Caramel Mocha Mousse Cake
Ingredients
Chocolate Espresso Sponge:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup dark cocoa powder
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup strong brewed coffee cooled
- ½ cup dairy-free yogurt
- ½ cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
- ⅓ cup melted coconut oil or vegetable oil
- 2 tsp vanilla extract
Salted Caramel Mousse:
- 1 cup granulated sugar
- ½ cup canned coconut milk full-fat
- ½ cup dairy-free butter
- 1 tsp sea salt
- 1½ cups dairy-free whipping cream like coconut cream or soy whipping cream
Caramel Drip Topping:
- ½ cup reserved caramel sauce from above
- 2 tbsp coconut oil or dairy-free butter
Topping:
- Cocoa powder for dusting
Instructions
Prepare the Chocolate Espresso Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the cooled coffee, yogurt, buttermilk, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Salted Caramel Sauce:
- In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until melted and golden brown.
- Add the coconut milk and dairy-free butter, stirring continuously until smooth.
- Stir in the sea salt.
- Allow the caramel to simmer for 2-3 minutes, then remove from heat and let cool completely.
- Reserve ½ cup of the caramel sauce for the drip topping.
Prepare the Salted Caramel Mousse:
- In a large bowl, whip the dairy-free whipping cream until soft peaks form.
- Gently fold the remaining cooled caramel sauce into the whipped cream until combined and smooth.
Assemble the Cake:
- Place the cooled chocolate espresso sponge layer on a serving plate or cake stand.
- Spread the salted caramel mousse evenly over the sponge layer.
- Refrigerate the cake for 2-4 hours to allow the mousse to set.
Add the Caramel Drip Topping:
- Melt the reserved caramel sauce with the coconut oil or dairy-free butter until smooth and slightly runny.
- Pour the caramel drip over the top edge of the cake, allowing it to drip down the sides.
Garnish and Serve:
- Dust the top of the cake with cocoa powder.
- Slice and enjoy this beautiful and indulgent dessert!
Notes
- Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
- Dairy-Free Whipping Cream: Brands like coconut cream or soy whipping cream work well for the mousse.
- Coffee: Use strong brewed coffee for the best mocha flavor.