Triple Chocolate Cranberry Mousse Cake
This beautiful Triple Chocolate Cranberry Mousse Cake is an impressive layered cake with a simply delightful flavor combination. Just imagine what play of textures and flavors in this cake, using three types of chocolate paired with a sweet and tart cranberry and orange jelly.
Equipment
Ingredients
Makes 12-14 servings
Cranberry Orange Jelly
- 9 oz (250g) cranberries, fresh or frozen
- 3/4 cup (150g) sugar
- 2 tbsp (30ml) orange juice
- orange zest from 1 orange
- 1 ⅓ tsp (4g) gelatin powder
- 1 ½ tbsp (25ml) orange juice
Cocoa Cranberry Brownie
- 1 large egg
- 1/3 cup (70g) sugar
- 3 tbsp (45g) reserved cranberry sauce
- 1 tsp (5g) vanilla extract
- 1/3 cup (70g) vegetable oil
- 1/4 cup (30g) unsweetened cocoa powder
- 1/3 cup (40g) all-purpose flour
- 1/4 tsp (1g) salt
Milk Chocolate Mousse
- 6 oz (180g) milk 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
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
Chocolate Ganache
- 3.5 oz (100g) semisweet chocolate
- 3.5 oz (100g) whipping cream
- 1 tbsp (14g) butter, room temperature
For Decoration
- whipped cream
- sugar coated cranberries
- Kumquat slices
Instructions
First prepare cranberry orange jelly
- Place cranberries, sugar and orange juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens. Add orange zest, stir to combine and remove from heat. Reserve 3 tbsp of cranberry sauce to use for cocoa brownie.
- Dissolve gelatin in orange juice and let it swell for 5-10 minutes.
- Add the bloomed gelatin to the warm cranberry sauce and stir until completely dissolved. Let cool.
- Prepare cocoa cranberry brownie
- Preheat the oven to 350F (180C). Grease and line an 8-inch (20cm) springform pan with parchment paper.
- In a bowl whisk egg with sugar until well combined. Incorporate oil and vanilla extract. Add the reserved 3 tablespoons of cranberry sauce and mix to combine.
- Sift the flour, salt and cocoa powder and whisk to fully incorporate.
- Pour the batter into the prepared pan.
- Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with few moist crumbs attached.
- Let cool completely.
Prepare milk chocolate mousse
- In a heatproof bowl add the milk chocolate and 5 oz (145g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Meanwhile 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 melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
- Whip the remaining 7 oz (200g) chilled whipping cream until stiff peaks form. Add melted milk chocolate mixture and mix until well combined.
- Place the cocoa cranberry brownie on a serving platter and place a cake ring around the cake lined with acetate sheet.
- Pour the chocolate mousse over the brownie and freeze for about 20-30 minutes to set slightly.
- Remove from the freezer and gently spread the cranberry jelly on top leaving a ½ inch (1cm) border.
- Return the cake in the freezer until you prepare the white chocolate mousse.
Prepare the white chocolate mousse
- In a heatproof bowl add the white chocolate and 5 oz (145g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Meanwhile 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 melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
- Whip the remaining 7 oz (200g) chilled whipping cream until stiff peaks form. Add melted white chocolate mixture and mix until well combined.
- Gently pour the white chocolate mousse over the milk chocolate mousse and cranberry jelly. Smooth the top and refrigerate for 4-6 hours or overnight.
Prepare the chocolate ganache
- In a heatproof bowl add the semisweet chocolate and whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Stir in butter until melted.
- Remove from heat and pour the ganache over the white chocolate mousse. Refrigerate for 30 minutes to set.
- Decorate the cake with whipped cream, sugar coated cranberries and Kumquat slices if desired. Enjoy!
Video
Nutrition
Serving: 1gCalories: 484kcalCarbohydrates: 42.7gProtein: 5.3gFat: 34gSaturated Fat: 19.1gCholesterol: 84mgSugar: 35g