Chocolate cake that tastes like brownies covered with chocolate mousse and tender cherry sauce on top. As you cut the slices all the layers are fully shown which gives this cake the beauty.
This cake may look like a complicated one but it’s not at all. It’s about baking one cake, cut in two and while it’s baking the quick chocolate mousse can be made and cherry sauce in the meanwhile. Assembling is also pretty easy and quick just beware that everything has to be cold before assembling.
This was the cake I have made for my birthday since I love the combination of cherries and dark chocolate. The only thing I dislike is while cutting the cake all those cherries wiggling and sticking on the knife. I was very happy that the slice for this photo was cut almost perfectly. I call it the lucky slice.
All the other lucky slices were gone before anyone payed attention to cherries on the knife. I am pretty sure that this wasn’t the last time I’ve made this cake even if I was up at night making it.
Chocolate Cherry Mousse CakePRINT RECIPE
- For cake
- 1 1/2 cups flour
- 3/4 cup sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup warm water
- 1 teaspoon instant espresso powder
- 1 egg
- 1/2 cup milk
- 1/4 cup oil
- 1/2 tablespoon vanilla extract
- For Chocolate Mouse
- 8oz dark chocolate
- 2 cups heavy cream
- For Cherry Sauce
- 4 cups frozen pitted cherries
- 1/2 cup sugar
- 4 tablespoons cornstarch
- a pinch of salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
Preheat the oven to 350 F degrees. Mix all the dry ingredients for cake in one bowl. Dissolve the espresso powder in warm water. Mix the egg, milk, oil and vanilla extract together and add the dry ingredients and the espresso while whisking. Whisk until well combined. Pour the batter into the round pan covered with baking paper. Bake it for 20-25 minutes. Cool the cake completely before you cut it in two equal layers. Warm the 1/2 cup of heavy cream in the microwave oven and add the chocolate in. Stir until the chocolate melts. Mix the remaining 1 1/2 cup heavy cream until firm, then fold in the melted chocolate while mixing. Whisk together sugar, salt and cornstarch adding a little cherry juice from melted cherries. Put the cherries on a medium heat and bring them to boil. Stir in the mixture or sugar and cornstarch and stir constantly until the sauce is done.
Assemble the cake like on the pictures…one layer of the cake, half of the chocolate mousse, half of the cherry sauce, and once more the remaining cake layer, chocolate mousse and the cherry sauce.