Best Chocolate Cherry Mousse Cake Recipe

Let’s be honest; this chocolate cherry mousse cake will keep you in the kitchen for hours (or even days). But don’t let this hold you back from creating this show-stopping dessert. Trust me; your effort will pay off with a luscious and dreamy treat. I’ve had my fair share of this cake, and finally, I’m excited to share the best recipe with you!

Why This Homemade Chocolate Cherry Mousse Cake Is My Favorite

Divine flavor: Sink your teeth into the cake, and you’re in for a flavor party right on your tongue. The rich chocolate and refreshing, sweet cherry mousse dance beautifully with the buttery, chocolate-y sponge layers. And the sweet, juicy cherries secretly hide in between, ready to give you a heavenly surprise.

Satisfying texture: If there’s one word to describe its texture, it’s SMOOTH. The velvety mousse combines with the airy sponge harmoniously, satisfying every taste bud with its rich, indulgent flavor. It’s everything you’d expect from a bakery-quality mousse cake!

A guaranteed crowd-pleaser for any occasion: Who can resist that luscious temptation? Not me! Just looking at its glossy glaze will make your mouth water. Whenever you’re at a loss for a crowd-pleasing treat for everyone, this chocolate cherry mousse cake is the way to go. The best part? You can make it days in advance and watch your guests indulge in its decadence with every bite!

12 Basic Steps To Make Chocolate Cherry Mousse Cake

Cherry Compote

Step 1

Grab 200g of fresh cherries—I always go for those firm, plump ones with a deep red color. They should feel glossy to the touch and free of any soft spots (those are no good!). Wash them thoroughly and pat them dry.

Now, we need to pit those cherries. A cherry pitter works wonders here, but if you don’t have one, just slice them in half and carefully remove the pits.

Step 2

In a saucepan, combine 40g granulated sugar, 50 ml water, and 25ml Kirsch (cherry liquor—this is the magic that’ll bring out the cherry flavor).

Bring everything to a boil over medium heat. Once it’s bubbling, reduce the heat and let it simmer for 5-8 minutes, stirring occasionally to dissolve the sugar. 

You’ll notice the syrup thickening up. When it’s done, take it off the heat and add ½ tablespoon of fresh lemon juice. This little bit of tartness really elevates the cherry flavor.

Step 3

Pour half of this compote into a cup and puree it. I use an immersion blender for this, but a regular blender works just as well. Set that aside, and remember—we’ll need the other half to stay chunky. Take a moment to appreciate the gorgeous color of that cherry syrup. It’s a baker’s dream!

Chocolate Sponge Cake

Step 4

Let’s get that chocolatey sponge cake ready. Start by cracking 2 large eggs into a bowl. Add 70g granulated sugar and give it a good whisk. You want the sugar and eggs to blend together nicely.

Now, here’s a pro tip: Set up a double boiler by filling a saucepan with 1-2 inches of water. Bring the water to a simmer, then place your bowl of eggs over it. Keep stirring until the temperature reaches 40°C. This gentle heat will make your sponge light and fluffy.

Step 5

Take the bowl of egg out of the saucepan. While the water is still warm, place a bowl with 15g milk and 15g butter into the saucepan to melt. 

Whisk the egg mixture at high speed using an electric mixer. You’ll want to beat it until it reaches the “ribbon stage.” I love testing it by lifting the mixer—if the mixture leaves a thick ribbon of batter on the surface, it’s perfect!

Once you’ve achieved the ribbon stage, drop the speed down to low for a minute. This helps get rid of any large air bubbles. 

Step 6

Now, sift in 48g cake flour and 12g unsweetened cocoa powder. Gently fold it in—be careful not to deflate the batter. Over-mixing can ruin the light texture!

The butter and milk mixture should be melted by now. Scoop a small amount of the batter into it, mix, then fold it back into the main bowl. This will help create a smoother, more tender cake.

Line a 16cm cake pan with parchment paper, then pour the batter in. Use a skewer to swirl the batter and remove any air pockets. Bake at 170°C for 30 minutes. Once it’s baked, let it cool completely before removing it from the pan.

Cherry Mousse

Step 7

While your cake cools, let’s whip up that dreamy cherry mousse. 

In a separate bowl, whip 160g heavy whipping cream and 20g granulated sugar with an electric mixer until it’s about 50% whipped (soft peaks).

Now, take your cherry puree (remember that beautiful half of the compote?) and pour it into the whipped cream. Gently mix it in, but save a little of the puree for brushing your cake layers later.

Transfer your cherry mousse into a piping bag. We’re about to assemble!

