix
- 1 1/2 cups whole milk cold
- 1/2 cup caramel liqueur cold
- Dulce de leche
- Preheat oven to 350 degrees F. Place rounds of parchment paper in the bottoms of 2 6-inch cake pans, then spray with cooking spray or grease with butter; set aside.
- In a mixing bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
- In a mixer, cream butter until smooth. Add the sugars, eggs, and vanilla and mix until fluffy, about 3 minutes. Mix the melted and cooled chocolate in on low speed until combined.
- Add half of the dry ingredients and mix until just blended, then add the milk and and mix. Add the remaining flour mixture and mix until smooth. Divide evenly between the two pans and bake for 19-21 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Mousse & Assembly:
- In the meantime, make the mousse. Place the two packets of mousse mix in a large bowl. Add the milk and liqueur and blend with a mixer on low speed until incorporated, then increase to high speed and whip 3-5 minutes until fluffy. Refrigerate for 30 minutes.
- When cake is cooled, place one round on a cake board. Wrap an acetate cake collar around the cake and tape it shut. Spread 1/2 cup of dulce de leche on top of the cake in an even layer. Spoon 2/3 of the mousse on top of the dulce de leche and smooth the top. Place the other cake layer on top.
- Place in the refrigerator for at least 1 hour until mousse is set, returning the extra mousse to chill as well.
- When the mousse is set, remove the cake collar. Warm 1/4 cup of dulce de leche inthe microwave and drizzle around the top edge of the cake, allowing it to drip down naturally. Spread 1/3 of the remaining mousse on the top of the cake, and place the rest in a pastry bag. Pipe 8 dollops of mousse on top of the cake, with one more in the middle.
- Decorate with chocolate truffle candy, sprinkles, and chocolate cordial cups filled with a vodka and caramel liqueur mixture.