Description
Indulge in these decadent Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes, a luscious and layered dessert featuring moist chocolate cake infused with coffee and Kahlua, rich chocolate mousse, and a dreamy coffee caramel sauce. Perfect for chocolate and coffee lovers seeking an impressive yet approachable dessert.
Ingredients
Chocolate Cake
- 1 1/8 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 egg
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 1/4 cup hot coffee
- 2-4 tablespoons Kahlua
Chocolate Mousse
- 12 ounces semi-sweet or milk chocolate
- 4 tablespoons butter
- 2 tablespoons water (for melting chocolate)
- 4 egg yolks
- 1 tablespoon sugar
- 2 tablespoons water (for egg yolk mixture)
- 3 cups cold heavy cream (divided)
Chocolate Coffee Caramel Sauce
- 1/4 cup water
- 1 cup heavy cream
- 1/4 cup coffee
- 2 tablespoons chocolate chips
- 1 tablespoon vanilla extract
- 1/2 cup sugar
Whipped Cream Topping
- Remaining heavy cream (from the 3 cups in mousse step, about 1 1/2 cups)
- 1 tablespoon powdered sugar
Instructions
- Prepare the Cake: Preheat your oven to 350°F (177°C). Grease an 8×8 inch square baking dish or an 8-inch round cake pan. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine the egg, buttermilk, canola oil, and vanilla extract. Add the wet ingredients to the dry and beat on medium speed for about two minutes until smooth. Beat in the hot coffee until fully incorporated. Pour the batter evenly into the prepared pan and bake for 25-30 minutes, or until the center no longer jiggles and a toothpick inserted comes out clean. Let the cake cool for 5 minutes, then poke holes over the top with a fork. Evenly drizzle 2 to 4 tablespoons of Kahlua over the cake. Cover and refrigerate while preparing the mousse.
- Make the Chocolate Mousse Base: In a microwave-safe bowl, combine the chocolate, butter, and 2 tablespoons water. Microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a small saucepan, whisk together egg yolks, sugar, and 2 tablespoons water. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 2-3 minutes. Remove from heat and stir the melted chocolate mixture into the egg yolk mixture until smooth. Chill in the refrigerator while whipping the cream.
- Whip and Fold Mousse: Using a stand mixer or electric hand mixer, whip 1 1/2 cups of the cold heavy cream until stiff peaks form, being careful not to overbeat. Fold half of the whipped cream gently into the cooled chocolate mixture until no streaks remain. Then fold in the remaining whipped cream gently to keep the mousse light and airy. Refrigerate the mousse until ready to assemble.
- Prepare Whipped Cream Topping: Whip the remaining heavy cream in a clean bowl until stiff peaks form, just like before. Add 1 tablespoon of powdered sugar and whip briefly to combine. Refrigerate this whipped cream topping until assembly.
- Make the Chocolate Coffee Caramel Sauce: In a small bowl, whisk together 1 cup heavy cream and 1 tablespoon vanilla extract; set aside. In a small saucepan over medium-high heat, combine 1/2 cup sugar and 1/4 cup water. Bring to a boil and watch closely, whisking occasionally, until the mixture turns a golden to light brown caramel color and develops a caramel scent, about 5-6 minutes. Carefully add the cream mixture gradually while whisking constantly—the hardened sugar will melt back down. Continue cooking on medium-high, whisking frequently, until the sauce thickens slightly and is a light caramel color, about 5 more minutes. Remove from heat and stir in 1/4 cup coffee, 2 tablespoons chocolate chips, and additional 1 tablespoon vanilla extract. Set aside to cool.
- Assemble the Cakes: Line up six glasses or glass jars. Drizzle about 1 tablespoon of the chocolate coffee caramel sauce into the bottom of each jar. Crumble a layer of the Kahlua-soaked chocolate cake on top of the caramel. Drizzle with another tablespoon of caramel sauce. Add a layer of chocolate mousse followed by a layer of whipped cream topping. Repeat these layers two more times, finishing with a layer of whipped cream on top. Crumble some cake over the final whipped cream and drizzle with more caramel sauce. Refrigerate for at least two hours to set before serving.
Notes
- Be careful not to overwhip the cream when making the mousse, as it can turn buttery and grainy.
- Use good quality chocolate for the smoothest, richest mousse.
- The coffee and Kahlua add deep flavor, but you can omit the Kahlua for a non-alcoholic version.
- Make sure to whisk the caramel sauce constantly to avoid burning or crystallization.
- Assemble cakes in individual glasses for elegant presentation and easy serving.
- Store cakes refrigerated and consume within 2-3 days for best freshness.