BAKING,  CAKES,  DESSERTS,  LAYER CAKES,  PUDDINGS, MOUSSE

Dark Chocolate Cherry Mousse Cake #lovestonefruit

2012/06/16 / 54 Comments

“Chemically speaking, chocolate really is the world’s perfect food.”
Michael Levine

Dark Chocolate Cherry Mousse CakeDays come and go, and amazingly years gallop by. The charming little poppet turned 13, entering into a much awaited phase of his life, scary for the parents in us us we lie in exhausted heaps having battled the other teen and her trying years. For his special birthday, celebrated at the height of the dreaded Indian summer, a Dark Chocolate Cherry Mousse Cake.RohanI used to listen on in disbelief when ‘been there‘ experienced Mums would tell me that angelic little boys begin to become ‘something else‘ once they cross the 10-11 years milestone. Not mine I’d think, no question. Never seen a more charming lad, so thoughtful, so loving … one that planted little kisses on my knee when he was little!All that changed a year ago. Good heavens … where did the ‘angelic’ son go? At times I found him hidden in a monster, behaving in the most unbelievable manner; at other times as good as gold. June baby? Gemini = twins? While I battle the Jekyll & Hyde situation, heeding now to shared experiences and  words of wisdom, it was time to bake … again!We’re in the throws of an awful Indian summer, relentless heat, getting worse by the day, power-cuts galore, water shortages … and then we decide to get the house painted. The work carries on, woefully long, taking its toll on our energy levels. Just the kids seem fine … and the dog of course, brimming with boundless energy, racing in and out of rooms. In a house full of ladders, boxes piled high, buckets of paints and masking tape, some pretty summer flowers, I set off on the 10th to bake cake! The lad had said it was OK. “No need for cake, I understand Mama“. But cake there had to be the “dieting once again“ diva declared. ‘She’ who is over 16 doesn’t seem to hold the magical spell over the younger sibling any longer, yet still calls the food shots! Cherries and chocolate was the royal call, and I was happy I had a theme, a dream to play with. Always a good idea to dream up some yumminess!The base was intended to be a sponge until I added melted chocolate to it. I panicked since it wasn’t light as air and soft … so it got a good sugar syrup soaking. Was the right medicine for the cake. It giddily drank up the juices on offer and was just right a base for the balsamic cherries and mousse filling!The mousse filling was adapted from a simple chocolate mousse recipe in my Thermomix cookbook. By the time I had the machine on, I was in panic mode again. Something told me that it was too hot for it to set as a cake topping. Goblets are different; chocolate mousse will always be delicious in any form, barely set in goblets too.I had to do better and couldn’t take a cake chance and eventually added a spoon of gelatin.  It worked a charm and I was thrilled to see it had set beautifully when I demolded it the next morning. The birthday boy was packed off with Mr PAB for a film and lunch, so I got adventurous and decided to pretty up the cake a bit!Noel Cowards began playing in head “Mad dogs and Englishmen go out in the midday sun“. Boy was it HOT at 43C! A lace collar in the heat might well have been the silliest of ideas but there you are. That’s what I decided to do … and that worked too. Some more balsamic and fresh cherries on top, a sprinkling of pistachios, chocolate flakes and we were set for the lads 13th!!

We had a sinfully delicious cake by the evening, one that looked as good as it tasted. 5 star quality declared the hub! The kids absolutely LOVED it down to the last chocolaty crumb, the birthday boy quite happy. I was glad I set  2 goblets of mousse too to make sure that the mousse would hold; a runny mousse cake would have been a mid summer disaster! So glad I got it right!

#lovestonefruit

[print_this]Recipe: Dark Chocolate Cherry Mousse Cake

Summary: A dark, rich chocolate cake layered with deep balsamic fresh cherries and  satiny smooth dark chocolate mousse. A chocolate celebration dressed up in a lace chocolate collar, more cherries,  dark chocolate flakes and slivered pistachios. Makes one 9″ cake. Serves 15.

