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–+ servings
Gold Digger Cake

Gold Digger Cake

Be sure to read the entire recipe & instructions & also watch the YouTube video to see how this all comes together!
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Prep Time 3 hours
Inactive Time 1 hour
Total Time 4 hours
Servings 12

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
 

  • First prepare the cupcake molds as shown in the video with the acetate cake strips
  • Next prepare the cookie base: by crushing the graham crackers in a food processor to fine crumbs.
  • Add the melted vegan butter and pulse until it resembles wet sand
  • Press the crumbs into the prepared molds evenly on the bottom
  • Freeze while you prepare the rest of the recipe
  • 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
  • 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
  • Slowly & carefully pour in the plant milk & then the vegan butter & once the bubbling subsides stir it to a smooth sauce
  • Stir in the salt if using
  • Pour into a heat proof container & refrigerate until needed *it will thicken as it sits!
  • The liquid caramel must be COLD before pouring into the mousse centers!
  • 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
  • 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
  • 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
  • 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
  • Keep the caramel shards tightly sealed to prevent condensation & sticking together!
  • For the mousse: melt the vegan semi sweet chocolate over a double boiler or in the microwave.
  • Combine the hot coffee with the sugar
  • Whip the coconut fat from the tops of the cans of coconut milk or prepare your favorite vegan whipped cream recipe (2 cups total)
  • 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
  • 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.
  • Immediately portion into your prepared molds then refrigerate to set.
  • 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!
  • Fill the centers with caramel sauce & replace some of the mousse to the top to seal
  • 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

Be sure to read all the notes for success section above this recipe & watch the YouTube video 
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
Tried this recipe?Let us know how it was!