Caramel Hot Chocolate Mousse Brownie Cake

This post may contain affiliate sales links. Please see my full disclosure policy for details

This decadent Caramel Hot Chocolate Mousse Brownies Cake is three layers of dessert bliss. The fudgy brownie is topped with a layer of hot chocolate mousse and a caramel whipped cream. A chocolate lover’s dream dessert!

This decadent Caramel Hot Chocolate Mousse Cake is three layers and it starts with a fudgy brownie baked in a 9-inch spring form pan. The next layer is a hot chocolate mousse made with actual hot chocolate powder, cream cheese and whipped cream. The top layer is a caramel whipped cream made with brown sugar and caramel sauce.

Hot Chocolate Mousse Brownie Cake

This post is sponsored by American Dairy Association Mideast. As always, all thoughts and opinions are my own.

Don’t put away those strechty pants just yet, you’re going to need some room for a slice of this Caramel Hot Chocolate Mousse Brownie Cake.

This decadent mousse cake is three layers and it starts with a fudgy brownie baked in a 9-inch spring form pan.   The next layer is a hot chocolate mousse made with powdered hot chocolate, cream cheese and whipped cream. The top layer is a caramel whipped cream made with brown sugar and caramel sauce.

This decadent Caramel Hot Chocolate Brownie Mousse cake is three layers of dessert bliss. There is a layer of hot chocolate mousse and it’s topped with a caramel whipped cream.

I am definitely someone who gets REALLY into holiday baking. It’s the perfect excuse to spread some cheer, and show someone that you care. I can’t say I need such an excuse to make this mousse cake, but I am sure it will go over well at your holiday party.

How to Make Hot Chocolate Mousse Brownie Cake

It might seem a bit intimidating, but it’s really just the same few steps, repeated a couple of times.

First and foremost you’ll need sturdy springform pan. Sometimes it can be difficult to find one that doesn’t leak. You can test this by pouring some water into the pan, and allowing it to sit for a few minutes to see if the water leaks. If it does, just be sure you bake this on a larger sheet pan so your oven doesn’t get dirty!

This decadent Caramel Hot Chocolate Brownie Mousse cake is three layers of dessert bliss. There is a layer of hot chocolate mousse and it’s topped with a caramel whipped cream.

The brownie layer is simple; just grab a box of brownie mix.

The hot chocolate mousse is probably my favorite layer. Ever since I discovered hot chocolate whipped cream, I’ve used it for cakes, cupcakes, cookie cups and more. I decided to add some cream cheese for this layer for some added stability, texture and creaminess. You don’t really taste the cream cheese because it’s sweetened with a little bit of sugar and of course the hot chocolate mix.

The caramel whipped cream is new for me, I used a combination of a thick caramel sauce, brown sugar, caramel extract and powdered sugar. The first time I used caramel extract was a few weeks ago when I made the caramel pecan cheesecake, it definitely adds a nice flavor to this whipped cream. If you don’t have it on hand, feel free to substitute vanilla extract.

This decadent Caramel Hot Chocolate Mousse Cake is three layers and it starts with a fudgy brownie baked in a 9-inch spring form pan. The next layer is a hot chocolate mousse made with actual hot chocolate powder, cream cheese and whipped cream. The top layer is a caramel whipped cream made with brown sugar and caramel sauce.

These layers need to completely set in the refrigerator before serving. Prior to serving, I topped it off with some additional hot chocolate whipped cream (sans the cream cheese this time). This is optional, of course, but I think it ties to the whole dessert together.

My friends over at the American Dairy Association Mideast asked me to share this hot chocolate recipe. December is the perfect time to make holiday beverages like hot chocolate and lattes. To make them extra creamy, try swapping out water for milk. Adding milk adds a boost of calcium and protein, too! That means this mousse cake is filled with plenty of protein, right?

I absolutely loved spending time last fall touring the dairy farms in Ohio and learning more about how milk gets from the farm to the fridge.

This decadent Caramel Hot Chocolate Brownie Mousse cake is three layers of dessert bliss. There is a layer of hot chocolate mousse and it’s topped with a caramel whipped cream.

The holidays are a time for giving back. Did you know that Milk is the No. 1 nutritious product requested by food bank clients, but it is rarely donated?

The Great American Milk Drive is delivering thousands of gallons of milk to families who would otherwise go without. Donate milk this holiday season, and find out how much milk has been donated in your state at www.MilkLife.com/give. A $5 donation gives a gallon of milk to a family in-need.

I would also like to share another easy way for you to help “pour it forward” this holiday season. ADA Mideast will donate 25 cents, the average cost of 1 glass of milk, to the Great American Milk Drive for every new follower on their Facebook, Twitter and Instagram through Wednesday, Dec. 13, up to $2,500. Together, we can give everyone a glass of milk to drink this holiday season.

