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Cherry Chocolate Mousse Cake

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Grown-up Black Forest flavours in an indulgent mousse cake - a simply gorgeous combination!

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  • Serves 8-10

Ingredients

For the sponge:
  • 85g (3½oz) golden caster sugar
  • 3 large free-range eggs, separated
  • 25g (1oz) plain flour, sifted
  • 35g (1¼oz) cocoa powder, sifted
  • 2 x 390g (13½oz) jar black cherries 
in kirsch, drained and liquid reserved
  • for the mousse
  • 165g (5½oz) dark chocolate
  • 6 large free-range eggs, separated

You will need:
  • 23cm (9in) springform tin, greased 
and lined with baking parchment
  • 20cm (8in) loose-bottomed tin, lined 
with baking parchment
  • piping bag with star nozzle

Tip

Decorate your cherry chocolate mousse cake with piped rosettes of whipped cream topped with cherries, chocolate 
curls and edible 
gold glitter

Preparation

Chocolate and cherry make this sweet dessert recipe the perfect choice for any dinner party - your guests will love it.

HOW TO MAKE CHERRY CHOCOLATE MOUSSE CAKE

  1. Heat the oven to 200C, 180C fan, 400F gas 6. Whisk the sugar and eggs in a large bowl until thick, pale and glossy. Gently fold in the flour and cocoa, keeping as much air in the mixture as possible. Spoon into the 23cm (9in) 
tin and bake for 12 to 15 minutes or until springy to the touch. Turn out onto a 
wire rack and leave to cool completely.
  2. Trim the sponge to fit snugly into the 20cm (8in) tin. Prick the cake all over, 
drizzle over the juice from ½ of one 
of the cherry jars then cover evenly 
with the cherries, reserving a few for 
the top. Place on a baking tray.
  3. Melt the chocolate in a heatproof 
bowl over a pan of gently simmering water, set aside to cool.
  4. Mix together the cooled melted chocolate and egg yolks until combined (be careful not to over mix as it will become too stiff). Whisk the egg 
whites until stiff, then gently fold into 
the chocolate mixture. Spoon over the cherries and chill for at least 4 hours. 
To decorate, see above. This mousse cake will keep for 24 hours decorated 
in the fridge.