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Chocolate and caramel Mousse cake

For a light birthday cake 

A few days ago I spent some time on Pinterest in order to find a recipe for birthday cake for my mom, and, finding none that matched what I was looking for, I decided to invent my own recipe!

So I made a chocolate cake that I hollowed then filled with caramel mousse with salted butter and decorated with a unicorn in mascarpone.

I decided to opt for a light recipe, because when I wanted to draw inspiration from various birthday cake recipes, I noticed that they almost all had butter cream and/or ganache, which I wanted to avoid. Often, the big cakes are, at the end of the day, quite indigestible – although very appetizing!

Besides, I have to tell you: when I was little (but then very small ^^), my mom had bought several pots of cream of homemade chestnuts scented (chocolate, orange peel, etc…) and we had tasted all with the fingers in feasting!

This story remained in the family, because a friend had found us in the kitchen licking our fingers, which had ended with bursts of laughter.

In the family, so we are very greedy, but we also like to have a digestion without heaviness, even with our birthday cakes! For my mom's, I decided to invent a tasty cake, but that wouldn't be too heavy, or even at all-if possible.

And it is possible!  As there is in the end quite a bit of cake, no risk of heavy digestion, as for the caramel mousse with salted butter, it has proved very light.

Moreover, the cake is not excessively sweet (despite the caramel), which I am quite proud, because often the sugar covers all other tastes and saturates too much the taste buds.

The recipe for my caramel cloud cake

For the basic chocolate cake of my caramel cloud cake, I replaced one half of the flour by the cornflour, history of lightening it.

For chocolate cake


-200 g of chocolate

-125 g of butter

-4 eggs

-125 g of sugar

-1/2 sachet of chemical yeast

-60 g of flour

-60 g of cornflour

Roll of the recipe:

  1. Preheat oven to 180 °c. Melt the chocolate and butter in the Bain-Marie. Book

  2. In a bowl, vigorously mix the eggs and sugar until the mixture whitens and foam.

  3. Add the flour, cornflour and yeast, and mix until you get a homogeneous result. Pour into a pan and bake for 20 minutes.

  4. At the end of the oven, unmold the cake on a baking sheet, and let it cool down a bit. While keeping a border of about 1.5 cm or 2 cm on the edges, scoop the cake with a small bottom thickness. Place the cake on a dish and let it completely cool down.


For the foam, be careful to put the cream in the refrigerator at least 2 hours before the preparation, because the colder it will be, the more the Chantilly will be firm. You can even put it in the freezer about ten minutes before using it to make sure it's cold. Afterwards, the "trick" is to beat it in a bowl surrounded by ice cubes and placed in a larger bowl. (Indeed, the fat in the foil cream freezes faster and holds better in the long run if it is very cold.)

To make the caramel, it is necessary to wait until the mixture becomes slightly viscous before adding the butter.

For salted butter caramel mousse


-40 cl of milk

-4 egg yolks

-125 g sugar (actually 50 g + 75 g)

-60 g of half-salt butter

-2 sheets of gelatin (4 G)

-100 g of cream

Roll of the recipe:

  1. Make cool the milk, then book. Put the gelatin leaves to soak in cold water.

  2. In a bowl, beat together the egg yolks and 50 g of sugar, until the mixture Whitens, then book.

  3. Make a caramel with 75 g of sugar and a little water. After about a minute or two, add the salted butter and mix well. When the mixture is homogeneous, slowly add the milk and continue to mix until the caramel has melted well. When the caramel milk starts to simmer, gently pour it over the egg yolks, then toss it all back into the pan stirring incessantly until the cream tablecloths the spoon. Extinguish the fire and incorporate the gelatin leaves. Let it cool down.

  4. When the caramel cream is cold and begins to take, beat the cream in Chantilly before incorporating it in cream with a whip. Pour in the cake emptied and put in the refrigerator for at least 4 hours.


I got the idea of the mascarpone decoration for my caramel cloud cake, reading recipes of butter cream made with thick cream. I thought the mascarpone should be strong enough and freeze to the cold, so the butter was useless. (and, for the shot, much too greasy and heavy!)

After having sweetened it, I separated my mascarpone jar in four quarts, before tinting to the food dye the quantities I needed. I advise you to decorate first the outline, then to draw the unicorn. I used a sleeve pocket to draw the contours and fill the shapes, then I flattened it with a butter knife.

For the mascarpone decoration


-250 g mascarpone

-Icing sugar

-Food dyes

Roll of the recipe:

  1. Mix the icing sugar with the mascarpone. Separate the mascarpone in four quarters. With the non-colored mascarpone, decorate the edge of the cake with the sleeve pocket.

  2. Then with the rest of mascarpone "au naturel", draw with the sleeve pocket the body of the unicorn. With the mascarpone colored in pink, then that colored in blue, then the mixture of the two to have purple, draw the mane and add small dots of color on the future horn. Finally, draw the horn with the mascarpone tinted in yellow.

  3. Smooth the unicorn with a butter knife, and add a nugget or a sliver of chocolate to figure the eye of the unicorn.

Of course, this is just an example, and you are free to draw what you want! The mascarpone is really simple to work and, if you keep the cake cool while waiting to taste it, it holds very well.

You can also put another type of mousse in the cake, or change the cake itself, in short from this recipe, it is possible to have fun! (and good feasting.)

I hope this recipe will inspire you and please you!

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