Chocolate Cherry Mousse Cake
This Chocolate Cherry Mousse Cake combines a moist chocolate cake layer soaked with homemade cherry syrup, a light and creamy cherry mousse made with fresh cherry puree, and a glossy cherry topping finished with fresh cherries. It’s elegant enough for entertaining but surprisingly easy to make with just one cake layer and no complicated assembly. Perfect for cherry season, this make-ahead dessert is sure to become a summer favorite.
Chocolate and cherries are one of those combinations I never get tired of. I’ve had a version of this Chocolate Cherry Mousse Cake on the blog for years, but over time I found myself wanting something simpler. While the original cake was beautiful, it was also much more complicated than it needed to be.
This new version is exactly what I hoped it would become—a moist chocolate cake infused with cherry syrup and topped with a light cherry mousse that really lets the fresh cherries shine. There’s no stacking multiple cake layers or making several fillings. Just one cake, one batch of cherry puree, and a gorgeous glossy topping that makes this cake look far more impressive than the effort it takes to make it.
It’s become one of my favorite ways to enjoy fresh cherries while they’re in season.
What is Chocolate Cherry Mousse Cake?
Chocolate Cherry Mousse Cake is an elegant layered dessert made with moist chocolate cake and a light cherry mousse made from fresh cherry puree, cream cheese, and whipped cream. Unlike traditional mousse cakes that often have multiple cake layers and complicated fillings, this easy version uses just one chocolate cake layer topped with a creamy cherry mousse and a glossy cherry topping for a beautiful finish.
The combination of rich chocolate and sweet-tart cherries is reminiscent of Black Forest Cake, but lighter, fresher, and much easier to make.
Why You’ll Love This Recipe
- One simple chocolate cake layer—no stacking required.
- Made with fresh cherry puree for incredible flavor.
- Light and creamy cherry mousse that isn’t overly sweet.
- Perfect make-ahead dessert for cherry season.
Ingredients and Substitutes
- Chocolate Cake
- Hot water – Blooms the cocoa powder and enhances the chocolate flavor. You can substitute hot coffee for an even deeper chocolate flavor.
- Dutch process cocoa powder – Gives the cake its rich chocolate flavor and deep color.
- Sugar – Adds sweetness while keeping the cake moist.
- Vegetable oil – Keeps the cake soft even after refrigeration.
- Egg – Provides structure without making the cake heavy.
- Vanilla extract – Enhances both the chocolate and cherry flavors.
- Sour cream – Adds moisture and a slight tang while keeping the crumb tender.
- All-purpose flour – Gives the cake enough structure to support the mousse.
- Leaving – Baking powder and baking soda – Create a soft and tender crumb. Salt balances the sweetness.
- Cherry Puree
- Fresh or frozen cherries – Sweet cherries work best in this recipe.
- Sugar – Enhances the natural sweetness of the cherries.
- Lemon juice – Brightens the flavor without making the puree taste lemony.
- Water – Helps the cherries soften quickly while cooking.
- Cherry Mousse
- Cherry puree – The star ingredient that gives the mousse its beautiful color and flavor.
- Cream cheese – Adds body and a slight tang without overpowering the cherries.
- Heavy whipping cream – Creates the light mousse texture.
- Powdered sugar – Sweetens the mousse without adding any graininess.
- Vanilla extract – Adds warmth and depth of flavor.
- Gelatin – Lightly stabilizes both the mousse and cherry topping for clean slices.
- Topping
- Reserved cherry puree and cherry syrup.
- Fresh cherries for decorating.
Pro Tip – Don’t throw away the cherry syrup. Brushing it over the chocolate cake keeps it beautifully moist and adds another layer of cherry flavor to every bite.
Step-by-Step: Chocolate Cherry Mousse Cake
Make the chocolate cake
- Preheat the oven to 160°C/320°F conventional. Grease and line the bottom of a 9-inch round cake pan with parchment paper.
- In a large mixing bowl, whisk the hot water and cocoa powder until smooth and free from lumps.
- Add the sugar, oil, egg, sour cream, and vanilla extract. Whisk until smooth and well combined.
- Sift in the flour, baking powder, baking soda, and salt.
- Whisk gently just until you no longer see dry flour. Do not overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for about 30 mins until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then turn the cake onto a wire rack and cool completely.
How to make the cherry puree and syrup
- Add the pitted cherries, sugar, lemon juice, and water to a saucepan.
- Cook over medium heat until the cherries soften and release their juices (about 8 to 10 mins)
- Pour the cherries through a sieve set over a bowl to separate the fruit from the syrup.
- Reserve about ¼ cup of the cherry syrup for soaking the chocolate cake.
- Blend the drained cherries until smooth.
- While the puree is still warm, stir in the gelatin until completely dissolved.
- Let the puree cool until it is no longer warm, but do not refrigerate it or allow it to begin setting.
