Today we are going to prepare a seasonal mousse cake, made of fresh sweet cherries. It is light, refreshing, and delicious. We will preserve the flavor and aroma of fresh cherries in the mousse and combine it with a layer of milk chocolate mousse. Moist chocolate sponge with pistachios will be the base of the cake.

Cherry and chocolate mousse cake recipe

Here is the recipe:

Ingredients for the cherry mousse

Directions for the cherry mousse:

  1. Place the sheets of gelatin in cold water.
  2. Place the cherry puree (mixed with several drops of lemon juice to protect the color) in a saucepan and add the sugar, mix, and heat to 85 °C ( 185°F)
  3. Do not overhit the puree, otherwise, you will get a jam and the special aroma of fresh cherries will be lost.
  4. Remove from heat. Squeeze the gelatin leafs and add them to the puree, mix well to blend it completely.
  5. Let the mixture cool a bit (to appx. 30 – 35°C (86- 95°F).
  6. Whip the heavy cream into soft peaks.
  7. Add the whipped cream, fold it gently, to keep the mixture fluffy.
  8. Pour the mousse into a round silicone mold, fill it to 1/2.
  9. Make some movements with a silicone spatula along the bottom and the sides of the mold to ensure that the mousse will spread evenly and the surface of the cake will be perfect.
  10. Sent to a freezer for 2-3 hours.
Fresh cherry mousse cake recipe

Ingredients for the chocolate sponge base:

Directions for the chocolate batter:

  1. Mix together the all-purpose flour, almond flour, baking powder, salt and cacao in a mixer bowl.
  2. Cream the butter with the sugar until light and fluffy, about 6-8 minutes.
  3. Add the egg, mix well at medium speed.
  4. Add the mix of dry ingredients in 3 steps, mix at medium speed after each addition until combined, but do not overmix.
  5. Add chopped pistachios and mix.

Baking the sponge:

Ingredients for the milk chocolate mousse:

Directions for the milk chocolate mousse:

  1. Place the sheets of gelatin in cold water.
  2. Chop the chocolate into fine pieces.
  3. Combine the egg yolks and the sugar and beat the mixture slightly.
  4. Heat the milk in a saucepan. When the milk comes to a boil, temper the yolks slowly by beating in the hot milk in a thin steam.
  5. Return all to the pan. Cook the mixture to 85°C (185°F) being careful not to exceed this temperature. Remove from heat.
  6. Add chopped chocolate, mix well to let it melt and blend completely.
  7. Squeeze the gelatin sheets and add them to the mixture, mix well.
  8. Let the mixture cool down to appx. 35 – 40°C (95- 104°F).
  9. Whip the cream into soft peaks.
  10. Add the whipped cream, fold it gently, to keep the mixture fluffy.
  11. Pour the mousse into the mold on the top of the first layer (it should be frozen and firm!)
  12. Make some gentle moves with a silicone spatula to ensure that the mousse will spread evenly and the sides of the cake will be perfect.
  13. Place the sponge base on the top, press gently. Align the surface of the cake with a spatula and some more mousse.
  14. Sent to a freezer for minimum 6 hours. The cake should be completely frozen before glazing.
Cherry and milk chocolate cake recipe


Ingredients for the mirror glaze:

Directions for the mirror glaze:

Marble mirror cake glaze recipe

Glazing the cake with the mirror glaze.

More Pastry Techniques and Recipies: