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Mousse cake
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Mousse cake

420 min4 serv.19 февр. 2026 г.

Description

First, prepare the mousse so it has time to cool. Then, bake a sponge cake or use ready-made sponge layers. Cut the sponge cake into two parts and place the mousse between them. You can make the mousse using different berries (seasonal ones work well). This cake is chocolate-based, so I bake a chocolate sponge for it.

Instructions

  1. 1

    Step 1

    Step 1

    1. Place dark chocolate (with at least 65% cocoa content) into a bowl. Pour in 60 milliliters of water and melt, then set aside to cool.

  2. 2

    Step 2

    Step 2

    2. Place the chicken yolks into another bowl, add vanilla and liqueur, then mix. Pour the prepared mixture into the chocolate mass and stir.

  3. 3

    Step 3

    Step 3

    3. Place the cream into the mixer bowl, add the egg whites and a pinch of salt, and beat until a fluffy mixture forms. Gradually add 180 grams of sugar and continue beating until soft peaks form.

  4. 4

    Step 4

    Step 4

    4. Divide the whipped mixture into 3 parts. Add one-third to the chocolate mixture and mix thoroughly.

  5. 5

    Step 5

    Step 5

    5. Add the second part and mix again from top to bottom with a spatula.

  6. 6

    Step 6

    Step 6

    6. Add the remaining portion of the mixture and stir, then cover with plastic wrap and refrigerate for at least 2 hours.

  7. 7

    Step 7

    Step 7

    7. Meanwhile, prepare the sponge cake: in a bowl, mix flour, cocoa, baking soda, baking powder, 60 grams of sugar, and the remaining pinch of salt. In another bowl, combine butter, 2 eggs, buttermilk, vanilla, and 30 milliliters of water. Add the wet ingredients to the dry ingredients and mix.

  8. 8

    Step 8

    Step 8

    8. Pour the batter into a baking pan and place in a preheated oven at 180 degrees for 30-35 minutes.

  9. 9

    Step 9

    Step 9

    9. Cut the cake into 2 parts, place the bottom part on a plate, and form walls from parchment paper.

  10. 10

    Step 10

    Step 10

    10. Using a pastry bag or a spoon, spread the mousse in a thick layer.

  11. 11

    Step 11

    Step 11

    11. Cover the cake with the second biscuit layer and refrigerate for 2-4 hours.

  12. 12

    Step 12

    Step 12

    12. Before serving, take the cake out of the refrigerator, remove the parchment paper, dust with powdered sugar, and let it sit for half an hour.