Chocolate Caramel Mousse Cake

Ingredient

Method

Cake Base:  butter 180g, caster sugar 150g, 3 eggs, 3tbsps cocoa powder, 120g super fine flour, 1tsp baking powder Caramel Mousse 60g sugar  2 tbsp water 2 tbsp butter, at room temperature 1/2 tsp salt 1.5 tbsp cornstarch 2 tbsp water 360ml + 120 ml heavy cream, divided    1/2 tsp  vanilla extract Chocolate Mousse 30ml hot water 4 tablespoons cocoa powder 140ml heavy cream 2 tbsp granulated sugar 1/4 teaspoon salt        Chocolate Glaze 140g bittersweet chocolate, chopped fine 100ml heavy cream 2 tbsp butter

蛋糕： 1。牛油和糖搅打至松发，加入蛋打均匀，后加入粉类搅拌成面糊。 2。把一半的面糊倒入两个9寸cake pan, 180C, 15-20 分钟。 Caramel Mousse: 1 Heat 120ml of the cream until it is hot and set aside. Combine cornstarch with water and set aside. 2 Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. Remove the pan from the heat and add the hot cream and butter. It will bubble a little bit. Stir with a wooden spoon until smooth. Add cornstarch mixture and bring to boil. Cook until thick and bubbly for about 1 minute, stirring constantly. 3 Remove from heat, add vanilla extract and salt. Pour into a bowl, cover and refrigerate to chill. 4 Whip the remaining 360ml cream. Fold 1/3 of whipped cream into caramel mixture and then fold in the remaining whipped cream. 5 When no white streaks remain, spoon mousse onto cooled cake. Smooth top with spatula and gently tap on counter to release any air bubbles.  6 Wipe inside edge of pan with a damp cloth or paper towel to remove any drips. Place the 2nd cake onto the mousse and spoon the remaining caramel mousse onto it. Refrigerate for at least 15 minutes while preparing choc mousse. Chocolate Mousse:  ~Combine the hot water and cocoa in a small bowl and set aside.  ~Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes.  ~Using a whisk, fold one-third of the cream into the chocolate mixture to lighten it. Fold in remaining cream using a rubber spatula.  ~When no white streaks remain, spoon mousse onto cooled cake. Smooth top with spatula and gently tap on counter to release any air bubbles.  ~Wipe inside edge of pan with a damp cloth or paper towel to remove any drips. Refrigerate for at least 15 minutes while preparing top layer. Chocolate Glaze1.用隔水法煮至巧可力及牛油溶化并呈光滑状,再倒入动物性淡奶油拌匀。 3.趁巧克力混合液温热（必须是温热，不能太烫）的时候，把巧克力混合液倒入蛋糕模，直接倒在Chocolate Mousse蛋糕上。 4.静置一会儿，待巧克力混合液变得平整后，将蛋糕模放入冰箱，冷藏4个小时以上。