Chocolate Cherry Mousse Cake

g
Layer Cake
Tegral Satin Devil's Food Layer Cake 1000g
Water 250g
Water 150g
Oil 100g
Water 200g
Chocolate Mousse
Belcolade Dark Selection 54% 150g
Heavy Cream 500g
Sugar 25g
Gold Gelatin Sheets 2 Sheets
Cherry Layer
Topfil Plus Cherry 650g
Gelatin Sheets -Silver 4 Sheets
Heavy Cream 600g
Layer Cake Method
  • Mix the Tegral Satin CL Devil’s Food Layer Cake with the first water on low for 1 minute then medium for 2 minutes. 
  • Add the second water and Oil and mix on low for 1 minute, scrape and mix on medium for 2 minutes. 
  • Add the last water and mix on low for 1 minute, scrape and mix on low for 2 minutes. 
  • Bake in 8’ round pans at 365F in the Reel and 350 in the deck. 
  • Once the cake is cooled cut the cake in half.

Chocolate Mousse Method
  • Soak the gelatin sheets in ice water for 10 minutes. 
  • Melt the Belcolade Dark Selection to 120°F. 
  • Heat 200g of heavy cream to 180°F and add to the chocolate. Stir to make a ganache. 
  • Melt the gelatin to between 180°F and 200°F. Add to the ganache. 
  • Add the sugar to the remaining cream and whip to very soft peaks. 
  • Fold the cream by thirds into the ganache mixture.

Cherry Layer Method
  • Soak gelatin in ice water for 20 minutes. 
  • Melted gelatin and add it to the Topfil Plus Cherry. 
  • Lightly Whip the heavy cream. 
  • Fold in the heavy cream into the cherry Filling.

Assembly
  • Finishing layer: Spread a thin layer of Miroir Neutre on top of the cherry layer or coat in Belcolade Ganache (heated and poured over the frozen cake) 
  • Layers are as follows: 
  • Top layer – Cherry layer 
  • Middle Layer - Cake 
  • Second Layer - Chocolate mousse 
  • Bottom Layer – Cake

About this Recipe:

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