Caramel Mousse Chocolate Cake (Print Version)

# Ingredients:

01 - 1 cup granulated sugar.
02 - 5 tablespoons unsalted butter, room temperature.
03 - 1/2 cup heavy cream, room temperature.
04 - 1 teaspoon sea salt.
05 - 1 teaspoon vanilla extract.
06 - 1 cup all-purpose flour.
07 - 1 cup granulated sugar.
08 - 6 tablespoons unsweetened cocoa powder.
09 - 1 teaspoon baking soda.
10 - 1/2 teaspoon salt.
11 - 1 large egg.
12 - 1/2 cup buttermilk.
13 - 1/2 cup vegetable oil.
14 - 1 teaspoon vanilla extract.
15 - 1/2 cup hot coffee.
16 - 1 cup cream cheese, room temperature.
17 - 1/2 cup salted caramel sauce, cooled.
18 - 1 cup heavy cream, cold.
19 - 1 teaspoon vanilla extract.
20 - 1/3 cup salted caramel sauce for topping.

# Instructions:

01 - Caramelize sugar, add butter and cream carefully. Stir in salt and vanilla. Chill until thick.
02 - Combine dry ingredients, add wet except coffee. Mix well, stir in hot coffee. Bake at 300°F, 25-30 minutes.
03 - Whip cream with vanilla. Beat cream cheese with caramel, fold in whipped cream.
04 - Spread mousse over cooled cake. Chill 6 hours or overnight.
05 - Top set cake with remaining caramel sauce.

# Notes:

01 - Store-bought caramel works.
02 - Coffee enhances chocolate flavor.
03 - Keeps 4 days refrigerated.

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