This salted caramel mousse cake is so delicious. It starts with two layers of soft chocolate sponge cake, filled with a delicious salted caramel mousse, just the right amount of sweetness, and a hint of salt. Between the layers, you’ll find crushed Daim candy and chopped dark sea salt chocolate. The combo is pure magic.
What you always need to know: as always, the texture of chocolate sponge cake improves once it’s filled with mousse like this and given time to rest. Letting the cake chill overnight in the fridge allows the mousse to settle and the flavors to mingle, making the sponge extra soft, moist, and full of flavor.
And honestly? This cake is even better on day two. The texture softens even more, the caramel flavor deepens, and the whole thing turns into the dreamiest slice of caramel-chocolate bliss.
I hope you love it as much as I do.
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