Triple Chocolate Cranberry Mousse Cake

Triple Chocolate Cranberry Mousse Cake

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As Thanksgiving and Christmas are around the corner I am so excited to share with you this beautiful Triple Chocolate Cranberry Mousse Cake, an impressive layered cake with a simply delightful flavor combination. Just imagine what play of textures and flavors in this cake, using three types of chocolate paired with a sweet and tart cranberry and orange jelly.

 

This Triple Chocolate Cranberry Mousse Cake consists of a moist cocoa and cranberry brownie at the bottom, followed by a smooth and silky milk chocolate mousse layer, a flavorful cranberry orange jelly, a white chocolate mousse layer and all topped with a semisweet chocolate ganache. Beautifully decorated in white, red and orange colors, this cake looks really festive and will surely make an impressive dessert for any celebration.

 

Even though the recipe seems to have many steps, each one of them is very easy and quite quick to prepare. There is no way you can go wrong with this recipe. Hope you will give it a try and enjoy!

 

Related Posts:
Triple Chocolate Mousse Cake
Cranberry White Chocolate Meringue Roll

Neapolitan Cheesecake

 

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Ingredients
  • Makes about 12-14 servings
  • Cranberry Orange Jelly
  • 9 oz (250g) cranberries, fresh or frozen
  • 3/4 cup (150g) sugar
  • 2 tbsp (30ml) orange juice
  • orange zest from 1 orange
  • 1 1/3 tsp (4g) gelatin powder
  • 1 1/2 tbsp (25ml) orange juice
  • Cocoa Cranberry Brownie
  • 1 large egg
  • 1/3 cup (70g) sugar
  • 3 tbsp (45g) reserved cranberry sauce
  • 1 tsp (5g) vanilla extract
  • 1/3 cup (70g) vegetable oil
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1/3 cup (40g) all-purpose flour
  • 1/4 tsp (1g) salt
  • Milk Chocolate Mousse
  • 6 oz (180g) milk 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
  • 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
  • Chocolate Ganache
  • 3.5 oz (100g) semisweet chocolate
  • 3.5 oz (100g) whipping cream
  • 1 tbsp (14g) butter, room temperature
  • For Decoration
  • whipped cream
  • sugar coated cranberries
  • Kumquat slices
Directions
  1. First prepare cranberry orange jelly so it has time to cool down. Place cranberries, sugar and orange juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens. Add orange zest, stir to combine and remove from heat. Reserve 3 tbsp of cranberry sauce to use for cocoa brownie.
  2. Dissolve gelatin in orange juice and let it swell for 5-10 minutes.
  3. Add the bloomed gelatin to the warm cranberry sauce and stir until completely dissolved. Let cool.
  4. Prepare cocoa cranberry brownie. Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) springform pan with parchment paper.
  5. In a bowl whisk egg with sugar until well combined. Incorporate oil and vanilla extract. Add the reserved 3 tablespoons of cranberry sauce and mix to combine.
  6. Sift the flour, salt and cocoa powder and whisk to fully incorporate.
  7. Pour the batter into the prepared pan.
  8. Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with few moist crumbs attached.
  9. Let cool completely.
  10. Prepare milk chocolate mousse. In a heatproof bowl add the milk chocolate and 5 oz (145g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. 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.
  11. Whip the remaining 7 oz (200g) chilled whipping cream until stiff peaks form. Add melted milk chocolate mixture and mix until well combined.
  12. Place the cocoa cranberry brownie on a serving platter and place a cake ring around the cake lined with acetate sheet.
  13. Pour the chocolate mousse over the brownie and freeze for about 20-30 minutes to set slightly.
  14. Remove from the freezer and gently spread the cranberry jelly on top leaving a ½ inch (1cm) border.
  15. Return the cake in the freezer until you prepare the white chocolate mousse.  In a heatproof bowl add the whitechocolate and 5 oz (145g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. 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.
  16. Whip the remaining 7 oz (200g) chilled whipping cream until stiff peaks form. Add melted white chocolate mixture and mix until well combined.
  17. Gently pour the white chocolate mousse over the milk chocolate mousse and cranberry jelly. Smooth the top and refrigerate for 4-6 hours or overnight.
  18. Prepare the chocolate ganache. In a heatproof bowl add the semisweet chocolate and whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Stir in butter until melted.
  19. Remove from heat and pour the ganache over the white chocolate mousse. Refrigerate for 30 minutes to set.
  20. Decorate the cake with whipped cream, sugar coated cranberries and Kumquat slices if desired. Enjoy!
Triple Chocolate Cranberry Mousse Cake-1
Nutrition facts 1 Serving out of 14 - Calories:484, Fat:34g, Saturated Fat:19.1g, Carbohydrates:42.7g, Sugar:35g, Fiber:2.4g, Protein:5.3g, Cholesterol:84mg, Sodium 82mg 4%, Vitamin D 2mcg 9%, Calcium 100mg 8%, Iron 1mg 7%, Potassium 246mg 5%,daily percentage values are based on a 2000 calorie diet.

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