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

  • Chocolate cake
  • 4 eggs
  • 50g clarified butter {or unsalted butter, melted}
  • 100g dark chocolate
  • 100g vanilla sugar
  • 90g plain flour
  • 30g cocoa powder
  • Pinch salt
  • Sugar Syrup
  • 1/2 cup sugar
  • 1/4 cup water
  • Squeeze of lime
  • Balsamic cherries
  • 500g cherries, pitted
  • 2-3 tbsp vanilla sugar
  • 2 tbsp balsamic vinegar
  • Dark chocolate mousse
  • {adapted from the Thermomix cookbook}
  • 5 eggs, separated {or 4 large}
  • Pinch of cream of tartar
  • 80gm powdered sugar, divided
  • 1/2 vanilla bean scraped
  • 1/2 t vanilla bean powder {or paste}
  • 60g unsalted butter
  • 40g low fat cream, room temperature
  • 220g dark chocolate, chopped
  • 400g low fat cream, chilled, beaten to medium peaks
  • 5g {1t} gelatin powder dissolved in 1 1/2 tbsp of water
  • Chocolate border
  • 100g dark chocolate, melted
  • Fresh cherries, chocolate flakes, slivered pistachios for garnish

Method:

  1. Chocolate Cake
  2. Preheat the oven to 180C. Line the sides and bottom of a 9″ baking tin.
  3. Sift the flour, cocoa and salt. Reserve.
  4. Melt the chocolate with clarified butter in the microwave. Reserve.
  5. Place the egg and vanilla sugar in a big bowl and beat over simmering water until light and moussey, and doubled in volume. About 5-7 minutes. Remove from heat and continue to beat until cool, 3-5 minutes more.
  6. Gently fold the flour mix into the beaten yolks in 3-4 batches.
  7. Quickly yet gently fold in the melted chocolate with butter and pour the batter into the prepared tin.
  8. Bake for about 25 minutes until a tester comes out clean/ or the top is springy to touch.
  9. Cool on rack and then slice into 2 layers.
  10. Sugar Syrup
  11. Place sugar and water in a pan and stir over low heat until the sugar is dissolved. Add lime and cool.
  12. Balsamic Cherries
  13. Place ingredients in a non reactive pan and simmer until the cherries release their juices and begin to get soft and hold their shape, about 4-5 minutes. {Don’t overcook or the cherries will break down and lose shape}
  14. Remove the cherries to a bowl. Place pan with the liquid on medium high heat and reduce to about a third, nice and thick. Add back to the cherries. Cool.
  15. Dark chocolate mousse
  16. Recipe is for the Thermomix. I reckon it can be adapted with the  same proportions for regular top of the stove cooking, like a creme patisserie.
  17. Heat empty TM bowl for 2 minutes at 50C, speed 2.
  18. Insert Butterfly. Place egg whites in TM bowl with cream of tartar and beat for 4 minutes on speed 4 with MC off.
  19. Through hole in the lid, add half the sugar, 1 tsp at a time during the last minute. Set aside in a large bowl. remove butterfly.
  20. Without cleaning, place yolks, remaining sugar, vanilla bean powder and scraped seeds, butter, 40g cream and chocolate into TM bowl. Cook for 4 minutes at 70C on speed 3.
  21. Add a third of the beaten egg whites back into the bowl and stir for 10 seconds on reverse +speed 3. Add to the remaining whites.
  22. Fold everything gently together, including gelatin. Use immediately or chill for about 30 minutes until required.
  23. Assemble:
  24. Place a large piece of foil on a flat platter. {The cake can be transferred to a serving platter later}. Place one layer of the cake on the base and moisten it with sugar syrup. Place a dessert ring around it and bring the foil up around firmly as the mousse is yet to set and will be rather runny.
  25. Reserve 3-4tbsp of the balsamic cherries for the topping. Spoon half of the remainder over the cake base. Pour half the mousse over the cherries.
  26. Moisten the next layer of cake with the sugar syrup and place gently over mousse followed by remaining balsamic cherries, and then the remaining mousse.
  27. Cover and leave to set overnight. Gently demold and transfer cake to serving platter with a cake spatula or large flat spoon. Dress it up with a chocolate border {instructions follow}, remaining balsamic cherries, fresh cherries, chocolate flakes and slivered pistachios.
  28. Chill until ready to serve. Let it stand outside for 10-15 minutes before serving to allow for easy slicing of the border.
  29. Chocolate border
  30. Cut out parchment paper borders to fir around the cake. Place the melted chocolate in a ziploc bag and snip of a corner. Doodle designs all over the borders and when just about to set, place snugly around the cake, pressing into place ever so gently.
  31. Leave the cake in the fridge for about 15-20 minutes for the chocolate to harden, then gently peel off the parchment. {It was very hot here, so I placed the strips of melted chocolate in the fridge to firm up a bit first}