Step 8

Take a 16cm cake mold and line the bottom with cling film. Place the first layer of cake at the bottom, then generously brush it with the cherry syrup so it soaks in. Pipe a layer of the cherry mousse over the top, smoothing it with an offset spatula.

Next, add a little more cherry compote on top, followed by another layer of mousse. Once that’s done, place the second layer of cake on top (brush it with syrup first!). Gently press it down to even everything out. Cover the mold with plastic wrap and chill it in the freezer for 3 hours.

Chocolate Mousse

Step 9

Let’s dive into that velvety chocolate mousse. 

Soak 3g gelatin leaves (2 sheets) with 1 tablespoon water in a heatproof bowl, then microwave to melt.

In a medium bowl, add 80g chocolate chips and 60g heavy cream, microwaving to melt the chocolate and stir until it’s smooth and creamy. Pour in the melted gelatin and mix it well.

Step 10

Now, beat 150g heavy whipping cream in a large bowl until it’s semi-whipped. Take a small amount of this whipped cream and fold it into the chocolate mixture. Then, fold the chocolate back into the whipped cream until it’s all combined. This creates a light, fluffy mousse.

Take an 18cm silicone cake mold and spread the mousse in it, pressing it against the sides to form a hollow center for the chocolate sponge. 

Carefully remove your chilled sponge cake from the freezer and place it gently in the center of the mousse. Press down to remove any air bubbles and create a smooth mousse layer. Freeze it for at least 4 hours.

Mirror Glaze

Step 11

Okay, here’s where the magic happens! For the mirror glaze, add 80g granulated sugar, 80g glucose syrup, and 70g cold water to a saucepan. Heat it until it reaches 103°C. Turn off the heat, then stir in 80g dark chocolate chips and 80g condensed milk until everything melts together smoothly.

Pour the glaze into a cup and emulsify it for 4 minutes using an immersion blender. This will give it that silky-smooth finish we’re all after! Let it cool to about 28-30°C.

Step 12

Once your cake is nice and frozen, it’s time for the glaze. Place your chilled cake on a baking sheet to catch any drips, then pour the smooth mirror glaze over the top. Use an offset spatula or a sharp knife to smooth it out and remove any excess.

Let the delicious cake sit in the fridge for another 4 hours to thaw and set. Now comes the fun part—decorating! I like to add a few chocolate shavings, curls, or bands around the edges and don’t forget those gorgeous fresh cherries on top. A little melted chocolate will help them stick in place.

Once everything is set, slice into your creation and watch everyone’s eyes light up! Trust me, the balance of flavors here is incredible. The rich chocolate mousse, the tangy cherry compote, and that fluffy chocolate sponge—pure bliss.

Good news for cherry fans! I have many more baking recipes in store to satisfy your craving. Check out my cherry pie, cherry almond buckle, cherry pie bars, and cherry cobbler.

Some Baking Tips

Add A Nutty Crunch

If you love a little texture in your desserts (who doesn’t, right?), try adding a handful of toasted pecans or almonds to your chocolate cherry mousse cake. I find that pecans work beautifully with chocolate, giving it that perfect balance of richness and crunch. It’s like a little surprise in every bite. 

If you’re feeling adventurous, you could even try adding some raw cashews to the mousse—it’s a game-changer! They make the mousse extra creamy without being overwhelmingly rich. Just be sure to avoid salted cashews, or it might throw off the balance of flavors.

Best Pairings

For a refreshing touch, I always pair my chocolate cherry mousse cake with a simple fruit salad—fresh berries like raspberries or blueberries are a perfect match. They cut through the richness of the cake and add a burst of freshness. 

If you’re looking to really elevate the experience, serve it with some creamy Brie or Camembert cheese. It’s a subtle yet stunning contrast to the sweetness of the cake. 

For something extra indulgent, I recommend a dark chocolate truffle or a chocolate-covered cherry to take your dessert pairing to the next level. Trust me, it’s all about balancing the flavors and textures!

FAQs

How long can this mousse cake stay good?

This cake will stay fresh for 2 to 5 days in the fridge. Remember to cover it with plastic wrap to prevent any smell from sneaking into it.

Can I use frozen cherries?

Absolutely. Make sure you thaw the frozen cherries and drain the excess liquid before making the cherry compote.

Can I make this cake vegan?

Of course! You can use dairy-free butter and chocolate chips. Also, swap heavy cream for chocolate cream, and you’re good to go.

Can I skip the chocolate mousse?

Yes! If the chocolate mousse is a bit of a hassle, just skip it. But remember to whip up more cherry mousse to replace the chocolate layer.

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Happy baking!