Description
Indulge in a delightful Cherry Chocolate Mousse Cake, blending rich chocolate and tart cherries for a decadent dessert that evokes memories of family gatherings.
Ingredients
- 2 large eggs
- 1 large egg yolk
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoon vanilla extract
- Pinch salt
- 1 cup minus 2 tablespoons all-purpose flour
- 4 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 tablespoon unsalted butter
- 1 bag (16 oz) frozen red tart cherries
- 18 ounces milk chocolate
- 2 teaspoons gelatin
- 2 tablespoons water
- 1 cup milk
- 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 1/2 cups heavy cream
- 1/2 cup whipping cream
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- Handful fresh cherries for garnish
Instructions
- Preheat your oven to 350°F and grease your cake pan.
- In a bowl, whisk together the eggs, egg yolk, sugar, vanilla extract, and a pinch of salt until combined.
- In another bowl, sift together the flour, cocoa powder, and baking powder.
- Gradually mix the dry ingredients with the wet ingredients, alternating with the milk and melted butter.
- Pour the batter into the prepared cake pan and place it in the oven.
- Bake for 25-30 minutes or until a toothpick comes out clean from the center.
- While the cake bakes, prepare the cherry filling by combining the frozen cherries, milk chocolate, gelatin, and water in a pot over low heat, stirring continuously until melted and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the chocolate-cherry mixture.
- Allow the cake to cool completely before layering it with the chocolate-cherry filling.
- For the topping, whip the whipping cream, sugar, and vanilla extract until soft peaks form, then spread this cream over the top of the cake and garnish with fresh cherries.
Notes
For chunkier cherry filling, consider chopping half of the cherries before adding to the chocolate mixture. Store leftovers in an airtight container in the fridge for up to three days.