Caramel Glaze Brownie Mousse Cake Recipe

Caramel Glaze Brownie Mousse Cake – I’ve always wanted to make a caramel cake as it is one of my favourite cake of all time. I’ve made butterscotch some time ago, so this time I’ve decided to make a mousse one. So scrumptious and delightful with the sweetness of the caramel and a well-balanced with the yogurt mousse. I also love chewy pecan nuts, it gives a nice nutty and chewy texture. Since Christmas is around the corner, perhaps you may want to consider making this cake to impress your guests. The cake can be stored in fridge up to one week, ample time to make it ahead of time before the occasion. Hope you’re inspired and give it a try. Enjoy!

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Ingredients:

• Brownie Layer (Eggless)
I used 6-inch loose pan, lined with parchment paper

100g [⅔ cup] dark chocolate
40g [3 tbsp] unsalted butter
30g [2 tbsp] fine sugar
30g [2 tbsp] brown sugar
60g [¼ cup] plain yogurt
1 tsp vanilla extract
¼ tsp salt
30g [¼ cup] all-purpose flour
8g [1 tbsp] cocoa powder
1 tsp baking powder
15ml [1 tbsp] milk

• Caramel Pecan Mousse
3g [1 tsp] gelatin***
15ml [1 tbsp] water
50g [½ cup] pecans, chopped
80g [¼ cup + 2 tbsp] sugar
25ml [1½ tbsp] water
12g [1 tbsp] butter
50g [3⅓ tbsp] whipping cream
120g [½ cup] whipping cream
15g [1 tbsp] fine sugar

• Yogurt Mousse
10g [1 tbsp] gelatins***
45ml [3 tbsp] water
360g [1½ cup] whipping cream
80g [¼ cup + 2 tbsp] fine sugar
270g [1 cup + 2 tbsp] plain yogurt, room temp
1 tsp lemon juice

• Caramel Glaze
10g [1 tbsp] gelatins***
45ml [3 tbsp] water
200g [1 cup] sugar
15ml [1 tbsp] water
120ml [½ cup] water
180g [¾ cup] whipping cream

• White Chocolate Strip
80g [½ cup] white chocolate

• Deco
White chocolate cream (15g white chocolate + 5g whipping cream, melted)
Decorative flowers

*** For GELATIN SUBSTITUTE, you may replace with the same amount of agar agar powder. For 1 tsp of agar agar powder, boil it in half cup of water for 2 minutes to dissolve completely before use. For 1 tbsp of agar agar powder, boil it in one cup of water for 3 minutes to dissolve completely before use.


Instructions:

• Brownie Layer (Eggless)
1. Preheat the oven at 180°C/355°F.
2. Melt the chocolate and butter over a double boiler. Stir until completely melted. Set aside.
3. In a large mixing bowl, add sugars (white and brown), yogurt, vanilla extract and salt. Mix until well combined.
4. Add in the melted chocolate mixture. Mix until well combined.
5. Sift in the dry ingredients. With a spatula, fold to combine, do not over mix.
6. Transfer the batter into a prepared 6 inch loose base pan, lined with parchment paper.
7. Bake in preheated oven at 180°C/355°F for 25 minutes or until the skewer comes out clean. You’ll notice that the cake will rise a lot and it will deflate until its original height, that’s normal and that’s what we want, we do not want the layer to be too thick.
8. After the bake, the brownie will be a little soft. Chill it in the refrigerator so that it’s slightly hardened, while working on the next step.

• Caramel Pecan Mousse
1. Chop the pecans. Set aside.
2. Swell the gelatin in water. Let it rest for 5 minutes.
3. In a source pan, add the sugar and water. Cook it over a low heat, do not stir. You’ll notice the colour will turn amber in certain area. Continue cooking until the sugar is completely dissolved and turned into amber colour.
4. Add in the butter. Mix until the butter is completely dissolved.
5. Add in the cream. Mix until combined.
6. Bring the mixture to a boil. Off the heat once it’s started boiling.
7. Add in the pecans. Mix until combined.
8. Transfer into a bowl.
9. While it is still hot, add in the bloomed gelatin. Mix until combined. Set aside.
10. In a large mixing bowl, add whipping cream and sugar. Mix until soft peaks.
11. Add in the caramel pecans mixture. Fold in until combined.
12. Transfer the mousse on top of the brownie layer. Cover with cling film. Freeze for 30 minutes or until it is set.

• Yogurt Mousse
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• Caramel Glaze
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• White Chocolate Strip
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