- Divide the puree, using about two-thirds for the mousse and reserving one-third for the cherry topping.
How to make the cherry mousse
- Place the room-temperature cream cheese and powdered sugar in a bowl. Whisk by hand until smooth and creamy.
- Gradually whisk in the cooled portion of cherry puree until evenly combined.
- In a separate bowl, whip the heavy cream to soft peaks.
- Fold the whipped cream into the cherry mixture in two additions.
- The finished mousse should be light, creamy, and soft enough to spread easily.
Assemble the mousse cake
- Place the cooled chocolate cake on a serving plate or cake board.
- Wrap a 9-inch cake ring or springform ring securely around the cake and line it with acetate.
Pro tip – if you don’t have acetate, use a strip of parchment paper. - Spoon about ¼ cup cherry syrup evenly over the cake. Allow it to soak in for a few minutes.
- Pour the cherry mousse over the cake.
- Gently spread the mousse to the edges and smooth the surface.
- Refrigerate for at least 2 to 3 hours, or until the mousse is firm enough to support the topping.
Make the glossy cherry topping
- Combine the reserved cherry puree with enough of the remaining cherry syrup to make it softly pourable.
- If the mixture has started to set, warm it very gently just until fluid again. Do not boil it. Let it cool until barely lukewarm.
- Pour it slowly over the set cherry mousse and tilt the cake gently to cover the surface.
- Refrigerate again for at least 2 to 3 hours, or until the topping has settled. I prefer to let the mousse set overnight for the best texture.
Finish and serve
- For the cleanest slices, cut with a sharp knife dipped in hot water and wiped dry between each cut.
- Carefully remove the cake ring and peel away the acetate.
- Decorate the top with fresh cherries and a few chocolate curls.
- Chill the cake until ready to serve.
Storage and Serving Suggestions
- Store the cake covered in the refrigerator for up to 4 days.
- Freeze undecorated slices for up to one month and thaw overnight in the refrigerator.
- Serve chilled straight from the refrigerator for the cleanest slices.
- Decorate with fresh cherries just before serving for the most beautiful presentation.
- This cake is perfect for birthdays, summer entertaining, or whenever fresh cherries are in season.
Chocolate Cherry Mousse Cake
Are you ready to satisfy your sweet tooth with a heavenly dessert? Look no further than this chocolate cherry mousse cake! With its rich, velvety mousse, perfectly balanced sweet cherries, and decadent chocolate cake layers, this dessert will impress your guests and become a new favorite.
Ingredients
- 120 ml (½ cup) Hot water or hot cofee
- 30 g (⅓ cup) Dutch-process cocoa powder
- 100 g (½ cup) Granulated sugar
- 60 ml (¼ cup) Vegetable oil
- 1 large Egg
- 60 g (¼ cup) Sour cream
- 1 tsp Vanilla extract
- 110 g (¾ cup) All-purpose flour
- 1 tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 400 g (14 oz) Fresh or frozen cherries pitted
- 50 g (¼ cup) Granulated sugar
- 1 tbsp Lemon juice
- 2 tbsp Water
- 1 tsp Powdered gelatin
- ⅔ of the Cherry puree made above
- 120 g (4½ oz) Cream cheese room temperature
- 180 ml (¾ cup) Heavy cream 38% fat or more
- 30-40 g (¼ cup) Powdered sugar or to taste
- 1 tsp Vanilla extract
- Remaining ⅓ of the cherry puree
- ¼ – ⅓ cup reserved cherry syrup as needed
- Fresh Cherries
- Chocolate curls optional
Method
- Chocolate Cake – Preheat the oven to 160°C (320°F) conventional. Grease and line a 9-inch round cake pan. Whisk together the hot milk and cocoa powder until smooth. Add the sugar, oil, egg, sour cream, and vanilla extract. Whisk until combined. Sift in the flour, baking powder, baking soda, and salt. Mix just until smooth. Pour the batter into the prepared pan and bake for 28 to 35 minutes or until a skewer inserted into the center comes out clean. Cool completely before assembling the cake.120 ml Hot water, 30 g Dutch-process cocoa powder, 100 g Granulated sugar, 60 ml Vegetable oil, 1 large Egg, 60 g Sour cream, 1 tsp Vanilla extract, 110 g All-purpose flour, 1 tsp Baking powder, ¼ tsp Baking soda, ¼ tsp Salt
- Cherry Puree – Place the cherries, sugar, lemon juice, and water in a saucepan over medium heat. Cook for 8 to 10 minutes until the cherries are very soft. Drain the cherries over a bowl, reserving the syrup. Reserve about ¼ cup of the cherry syrup for soaking the cake. Blend the drained cherries until smooth.400 g Fresh or frozen cherries, 50 g Granulated sugar, 1 tbsp Lemon juice, 2 tbsp Water
- Gelatin – While still warm, stir the powdered gelatin into the cherry puree until completely dissolved. Allow the puree to cool to room temperature, then divide it, reserving two-thirds for the mousse and one-third for the topping.1 tsp Powdered gelatin
- Cherry Mousse – Whisk together the cream cheese, powdered sugar, vanilla extract, and the reserved two-thirds of the cherry puree until smooth. In a separate bowl, whip the heavy cream to soft peaks. Fold the whipped cream gently into the cherry mixture until smooth and creamy.⅔ of the Cherry puree, 120 g Cream cheese, 180 ml Heavy cream, 30-40 g Powdered sugar, 1 tsp Vanilla extract
- Assemble – Place the chocolate cake onto a serving plate and secure a 9-inch cake ring lined with acetate around it. Spoon about ¼ cup of the reserved cherry syrup evenly over the cake. Pour the cherry mousse over the cake and smooth the top. Refrigerate for 2 to 3 hours or until the mousse is set.
