Blueberry Chocolate Mousse Cake – Easy Mousse Cake Perfect for Summer. This Blueberry Chocolate Mousse Cake is a light and refreshing dessert perfect for summer. It has two layers of dark, rich brownie filled with white chocolate mousse, followed by the luscious goodness of blueberry mousse.
Ingredient
Cocoa brownie layer
2 eggs
2/3 cup (135g) sugar
1/2 teaspoon (2g) salt
1/2 cup (110g) vegetable oil
1 teaspoon (5g) vanilla extract
1/2 cup (60g) unsweetened cocoa powder
1/2 cup (62g) all-purpose flour
Blueberry sauce
10 oz (300g) fresh or frozen blueberries
1/3 cup (70g) sugar
2 tablespoons (30ml) lemon juice
White chocolate mousse
6 oz (180g) white chocolate
5 oz (145g) fresh cream
1/2 tablespoon (5g) gelatin powder
2 tablespoons (30ml) cold water
7 oz (200g) whipping cream (35% fat), chilled
Blueberry mousse
cranberry sauce
1/2 tablespoon (5g) gelatin powder
2 tablespoons (30g) cold water
1 ¼ cups (300g) whipping cream (35% fat), chilled
Fresh whipped cream, for decoration
1/3 cup (80g) whipping cream (35% fat), chilled
1 tablespoon (8g) powdered sugar
1/4 teaspoon (1g) vanilla extract
Instruct
Prepare the cocoa brownie layers.
Preheat oven to 350F (180C). Grease and line two 8-inch (20 cm) springform pans with parchment paper.
In a bowl beat eggs with sugar, salt and vanilla extract until combined.
Cocoa brownies – step 1
Add oil and mix until well combined.
Cocoa brownies – step 2
Add flour and cocoa powder.
Cocoa brownies – step 3
Mix until well combined.
Cocoa brownies – step 4
Divide the batter into the prepared pans.
Cocoa brownies – step 5
Bake for 10-12 minutes until a toothpick inserted in the center comes out clean or has a few moist crumbs stuck to it.
Cocoa brownies – step 6
Let cool completely.
Prepare cranberry sauce.
In a saucepan, combine fresh or frozen blueberries, sugar and lemon juice. Boil.
cranberry sauce – step 1
Reduce heat to a simmer and cook for about 10-15 minutes or until mixture thickens.
Filter the mixture through a sieve to get a smooth mixture. Let it cool completely.
cranberry sauce – step 2
Prepare white chocolate mousse.
Melt white chocolate and 5 oz (145 g) whipped cream over bain-marie sauce. Let cool to room temperature.
white chocolate mousse – step 1
In a small bowl, soak the gelatin powder in cold water for 5-10 minutes. Then, dissolve it over low heat.
Pour it over the chocolate mixture and mix to combine.
white chocolate mousse – step 2 – dissolve gelatin
In another bowl, beat cold cream until soft peaks form. Add white chocolate mixture and mix well.
white chocolate mousse – step 3
Start assembling the cake.
Place the first cake layer on a serving plate and add cake rings around it. Line the cake ring with an acetate sheet.
baking – step 1
Pour white chocolate mousse over the cake. Spread evenly and smooth the top. Freeze for 20-30 minutes.
baking – step 2
Prepare blueberry mousse.
Dissolve the gelatin in cold water and let it bloom for about 5 to 10 minutes. Place the gelatin over low heat until it dissolves, then pour over the cranberry sauce.
Blueberry mousse – step 1
In another bowl, beat cold cream until soft peaks form. Add blueberry mixture and mix well.
Blueberry mousse – step 2
Continue assembling the cake.
Cut the second cake layer using a 7-inch (18 cm) cake ring.
baking – step 3
Place on top of white chocolate mousse.
baking – step 4
Cover with blueberry mousse and smooth the top. Refrigerate for about 4-6 hours before use.
baking – step 5
Prepare fresh cream for decoration.
Beat cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the cream to a piping bag fitted with a 6B piping tip.
Spread whipped cream on top of the cake in any shape you like.
Decorate blueberry chocolate mousse cake
Add fresh blueberries. Serve and enjoy!
