Chocolate Berry Yogurt Mousse Cake
This Chocolate Berry Yogurt Mousse Cake is a delightful, light and refreshing dessert perfect for summer days. It consists of two thin layers of chocolate sponge cake, a smooth and creamy yogurt mousse filling and a generous amount of fresh berries.
Ingredients
Chocolate Sponge Cake Layers
- 3 medium eggs
- 1/3 cup (70g) sugar
- 1 tsp (5g) vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (30g) cocoa powder
- 1/4 tsp (1g) salt
- 1/8 tsp baking powder
Yogurt Mousse
- 1 pound (500g) Greek yogurt
- 1 cup (120g) powdered sugar
- 2 tsp (10g) vanilla extract
- 4 tsp (12g) gelatin powder
- 5 tbsp (75ml) cold water
- 2 cups (500g) whipping cream (35% fat), chilled
Fresh Berries for Filling
- 5 oz (150g) fresh blueberries
- 4 oz (120g) fresh raspberries
For Decorating
- Fresh berries
Instructions
Prepare the chocolate sponge cake layers.
- Preheat the oven to 350F (180C). Grease and line with parchment paper two 8 inch (20cm) springform pans.
- In a medium bowl whisk flour with cocoa powder, baking powder and salt.
- In a large bowl mix eggs with sugar and vanilla extract until thick, foamy and light colored.
- Gently and gradually fold the flour mixture into the egg mixture.
- Spread batter evenly into the prepared baking sheet.
- Bake for 8-10 minutes until a toothpick inserted into the center comes out clean.
- Let cool completely.
Prepare the Greek yogurt mousse.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
- Meanwhile, in a large bowl mix yogurt with powdered sugar and vanilla extract.
- Dissolve gelatin over low heat, pour over the yogurt mixture. Mix to combine.
- Add whipping cream and continue mixing until soft peaks form.
Assemble the cake.
- Place the first layer of cake on a serving platter. Add a cake ring around the cake and line it with an acetate sheet.
- Spread about a third of yogurt mousse.
- Top with fresh raspberries and blueberries.
- Add another third of yogurt mousse.
- Top with fresh raspberries and blueberries.
- Add the second layer of cake.
- Spread the remaining yogurt mousse and smooth the top.
- Cover and refrigerate for 4-6 hours to set or overnight.
- Decorate with fresh berries and enjoy!
Video
Nutrition
Serving: 1servingCalories: 264kcalCarbohydrates: 25.2gProtein: 8.3gFat: 15.3gSaturated Fat: 9.2gCholesterol: 89mgSodium: 77mgFiber: 1.8gSugar: 19.3gCalcium: 85mgIron: 1mg