Chocolate Berry Mousse Cake
This Chocolate Berry Mousse Cake is decadent and delightfully balanced with rich chocolate mousse and vibrant berry flavors—perfect for impressing any dessert lover!
Equipment
- Mixing Bowls
- Whisk
- Double boiler
- Cake Pan
- Rubber spatula
- Measuring cups and spoons
- Electric Mixer
- Food Processor
Ingredients
Chocolate Cake Base
- 3 eggs eggs
- a pinch salt
- 4 tablespoons sugar
- 2 tablespoons flour
- 2 tablespoons cocoa powder
- 30 grams butter
- 150 ml hot water
Chocolate Mousse
- 50 grams sugar
- 20 grams cocoa powder
- 200 grams 70% dark chocolate
- 100 ml whipping cream
- 100 ml milk
- 1 teaspoon vanilla extract
- 1 tablespoon coffee
- 3 sheets gelatin
- 200 ml whipping cream
- 1 teaspoon powdered sugar
Hazelnut Praline
- 300 grams dulce de leche
- 50 ml milk
- 100 grams hazelnuts
- 1 sheet gelatin
Berry Compote
- 200 grams berry mix strawberry, blueberry, raspberry, blackberry
- 2 tablespoons sugar
- 50 ml water
- 2 sheets gelatin
Whipped Cream Topping
- 300 ml whipping cream
- 1 tablespoon powdered sugar
Raspberry Garnish
- 200 grams raspberries
- 2 tablespoons sugar
- 50 ml water
- 2 sheets gelatin
Instructions
Prepare the Chocolate Cake Base
- Preheat your oven to 180°C (350°F). Grease and flour a cake pan.
- In a mixing bowl, beat together the eggs, a pinch of salt, and 4 tablespoons of sugar until light and fluffy.
- Sift in the flour and cocoa powder, then mix until just combined.
- Melt the butter and combine it with hot water. Gradually add this mixture to the batter, mixing gently.
- Pour the batter into the prepared cake pan and bake for about 20 minutes or until a toothpick inserted comes out clean. Allow it to cool completely.
Make the Chocolate Mousse
- In a heatproof bowl, combine the dark chocolate and 100 ml of whipping cream. Place it over a double boiler and melt until smooth.
- In another bowl, mix milk, vanilla extract, and coffee. Set aside.
- Soak 3 sheets of gelatin in cold water until softened. Once softened, dissolve it in the warm milk mixture.
- Fold the gelatin mixture into the melted chocolate and cream until well combined. Let it cool slightly.
- In a separate bowl, whip 200 ml of whipping cream with powdered sugar until soft peaks form. Gently fold this into the chocolate mixture.
Create the Berry Compote
- In a saucepan, combine the berry mix, sugar, and water. Cook over medium heat until the berries break down and the mixture thickens slightly.
- Soak 2 sheets of gelatin in cold water, then dissolve in the warm berry mixture. Allow it to cool.
Assemble the Cake
- Place the cooled chocolate cake layer on a serving plate. Pour half of the chocolate mousse over the cake base and spread evenly.
- Add a layer of the berry compote on top of the mousse.
- Pour the remaining chocolate mousse over the berry layer, smoothing it out.
- Refrigerate the cake for at least 4 hours or until the mousse is set.
Prepare the Hazelnut Praline
- Toast the hazelnuts in a dry skillet until golden and fragrant. Chop finely.
- In a saucepan, combine dulce de leche with milk. Heat until smooth.
- Mix in the chopped hazelnuts and allow it to cool slightly.
Whip the Cream for Topping
- In a clean bowl, whip whipping cream with powdered sugar until stiff peaks form.
- Spread the whipped cream over the top of the cake, smoothing it out beautifully.
Finish with Berry Garnish
- For the final touch, prepare the raspberry garnish. Combine raspberries, sugar, and water in a saucepan. Cook until the raspberries burst and the mixture thickens.
- Soak 2 sheets of gelatin, dissolve in the warm raspberry mixture, and allow it to cool slightly before pouring over the whipped cream layer.
- Garnish with fresh raspberries and additional chopped hazelnuts if desired.
Notes
- Make sure the cake is completely cooled before adding mousse to prevent melting.
- Do not overwhip cream to avoid a grainy texture.
- Dissolve gelatin fully in warm mixture to prevent lumps.
- Chill the assembled cake for at least 4 hours for mousse to set properly.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.