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.
You know how much I love a good layered cake, and if it involves chocolate and cherries, I’m all in. This Chocolate Cherry Mousse Cake came about because my family loves Black Forest Cake, but sometimes I want something a bit different—still with moist, airy chocolate layers and juicy cherries, but lighter and creamier in texture.
I made this cake the first time for my daughter’s birthday, and it was an instant hit. The chocolate cake layers are light and fluffy (just like we use in Black Forest Cake), brushed generously with cherry syrup to keep them moist, and layered with a fluffy cherry mousse that’s bursting with cherry flavor. I also like to tuck in some sweet, drained cherry filling for extra juiciness between the layers.
What I love about this layered chocolate cherry mousse cake is how elegant it looks without being overly complicated to make. It’s the kind of cake you bring out for birthdays, anniversaries, or any celebration when you want that wow moment on the table. The mousse adds a lightness that makes each bite feel airy and refreshing, even with all that rich chocolate.
If you love chocolate cakes, cherries, and beautiful celebration cakes, this moist chocolate cherry mousse cake is one to save and try. It might just become your new favorite Black Forest Cake alternative, as it has in our house!
Why make this chocolate cherry mousse cake?
- This cake is the perfect combination of sweet and decadent flavors that are guaranteed to impress anyone who takes a bite. It’s a great dessert to show off your baking skills and creativity.
- Another reason to make this cake is that it can be customized to fit your taste preferences. If you prefer a more intense chocolate flavor, you can add more cocoa powder.
- Alternatively, you can add more cherry liqueur to the recipe if you want a stronger cherry flavor.
- And it’s perfect for a birthday party, anniversary celebration, or dinner party with friends.
Ingredients and substitutes
- Cocoa – Use good-quality cocoa powder for the chocolate cake. And if you want a richer chocolate flavor, add some cocoa powder to the simple syrup for the cake layers.
- Cherries – Using fresh cherries for the mousse is a great way to add an extra layer of flavor to your entremets. The cherries’ natural sweetness and tartness will elevate the mousse’s taste and complement the chocolate cake perfectly. But what if you’re allergic to cherries or simply not a fan of their tartness? No problem. You can easily swap in raspberries, strawberries, or blueberries for a different flavor profile.
- Cream – Use high-fat heavy cream with at least 38% fat. Otherwise, the mousse will not whip to stiff peaks. And if you’re avoiding dairy, you can use coconut cream instead of heavy cream for the mousse filling.
- Gelatin – I am using powdered gelatin, but you can also use the same amount of leaf gelatin. And for those who cannot have gelatin, fold in 100 grams of melted and cooled white chocolate to help stabilize the mousse.
- Another ingredient that can be customized is the cake base. This recipe calls for a classic chocolate cake, but you could experiment with a flourless chocolate cake or a lighter sponge cake instead. Just be sure to adjust the baking time accordingly.
Step-by-step: Chocolate Cherry Mousse Cake
Cake layers
- Oven/Pan – Preheat the oven to 340°F/170 °C/Gas Mark 4. Grease and line with parchment paper 3 x 7-inch round cake pans or 2 x 8-inch round cake pans.
Pro tip – These cakes are light and airy, so lining the pans with parchment is necessary.
- Dry ingredients – In a medium bowl, sift the all-purpose flour, cocoa powder, and half the salt.
- Egg yolk mixture – In a large bowl of a stand mixer, using the whisk attachment, on medium-high speed, whip the egg yolks with half the sugar until light and foamy. While whipping simultaneously, gradually add the oil and milk. Then, add the flour mixture and combine well.
- Meringue – In a clean bowl of a stand mixer with the whisk attachment, whip the egg whites with cream of tartar and salt. Gradually add the remaining sugar and continue to whip until stiff peaks form.
- Combine – Fold the whipped meringue into the egg yolk mixture until no white streaks are seen.
- Bake – Divide the batter between the prepared cake pans and bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool – As soon as the cakes are out of the oven, invert them onto a cooling rack and let them cool completely. These cake layers can be kept wrapped in plastic wrap in the fridge for a few days.
Pro tip – Inverting them while they’re still hot will help prevent them from sinking during cooling.
Cherry cake filling
- Combine – In a small saucepan, combine the chopped cherries, sugar, half the water, and salt.
- Slurry – In a small bowl, combine the remaining water and cornstarch.
- Simmer – Place the saucepan over medium heat. Simmer until all the sugar has melted. Then, add the cornstarch slurry and continue simmering on medium-low heat until the liquid thickens to a syrup-like consistency.
- Drain – Pass the filling through a sieve to drain the cherry syrup from the cherries. Use the drained cherries between the cake layers.
Pro tip – Drain the cherries well so there is no excess liquid in the mousse layer. Otherwise, the mousse layer becomes unstable.
- Cherry syrup – Cool the drained cherry syrup. Then, add the liqueur.
