Vanilla and Chocolate Mousse Cake

This indulgent layered cake features rich chocolate cake brushed with salted caramel, filled with a light and creamy vanilla mousse and topped with a silky chocolate ganache. A sprinkle of flaky sea salt brings everything together, the perfect balance of deep chocolate, smooth vanilla, and sweet-salty caramel!

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This cake actually came together on one of those baking days where I couldn’t decide what I wanted more—chocolate, caramel, or something creamy and light. So instead of choosing, I just went with all of it. And honestly, it turned out even better than I imagined.

The rich chocolate cake gets brushed with salted caramel, layered with a fluffy vanilla mousse, and finished with a smooth chocolate ganache on top. A little sprinkle of flaky sea salt at the end pulls everything together and makes every bite perfectly sweet, chocolatey, and just a little salty.

Let’s get started!

Name: Vanilla and Chocolate Mousse Cake w sea salt caramel
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 2 large eggs; ½ cup olive oil; 1 cup buttermilk; 1½ cups sugar; 1¾ cups all-purpose flour; ¾ cup cocoa powder; 2 tsp baking soda; 2 tsp baking powder; ¾ tsp salt; 1 cup hot coffee; 6 oz cream cheese; ¼ cup powdered sugar; 1 cup heavy cream; 2 tbsp milk powder; 1 tbsp vanilla; 4 oz semi-sweet chocolate; ¼ cup heavy cream

Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.

In a large bowl, beat together the eggs, oil, and milk until smooth. Whisk in the sugar. Beat in the flour, cocoa powder, baking powder, baking soda, and salt.

Add in the hot coffee and whisk until combined and there are no streaks of flour remaining.

Divide batter evenly between both pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and set on a wire rack, allow to cool for 10 minutes in the pans, then remove from pans and set on a cooling rack.

For the vanilla mousse: In a large bowl, whip together the cream cheese and powdered sugar until smooth. Add in heavy cream, milk powder, and vanilla, mixing to combine. Whip until the mixture thickens, about 3 minutes. Set aside.

I assembled mine in a springform pan with parchment paper lining the sides so I can press the second cake layer and get the mousse even.

Use a serrated knife to level your cakes and then brush the first cake base with caramel and a light sprinkling of sea salt. Top with all of the vanilla mousse and spread it out evenly.

Follow with the second layer of cake, chocolate ganache (microwave the chocolate for 15-30 seconds until soft and then whisk in the heavy cream until smooth), and a sprinkle of sea salt.

Cut yourself a slice and enjoy!

Check out the video on how to make it:

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Vanilla and Chocolate Mousse Cake w sea salt caramel

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Prep Time 30

Cook Time 35

Total Time 1 5

Ingredients

Chocolate Cake

2 large eggs
½ cup olive oil
1 cup buttermilk
1½ cups sugar
1¾ cups all-purpose flour
¾ cup cocoa powder
2 tsp baking soda
2 tsp baking powder
¾ tsp salt
1 cup hot coffee

Vanilla Mousse

6 oz cream cheese
¼ cup powdered sugar
1 cup heavy cream
2 tbsp milk powder
1 tbsp vanilla

Ganache

4 oz semi-sweet chocolate
¼ cup heavy cream

Caramel

Flaky Sea Salt

Instructions

Cake:

Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
In a large bowl, beat together the eggs, oil, and milk until smooth. Whisk in the sugar. Beat in the flour, cocoa powder, baking powder, baking soda, and salt. Add in the hot coffee and whisk until combined and there are no streaks of flour remaining.
Divide batter evenly between both pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and set on a wire rack, allow to cool for 10 minutes in the pans, then remove from pans and set on a cooling rack.

Vanilla mousse:

In a large bowl, whip together the cream cheese and powdered sugar until smooth. Add in heavy cream, milk powder, and vanilla, mixing to combine. Whip until the mixture thickens, about 3 minutes. Set aside.

Ganache:

Microwave the chocolate for 15-30 seconds until soft and then whisk in the heavy cream until smooth.

Assemble:

I assembled mine in a springform pan with parchment paper lining the sides so I can press the second cake layer and get the mousse even.
Use a serrated knife to level your cakes and then brush the first cake base with caramel and a light sprinkling of sea salt. Top with all of the vanilla mousse and spread it out evenly. Follow with the second layer of cake, chocolate ganache, and a sprinkle of sea salt.