[/print_this]

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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54 Comments

  • Rosa

    2012/06/17 at 1:52 am Reply

    He’s not a little boy anymore. A heavenly cake. Really magnificent. Your son is so lucky to have mom like you.

    Cheers,

    Rosa

  • Nisha

    2012/06/17 at 2:09 am Reply

    Awww. I smiled reading he kissed you on the knee when he was a kid.
    Reminded me of my younger brother, who used to express love as a little boy but changed as he grew up. Now he’s 22 and shy to give mom a hug or even say he loves her!

    Beautiful cake. Love those scrolls. And splendid pictures, as always! 🙂

  • Happy Cook / Finla

    2012/06/17 at 4:04 am Reply

    Happy Birthday to one of my favourtie new teen.
    Hi hi now there will be double trouble at home with 2 teens they can gang up together 🙂
    Love the cake i am bookmaking this one, we still have to wair for our cherry season which is by end of jully.

  • Swathi

    2012/06/17 at 6:31 am Reply

    Bleated birthday wishes to your Prince Deeba. Cake looks awesome. I love the way you described him. When I was reading this I was dreaming how my 5 month old will do when he become teen.

    I admire you for baking a chocolate mousse cake at 43 C with powercuts.

  • Swathi

    2012/06/17 at 6:34 am Reply

    Belated birthday wishes to your charming Prince. Cake looks awesome. I like the way you described him. When reading this I was dreaming about my 5 month old becoming teen. I know long still I am thing.

    I admire you to bake this cake in 43C.

  • abha

    2012/06/17 at 10:19 am Reply

    Happy B’day to Rohan and congrats to the proud parents to have another teen in the household.
    Deeba , as usual this cake looks superb.I’m going to bake it soon. Hope the power supply crisis resolves in Haryana.
    Happy Baking
    Abha

    nt to rush to your place for the piece aaahhh.
    Which variety of cherry do you use H.P . or Kashmiri. i mean to ask your cherries are tart or sweet.
    I think this is the hottest summer with Haryana having power shortage .
    Happy baking
    abha

  • Sarvani @ baker in disguise

    2012/06/17 at 12:28 pm Reply

    so soo beautiful!!! just love eeverything about the cake… the mousse, the cherries… and even more commendable considering the heat you made it in!!! that’s extremely commendable!!! and i am so taken in with your chocolate border.. but don’t have the courage of finesses to achieve it!!!

  • arundati

    2012/06/18 at 9:57 am Reply

    Belated wishes for the Birthday Boy. Stay strong Deeba, you will have to beat the girls off this one! That cake looks decadent and drool worthy as all of your creations do!

  • Suma

    2012/06/18 at 9:58 am Reply

    My 10 year old keeps shocking me all the time too, leaving me wondering if he is the same kid! Am petrified to think what lies ahead!

    Your cake looks stunning and delicious, loved the way you have dressed it up. Birthday wishes to the new teen!

