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Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes | halfbakedharvest.com
These are the perfect party dessert since everyone can get their own and you do not have to make them as big as mine. Just find some smaller serving dishes and divvy up all the layers equally. Or to make this crazy easy just grab one giant bowl and make a trifle, those are always stunning!
👥 6 Servings⏱️ Prep & Cook: 3h 25m⏳ Prep: 40 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking dish
- ●oven
- ●bowl
- ●whisk
- ●stove
- ●microwave
- ●saucepan
📝 Preparation Steps
1
To make the cake, heat oven to 350°F. Grease a square 8x8 baking dish or one 8 inch cake pan.
2
Stir together flour, sugar, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, buttermilk, oil and vanilla. Beat on medium speed of mixer for two minutes. Beat in the hot coffee. Evenly spread the batter into the prepared baking dish and bake 25 to ⏱️ 30 minutes or until the cake no longer jiggles in the center. Remove and allow to cool ⏱️ 5 minutes. Then poke the cake all over with a fork and evenly pour the Kahlua all over the cake. Cover the baking dish and place in the fridge.
cup sugar1/2sugar1 tablespoonegg1vanilla extract2 teaspoonsvanilla1 tablespoon
3
To make the chocolate mousse, in a microwave safe bowl add the chocolate, butter and 2 tablespoons water. Microwave on ⏱️ 30 second intervals, stirring after each, until melted and smooth. Set aside to cool. In a small sauce pan whisk together the egg yolks, 2 tablespoons water and sugar. Place on the stove over medium heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about ⏱️ 2-3 minutes. Stir the melted chocolate into egg mixture until completely smooth. Place in the fridge while you whip the cream.
cup buttermilk1/2butter4 tablespoonswater2 tablespoonscup water1/4egg1egg yolks4cup sugar1/2sugar1 tablespooncold heavy cream (diveded)3 cupscream1 cup
4
Place 1 1/2 cups of the cream in the bowl of a stand mixer and whip cream until stiff peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Now add half the whipped cream to the cooled chocolate mixture. Gently fold the cream into the chocolate until no more streaks remain. Add the remaining cream and gently fold into the mousse. Place in the fridge.
cold heavy cream (diveded)3 cupscream1 cupcup buttermilk1/2butter4 tablespoons
5
Now add the remaining cream to a clean bowl and whip just as you did earlier. Once whipped add 1 tablespoon powdered sugar and whip until combined. Place in the fridge.
cold heavy cream (diveded)3 cupscream1 cupcup sugar1/2sugar1 tablespoon
6
Make the chocolate coffee caramel, whisk together heavy cream and vanilla in a small bowl. Set aside. Combine the sugar and water in a small saucepan over medium-high heat. Bring the mixture to a boil. Once it begins to boil watch closely and whisk until the mixture starts to smell like caramel and turn a golden color, and then to a light brown. This will take about ⏱️ 5-6 minutes. When you see that it has started to turn brown, slowly pour in the cream mixture, whisking constantly and quickly. The sugar will harden around the whisk, don’t worry, it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about ⏱️ 5 minutes more (don't let it get too thick, it will thicken as it sits). Remove from the heat and stir in the, coffee, chocolate chips and vanilla.
cold heavy cream (diveded)3 cupscream1 cupvanilla extract2 teaspoonsvanilla1 tablespooncup sugar1/2sugar1 tablespoonwater2 tablespoonscup water1/4chocolate chips2 tablespoon
7
To assemble the cakes line up 6 glasses or glass jars. Drizzle the bottom of each jar with 1 tablespoon of the coffee caramel, then crumble in a layer of the cake. Drizzle that with another tablespoon or so of caramel, then add a layer of mouse and a layer of whipped cream. Repeat the layers 2 more times finishing with a layer of whipped cream. Then add crumbled cake to the top of the whipped cream and drizzle with more caramel sauce. Refrigerate ⏱️ 2 hours or until ready to serve.
cold heavy cream (diveded)3 cupscream1 cup
Nutrition Facts
calories
1376 kcal
fat Content
101 g
serving Size
1 serving
fiber Content
5 g
sugar Content
71 g
sodium Content
414 mg
protein Content
12 g
cholesterol Content
397 mg
carbohydrate Content
102 g
saturated Fat Content
56 g
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