Description
A rich and indulgent Caramel Chocolate Bar Mousse Cake featuring a brownie base, luscious caramel mousse, and a creamy topping, perfect for any dessert lover.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, melted
- 1 cup (200 g) sugar
- 1 cup (200 g) brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 cup (100 g) cocoa powder
- Pinch of salt
- 1 cup (200 g) sugar (for caramel mousse)
- ¼ cup (60 ml) water
- ½ cup (120 ml) heavy cream (warm)
- 2 tbsp unsalted butter (for caramel mousse)
- 2 cups (480 ml) heavy cream (whipped to soft peaks)
- 2 tsp gelatin (optional, for stability)
- 1 ½ cups (360 ml) heavy cream (for whipped cream layer)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream layer)
- 300 g (10 oz) milk chocolate, chopped
- ½ cup (120 ml) caramel sauce
- 2 tbsp heavy cream (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment.
- Whisk butter, sugar, and brown sugar until combined.
- Add eggs and vanilla, mix until smooth.
- Sift in flour, cocoa, and salt. Mix until just combined.
- Spread into pan and bake 25–30 minutes. Cool completely.
- In a saucepan, combine sugar and water. Heat until golden amber (do not stir).
- Slowly whisk in warm cream and butter. Cool slightly.
- Whip cream to soft peaks. Fold into caramel.
- (Optional) Dissolve gelatin in 2 tbsp warm water, stir into mousse for firmness.
- Spread mousse over cooled brownie base. Chill 2–3 hours.
- Whip cream, powdered sugar, and vanilla until medium peaks form.
- Spread evenly over caramel mousse. Freeze 30 minutes for firmness.
- Melt chocolate with cream and caramel sauce until smooth.
- Pour over the chilled cake, smoothing the top.
- Refrigerate until set, about 2 hours.
- Slice with a hot knife for clean candy-bar style squares.
- Store in fridge up to 4 days.
Notes
- Ensure the brownie base is completely cooled before adding the mousse layer.
- For a firmer mousse, use gelatin as instructed.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg