This homemade caramel mousse cake with caramel mirror glaze is so fun to make, especially when you get to drizzle that shiny caramel glaze over the top—it feels like you’re crafting jewelry in your own kitchen! Trust me, once you make this cake, you’ll want to share it with everyone—and they’ll keep coming back for more.
Why We All Love This Caramel Mousse Cake With Caramel Mirror Glaze
A showstopper for any occasion: The smooth, glossy caramel mirror glaze will have everyone at the table admiring it before they even take a bite. Whether it’s a birthday, a holiday gathering, or just a cozy treat to impress guests, this cake brings a level of sophistication and indulgence that elevates any occasion.
A luxuriously smooth texture: One of my favorite things about this cake is the velvety texture of the caramel mousse. That rich, creamy, melt-in-your-mouth feeling makes all the difference! The mousse has a dense yet silky feel that makes it feel extra indulgent. This is the kind of cake that looks fancy but is surprisingly easy to master.
The perfect flavor balance of chocolate and caramel: Let’s talk flavor because this cake is a flavor dream. The deep richness of the dark chocolate cake paired with the subtle sweetness of the salted caramel mousse creates a perfect harmony that never feels overwhelming. And let’s be honest, chocolate and caramel are like the best duo since peanut butter and jelly—they just work.
19 Basic Steps To Make Caramel Mousse Cake With Caramel Mirror Glaze
Make the Brownie Base
Step 1
Okay, let’s start with the rich, chocolatey base that will make this dessert truly decadent.
Preheat your oven to 180°C and line a 16cm (6-inch) round cake pan with parchment paper. The size here is key – this cake has a nice, dense texture, and that smaller pan will keep it perfectly thick and indulgent.
Step 2
Now, in a small bowl, crack your egg and add 30g of brown sugar. I love using brown sugar because it gives the cake a subtle caramel undertone.
But if you prefer, granulated sugar works just fine. Toss in 1 tsp of pure vanilla extract and a pinch of salt, and whisk everything together until it’s smooth.
Step 3
Now, let’s get that chocolate melting. Set up a double boiler by filling a saucepan with about 1-2 inches of water and heating it gently on the stovetop.
Place 100g of dark chocolate into a bowl and set it over the saucepan. Add 30g of unsalted butter to the chocolate and stir constantly until it’s all melted and glossy.
This is where the magic happens—rich, smooth chocolate that’s going to make this fudgy brownie base extra luscious.
Step 4
Once your chocolate and butter are melted, take the bowl off the heat and slowly pour in the egg mixture while stirring. It’s important to pour slowly so you don’t scramble the eggs.
Then, sift in 30g of cake flour and ½ tsp of baking powder. Give it a good mix. The batter will be thick and rich—just how we want it.
Step 5
Pour this chocolatey goodness into your prepared pan. Tap the pan gently on the countertop to release any air bubbles. Pop it into the oven and bake for 20-22 minutes.
When it’s done, it should have a soft center, but not too wobbly. Let the brownie cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Once cool, trim off the top of the brownie to make it perfectly level—this is going to help with the layers that come next.
Prepare the Caramel Layer
Step 6
Now for that caramel layer. This is where the magic happens—it’s sweet and nutty and gives that perfect balance to the richness of the chocolate.
Start by blooming 9.5g of gelatine leaves in a small bowl of cold water. Let them sit for about 10 minutes to soften.
Step 7
In a saucepan, add 30g of granulated sugar and 1 tbsp of water. Heat over medium heat, swirling occasionally, until the sugar turns a deep amber color.
Be careful here—once the sugar starts changing color, it can burn quickly, so stay close to the pan!
Once it’s brown, take it off the heat and pour in 75ml of heavy cream, stirring constantly. This is the part where the caramel goes from a simple syrup to that silky, luscious consistency we all love.
Step 8
Add ½ tsp of vanilla extract and ¼ tsp of salt. The salt really enhances the caramel flavor. Then, stir in 1.5g of the bloomed gelatine (reserve the rest for later).
Let this caramel mixture sit and cool slightly before you stir in 25g of roasted, chopped nuts—I love walnuts for their richness, but pecans, almonds, or pistachios work just as well.
Pour the caramel and nuts over the cooled brownie base. Place the brownie in the fridge to chill and let the caramel set.
Whip Up the White Chocolate Mousse
Step 9
Let’s introduce some fluffy, dreamy white chocolate mousse into this masterpiece. In a saucepan, whisk together 2 egg yolks, 20g of sugar, and 1 tsp of vanilla extract.
Add 50 ml of milk and 50 ml of heavy cream, and cook over medium heat, whisking constantly. You’ll want to bring it up to 80°C, so keep an eye on it—it’s best to use a thermometer here to avoid curdling the eggs.
Once it reaches 80°C, take it off the heat and stir in 5g of bloomed gelatine.
Step 10
While the mixture is still warm, sieve it into a bowl with 30g of white chocolate. Stir gently until the chocolate melts completely into the custard.
The smell of white chocolate here is incredible—seriously, it’s one of those moments when you know you’re creating something special.
Step 11
In a separate bowl, whip 200ml of cold heavy cream with 15g of powdered sugar using an electric mixer with a beater attachment. Whip it to about 60%—you want it to be soft but not fully stiff.
Gradually add a small amount of whipped cream into the white chocolate mixture to temper it, then gently fold in the rest. The key here is to keep it light and airy.
Step 12
Now, grab your 16 cm loose-bottom pan and line it with acetate sheets. Place the brownie (still in the cake ring) in the pan and carefully remove the ring.
Pour the mousse mixture over the brownie, smoothing it out gently. Give the pan a tap on the counter to get rid of any air pockets. Let this chill in the freezer for at least 3 hours to firm up nicely.
Make the Caramel Mirror Glaze
Step 13
This glaze is the showstopper, friends. It’s what gives the cake that gorgeous, glossy finish we all dream about. In a saucepan, add 80g of granulated sugar and 1 tbsp of water.
Heat until the sugar turns brown—be vigilant; it happens fast! Once it’s golden, carefully pour in 80 ml of warm water. It will bubble up, so be cautious. Bring it back to a boil and turn off the heat.
Step 14
Add 40g of condensed milk, 80g of glucose syrup, and 5g of bloomed gelatine. Stir until smooth, then add 60g of white chocolate and stir until melted.
Step 15
Sift the glaze into a cup to ensure there are no lumps and it’s super smooth.
Cover the cup with plastic wrap, press it down to touch the glaze, and let it cool to 27°C. This step is key—the glaze needs to be just the right temperature for that perfect pour.
Step 16
Okay, now comes the fun part: glazing! Take your mousse cake out of the freezer and carefully remove the acetate sheet. I find that running a hot spatula around the edges helps the mousse release from the pan more easily.
Once it’s free, carefully pour the caramel glaze over the top, starting from the center and working your way out. Let it drip down the sides for that gorgeous, shiny effect. Use an offset spatula to clean up any excess glaze from the bottom.
Place the cake in the fridge for at least 2 hours to let the glaze set.
Make the Coral Tuile
Step 17
This is where you can really get creative! Mix together 75ml of warm water, 30ml of oil, 5g of powdered sugar, and 8g of all-purpose flour. Whisk it all together until smooth.
Step 18
Heat a pan over medium heat. Once it’s hot, slowly pour the mixture into the pan. Cook over medium-low heat for about 8-10 minutes, until the mixture hardens into a beautiful tuile. Oh, don’t stir it too often! Let the caramel work its magic, and you’ll have a more realistic, dramatic coral tuile. I’ve learned this the hard way!
Step 19
Carefully remove it from the pan and let it cool. Once it’s cooled, break it into pieces—these little coral tuiles will add a stunning texture and an artistic touch to your cake. Insert them into the mousse and glaze any way you like. It’s your masterpiece, so let your creativity run wild!
Pro tip: Remember to make this coral tuile when you’re about to serve the cake. Or else it will soften quickly. No one wants a melted cake, right? Been there, done that!
And there you have it—a layered masterpiece of chocolate, caramel, and white chocolate mousse, topped with a glossy caramel glaze and dramatic coral tuile.
Love that nostalgic salted caramel note? I’ve got you covered with tons of baking recipes in store! Check out my salted caramel dark chocolate cookies, salted caramel cupcakes, and caramel apple upside-down cake.
Some Baking Notes
Spice Things Up With Chocolate Ganache
For an extra indulgent twist, why not elevate your cake with a double dose of chocolate? When you’re making the caramel mirror glaze, simply swap out the white chocolate for dark chocolate.
This simple substitution will give you a luscious, rich, dark glaze that not only enhances the cake’s flavor but also adds a stunning, glossy black coating.
The result? A gorgeous contrast to the caramel mousse and brownie layers and a deeper, more intense chocolate flavor that’s sure to make your cake even more irresistible!
Storage Tips
To keep your cake fresh, you’ve got a couple of options. Store the cake in the fridge for up to 4 days. But here’s a pro tip—place plastic wrap directly on the sliced cake to keep the mousse and cake from drying out or forming a crust. Then, pop it into an airtight container.
Or else you can freeze the cake too! Wrap it tightly in plastic wrap and store it in an airtight container for up to 1 month. When you’re ready to enjoy it again, just let it thaw in the fridge for a few hours.
FAQs
Can I make it ahead of time?
Yes, you can! However, I’d recommend making it no more than 2 days ahead. The caramel mousse is at its best right after it’s made, and it will start to lose that luscious, creamy texture if it sits in the fridge for too long.
Can I use store-bought salted caramel?
