Description
This Chocolate Swirl Mousse Bundt Cake combines rich chocolate cake with a cardamom honey caramel swirl and a silky chocolate mousse topping for an unforgettable dessert. It’s perfect for special occasions or a luxurious treat.
Ingredients
Scale
- 200g (7oz) All-Purpose Flour: Provides structure.
- 50g (1½oz) Unsweetened Cocoa Powder: For deep chocolate flavor.
- 150g (5¼oz) Granulated Sugar: Adds sweetness and tenderness.
- 1½ tsp Baking Powder: Leavening agent for a light texture.
- ½ tsp Baking Soda: Works with baking powder for extra lift.
- ¼ tsp Salt: Enhances flavors.
- 100g (3½oz) Unsalted Butter, Melted: Adds moisture and richness.
- 2 Large Eggs: Emulsify for a smooth texture.
- 120ml (½ cup) Whole Milk: Binds ingredients.
- 1 tsp Vanilla Extract: Enhances flavor.
- 100g (3½oz) Dark Chocolate (70%), Chopped: Adds intense chocolate flavor.
- 200ml (⅞ cup) Chilled Coconut Cream: Base for the mousse.
- 50g (¼ cup) Powdered Sugar: Sweetens the mousse.
- 1 tsp Agar-Agar Powder: Plant-based gelling agent.
- 30g (1oz) Dark Chocolate, Melted: Adds sheen to mousse.
- 100ml (½ cup) Honey: For the cardamom honey caramel.
- 50g (¼ cup) Light Brown Sugar: Adds molasses flavor to caramel.
- 1 tbsp Unsalted Butter: Adds richness to caramel.
- ½ tsp Ground Cardamom: Aromatic spice for caramel.
- Pinch of Salt (for caramel): Balances caramel sweetness.
- 30g (¼ cup) Toasted Almond Slivers: Adds crunch as garnish.
- Cocoa Powder: For dusting.
Instructions
- Preheat & Prep Pan: Preheat oven to 175°C (350°F) and thoroughly butter and flour a 10-inch bundt pan.
- Make Caramel: Cook honey, brown sugar, butter, cardamom, and salt over medium heat until amber, about 3-4 minutes.
- Combine Dry Ingredients: Whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: Whisk melted butter, eggs, milk, and vanilla.
- Combine & Fold: Combine wet and dry ingredients, then gently fold in chopped chocolate.
- Layer & Swirl: Layer half the batter, drizzle caramel, swirl, and repeat.
- Bake: Bake for 30-35 minutes, or until a skewer comes out clean.
- Cool & Release: Cool in pan for 10 minutes before inverting onto a rack.
- Prepare Mousse: Boil coconut cream, agar-agar, and powdered sugar, then whisk in melted chocolate.
- Apply Mousse & Chill: Pour mousse over cake and refrigerate for at least 2 hours.
- Garnish & Serve: Dust with cocoa powder and garnish with almond slivers.
Notes
Ensure thorough pan preparation to prevent sticking. Chilling the cake completely before applying mousse is crucial for a clean set.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: chocolate,bundt cake,mousse,caramel,cardamom,dessert,baking