Nonstick cooking spray, for the baking dish

1/4 cup all-purpose flour

1/4 cup sugar

2 tablespoons cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon baking powder

Pinch of kosher salt

2 tablespoons milk

1 tablespoon vegetable oil

1/4 teaspoon pure vanilla extract

1 large egg

1 tablespoon extra-virgin unrefined coconut oil

9 ounces semisweet chocolate

1 cup heavy cream

One 1/4-ounce package unflavored gelatin

2 tablespoons unsalted butter

1/4 cup caramel sauce

2 ounces semisweet chocolate (for topping)

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Preheat oven to 350°F and spray an 8-inch square baking dish with nonstick spray.
In a bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk in milk, oil, vanilla, egg, and 1 teaspoon hot water until smooth.
Pour into prepared dish and bake for 20 minutes or until a knife comes out clean. Cool for 10 minutes, then remove and cool completely. Cut out six 2 1/2-inch rounds.
Melt 3 oz chocolate with coconut oil in microwave. Pour into 6-cavity silicone mold, swirl to coat, tap out excess, and freeze for 5 minutes.
Stir gelatin into 1/4 cup cream and let sit. Melt remaining 6 oz chocolate with butter, stir in gelatin mixture, and cool.
Whip remaining 3/4 cup cream to stiff peaks. Fold in chocolate-gelatin mix in two parts until fully combined.
Scoop 1/3 cup mousse into each chocolate mold. Make a divot in each and add 1 tsp caramel. Top with cake round, pressing gently. Freeze for 1 hour.
Unmold domes and place cake-side down on a platter. Shave 1 tbsp chocolate for garnish. Melt remaining chocolate and drizzle over domes. Sprinkle with shavings and serve.