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Pecan Cake with Caramel Mousse

 
There’s just something about this time of year that makes me a bit caramel crazy. I want to put it in and on everything I bake! So, as you can imagine, this caramel-drenched cake makes me positively giddy travel mugs wholesale.

Plus, look at all of those pecans! Yep. Giddy.

Before we go any further, I will say that this cake is a bit more involved than most of the desserts I make. Making something a bit more elaborate every once in a while is fun. More often than that, maybe not so much. Not that any part of making this cake is difficult. It just takes a little while and will create a lot of dirty bowls mathconcept.

So, a little bit of time and a few dirty bowls later, you’ll have this gorgeous cake. We’re talking two layers of nutty cake with a caramel mousse filling. And, all of that is topped off with a caramel sauce and some toasted pecans. Oh. My. Word.

This thing is gooey and messy and just plain delicious.

If you can bear to wait, this cake will serve up a bit more neatly if you refrigerate it for a bit. I got a bit impatient with it and sliced into it before the mousse layer could set completely. Honestly, if you cut slices of this and they fall apart and resemble more of a trifle than a cake, it’s so good no one will care Singapore company formation.

By the way, see that gorgeous cake stand and server? You can win one! Scroll past the recipe for details on how you can enter.
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