Quite possibly the richest cake you will ever eat!
The Gold Digger Cake is not for kids because they just won’t appreciate all this bling!
New Year’s just got bedazzled with these little individual mousse cakes
The Gold Digger Cake is aptly named for it’s rich chocolate velvet mousse and liquid gold center!
Studded with caramel shards, gold nuggets and even edible gold leaf!
While this may seem like a difficult recipe to make since it has so many components and supporting recipes
However the technical aspect is quite easy you really just have to organize yourself and take it one recipe at a time!
Be sure to read the entire recipe before beginning and the notes for success as follows!
Notes for Success:
For a mousse recipe like this one it is imperative that you have your molds prepared before you start to mix the mousse
This includes the cookie base inside the lined cupcake molds with the acetate cake strips
I don’t often ask that you buy specific tools to make my recipes
But for cold preparation dessert that are molded like this one, the acetate cake strips will be your lifesaver!
Vegan chocolate mousse sets almost instantly so you must also prepare ahead the caramel for the shards that get mixed into the mousse
If you are looking to cut out some of the work from this recipe, the caramel shards can definitely be left out.
Although I liked the little crunch in the mousse not to mention the added decor for more bling!
The aquafaba and coconut whipped cream must be ready in waiting, so just leave those in the refrigerator while you melt the chocolate
My go-to whipped cream for a mousse recipe like this one is canned coconut fat, but you can use any vegan whipped cream you like best
Two full cups volume of vegan whipped cream is what you will need
You must work fast as the cold coconut cream will instantly set the mousse
Last, I am using agar powder as an added stabilizer for this mousse.
However this is not actually necessary since this mousse will set very firm even without it!
WATCH HOW TO MAKE THESE GOLD DIGGER CAKES
Gold Digger Cake
Be sure to read the entire recipe & instructions & also watch the YouTube video to see how this all comes together!
Ingredients
For the Caramel Shards:
- ½ cup Granulated Sugar 100g
- 1 teaspoon White Vinegar or lemon Juice 5ml
- 3 Tbs Water 45ml
For the Cookie Base:
- 2 cup Graham Crackers crushed 220g
- 6 Tbs Vegan Butter melted 85g
For the Mousse:
- 1½ lb Vegan Semi Sweet Chocolate 680g
- 6 Tbs Brewed Coffee *or water 6 Tablespoons 90ml
- 6 Tbs Granulated Sugar 6 Tablespoons 90g
- 2 cup Vegan Whipped Cream
- ¾ cup Aquafaba 177ml
- ¼ teaspoon Cream of Tartar *optional
For the Liquid Caramel Centers:
- 1 cup Granulated Sugar 200g
- 3 Tbs Water 45ml
- ½ teaspoon Lemon Juice or Vinegar
- ½ cup Plant Milk 118ml
- 1 Tbs Vegan Butter 1 Tablespoon 14g
- ¼ teaspoon Sea Salt *optional
- Gold Sprinkles*optional
- Edible Gold Leaf *optional
Instructions
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First prepare the cupcake molds as shown in the video with the acetate cake strips
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Next prepare the cookie base: by crushing the graham crackers in a food processor to fine crumbs.
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Add the melted vegan butter and pulse until it resembles wet sand
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Press the crumbs into the prepared molds evenly on the bottom
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Freeze while you prepare the rest of the recipe
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For the Caramel Centers: Stir the sugar, acid & water only until is dissolved not after it starts to boil or you will get crystals in your caramel! The acid helps to prevent this, but it can still happen if you stir after it starts boiling
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Watch it carefully as it turns from a light amber to medium amber & take it off the heat when it is medium amber as it will continue to cook & darken even after you remove it from the heat
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Slowly & carefully pour in the plant milk & then the vegan butter & once the bubbling subsides stir it to a smooth sauce
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Stir in the salt if using
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Pour into a heat proof container & refrigerate until needed *it will thicken as it sits!
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The liquid caramel must be COLD before pouring into the mousse centers!
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Next prepare the caramel shards: Stir the sugar, acid & water only until is dissolved not after it starts to boil or you will get crystals in your caramel! The acid helps to prevent this, but it can still happen if you stir after it starts boiling
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Watch it carefully as it turns from a light amber to medium amber, take it off the heat when it is medium amber as it will continue to cook & darken even after you remove it from the heat
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Slowly & carefully pour it onto a silicone lined sheet pan or a sheet pan that has been sprayed lightly with pan spray. Allow it to cool then crack it with a hammer or break apart with your hands
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For the smaller bits to fold into the mousse you will have to break it in a food processor or by hand in a bag with a hammer *as shown in the video
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Keep the caramel shards tightly sealed to prevent condensation & sticking together!
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For the mousse: melt the vegan semi sweet chocolate over a double boiler or in the microwave.
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Combine the hot coffee with the sugar
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Whip the coconut fat from the tops of the cans of coconut milk or prepare your favorite vegan whipped cream recipe (2 cups total)
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Reserve the soft whipped coconut cream in the refrigerator then prepare the aquafaba by whipping it in a high speed stand mixer with the balloon whip attachment & the cream of tartar until thick & glossy
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Whisk by hand, the warm sugar/coffee into the chocolate & whisk smooth, then fold (whisk) in the coconut cream along with the crushed bits of caramel shards (approx ¾ cup) then fold in the whipped aqaufaba.
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Immediately portion into your prepared molds then refrigerate to set.
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With a cupcake corer hollow out the centers of each dessert but keep the mousse you are taking out! this will get rolled into gold sprinkles for the gold nugget decor!
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Fill the centers with caramel sauce & replace some of the mousse to the top to seal
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Refrigerate to set (at least 2 hours) unmold the desserts & sprinkle with cocoa powder then garnish with the remaining caramel shards, edible gold leaf & your gold nuggets
Notes
Storage Gold Digger Cake must be kept refrigerated and will stay fresh for up to 5 days
The caramel decor may not last more than 1 day in the refrigerator due to condensation & melting You can freeze Gold Digger Cakes for up to 1 month
