Super Moist Black Forest Mousse Cake Recipe. A fluffy and delicious chocolate cake, soaked with a chocolate mixture and topped with a smooth and airy white chocolate mousse filled with cherries. A perfect dessert for the holidays or any other day of the year!
Active time: 25mins | Cook time: 25mins | Yield: 9-12
Ingredients:
For the Chocolate Cake:
- 2 cups (250g) All-Purpose Flour
- 1/3 cup (30g) Unsweetened Cocoa Powder
- 1/4 tsp Salt
- 1 cup (200g) Sugar
- 2 Large Eggs
- 1/2 cup (120ml) Vegetable Oil
- 1 tsp (5ml) Vanilla Extract
- 1 cup (240ml) Warm Water
- 2 tsp (8g) Baking Powder
- 1/2 tsp (2g) Baking Soda
Chocolate Milk Mixture:
- 2oz (57g) Semi-Sweet Chocolate, chopped
- 1/2 cup (120ml) Heavy Cream (Bring to room temp)
- 3/4 cup (180ml) Milk
For the Mousse:
- 6oz (170g) Good Quality White Chocolate, chopped
- 1/4 cup (60ml) Heavy Cream (Bring to room temp)
- 3/4 cup (180ml) Heavy Cream, cold
- 1/2 cup (80g) Maraschino Cherries, drained and chopped
Video:
Directions:
For the Chocolate Cake:
- Line an 8in (20cm) square pan with parchment paper. Set aside.
- Preheat the oven to 350°F (180°C).
- In a large bowl, sift the flour, cocoa powder, and salt. Add the sugar and whisk until combined.
- Using a spoon, create a hole in the middle of the dry ingredients and place the eggs, vegetable oil, vanilla, and warm water. Whisk immediately until smooth. Do not overmix the flour.
- Lastly, add the baking powder and baking soda. Whisk gently until just combined.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Set aside.
Chocolate Milk Mixture:
- In a medium bowl, place the chocolate and heavy cream. Melt using a double-boiler or microwave in 30-second intervals, stirring after each, until melted.
- Add the milk and stir until well combined.
- Using a skewer or fork, poke holes all over the cake and slowly pour the milk mixture evenly over the top.
- Let the cake cool completely to allow it to soak up the mixture before adding the mousse.
For the Mousse:
- In a large bowl, place the chocolate and heavy cream. Melt using a double-boiler or microwave in 30-second intervals, stirring after each, until melted. Refrigerate for 10-15 minutes. Do not use it if the mixture is still warm.
- In the bowl of an electric mixer, beat the whipping cream until soft peaks form, being careful not to overbeat, or the cream will turn buttery.
- Gently fold the whipped cream into the chocolate mixture.
- Fold in the chopped cherries.
- Unmold the cake, spread the mousse over the top, and decorate with cherries.
- Keep the cake refrigerated until serving time or up to 3 days.
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Soft and Fluffy Lemon Mousse Cake
Fluffy Vanilla & Chocolate Marble Cake
Quick and Easy Cinnamon Apple Cake
