Mocha Caramel Chocolate Mousse Dessert

Every layer made from scratch, this dessert is divine!   Perfect following holiday dinners. 

• 1 1/8 c flour
• 1/3 c cocoa powder
• ½ c sugar
• ½ t salt
• ¾ t baking soda
• ¾ t baking powder
• 1 large egg
• ½ c buttermilk
• ¼ c canola oil
• 2 t vanilla
• ¼ c hot coffee
• 2 T kahlua

 
Preheat oven to 350 degrees. 
 
Grease an 8” x 8” baking dish and set aside.
 
Place flour, sugar, cocoa, baking powder, baking soda and salt in large bowl and whisk together.   Add egg, buttermilk, oil and vanilla and beat for two minutes.  Beat in the hot coffee and then spread the batter into the prepared baking dish and bake for half an hour.   Remove from the oven, cool for five minutes, poke the cake all over with a fork and pour the Kahlua over the cake.  Cover the baking dish and refrigerate.
 

• 12 ozs chocolate
• 4 T butter
• 2 T water
• 4 egg yolks
• 1 T sugar
• 2 T water
• 3 c heavy cream

 
Place the chocolate, butter and 2 tablespoons water in a bowl and microwave on thirty second intervals, stirring after each, until melted and smooth.   Set aside to cool.
 
Place the egg yolks, 2 tablespoons water and sugar in a pan over medium heat and stir constantly until the sauce thickens.     Stir the melted chocolate into egg mixture and refrigerate while you whip the cream.
 
Place one and a half cups of the cream in the bowl and whip cream until stiff peaks form and add half the whipped cream to the cooled chocolate mixture.   Fold the cream into the chocolate completely. Add the remaining cream, fold into the mousse and refrigerate.
 
Now add the remaining cream to a clean bowl and whip until stiff peaks form.   Beat in one tablespoon confectionary sugar until combined and refrigerate.
 

• 1 c heavy cream
• 1 tablespoon vanilla
• ¼ c water
• ½ c sugar
• 1/4 cup coffee
• 2 tablespoon chocolate chips

 
Place the heavy cream and vanilla in a small bowl, whisk together and set aside.   
 
Place the sugar and water in a small saucepan over medium-high heat and bring to a boil.   Whisk until the mixture starts to smell like caramel and turn a golden color, and then to a light brown. Slowly pour in the cream mixture, whisking constantly.   Continue to heat over medium-high until mixture has thickened and is a light caramel color, about five minutes more.   Remove from the heat and stir in the, coffee and chocolate chips.
 
Drizzle the bottom of six dessert cups with 1 tablespoon of the mocha caramel, then crumble in a layer of the cake.   Drizzle with another tablespoon of caramel, then add a layer of mouse and a layer of whipped cream.   Repeat the layers two more times finishing with a layer of whipped cream. Then add crumbled cake to the top of the whipped cream and drizzle with more caramel sauce.   Refrigerate two hours and enjoy.