Are you ready to indulge in a chocolatey and fruity delight that will take your taste buds on a heavenly journey? Whether you’re hosting a dinner party or simply looking for a delicious treat, this cake is sure to impress.
Step-by-step: Chocolate Cherry Mousse Entremets Cake
Cake layers
Oven/Pan – Preheat the oven to 340F/ 170 C/ Gas Mark 4. Grease and line with parchment paper 3 x 7-inch round cake pans or 2 x 8-inch round cake pans.Pro tip – These cakes are light and airy, so lining the pans with parchment is necessary.
Dry ingredients – In a medium bowl, sift the all-purpose flour, cocoa powder, and half the salt.Pro tip – Sift the dry ingredients at least twice for a light and airy cake. Egg yolk mixture – In the large bowl of a stand mixer, with the whisk attachment, on medium-high speed, whip the egg yolks with half the sugar until light and foamy. While whipping simultaneously, gradually add the oil and milk. Then, add the flour mixture and combine well.Pro tip – Do not overmix when you add the oil, milk, and flour mixture, as it can deflate the volume created in the egg yolks.
Meringue – In a clean bowl of a stand mixer with the whisk attachment, whip the egg whites with cream of tartar and salt. Gradually, add the remaining sugar and continue to whip until stiff peaks form. Combine – Fold the whipped meringue into the egg yolk mixture until no white streaks are seen. Bake – Divide the batter between the prepared cake pans and bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.Pro tip – These layers are very light and airy so they do not take long to bake. Cool – As soon as the cakes are out of the oven, invert them onto a cooling rack and let cool completely. These cake layers can be kept wrapped in plastic wrap in the fridge for a few daysPro tip – Inverting them while still hot will ensure they do not sink during cooling.
Cherry cake filling
Combine – In a small saucepan, combine the chopped cherries, sugar, half the water, and salt. Slurry – In a small bowl, combine the remaining water and cornstarch.Pro tip – Cornstarch tends to settle down so make sure to stir again before adding it to the filling. Simmer – Place the saucepan over medium heat. Simmer until all the sugar has melted. Then, add the cornstarch slurry and continue to simmer on medium-low until the liquid is thick like syrup.Pro tip – At first the mixture will be very opaque and milky but as the cornstarch cooks it will become shiny and translucent. Drain – Pass the filling through a sieve to drain the cherries syrup from the cherries. Use the drained cherries between the cake layers.Pro tip – Drain the cherries well so there is no excess liquid in the mousse layer. Otherwise, the mousse layer becomes unstable.
Cherry syrup – Cool the drained cherry syrup. Then, add the liqueur.Pro tip – Use some syrup for the mousse and the rest for moistening the cakes.
Cherry mousse
Gelatin – Soak the gelatin in 1/4 cup water or any remaining cherry syrup for 3 minutes. Then, dissolve in the microwave until smooth. Set aside to cool until barely warm. Heavy cream – In the stand mixer bowl with the whisk attachment, whip the heavy cream with half the powdered sugar until stiff peaks form. Set aside. Cream cheese – In the stand mixer bowl with the whisk attachment, whip the cream cheese with the remaining powdered sugar until creamy.Pro tip – Make sure the cream cheese is at room temperature, and do not over-cream, as it can become grainy. Combine – Gently fold the whipped cream into the cream cheese mixture. Then, add 1/2 cup of drained cherry syrup from the filling. Combine well and set aside.Pro tip – Whipping the heavy cream and cream cheese separately prevents them from separating. Gelatin – Add 1/4 cup of the mousse to the gelatin mixture. Combine well. Then, add it to the mousse. Combine well.Pro tip – This is called tempering the gelatin and is an excellent way to prevent it from seizing as soon as you add it to the mousse.
Assemble
1st layer – Place one cake layer on a cake drum with a cake sleeve wrapped securely around it. Moisten the cake with cherry syrup. Then, pour 1/4 of the cherry mousse over the cake and top with 1/2 the drained cherries. Chill for 15 minutes.Pro tip – You can use a cake ring for support. But, if you do not have a cake sleeve, you can also use parchment paper with a cake ring. 2nd layer – Next, layer another cake over it and moisten it with cherry syrup. Then, add another 1/4 portion of the cherry mousse with the remaining 1/2 portion of the drained cherries. Chill another 15 minutes.Pro tip – Chilling will prevent the cake from sinking into the mousse layer, so make sure to chill for at least 15 minutes. 3rd layer – Add the next cake layer and moisten it with the remaining cherry syrup. Top with the remaining cherry mousse and shake to ensure it is smooth. Chill the cake for 4 hours or until all the layers are set.Pro tip – You can make the cake up to 24 hours ahead and leave the cake in the fridge overnight. Decorate – Top the cake wit fresh cherries or chocolate-covered cherries.
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Frequently asked questions
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When making the chocolate cake, be sure to use high-quality cocoa powder and dark chocolate to give it a rich, decadent flavor. To balance the sweetness of the cherries, add just a touch of salt to the cake batter. This will help to enhance the flavors of both the chocolate and cherries. For the cherry mousse, use fresh sweet cherries and a hint of almond extract to give it a subtle nutty flavor that complements the chocolate cake. Be sure to use enough sugar to sweeten the mousse without making it too sugary. You’ll create a decadent and delicious dessert by balancing the flavors of sweet cherries and rich chocolate. With a perfectly textured cherry mousse and rich chocolate cake, you can transform your cake into an entremets that will impress.
Today, we layered chocolate cake with cherry mousse and a layer of cherry filling. But you can also layer them with other elements, such as a vanilla mousse or a raspberry coulis. It creates a dessert that is visually stunning and bursting with diverse flavors. Using fresh cherries filling in between the mousse is a great way to add an extra layer of flavor to your entremets. The natural sweetness and tartness of the cherries will elevate the taste of the mousse and complement the chocolate cake perfectly. Garnishing the cake with fresh chocolate-covered cherries enhances the presentation and adds an extra pop of flavor.
This cake is impressive on its own and a slice can be served without any accompaniments. Pair it with vanilla ice cream or whipped cream for a classic combo or serve it with a glass of red wine for a more elevated finish. For a more intimate gathering, you can adjust the recipe to make individual portions. There are endless possibilities to elevate the presentation, from adding edible gold leaf to chocolate shavings.
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