Chocolate Cherry Mousse Cake
Calories: 37
Adjust Servings Here: 9 servings
Description
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
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
Instructions
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
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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