There is no doubt why Black Forest Cake is such a loved dessert worldwide. The cherries and chocolate have always made a perfect combination. I have shared with you a few years ago a more classic approach to Black Forest Cake and now I am glad to have come out with a more delicate version, an amazing Black Forest Mousse Cake.
This Black Forest Mousse Cake consists of a chocolatey cake at the bottom, followed by a silky white chocolate mousse with a black cherry and kirsch jelly insertion. The cake is topped with a smooth chocolate glaze and decorated with chocolate decorations and maraschino cherries.
The cherry jelly is made using black cherries that are simmered for only 5 minutes. This time I didn’t blend or sieved the mixture in order to feel the amazing cherry texture.
We have really loved the cake, the flavor combination, the cherry jelly was the star of this cake and it sure makes a great dessert for upcoming Valentines Day or for any other occasion.
I think I can say the recipe is quite easy to put together, each step is easy and quick, so there is no reason to feel intimidated by the large list of ingredients, which are mostly pretty common. Hope you will give this a try and let me know if you try it out.
Black Forest Mousse Cake
- 10 oz (300g) fresh or frozen cherries , cut into quarters
- 1/3 cup (70g) sugar
- 1 tbsp (15ml) lemon juice
- 2 tbsp (30ml) cherry brandy - kirsch
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) cold water
- 1 large egg
- 1/3 cup (70g) sugar
- 1 tsp (5g) almond extract
- 1/3 cup (70g) vegetable oil
- 1/4 cup (30g) unsweetened cocoa powder
- 1/4 tsp (1g) salt
- 1/4 cup (30g) all-purpose flour
White Chocolate Mousse
- 8 oz (230g) white chocolate , cut in small pieces
- 2/3 cup (160g) whipping cream
- 1 ⅔ cup (400g) whipping cream (35% fat) , chilled
- 2 tsp (8g) gelatin powder
- 3 tbsp (45ml) cold water
- 6 oz (180g) semisweet chocolate
- 3/4 cup (180g) whipping cream
- 2 ½ tbsp (37ml) milk
- 2 ½ tbsp (37g) unsalted butter , at room temperature
Chocolate Decoration leaves
- 2.5 oz (70g) semisweet chocolate
- 1 oz (30g) semisweet chocolate , for tempering
- edible gold powder
- mini chocolate rocks
- Maraschino cherries
First prepare the cherry jelly.
- In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.
- Meanwhile, in a small saucepan place the cherries, sugar, lemon juice and cherry brandy (kirsch) and place over medium-low heat. Bring to a simmer, cook for about 5 minutes and remove from heat. Add the bloomed gelatin to the warm cherry sauce and stir until completely dissolved.
- Line a 7 inch (18 cm) pan or cake ring with plastic wrap.
- Pour the cherry sauce into the pan/ring and freeze for at least 2 hours or even overnight.
Prepare cocoa brownie.
- Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) springform pan with parchment paper.
- In a bowl whisk egg with sugar until well combined. Incorporate oil and vanilla extract. Sift the flour, salt and cocoa powder and whisk to fully incorporate.
- Pour the batter into the prepared pan.
- Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with few moist crumbs attached.
- Let cool completely.
Prepare the white chocolate mousse.
- In a heat proof bowl add the white chocolate and 2/3 cup (160g) whipping cream and melt over bain-marie.
- Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
- Whip the remaining 1 2/3 cup (400g) cold whipping cream until soft peaks form. Add melted chocolate mixture and mix until well combined.
- Pour a bit less than a half of mousse over the brownie. Add the cherry jelly into the center and press lightly. Pour the remaining mousse and smooth the top.
- Refrigerate for 4-6 hours or overnight to set completely.
Prepare the chocolate decorations.
- Melt 2.5 oz (70g) semisweet chocolate over bain-marie. Remove from heat and add 1 oz (30g) chopped semisweet chocolate for tempering. Stir until melted.
- Spon circles of chocolate on parchment paper. Sprinkle some freeze-dried raspberries and coconut flakes on top of the chocolate. Spread with the back of the spoon in a leaf shape. Let them set to room temperature or refrigerate until ready to use. Brush each chocolate decoration with edible gold powder if desired.
Prepare the chocolate glaze.
- Place the chocolate into a heatproof bowl and melt over bain-marie. In a small saucepan add cream and milk and bring to a simmer.Gradually incorporate into melted chocolate. Add butter and stir until melted.
- Take the cake out of the refrigerator, remove the ring and acetate sheet and place the cake over a rack or simply on a bowl or pan that is placed on a plastic wrap lined baking sheet to collect the excess.
- Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with mini chocolate rocks. Transfer the cake to a serving platter and refrigerate for 20 minutes to set the glaze.
- Decorate the cake with chocolate leaves,maraschino cherries and mini chocolate rocks.