As the days grow longer and the warmth of summer settles in, I find myself craving the fresh, vibrant berry flavors that come with the season. This homemade red berry chocolate mousse cake with mirror glaze is the perfect way to celebrate summer’s bounty. Let’s celebrate the summer bliss with this recipe!
This Red Berry Chocolate Mousse Cake with Mirror Glaze Is A Hit!
It’s a real showstopper: Just look at that glossy, vibrant glaze and the juicy berries on top! Aren’t they begging us to take a bite? And what is hiding underneath that stunning exterior can wow you. The layers of the ruby glaze, creamy mousse, dark chocolate sponge, and crimson jam are distinct yet complement each other beautifully, urging us to sink our teeth into them.
The flavor and texture are irresistibly divine: The smooth layer of glaze envelops a treasure trove of sweetness. Your taste buds will be indulged in the silky, decadent mousse. As if that weren’t indulgent enough, the airy sponge layer delights you with its rich chocolate notes. Next comes the luscious sweet-tart berry jam that lingers on your tongue. Together, they create a flavor explosion for your palate!
The mousse cake is perfect for making ahead: Hey, busy bees! Life can get pretty hectic, and sometimes turning on the oven just isn’t an option, right? I get it! That’s why I’m sharing this simple recipe with you. You can whip it up several days (or even a week) in advance when you have time, and it’ll be ready to serve on party day!
14 Basic Steps To Make Red Berry Chocolate Mousse Cake with Mirror Glaze
Red Berry Jam
Step 1
Start by rinsing 60g of raspberries and 60g of strawberries. Be gentle with them – we want to preserve their delicate texture. Pat them dry with a paper towel. For the strawberries, chop them into smaller chunks. This helps them break down nicely when cooking.
Step 2
Toss the prepared berries into a saucepan, along with 20g of granulated sugar, 2 teaspoons of cornstarch, 2 teaspoons of fresh lemon juice, and a pinch of salt. Give it all a good stir to combine.
Set the saucepan over medium heat. Stir constantly as the sugar dissolves. You’ll see the mixture thicken up and become jammy, which is such a satisfying moment!
Once it reaches that consistency, remove it from the heat and set it aside to cool down. This jam is now ready to be layered into your cake.
Chocolate Sponge Cake
Step 3
Grab a 30 x 22 cm baking sheet and line it with non-stick parchment paper. Preheat your oven to 170°C (340°F) – get that oven nice and hot while you prep the batter.
Step 4
Let’s mix the wet ingredients!
In a large bowl, crack 1 large egg and mix it well. Add 25g of vegetable oil and 25g of milk, then mix again until everything is well combined. The oil keeps the cake moist, and the milk adds a nice tenderness.
Now, it’s time for the dry ingredients!
Sift in 35g of cake flour (or all-purpose flour if that’s what you have) and 12g of unsweetened cocoa powder. Stir gently until just combined. No need to overwork it – this keeps the cake nice and light.
Step 5
Now, separate 2 eggs into two bowls – the yolks will be used for the rich chocolate mousse later. Using an electric mixer with a whisk attachment, whip the egg whites until they’re foamy. Gradually add 40g of granulated sugar and keep beating until medium or stiff peaks form. This step is essential to give the cake its airy texture.
Here’s the trick: scoop a small amount of the whipped egg whites into the chocolate batter and gently mix. Then, fold the chocolate batter back into the whipped whites in a gentle motion, being careful not to deflate the fluffiness. This is the secret to a soft, spongy cake!
Step 6
Pour the batter into the prepared baking pan and smooth the top with an offset spatula or a cake scraper. Tap the pan gently to remove any air pockets. Pop it into the preheated oven and bake for 12 to 15 minutes. I recommend checking it with a toothpick – if it comes out clean, it’s done!
Step 7
Once the cake is baked, let it cool completely on a wire rack. Then, carefully peel off the parchment paper. Use a 14 cm cake ring to cut out two circles of cake. I love this part because it ensures that your cake layers will be uniform.