- Glossy Cherry Topping – Stir enough reserved cherry syrup into the remaining cherry puree until it reaches a softly pourable consistency. If necessary, warm gently for a few seconds until fluid. Pour over the chilled mousse and spread gently to the edges. Refrigerate for 3 to 4 hours or overnight. I prefer to chill overnight for the best texture.Remaining ⅓ of the cherry puree, ¼ – ⅓ cup reserved cherry syrup
- Finish – Remove the cake ring and acetate. Decorate with fresh cherries and chocolate curls. Chill until ready to serve.
Notes
- The cherry topping is meant to be soft and glossy rather than firm like jelly.
- The chocolate cake becomes even more moist after absorbing the cherry syrup.
- For the cleanest slices, chill the cake overnight before serving.
- Fresh cherries are best when in season, but frozen cherries work beautifully all year round.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Bloom the cocoa powder – Mixing the cocoa with hot milk creates a deeper chocolate flavor and a beautifully moist cake.
- Don’t skip the cherry syrup – Spooning the cherry syrup over the cake keeps it wonderfully moist and ties all the cherry flavors together.
- Let the cherry puree cool – The puree should be completely cool before folding it into the mousse to prevent it from deflating the whipped cream.
- Chill overnight when possible – While the cake can be served after a few hours, an overnight chill gives the mousse and topping the best flavor and texture.
if you Love Chocolate & Cherry? Try these next:
- Classic Black Forest Cake
- Easy Cherry Chocolate Cake
- Baked Chocolate Cherry Cheesecake
- Chocolate Cherry Cupcakes
- Boozy Chocolate Covered Cherries
- Bourbon Cherries Recipe
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| The mousse didn’t set | The puree was too warm or the gelatin wasn’t fully dissolved | Make sure the gelatin dissolves completely and chill the cake for at least 4 hours or overnight. |
| The cake seems dry | Not enough cherry syrup was used | Spoon the reserved cherry syrup evenly over the entire cake before adding the mousse. |
| The cherry topping is too thick | The puree has started to set | Warm it gently and stir in a tablespoon or two of the reserved cherry syrup before pouring. |
| The slices aren’t clean | The cake wasn’t chilled long enough | Refrigerate overnight and wipe the knife clean between each slice for beautiful presentation. |
Frequently asked questions
Stored covered in the refrigerator, the cake will keep well for up to 4 days. For the freshest flavor and texture, decorate with fresh cherries just before serving.
Yes! In fact, I recommend it. This Chocolate Cherry Mousse Cake tastes even better after chilling overnight, making it the perfect make-ahead dessert for entertaining.
Absolutely. Frozen cherries work beautifully in this recipe. Simply thaw them before cooking and use any juices released as part of the cherry syrup.
Yes. Freeze the undecorated cake whole or in individual slices for up to one month. Thaw overnight in the refrigerator before serving. I recommend adding the fresh cherries after thawing for the best presentation.
You can substitute mascarpone cheese or use additional whipped cream for a lighter mousse. Cream cheese adds just enough tang and body without making the mousse taste like cheesecake.
Fresh or frozen cherries will give you the best flavor and color. While canned cherry pie filling can work in a pinch, it contains cornstarch and will produce a thicker, less delicate mousse.
more cherry recipes
- Cherry Cheesecake – Baked
- Cherry Champagne Cocktail
- Best Cherry Bars
- Best Cherry Pie Recipe
- Easy Cherry Cobbler Recipe
- Easy Cherry Ice Cream (No-Churn)
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This decadent chocolate cherry mousse is a beautiful dessert that’s pure indulgence. Delish!
It looks absolutely beautiful and I love strawberries so I know it’s going to taste good.
This mousse cake looks so gorgeous and delicious. Thanks for sharing.
Love the combo of chocolate and cherry. Such a tasty dessert!
This cherry and chocolate cake is perfect for any celebrations, such a informative post. Can’twait to bake for dad on Father’s day!