When BBC Good Food called this Chocolate and Salted Caramel Mousse Cake ‘decadent’, they really meant it! I don’t think I’ve ever spent so much money on ingredients to make a cake before, but this might just have to be one of my very own proudest bakes.
I’m not going to lie though, this wasn’t one of the easiest cakes to execute so I wouldn’t recommend it to someone who hasn’t got that much experience (especially considering how I’m away from home and had to conjure this beast up without my beloved electronic scales, absolute #nightmare)!!!
Now on to the actual recipe review. This recipe does not, I repeat, does not, need nearly as much light brown soft sugar, cocoa powder or finely chopped dark chocolate (for the ganache) as it suggests. Unless, of course, you’re hoping to live a short
but happy life. 500g of sugar is just ridiculous and I’m sure I only put in about half of this and my cake turned out fine, same goes for the cocoa and chocolate.
My one disappointment with this cake was that I couldn’t taste the salted caramel. Even though the recipe overindulges in regards to the cake mixture and ganache, it leaves you having to spread across your caramel rather sparingly. More caramel is a definite must if you want to try baking this beauty. Otherwise, you will end up wasting your time patiently standing by the cooker to make sure your sugar doesn’t burn, for absolutely nothing.
Overall though, I have to say this was the ultimate guilty pleasure and it’s so enormous that I still have leftovers four days later (and it hasn’t even gone as dry as a boot yet)! It stays moist, it’s full of chocolate and double cream, and it’s one of the best cakes I’ve ever made. If only I knew, I would’ve saved it for Easter lunch to have with friends and family (and to show off, of course). Oh well, I guess I’ll have to finish it off all on my own!