Cherry mousse
- Gelatin – Soak the gelatin in 1/4 cup water or any remaining cherry syrup for 3 minutes. Then, dissolve in the microwave until smooth. Set aside to cool until barely warm.
- Heavy cream – In the stand mixer bowl with the whisk attachment, whip the heavy cream with half the powdered sugar until stiff peaks form. Set aside.
- Cream cheese – In a stand mixer bowl with the whisk attachment, whip the cream cheese with the remaining powdered sugar until creamy.
- Combine – Gently fold the whipped cream into the cream cheese mixture. Then, add 1/2 cup of drained cherry syrup from the filling. Combine well and set aside.
- Gelatin – Add 1/4 cup of the mousse to the gelatin mixture. Combine well. Then, add it to the mousse. Combine well.
Assemble
- 1st layer – Place one cake layer on a cake drum with a cake sleeve wrapped securely around it. Moisten the cake with cherry syrup. Then, pour 1/4 of the cherry mousse over the cake and top with 1/2 of the drained cherries. Chill for 15 minutes.
- 2nd layer – Next, layer another cake over it and moisten it with cherry syrup. Then, add another 1/4 portion of the cherry mousse with the remaining 1/2 portion of the drained cherries. Chill another 15 minutes.
- 3rd layer – Add the next cake layer and moisten it with the remaining cherry syrup. Top with the remaining cherry mousse and shake to ensure it is smooth. Chill the cake for 4 hours or until all the layers are set.
- Decorate – Top the cake with fresh cherries or chocolate-covered cherries.
Tips for Success
- Moisten the Cake Layers: Brush each chocolate cake layer generously with cherry syrup. It keeps your moist chocolate cherry mousse cake tender and adds extra cherry flavor.
- Drain the Cherries: Always drain the cherry filling before layering to prevent soggy spots in your layered chocolate cherry cake.
- Chill Before Slicing: Refrigerate your chocolate cherry mousse cake for at least 4 hours before slicing so the mousse sets and slices cleanly.
- Use Quality Chocolate: Good cocoa powder and chocolate will make your Black Forest cake alternative taste rich and balanced.
- Decorate Just Before Serving: Top with fresh cherries, chocolate curls, or cocoa powder right before serving for the best look and taste.
Love Chocolate & Cherry? Try these next:
- Classic Black Forest Cake – Chocolate cake, whipped cream, cherries, and Kirsch.
- Easy Cherry Chocolate Cake – A simple, moist cherry chocolate cake perfect for any day.
- Cherry Cheesecake – Baked
- Cherry Champagne Cocktail
- Best Cherry Bars
- Best Cherry Pie Recipe
- Bourbon Cherries
Frequently asked questions
Can I make this cake ahead of time?
Yes, you can make this cake up to two days in advance. Keep it covered and refrigerated until you’re ready to serve it.
Can I use frozen cherries instead of fresh ones?
You can use frozen cherries as long as they are thawed and drained before adding them to the mousse.
How can I prevent the mousse from being too runny?
Make sure to whip the heavy cream until it forms stiff peaks before folding it into the chocolate cherry mixture. Also, be sure to use cold heavy cream straight from the refrigerator.
Can I substitute the cake layer with a different type of cake?
Yes, you can use any cake you prefer, but make sure it is a thin layer, since the mousse is the star.
How can I make this recipe dairy-free?
You can use coconut cream instead of heavy cream and dairy-free chocolate chips. Just use a dairy-free cake for the bottom layer or omit it altogether.
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.
Video
Ingredients
Cake layers
- ¾ cup (95 g) All-purpose flour
- ½ tsp Kosher salt divided
- 4 tbsp (20 g) Cocoa powder
- 4 large Eggs separated
- ½ cup (100 g) Sugar
- ¼ cup (60 ml) Cooking oil
- ¼ cup (60 ml) Whole milk
- 1 tsp Vanilla extract
- ⅛ tsp Cream of tartar Optional
Cherry cake filling
- 7 oz (200 g) Fresh cherries seeds remove and cut in half
- ⅓ cup (70 g) Sugar
- 1 tbsp Lemon juice
- 1 cup (240 ml) Water divided
- 4 tsp Cornstarch
- ¼ tsp Kosher salt
Cherry mousse
- 3 cups (710 ml) Heavy cream 38% fat
- 1 cup (240 ml) Cream cheese 32 – 38% fat
- ½ cup (60 g) Powdered sugar
- ½ cup (120 ml) Cherry syrup drained from the cherry filling
- 2 tbsp (14 g) Gelatine powder or 4 gelatin leaves
Cherry syrup
- 1 cup (240 ml) Cherry syrup drained from the cherry filling
- 4 tbsp (60 ml) Cherry liqueur (or cherry brandy or more kirsch)
Decorations
- 6 – 8 medium Chocolate covered cherries or fresh cherries
Method
Cake layers
- Oven/Pan – Preheat the oven to 340°F (170°C) or Gas Mark 4. Grease and line with parchment paper 3 x 7-inch round cake pans or 2 x 8-inch round cake pans.
