Description
A decadent Cherry Chocolate Mousse Cake featuring rich chocolate sponge and airy cherry mousse, perfect for special occasions or a delightful indulgence.
Ingredients
Scale
- 6 large eggs
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1 tsp coffee extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1 1/2 cups whole milk
- 1 tablespoon all-purpose flour
- 3 large egg yolks
- 1/3 cup white granulated sugar
- 2 tbsp corn starch
- 2 tbsp water
- 1/2 cup unsalted butter
- 1 1/2 cups semi-sweet chocolate chips
- 3 cups heavy cream (chilled)
- 1 tsp vanilla extract
- 1 tsp coffee extract
- 1 1/2 cups confectioner’s sugar
- 1 tbsp unflavored gelatin
- 2 tbsp water
- 2 to 3 lbs fresh cherries (pitted and quartered)
- 1/2 to 1 cup cherry liqueur
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- Whisk together the eggs and granulated sugar until pale and fluffy.
- Stir in the vanilla and coffee extracts.
- Sift the flour, cocoa powder, and baking powder into the egg mixture, folding gently to combine.
- Add the milk gradually while mixing until fully incorporated.
- Divide the batter between the prepared cake pans and bake for 25-30 minutes. A toothpick should come out clean from the center.
- Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- In a saucepan, whisk together the egg yolks, sugar, cornstarch, and 2 tablespoons of water.
- Whisk in the milk over medium heat, stirring constantly until it thickens and bubbles.
- Remove from heat, add vanilla extract and butter until fully melted and smooth.
- Fold in the semi-sweet chocolate chips until melted and combined.
- Bloom the gelatin in 2 tablespoons of water for 5 minutes.
- Whip the chilled heavy cream until soft peaks form.
- Add confectioner’s sugar, vanilla, and coffee extracts, continuing to whip until stiff peaks form.
- Fold the bloomed gelatin into the whipped cream mixture.
- Fold in the quartered fresh cherries carefully.
- Place one layer of chocolate sponge cake on a serving plate.
- Spread half of the cherry mousse filling evenly over the cake.
- Top with the second layer of chocolate cake and cover with remaining cherry mousse.
- Chill in the refrigerator for at least 4 hours, preferably overnight, to set.
Notes
Make-ahead tips: Cake and mousse can be prepared a day in advance. Experiment with different fruits for unique flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 24g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg