Chocolate Cake with Caramel Mousse Filling (เค้กช็อกโกแลตไส้มูสคาราเมล)

1.Preheat oven to 190°C. Line two 9-inch cake pan with parchment and grease with pan spray.

2.Beat egg, sugar and vanilla with the whisk attachment over high speed for 5 minutes until egg mixture turns pale and thick. Sift flour, corn starch and cocoa powder together and gradually add it to the mix.

3.Portion 1 cup of the mix out to combine with melted butter and add it back to the cake mix, incorporate thoroughly.

4.Divide batter evenly between prepared cake pans and bake until cakes are firm about 30 minutes.

5.Cook cakes directly in their pans for 10 minutes then further on a rack.

6.For the caramel mousse: add 2 tbsp of water to gelatin and separate egg white and yolks.

7.Add 80 g of sugar, water in the pot, slowly heat it till it turns into a dark caramel. Add cream and vanilla then remove from the heat. Mix a little caramel with egg yolks to temper before adding it back into the pot and cook until the mixture coats the back of the spoon.

8.Once removed from the heat, add gelatin, stir to combine, strain and leave to cool. Whip egg white and 20 g of sugar to make a soft peak meringue afterwards, whip remaining cream to soft peak as well and mix with the meringue. Fold meringue and caramel together and spread it smoothly on one of the cakes and top it with another cake. Chill and dust with icing sugar before serve.

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