Triple Chocolate Cranberry Mousse Cake

Rating: 5.00
(1)
November 23, 2021

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!

Triple Chocolate Cranberry Mousse Cake Sice

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Triple Chocolate Cranberry Mousse Cake

Triple Chocolate Cranberry Mousse Cake

5 from 1 vote
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.
Servings 14 servings
Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins

Ingredients
  

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 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.
  • 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 a 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.  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.
  • 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!

Nutrition

Serving: 1gSugar: 35gCholesterol: 84mgCalories: 484kcalSaturated Fat: 19.1gFat: 34gProtein: 5.3gCarbohydrates: 42.7g
Calories: 484kcal
Course: Dessert
Cuisine: American
Keyword: Christmas Cake, Christmas desserts, mousse cake, Thanksgiving desserts, triple chocolate cranberry mousse cake
Nutrition facts 1 Serving out of 14 Calories: 484, Fat: 34g, Saturated fat: 19.1g, Unsaturated fat: , 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.,

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!

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