Rating: 5.00
(2)

Triple Chocolate Cranberry Mousse Cake

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 are in this cake, using three types of chocolate paired with 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 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. If you give it a try don’t forget to tag me on Instagram as I would love to see how it turned out for you.

If you like cranberry desserts you may also like this festive Cranberry Pistachio Fudge without Sweetened Condensed Milk. This Cranberry White Chocolate Meringue Roll is also a delightful dessert perfect for holiday season. These Cranberry Orange Cookies are also a must-try recipe for your holiday table.

Triple Chocolate Cranberry Mousse Cake Sice

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Triple Chocolate Cranberry Mousse Cake

Triple Chocolate Cranberry Mousse Cake

5 from 2 votes
This beautiful Triple Chocolate Cranberry Mousse Cake is 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.
Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins

Ingredients
  

Makes 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 ⅓ tsp (4g) gelatin powder
    • 1 ½ 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

    Instructions
     

    First prepare cranberry orange jelly

    • 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.
    • Dissolve gelatin in orange juice and let it swell for 5-10 minutes.
    • Add the bloomed gelatin to the warm cranberry sauce and stir until completely dissolved. Let cool.
    • Prepare cocoa cranberry brownie
    • Preheat the oven to 350F (180C). Grease and line an 8-inch (20cm) springform pan with parchment paper.
    • 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.
    • 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 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.
    • Whip the remaining 7 oz (200g) chilled whipping cream until stiff peaks form. Add melted milk chocolate mixture and mix until well combined.
    • Place the cocoa cranberry brownie on a serving platter and place a cake ring around the cake lined with acetate sheet.
    • Pour the chocolate mousse over the brownie and freeze for about 20-30 minutes to set slightly.
    • Remove from the freezer and gently spread the cranberry jelly on top leaving a ½ inch (1cm) border.
    • Return the cake in the freezer until you prepare the white chocolate mousse.

    Prepare the white chocolate mousse

    • In a heatproof bowl add the white 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.
    • Whip the remaining 7 oz (200g) chilled whipping cream until stiff peaks form. Add melted white chocolate mixture and mix until well combined.
    • 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.

    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.
    • Remove from heat and pour the ganache over the white chocolate mousse. Refrigerate for 30 minutes to set.
    • Decorate the cake with whipped cream, sugar coated cranberries and Kumquat slices if desired. Enjoy!

    Video

    Nutrition

    Serving: 1gCalories: 484kcalCarbohydrates: 42.7gProtein: 5.3gFat: 34gSaturated Fat: 19.1gCholesterol: 84mgSugar: 35g
    Calories: 484kcal
    Course: Dessert
    Cuisine: American
    Keyword: Christmas Cake, Christmas desserts, mousse cake, Thanksgiving desserts, triple chocolate cranberry mousse cake

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

    Join the Conversation

    1. Carol Author says:

      Hi Ella,
      Love the look of this cake, unfortunately cranberries are not available in Australia, so do you think this would work with fresh cherries, especially as our cherry season has just started.
      Thanks Carol.

      1. Ella-HomeCookingAdventure Author says:

        sure.. cherries will be an amazing choice.. or any other berries.. raspberries, strawberries and red currants will be as good

    2. Alexandra says:

      5 stars
      This cake is great! Even if it takes some time to prepare it, it’s worth the effort! Thank you for this delicious recipe, Ella, as well as for all the little details! I love your site!

    3. 5 stars
      Ella this is so delicious . Thank you for the great recipes.

      1. Ella-HomeCookingAdventure Author says:

        Thank you Marimar.. this is one of my favorite cakes on the blog.

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