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Developed by Jack Achenbach, RDN, LD

Black Forest Mousse Cake

There's something oddly satisfying about coating a cake in a mirror glaze. It's quick, it's easy, and provides an elegant finish for such a simple task. The key, however, is having the perfect recipe for success everytime. Unfortunately, in a previous attempt I followed a different recipe than I normally use which resulted in a very sticky and stringy glaze. Note to self: if a recipe calls for fancy ingredients, it doesnt necessarily provide better result.

Servings: 24

Level: Difficult

Prep Time: 4-5 hours 

Ingredients:

Granulated sugar 

Pectin

Cherry puree 

Water

Corn syrup

White chocolate

Water

Sugar

Condensed milk

Powdered gelatin

Cold water 

Red food coloring

Dark chocolate 

Whipping cream

Whipping cream, chilled

Gelatin powder

Cold water 

Semi-sweet chocolate

Whipping cream

Whipping cream, chilled

Gelatin powder

Cold water 

White chocolate 

Whipping cream

Whipping cream, chilled

Gelatin powder

Cold water 

Cherry Jam:

210g 

28g

800g

100g

150g

Mirror Glaze

350g

150g

300g

200g

19g

3 tbsp.

Dark Mousse

5 oz.

1/2 c.

2/3 c.

1 tsp.

1 tbsp.

Dark Mousse

5 oz.

1/2 c.

2/3 c.

1 tsp.

1 tbsp.

Dark Mousse

5 oz.

1/2 c.

2/3 c.

1 tsp.

1 tbsp.

Directions:

Cherry Jam: In a sauce pot, combine all ingredients and bring to a boil. Remove from heat and cool completely. 

Mousse: Forewarning: Prepare each mousse layer while the previous layer is setting in the freezer. Otherwise, the gelatin will set preventing you from easily pouring an even layer. For each mousse, combine chocolate and 1/2 c. whipping cream and melt over low heat, once melted let cool. Slowly combine the gelatin and water to prevent clumping then let sit for five minutes to "bloom". Heat the gelatin in the microwave for 10 seconds to a liquid state and mix into the melted chocolate.. Meanwhile, whip the remaining cream to stiff peaks then gently fold into the melted chocolate to combine.  

Mirror Glaze: Combine water, sugar, and condensed milk and bring to a simmer. Combine the water and gelatin and let sit for 5 minutes. Heat the gelatin in the microwave until a liquid state and combine with the simmering mixture. Remove from heat, and add the white chocolate. Once the chocolate has melted, pour the glaze through a wire mesh strainer to remove any clumps. Add the food coloring, then cool to 90°F (the ideal temperature to pour). 

Assembly: Spray a spring form pan with cooking oil then line the sides and bottom with parchment paper. Pour in the white chocolate mousse then chill in the freezer for 30 minutes until set. Add the light chocolate mousse and set. Add the cherry jam, leaving a 1-inch edge and set. Add the dark chocolate mousse and freeze overnight. Remove the cake from the pan and place onto a raised object smaller than the diameter of the cake to allow the glaze to flow freely off (such as the reverse side of a pot). When the mirror glaze has reached 90°F, pour over the sides first then finish on the top. Set the cake in the freezer again to firm the glaze, then transfer to a serving plate and decorate! Warning: Even when firm, this glaze is very sticky. If any object comes in contact with it, it peel the glaze from the cake. 

 

To Serve:

Heat a knife under hot water to make slicing a breeze!

 

Cooking note:

This recipe requires patience for each step. I suggest starting in the evening to allow it to freeze completely overnight. 

 

Storage Instructions:

Keep frozen in the freezer until ready to serve or in the refrigerator for 1-2 weeks.

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© 2023 by Jack Achenbach

 

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