Place the first circle of cake into the cake ring and generously spread the red berry jam on top. Then, gently add the second layer of cake on top. Let it chill in the freezer for about 30 minutes to set.
Milk Chocolate Mousse
Step 8
Start by blooming 5g of gelatin leaves in a bowl of cold water. Just let them soak for a few minutes while you work on the rest.
Step 9
In a saucepan, whisk together the reserved egg yolks, 30g of granulated sugar, and 1 teaspoon of vanilla extract. Add in 50ml of milk and 75ml of heavy cream. Cook this mixture over medium heat, stirring constantly until it reaches 75-80°C (use a thermometer if you have one). Be patient, and don’t rush it – you want that silky texture.
Once the mixture is at the right temperature, take it off the heat and add the bloomed gelatin. Stir until it’s fully dissolved, then throw in 80g of milk chocolate. Stir until it melts and becomes smooth.
Step 10
In another bowl, whip 180ml of heavy cream with 15g of powdered sugar until soft peaks form. Gently fold a small amount of this whipped cream into the chocolate mixture, then pour the rest in and fold carefully. You want to keep it as light and airy as possible – don’t overmix!
Red Mirror Glaze
Step 11
Bloom 5g of gelatin leaves in cold water and set them aside.
In a saucepan, combine 80g of water, 80g of granulated sugar, and 80g of glucose syrup. Bring it to a boil, then turn off the heat. Stir in 80g of condensed milk and the bloomed gelatin. Mix well until everything’s dissolved.
Toss in 80g of white chocolate chips and stir until it melts into the mixture, creating that rich, smooth texture.
Step 12
Add a few drops of red food coloring (as much or as little as you want for the perfect hue). Mix well, and then strain the glaze through a fine sieve to get rid of any bubbles or lumps.
Cover the glaze with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool down to about 27-30°C – it needs to be the perfect pouring consistency.
Assemble the Cake
Step 13
Take your cold cake out of the freezer and carefully remove the acetate sheet. I like to run a hot knife around the edges to make it easier to remove from the mold. Line a 16 cm cake ring with an acetate sheet.
Place the chilled chocolate sponge cake in the cake ring and pour the smooth, luscious mousse mixture over the top. You’ll want to smooth it out evenly.
Let the whole thing chill in the freezer for at least 3 hours. This is the perfect time to clean up and get ready for the best part – the glazing!
Step 14
Once the mousse is set, remove the cake from the freezer and place it on a tray. Pour the red mirror glaze evenly over the cake, making sure to cover the entire surface. Use an offset spatula to remove any drips, and don’t forget to put the tray underneath to catch the glaze!
While the glaze is still setting, sprinkle some coconut flakes around the bottom. I sometimes switch to chopped chocolate or nuts for added texture. Finish off with fresh berries on top, and once the glaze is fully set, slice and enjoy!
Are you in the mood for other fruit mousse cakes? Check out my raspberry coconut mousse cake or white chocolate raspberry mousse cake.
Some Baking Tips
Try Chocolate Mirror Glaze
If you’re a chocolate lover like me, you absolutely have to try using a chocolate mirror glaze instead of a red one. It’s just as glossy and stunning, but it adds a whole new layer of richness and decadence to the cake. The deep, shiny glaze complements the chocolate sponge and mousse beautifully. Trust me, it’s a showstopper that adds a touch of indulgence with every slice.
Let’s Add A Pop of Color!
Here’s a fun twist for those who want a pop of color to match the berry jam. Swap the milk chocolate for ruby chocolate when making the mousse. You’ll end up with a gorgeous pink mousse layer that not only tastes divine but also visually complements the vibrant berry jam.
I’ve done this a few times for a more playful, colorful look, and it’s always a hit. It’s the perfect way to elevate the cake for special occasions or when you just want something extra eye-catching!
FAQs
Can I use frozen berries?
Yes, but you need to thaw the frozen raspberries and strawberries and drain the excess liquid first. Otherwise, the jam will be a bit runny.
Can I make this mousse cake ahead of time?