  • Dharm

    2012/06/18 at 11:27 am Reply

    That looks just awesome!! I wish someone would make me cakes for MY birthday… no one ever does…..not since I turned 18 anyway!! 🙂 I want to learn how you do those chocolate borders without tempering the chocolate. Each time I try, the chocolate starts to melt really fast once its out of the fridge….unless I use cooking chocolate but the taste is so inferior…

  • TracyAnn0312

    2012/06/18 at 1:19 pm Reply

    Love the recipe you have shared. Can I ask you what are the other alternatives I can use when we do not have cherry at home? Thanks for sharing this lovely cake you have and I must say that I love to bake pastry.

  • Adriana

    2012/06/18 at 5:38 pm Reply

    Dear MUM of a Birthday June Boy! You had a touching post, great recipe, beautiful photos, sad thoughts! I am the happy mum of a July Birthday Boy ( turning 24!!!), as Wonderful and Beautiful a boy can be! I can promise you I’ll have your cake for him on the 17th of july! I only hope it comes as it showed in your photos! In Romania will be hot-hot , but I’ll manage! I allways do, when it comes for my loved ones! All the best, Adriana

    PS: DO NOT BE afraid of the years to come: your son is going to the most loving and caring child , as he has seen in the family! You must Never think bad !

    • Deeba @ PAB

      2012/06/18 at 7:22 pm Reply

      Dear Adriana, Thank you for those wonderful words. I am happy, just tired sometimes, but I never think bad. Que sera sera … good times will come!
      Good luck with the cake. I know you will manage. You sound like a wonderful mother, and person!

  • Antonia

    2012/06/19 at 2:21 am Reply

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  • Jamie

    2012/06/19 at 2:22 am Reply

    Howdy! This is my first comment here so I just wanted to give a quick shout out and say I truly enjoy reading through your articles. Can you recommend any other blogs/websites/forums that deal with the same topics? Appreciate it!

  • lisaiscooking

    2012/06/20 at 2:55 am Reply

    Great job making the cake perfect! It looks like a fantastic celebration cake. Your new teenager must have been thrilled with it. The chilled cups of mousse look delicious too. Wishing I could grab on off the screen.

  • Jamie

    2012/06/21 at 12:42 am Reply

    Oh Happy Happy Birthday to the lad! And what a lucky boy to get such an amazing cake! Gorgeous is not the word for it! Wow!! I love the layers, the cake and the mousse but the decoration is, as only you can do, fabulous! Time flies, darling, and a chocolate mousse cake can slow us down and bring us together like nothing else. xoxo

  • Danyelle Franciosa

    2012/06/21 at 6:45 am Reply

    Yummy Dark Chocolate Cherry Mousse Cake! What a great looking and delicious cake ever, I want to have some bite to that cake. I can’t make like this one how sad but anyway thanks for the recipe I will do best to try this.

  • manjeet

    2012/06/21 at 12:06 pm Reply

    Hi
    Any thumb rules for converting gms to cups or tbsps..I don’t have a kitchen scale 🙁 and rely on my measuring cups…

  • Javelin Warrior

    2012/06/22 at 9:47 am Reply

    On Fridays, I share my favorite food finds in a series called Food Fetish Friday – and I love this post so I’m featuring it as part of the roundup (with a link-back and attribution). I hope you have no objections and I look forward to seeing what you create next…

  • Liz

    2012/06/23 at 10:57 pm Reply

    Kids grow up so fast don’t they! I love this recipe. Chocolate is my favorite and this looks like a great summer dessert. Thanks for the recipe.

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    2013/08/08 at 2:53 pm Reply

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  • Zoki

    2013/12/24 at 5:46 am Reply

    Hi,
    I love to make this cake, but I would like to know where are you using reduced liquid from cherries….. is it over cherries or? To me this is amazing cake. Thank you for your answer.

  • monu

    2014/09/09 at 3:27 pm Reply

    this mousse is so mouth watering abs awesome lovely place.. dear~ You have so many wonderful chocolate collection, do try to visit mineChocolate Recipes when time permits
    Love ~ monu Teena

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