This Chocolate Blueberry Mousse Cake is a light and refreshing dessert perfect for summer. It features two rich, dark brownie layers filled with white chocolate mousse, followed by the refreshing tang of blueberry mousse.
The dense brownie layers provide a satisfying bite, while the contrasting lightness of the mousses creates a perfect balance. The fresh blueberries ont top are adding bursts of fruity freshness to every slice.
This cake is a delightful combination of textures and flavors and it’s sure to be a crowd-pleaser. It is perfect for celebrating a special occasion or simply treating yourself and your loved ones.
How to make chocolate blueberry mousse cake
Begin by preheating the oven to 350°F (180°C). Grease and line two 8-inch (20cm) springform pans with parchment paper.
How to prepare the cocoa brownie layers
In a bowl, whisk together the eggs, sugar, and salt until well combined. Incorporate the oil and vanilla extract. Sift the flour and cocoa powder, then whisk them into the egg mixture until fully incorporated.
Divide the batter evenly between the prepared pans. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Allow the brownie layers to cool completely.
How to prepare the blueberry sauce
In a saucepan, combine fresh or frozen blueberries, sugar, and lemon juice. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10-15 minutes, or until the mixture thickens. Strain the mixture through a sieve to achieve a smooth sauce. Let the blueberry sauce cool completely.
How to prepare the white chocolate mousse
Melt the white chocolate and 5 oz (145g) of whipping cream over a bain-marie. Allow the mixture to cool to room temperature. In a small bowl, let the gelatin powder soak in cold water for 5-10 minutes. Then, dissolve the gelatin over low heat and pour it into the chocolate mixture, stirring to combine. In another bowl, whip the chilled cream until soft peaks form. Gently fold the white chocolate mixture into the whipped cream until well combined.
Begin assembling the chocolate blueberry mousse cake
Place the first brownie layer on a serving platter and secure a cake ring around it. Line the cake ring with an acetate sheet. Pour the white chocolate mousse over the brownie layer, spreading it evenly and smoothing the top. Freeze the assembled layer for 20-30 minutes to set.
How to prepare the blueberry mousse
Dissolve the gelatin in cold water and let it swell for about 5-10 minutes. Then, place the gelatin over low heat just until it dissolves, and mix it into the cooled blueberry sauce. In another bowl, whip the chilled cream until soft peaks form. Gently fold the blueberry mixture into the whipped cream until well combined.
Continue assembling the cake by cutting the second brownie layer with a 7-inch (18cm) cake ring. Place this layer on top of the white chocolate mousse layer. Pour the blueberry mousse over the second brownie layer, spreading it evenly and smoothing the top. Refrigerate the assembled cake for 4-6 hours to allow it to set.
Decorate the cake
To finish, prepare the whipped cream for decorating. Whip the cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the whipped cream into a piping bag fitted with a 6B tip. Pipe the sweetened whipped cream onto the top of the cake in your desired design. Garnish with fresh blueberries and the cake is now ready to slice and enjoy.
Hope you will try this amazing Chocolate Blueberry Mousse Cake. Make sure to share the photos with me on Instagram if you try it out. I would love to see your amazing results. Enjoy!
For more mousse cake recipes check out the full collection of Mousse and Mirror Cakes. If you like blueberry desserts check out our full collection of Blueberry Recipes.
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Chocolate Blueberry Mousse Cake
Ingredients
Cocoa Brownie Layers
- 2 eggs
- 2/3 cup (135g) sugar
- 1/2 tsp (2g) salt
- 1/2 cup (110g) vegetable oil
- 1 tsp (5g) vanilla extract
- 1/2 cup (60g) unsweetened cocoa powder
- 1/2 cup (62g) all-purpose flour
Blueberry Sauce
- 10 oz (300g) fresh or frozen blueberries
- 1/3 cup (70g) sugar
- 2 tbsp (30ml) lemon juice
White Chocolate Mousse
- 6 oz (180g) white chocolate
- 5 oz (145g) whipping cream
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) cold water
- 7 oz (200g) whipping cream (35% fat) , chilled
Blueberry Mousse
- blueberry sauce
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30g) cold water
- 1 ¼ cup (300g) whipping cream (35% fat) , chilled
Sweetened Whipped Cream, for decoration
- 1/3 cup (80g) whipping cream (35% fat) , chilled
- 1 tbsp (8g) powdered sugar
- 1/4 tsp (1g) vanilla extract
Instructions
Prepare the cocoa brownie layers.
- Preheat the oven to 350F (180C). Grease and line two 8-inch (20cm) springform pans with parchment paper.
- In a bowl whisk eggs with sugar, salt and vanilla extract until well combined.
- Add oil and mix until well combined.
- Add the flour and cocoa powder.
- Mix until well combined.
- Divide the batter into the prepared pans.
- 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 blueberry sauce.
- In a saucepan, combine fresh or frozen blueberries, sugar, and lemon juice. Bring to a boil.
- Reduce heat to a simmer and cook for about 10-15 minutes or until the mixture thickens.
- Strain the mixture through a sieve to achieve a smooth sauce. Let it cool completely.
Prepare the white chocolate mousse.
- Melt white chocolate and the 5 oz (145g) of whipping cream over a bain-marie. Let it cool to room temperature.
- In a small bowl, let gelatin powder soak in the cold water for 5-10 minutes. Then, dissolve it over low heat.
- Pour it over the chocolate mixture and mix to combine.
- In another bowl whip the chilled cream until soft peaks form. Add the white chocolate mixture and mix to combine.
Start assembling the cake.
- Place the first cake layer on a serving platter and add a cake ring around it. Line the cake ring with an acetate sheet.
- Pour the white chocolate mousse over the cake. Spread evenly and smooth the top. Freeze for 20-30 minutes.
Prepare the blueberry mousse.
- 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 blueberry sauce.
- In another bowl whip the chilled cream until soft peaks form. Add the blueberry mixture and mix to combine.
Continue assembling the cake.
- Cut the second layer of cake with a 7-inch (18 cm) cake ring.
- Place on top of the white chocolate mousse.
- Cover with blueberry mousse and smooth the top. Refrigerate for 4-6 hours to set.
Prepare the whipped cream for decorating.
- Whip the cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the cream into a piping bag fitted with a 6B tip.
- Pipe the sweetened whipped cream onto the top of the cake in any design you like.
- Add fresh blueberries. Serve and enjoy!
Video
Nutrition
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