This decadent Caramel Hot Chocolate Brownie Mousse cake is three layers of dessert bliss. There is a layer of hot chocolate mousse and it’s topped with a caramel whipped cream.

Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

 

 

Print
This decadent Caramel Hot Chocolate Mousse Cake is three layers and it starts with a fudgy brownie baked in a 9-inch spring form pan. The next layer is a hot chocolate mousse made with actual hot chocolate powder, cream cheese and whipped cream. The top layer is a caramel whipped cream made with brown sugar and caramel sauce.

Caramel Hot Chocolate Brownie Mousse Cake

  • Author: Beyond Frosting
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours
  • Yield: 8-10 slices

Description

This decadent Caramel Hot Chocolate Mousse Brownies Cake is three layers of dessert bliss. The fudgy brownie is topped with a layer of hot chocolate mousse and a caramel whipped cream. A chocolate lover’s dream dessert!

Ingredients

For the brownie layer:

  • 1 package fudgy chocolate brownie mix (19.9 oz box)
  • Ingredients listed on the box: oil, eggs, water

For the hot chocolate mousse:

  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 ¾ cups heavy whipping cream
  • 2/3 cup hot chocolate powder (about 4 packages)

For the caramel whipped cream:  

  • 1 tablespoon cold water
  • 1 teaspoon gelatin
  • 1 ¼ cups heavy whipping cream
  • 1 tablespoon light brown sugar
  • ½ teaspoon caramel extract (or vanilla)
  • 3 tablespoons caramel sauce
  • ¼ cup powdered sugar

For the topping (optional)

  • 1 cup heavy whipping cream
  • ¼ cup hot chocolate powder (about 2 packages)
  • Caramel sauce for garnish

Instructions

  1. For the brownie layer: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left.
  3. Pour the batter into the spring form pan and spread evenly. Bake at 350°F for 35-40 minutes until the center is baked but still slightly fudgy. Allow the brownie to cool completely.
  4. For the hot chocolate mousse: Beat the softened cream cheese together with the granulated sugar until smooth, about 2 minutes.
  5. Next, slowly add the heavy whipping cream, about a ¼ cup at a time as you continue to beat the cream cheese at a medium speed. The cream cheese should resemble a liquid consistency prior to adding all the remaining heavy whipping cream. Increase the mixer to high speed and beat until soft peaks form.
  6. Then, slowly add the hot chocolate powder, mixing at a low speed until incorporated. Increase the mixer to high speed and beat until stiff peaks form. Spread the hot chocolate mousse over top of the cooled brownie.
  7. For the caramel whipped cream: Chill the mixing bowl and whisk again. Place 1 tablespoon of cold water in a small bowl. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
  8. Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely! Set aside.
  9. Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  10. Next, pour the liquid gelatin into the heavy cream and add the brown sugar. Continue to beat the heavy cream on medium-high speed until incorporated.
  11. Spoon the caramel sauce into the heavy cream and beat until well mixed.
  12. Reduce the mixer speed to low, slowly add the powdered sugar and mix until incorporated. Then increase the mixer to high speed and beat until stiff peaks form.
  13. Spread the caramel whipped cream over the hot chocolate mousse. Refrigerate for a minimum of 4 hours.  Store in the refrigerator for up to 3 days.
  14. For the topping (optional): Prepare a batch of hot chocolate whipped cream. Chill the mixing bowl for 10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  15. Next, add the powdered hot cocoa and continuing beating until stiff peak form. Pipe the border of cake using a large open round tip. Drizzle with caramel sauce.
  • Category: Cake
  • Method: Bake
  • Cuisine: American

Keywords: brownie cake, hot chocolate dessert, chocolate dessert, chocolate mousse

Recipe Card powered by
18 Responses
  1. Jessica

    This was so good! I only wish I would have used a richer hot chocolate for the mousse. Do you have a macro breakdown for this recipe? I’m going to enjoy it, but I need to adjust the rest of my food.

    1. Beyond Frosting

      Hi Ailar, I recommend lightly greasing the edges with pam spray and wiping with a paper towel. but using a knife around the edges will also help. You can very gently release part of your spring and see if there are any problem areas that you need to cut as well

  2. Ailar

    Thinking of making this cake today for a birthday party tomorrow evening. Do you think it will survive 30 mins drive to our party venue?
    Thanks!

    1. Beyond Frosting

      Hi Ailar, sorry for the delay. Yes I do think it would survive in the car, but I wouldn’t take it out of the pan until you arrive and I would likely refrigerate it once you arrive if you aren’t serving it right away.

    1. Beyond Frosting

      Hi Janet- 2 days should be good, but I would add the whipped cream topping and caramel the day you are serving. Keep it covered in the refridgerator.

Share a Comment

5 BAKE FROM SCRATCH SECRETS!
Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.