Easy Chocolate Cranberry Mousse Cake
This Chocolate Cranberry Mousse Cake is one of the best cranberry cakes you can make. It starts with a fudgy, moist chocolate brownie base, topped with a thin layer of bright cranberry sauce and a light and creamy cranberry mousse. Finished with chocolate decorations and sugar-coated red currants, it’s an elegant, festive dessert that’s surprisingly easy to make and enjoy.
Ingredients
Cocoa Brownie
- 2 eggs
- 2/3 cup (135g) sugar
- 1/2 cup (110g) vegetable oil
- 1 tsp (5g) vanilla extract
- 1/2 cup (60g) unsweetened cocoa powder
- 1/2 cup (60g) all-purpose flour
- 1/2 tsp (2g) salt
For Cranberry Sauce
- 1 pound (450g) cranberries , fresh or frozen
- 2/3 cup (135g) sugar
- 1 tbsp (15ml) lemon juice
For Cranberry Mousse
- 2 ¼ tsp (7g) gelatin powder
- 3 tbsp (45g) cold water , for dissolving gelatin
- 1 ½ cup (360g) whipping cream , 35% fat,chilled
- cranberry sauce
For Decoration
- sugar-coated cranberries or red currants
- chocolate decorations
Instructions
Prepare the cocoa brownie.
- Preheat the oven to 320°F (160C). Grease and line an 8-inch (20cm) springform pan with parchment paper.
- In a bowl, whisk the eggs with sugar and vanilla extract, until well combined.
- Add oil and whisk to incorporate.
- Sift the flour, salt and cocoa powder.
- Whisk to fully incorporate.
- Pour the batter into the prepared pan.
- Spread the batter evenly.
- Bake for 20-25 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Let cool completely.
Prepare the cranberry sauce.
- It needs time to cool before preparing the cranberry mousse. Place cranberries, sugar and lemon juice in a small saucepan and place over medium heat.
- Bring to a boil.
- Cook for about 10 minutes until slightly thickened.
- Remove from heat and sieve to get a smooth sauce.
- Set aside while you prepare the gelatin.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
- Add the bloomed gelatin over the warm cranberry sauce and stir to dissolve. Let the mixture cool at room temperature.
- Reserve about 4 tbsp (60g) of cranberry sauce.
- Place a cake ring around the cooled brownie base and line the inside with an acetate sheet for clean edges.
- Spread the reserved 4 tbsp of cranberry sauce over the brownie.
Prepare the cranberry mousse.
- Whip the chilled whipping cream until soft peaks form.
- Add the remaining cranberry mixture.
- Mix until well combined.
- Pour the mousse over the brownie.
- Smooth the top with a spatula.
- Refrigerate for at least 4-6 hours or overnight.
- Decorate with chocolate decorations and sugar-coated cranberries or red currants.
Video
Nutrition
Serving: 1 serving out of 10Calories: 241kcalCarbohydrates: 27.53gProtein: 3.6gFat: 14.42gSaturated Fat: 3.575gCholesterol: 40mgSodium: 133mgPotassium: 181mgFiber: 3.5gSugar: 15.88gVitamin A: 136IUVitamin C: 6.6mgCalcium: 25mgIron: 1.25mg