Cherry Chocolate Mousse Cake
Chocolate Cake Layer
- 2 large eggs
- 1 large egg yolk
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoon vanilla extract
- Pinch salt
- 1 cup minus 2 tablespoons all-purpose flour*
- 4 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 tablespoon unsalted butter
Chocolate Cherry Filling
- 1 bag (16 oz) frozen red tart cherries, can be sweet cherries
- 18 ounces milk chocolate, best quality
- 2 teaspoons gelatin
- 2 tablespoons water
- 1cup milk
- 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 1/2 cup heavy cream
- 1/2 cup whipping cream
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- Handful fresh cherries
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Set oven to 370°F. Line a jelly roll pan (about 15 x 10 inches) with parchment paper and set aside.
- Using a mixer fitted with whip attachment whip eggs and egg yolk for 1 minute. Add sugar, vanilla, and salt. Whip until mixture is very light and pale, about 6 minutes.
- Meanwhile sift together flour, cocoa powder, and baking powder.
- In a small saucepan or microwave oven proof bowl combine milk and butter. Over stove heat until almost boiling and set aside. Using a microwave oven heat for 90 seconds.
- Stop mixer and add flour mixture, mix on lowest speed until combined, do not over mix.
- Add one third of heated milk and combine on low speed. Add another third and, once combined, add remaining amount.
- Pour into prepared pan and spread evenly. Place in oven. Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 8-9 minutes. Meanwhile defrost cherries.
- Allow cake to cool and then flip upside down on a plastic food film lined counter. Cut a cake circle slightly smaller than bottom of a springform pan (can be 9 or 10 inches). Place on bottom of springform pan. Cut another cake circle about 1/2-inch smaller than cake pan.
- Using a paper towel, wipe a thin layer of vegetable oil on inner sides of pan. Sprinkle evenly with granulated sugar. Clamp around bottom.
- Scatter a generous half of defrosted cherries on cake layer. Cherries do not have to be towel dried. Any extra juices will make cake moist. Set aside.
- Chop chocolate in chip size pieces and set aside. Combine gelatin with cold water and set aside.
- In a small saucepan bring milk and sugar to a boil and remove from heat. Add gelatin mixture and whisk to combine. Add chocolate and whisk to smooth mixture. Set aside.
- Whip cream to a soft pillowy consistency (absolutely do not whip to firm peaks as you would for decorating a pie).
- Check temperature of chocolate mixture, it should be around 100°F. (If too hot wait for it to cool. If too cold slightly reheat mixture.
- Add 100°F chocolate mixture to whipped cream and gently fold together.
- Ladle about half of mousse covering cherries. Fit remaining cake layer in pan and cover with remaining cherries. It is best to place pan in freezer for 30 minutes before filling it with remaining mousse as otherwise cherries may float to surface.
- Fill with remaining mousse and either place in freezer for later consumption or place in fridge for same day or next day use.
- After about 5 hours in refrigerator mousse will have set.
- Briefly run a hair dryer on sides of pan to release mousse from pan. If desired transfer cake onto serving platter using 2 cake spatulas.
- Whip cream, sugar, and vanilla to stiff peaks and decorate surface using piping bag fitted with a French star tip. Decorate with fresh cherries.