Caramel choc mousse cake
With a few shortcut ingredients, this decadent caramel and chocolate mousse cake is easier than it looks. Try it for an indulgent dessert to share.
Note: + 10 mins cooling & 4 hours 20 mins chilling time)
- 600g Coles Chocolate Mud Cake
- 1 tbs apricot jam
- 430g jar Coles Bake & Create Caramel Dulce De Leche
- 1/2 cup (70g) unsalted peanuts, chopped
- 450ml thickened cream
- 200g dark chocolate, melted
- 100g dark chocolate, extra, chopped
- 40g unsalted butter, chopped
- 2 x 50g Mars Snickers bars, thinly sliced
Grease an 11cm x 21cm (base measurement) loaf pan and line with baking paper, allowing the sides to overhang. Crumble half the cake into a bowl. Stir in the jam. Spoon the cake mixture over the base of the prepared pan and use a flat-bottomed glass to press down evenly. Cut the remaining cake into 1.5cm pieces.
Combine the caramel and peanuts in a small bowl. Spread over the cake mixture in the pan and place in the fridge for 20 mins or until firm.
Meanwhile, combine the cream and melted chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon for 5-7 mins or until the mixture is smooth. Place in the fridge to chill.
Use an electric mixer to whisk the chocolate mixture until light and fluffy. Spoon half the chocolate mixture over the caramel mixture and smooth the surface. Sprinkle with half the remaining cake pieces and top with the remaining chocolate mixture. Smooth the surface. Place in the fridge for 4 hours or until set.
Place the chopped chocolate and butter in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring with a metal spoon, for 5 mins or until the mixture melts and is smooth. Set aside for 10 mins to cool.
Transfer the cake to a serving plate. Drizzle with the chocolate sauce and decorate with the Snickers bar and remaining cake pieces.