Butterscotch Mousse Cake of Domino’s is one of the most awaited recipe ….
Its so mouthwatering that it cannot be resisted.. So here you go guys.. Butterscotch Mousse Cake recipe for you all by Yummylicious..
This video has Caramel / butterscotch sauce.. to see the science behind this caramel making process, please check out our science behind making Caramel Video :
The ingredients that you need to make Butterscotch Mousse Cake are : https://youtu.be/7ph_O4mWOU8
Dark Chocolate Cake :
Dry Mix : ( Sift all ingredients )
— Self Raising Flour ( 1 Cup ) ( It has leavening agent already added)
( Substitute : 1 Cup All Purpose Flour + 1/2 tsp Baking Powder + 1/4 Salt )
— Powdered Sugar ( 3/4th Cup )
— Hershey’s Cocoa Powder ( 1/2 Cup )
( You can use any unsweetened cocoa powder but I love Hershey’s the most, it just gives us awesome chocolaty flavor )
— Baking Soda ( 1/4 Tsp )
— Baking Powder ( 1/2 Tsp )
— Salt to taste
— Mix it very well
Wet Ingredients :
— Make 3 wells
— Vinegar ( 1 Tbsp ) ( It will start reacting with baking powder and soda as soon as you put it )
( Substitute : Lemon juice ( 1 Tbsp ) )
— Oil ( 1/4 th Cup) ( Helps to moisten the cake, works better than butter )
— Water ( 3/4 th Cup )
( Substitute : you can use Milk )
— Vanilla Extract ( 1 Tsp )
— Mix it very well.. Until you get a poring consistency
Line the baking tray with parchment / butter paper.
Pre-heat the Oven at 180C.
Bake for 25-30 min at 180C or until the skewer comes out clean.
** This is a kids friendly recipe but if you are making it for adults you can add 1 Tbsp Instant Coffee Powder to this batter **
Let the cake cool.
— Sugar ( 1 Cup )
( Substitute : you can use Brown sugar but it has a very strong caramel flavor and the cake has a mild caramel hit in cream so I used white but if you want an intense, you can try brown sugar )
— Water ( 2Tbsp )
— Cream ( 200 ml )
— Salted Butter ( 50 g )
Butterscotch Mousse :
Freeze the bowl
— Amul Whipping Cream ( 200 ml ) ( Keep in Refrigerator for atleast 8-10 hrs )
( Substitute : Full fat cream ( Amul low fat cream ) Refrigerate it overnight, separate cream and whey, use whey for gravies and use the cream to whip )
— Icing Sugar ( 2 Tbsp )
( I used only 2 Ybsp as we have to add caramel and it will be over sweet )
-Whip till u get stiff peaks
— Add Caramel in 3 batches
( after every batch taste it, as you can adjust the sweetness and use only if required )
— Use Cut and fold technique and make sure you do not over mix it as it will remove all air from the cream
— Put it in a piping bag or any zip lock bag
— Prefer straight glasses as its easy to cut the cake pieces
— Cut the Cake using the same glass
— Put 1/2 inch Butterscotch mousse
— Put Cake
( If you think your cake is over thick, then slice it into half and then use )
— You can freeze it as every point
— Again put Mousse then cake.
Finally put some mousse and top it with some chocolate sprinkles and make it presentable and tempting.
— Finally, serve it with love and receive tons of compliments….!!!
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