Of course! Mousse cakes are meant to be made in advance, after all. You can cover the entire cake and put it in an airtight container. Then, store it in the fridge for 5 to 7 days or freeze it for up to 3 months.
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Enjoy your fruits and happy baking!
Red Berry Chocolate Mousse Cake
Ingredients
Red berry jam
- 60 g fresh raspberries (rinsed)
- 60 g fresh strawberries (rinsed, chopped)
- 20 g granulated sugar
- 2 tsp cornstarch
- 2 tsp fresh lemon juice
- a pinch of salt
Chocolate sponge cake
- 35 g cake flour (or all-purpose flour)
- 1 large egg + 2 egg whites (room temperature)
- 25 g vegetable oil
- 25 g milk
- 40 g granulated sugar
- 12 g unsweetened (natural cocoa powder)
Chocolate mousse
- 45 g granulated sugar (used separately_
- 2 egg yolks (room temperature)
- 50 ml milk
- 75 ml heavy whipping cream (room temperature)
- 180 ml cold heavy whipping cream
- 80 g milk chocolate chips
- 5 g bloomed gelatin leaves
- 1 tsp vanilla
Red mirror glaze
- 80 g granulated sugar
- 80 g glucose syrup
- 80 g cold water
- 80 g condensed milk
- 80 g couverture white chocolate
- 5 g bloomed gelatin leaves
- ½ tsp red food coloring
- Coconut flakes and fresh berries for garnish
Instructions
Red Berry Jam
- Rinse and pat dry 60g raspberries and 60g strawberries, then chop the strawberries into small chunks. Toss the berries with 20g sugar, 2 tsp cornstarch, 2 tsp lemon juice, and a pinch of salt in a saucepan.
- Cook the mixture over medium heat, stirring constantly until the sugar dissolves and the mixture thickens. Remove from heat and let it cool down.
Chocolate Sponge Cake
- Preheat the oven to 170°C (340°F) and line a 30 x 22 cm baking sheet with parchment paper. In a bowl, mix 1 egg, 25g oil, and 25g milk until combined.
- Sift in 35g cake flour and 12g cocoa powder, then mix gently. Whip 2 egg whites with 40g sugar using a mixer with a whisk attachment until stiff peaks form. Fold them into the chocolate batter carefully.
- Pour the batter into the pan and bake for 12-15 minutes. Let the cake cool, then cut two 14 cm circles using a cake ring.
Milk Chocolate Mousse
- Bloom 5g gelatin leaves in cold water. Whisk together 2 egg yolks, 30g sugar, 1 tsp vanilla extract, 50ml milk, and 75ml cream, then cook over medium heat until it reaches 75-80°C.
- Stir in the bloomed gelatin and 80g milk chocolate until smooth. Whip 180ml cream with 15g powdered sugar, then fold it into the chocolate mixture gently.
Red Mirror Glaze
- Bloom 5g gelatin leaves in cold water. In a saucepan, combine 80g water, 80g sugar, and 80g glucose syrup, bringing it to a boil. Stir in 80g condensed milk and the gelatin.
- Add 80g white chocolate and stir until melted. Add red food coloring, sift the mixture, and let it cool to 27-30°C.
Assemble the Cake
- Place the first layer of sponge cake in a 16 cm cake ring and spread the berry jam over it. Add the second layer of cake, freeze for 30 minutes, then pour the mousse over it.
- Freeze the cake for at least 3 hours to set the mousse. Once set, pour the cooled glaze over the cake, covering it evenly. Remove any excess glaze at the bottom.
- Decorate with coconut flakes, chopped chocolate, or fresh berries. Let the glossy mirror glaze set before slicing and enjoying!
Notes
- Swap the red glaze for a shiny chocolate mirror glaze for a rich, decadent finish. It adds an indulgent layer that complements the chocolate sponge and mousse beautifully.
- Use ruby chocolate instead of milk chocolate for the mousse to create a stunning pink layer. It perfectly matches the berry jam and adds a vibrant, playful touch to your glazed cake.