- Dry ingredients – In a medium bowl, sift the all-purpose flour, cocoa powder, and half the salt.¾ cup All-purpose flour , ½ tsp Kosher salt, 4 tbsp Cocoa powder
- Egg yolk mixture – In a large bowl of a stand mixer, using the whisk attachment, whip the egg yolks with half the sugar on medium-high speed until light and foamy. While whipping simultaneously, gradually add the oil and milk. Then, add the flour mixture and combine well.4 large Eggs, ½ cup Sugar, ¼ cup Cooking oil , ¼ cup Whole milk , 1 tsp Vanilla extract
- Meringue – In a clean bowl of a stand mixer with the whisk attachment, whip the egg whites with cream of tartar and salt. Gradually add the remaining sugar and continue to whip until stiff peaks form.4 large Eggs, ⅛ tsp Cream of tartar
- Combine – Fold the whipped meringue into the egg yolk mixture until no white streaks are seen.
- Bake – Divide the batter between the prepared cake pans and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – As soon as the cakes are out of the oven, invert them onto a cooling rack and let them cool completely. The cake layers can be kept wrapped in plastic wrap in the fridge for a few days.
Cherry cake filling
- Combine – In a small saucepan, combine the chopped cherries, sugar, half the water, and salt.7 oz Fresh cherries , ⅓ cup Sugar, 1 tbsp Lemon juice, ¼ tsp Kosher salt
- Slurry – In a small bowl, combine the remaining water and cornstarch.1 cup Water, 4 tsp Cornstarch
- Simmer – Place the saucepan over medium heat. Simmer until all the sugar has melted. Then, add the cornstarch slurry and continue to simmer on medium-low heat until the liquid is thick like syrup.
- Drain – Pass the filling through a sieve to drain the cherry syrup from the cherries. Use the drained cherries between the cake layers.
- Cherry syrup – Cool the drained cherry syrup, then add the cherry liqueur.4 tbsp Cherry liqueur
Cherry mousse
- Gelatin – Soak the gelatin in 1/4 cup water or any remaining cherry syrup for 3 minutes. Then, dissolve it in the microwave until smooth. Set aside to cool until barely warm.2 tbsp Gelatine powder
- Heavy cream – In the bowl of the stand mixer with the whisk attachment, whip the heavy cream with half the powdered sugar until stiff peaks form. Set aside.3 cups Heavy cream, ½ cup Powdered sugar
- Cream cheese – In the bowl of a stand mixer with the whisk attachment, whip the cream cheese with the remaining powdered sugar until smooth and creamy.1 cup Cream cheese
- Combine – Gently fold the whipped cream into the cream cheese mixture. Then, add 1/2 cup of the drained cherry syrup from the filling. Combine well and set aside.½ cup Cherry syrup
- Gelatin – Add 1/4 cup of the mousse to the gelatin mixture. Combine well. Then, add it to the mousse and combine well.
Assemble
- 1st layer – Place one cake layer on a cake drum with a cake sleeve wrapped securely around it. Moisten the cake with cherry syrup. Pour 1/4 of the cherry mousse over the cake and top with 1/2 of the drained cherries. Chill for 15 minutes.1 cup Cherry syrup
- 2nd layer – Next, layer another cake over it and moisten it with cherry syrup. Then, add another 1/4 portion of the cherry mousse with the remaining 1/2 portion of the drained cherries. Chill for another 15 minutes.
- 3rd layer – Add the next cake layer and moisten it with the remaining cherry syrup. Top with the remaining cherry mousse and shake to ensure it is smooth. Chill the cake for 4 hours or until all the layers are set.
- Decorate – Top the cake with fresh cherries or chocolate-covered cherries.6 – 8 medium Chocolate covered cherries
Notes
- Moisten the Cake Layers: Brush each chocolate cake layer generously with cherry syrup. It keeps your moist chocolate cherry mousse cake tender and adds extra cherry flavor.
- Drain the Cherries: Always drain the cherry filling before layering to prevent soggy spots in your layered chocolate cherry cake.
- Chill Before Slicing: Refrigerate your chocolate cherry mousse cake for at least 4 hours before slicing so the mousse sets and slices cleanly.
- Use Quality Chocolate: Good cocoa powder and chocolate will make your Black Forest cake alternative taste rich and balanced.
- Decorate Just Before Serving: Top with fresh cherries, chocolate curls, or cocoa powder right before serving for the best look and taste.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- Black Forest Cake (Chocolate Cherry Layer Cake)
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- Fresh Cherry Pie Recipe (From Scratch with Homemade Filling)
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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!