Absolutely! If you’re looking to save some time, you can definitely buy store-bought salted caramel. Just make sure to pick a high-quality brand that’s on the darker and thicker side. I wouldn’t recommend the typical caramel topping for ice cream, though—it’s too runny and won’t give you the right texture.
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Happy baking, and enjoy the process! You’ve got this!
Caramel Mousse Cake with Caramel Mirror Glaze
Ingredients
Brownie
- 100 g dark chocolate
- 30 g cake flour or all-purpose flour
- 30 g brown sugar or granulated sugar
- 30 g unsalted butter
- 1 egg room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder
- 50 ml espresso coffee
- a pinch of salt
Salted caramel layer
- 30 g granulated sugar
- 75 ml heavy cream
- 25 g roasted and chopped nuts
- 1 tbsp water
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1.5 g bloomed gelatine leaf
White chocolate mousse
- 30 g white chocolate
- 20 g granulated sugar
- 15 g powdered sugar
- 2 egg yolks
- 50 ml heavy cream
- 50 ml milk
- 1 tsp vanilla extract
- 5 g bloomed gelatine leaves
- 200 ml heavy cream
Caramel mirror glaze
- 60 g white chocolate
- 80 g granulated sugar
- 40 g condensed milk
- 80 ml warm water
- 1 tbsp cold water
- 80 g glucose
- 3 g bloomed gelatine leaves
Coral tuile
- 8 g all-purpose flour
- 30 ml oil
- 75 ml warm water
- 5 g powdered sugar
Instructions
Make the Brownie Base
- Preheat your oven to 180°C. Line a 16cm round baking pan with parchment paper.
- Crack 1 egg into a small bowl and whisk with 30g brown sugar, 1 tsp vanilla extract, and a pinch of salt.
- In a double boiler, melt 100g dark chocolate and 30g unsalted butter, stirring constantly until smooth.
- Slowly pour the egg mixture into the melted chocolate while stirring.
- Sift in 30g cake flour and ½ tsp baking powder, and mix well until combined.
- Pour batter into the prepared pan and tap gently to remove air bubbles.
- Bake for 20-22 minutes. Let cool, then trim the top to level the brownie.
Prepare the Caramel Layer
- Bloom 9.5g gelatine in cold water for 10 minutes.
- In a saucepan, heat 30g granulated sugar and 1 tbsp water over medium heat until golden brown.
- Pour in 75ml heavy cream carefully (it will bubble), then add ½ tsp vanilla extract, ¼ tsp salt, and 1.5g gelatine. Stir to combine.
- Stir in 25g chopped roasted nuts (walnuts, pecans, or almonds work well).
- Pour caramel mixture over the cooled brownie base and refrigerate to set.
Make the White Chocolate Mousse
- Whisk together 2 egg yolks, 20g sugar, and 1 tsp vanilla extract in a saucepan.
- Add 50 ml milk and 50 ml heavy cream, and heat while whisking until it reaches 80°C.
- Remove from heat, add 5g bloomed gelatine, and sieve it into 30g white chocolate to melt.
- Whip 200ml cold heavy cream with 15g powdered sugar until soft peaks form.
- Fold the whipped cream into the white chocolate mixture until fully combined.
- Pour the mousse over the caramel layer and tap to remove air bubbles.
- Freeze for at least 3 hours to set.
Make the Caramel Mirror Glaze
- In a saucepan, combine 80g granulated sugar and 1 tbsp water, and heat until the sugar turns golden brown.
- Pour in 80ml warm water and bring it back to a boil, then remove from heat.
- Stir in 40g condensed milk, 80g glucose syrup, and 5g bloomed gelatine.
- Add 60g white chocolate and stir until melted and smooth.
- Sift the glaze into a cup and cover it with plastic wrap, pressing it down to touch the glaze.
- Let glaze cool to 27°C before pouring over the cake.
- Remove the mousse cake from the freezer and carefully remove the acetate sheet.
- Gently pour the cooled caramel mirror glaze over the mousse, starting from the center and working out to the edges.
- Use an offset spatula to smooth and clean up excess glaze from the bottom.
- Refrigerate for at least 2 hours to set the glaze.
Make the Coral Tuile
- Mix 75ml warm water, 30ml oil, 5g powdered sugar, and 8g flour until smooth.
- Heat a pan over medium-low heat and pour the mixture in. Cook for 8-10 minutes until it hardens.
- Once cooled, break the tuile into pieces.
- Decorate the cake by inserting the coral tuile pieces on top.
Notes
- Swap white chocolate with dark chocolate in the caramel mirror glaze for a luscious, rich, dark coating.
- Store the cake in the fridge for up to 4 days. Place plastic wrap directly on the sliced cake to prevent the mousse and cake from drying out, then store it in an airtight container. If freezing, wrap the cake tightly in plastic wrap and put it in an airtight container for up to 1 month. Thaw in the fridge before serving.
