Chocolate Blueberry Mousse Cake
This Chocolate Blueberry Mousse Cake is a light and refreshing dessert perfect for summer. It features two rich, dark brownie layers filled with white chocolate mousse, followed by the refreshing tang of blueberry mousse.
Ingredients
Cocoa Brownie Layers
- 2 eggs
- 2/3 cup (135g) sugar
- 1/2 tsp (2g) salt
- 1/2 cup (110g) vegetable oil
- 1 tsp (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 tbsp (30ml) lemon juice
White Chocolate Mousse
- 6 oz (180g) white chocolate
- 5 oz (145g) whipping cream
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) cold water
- 7 oz (200g) whipping cream (35% fat) , chilled
Blueberry Mousse
- blueberry sauce
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30g) cold water
- 1 ¼ cup (300g) whipping cream (35% fat) , chilled
Sweetened Whipped Cream, for decoration
- 1/3 cup (80g) whipping cream (35% fat) , chilled
- 1 tbsp (8g) powdered sugar
- 1/4 tsp (1g) vanilla extract
Instructions
Prepare the cocoa brownie layers.
- Preheat the oven to 350F (180C). Grease and line two 8-inch (20cm) springform pans with parchment paper.
- In a bowl whisk eggs with sugar, salt and vanilla extract until well combined.
- Add oil and mix until well combined.
- Add the flour and cocoa powder.
- Mix until well combined.
- Divide the batter into the prepared pans.
- Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with few moist crumbs attached.
- Let cool completely.
Prepare the blueberry sauce.
- In a saucepan, combine fresh or frozen blueberries, sugar, and lemon juice. Bring to a boil.
- Reduce heat to a simmer and cook for about 10-15 minutes or until the mixture thickens.
- Strain the mixture through a sieve to achieve a smooth sauce. Let it cool completely.
Prepare the white chocolate mousse.
- Melt white chocolate and the 5 oz (145g) of whipping cream over a bain-marie. Let it cool to room temperature.
- In a small bowl, let gelatin powder soak in the cold water for 5-10 minutes. Then, dissolve it over low heat.
- Pour it over the chocolate mixture and mix to combine.
- In another bowl whip the chilled cream until soft peaks form. Add the white chocolate mixture and mix to combine.
Start assembling the cake.
- Place the first cake layer on a serving platter and add a cake ring around it. Line the cake ring with an acetate sheet.
- Pour the white chocolate mousse over the cake. Spread evenly and smooth the top. Freeze for 20-30 minutes.
Prepare the blueberry mousse.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the blueberry sauce.
- In another bowl whip the chilled cream until soft peaks form. Add the blueberry mixture and mix to combine.
Continue assembling the cake.
- Cut the second layer of cake with a 7-inch (18 cm) cake ring.
- Place on top of the white chocolate mousse.
- Cover with blueberry mousse and smooth the top. Refrigerate for 4-6 hours to set.
Prepare the whipped cream for decorating.
- Whip the cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the cream into a piping bag fitted with a 6B tip.
- Pipe the sweetened whipped cream onto the top of the cake in any design you like.
- Add fresh blueberries. Serve and enjoy!
Video
Nutrition
Serving: 1 serving out of 12Calories: 441kcalCarbohydrates: 37.8gProtein: 5.4gFat: 32.2gSaturated Fat: 14.6gCholesterol: 90mgSodium: 142mgPotassium: 209mgFiber: 2.4gSugar: 28.5gCalcium: 79mgIron: 1mg