An intense chocolate cake contrasted by a light, summery, luscious blackberry mousse that is easy to make, low on sugar and can be eaten straight out of the refrigerator!
Remember how I went on an on about having a busy summer, like I am the only one busy on this planet!
I ended up taking a break from the blog after all so I could give my complete attention to other things such as intensive fishing in the hope of catching a big one for once in my life, finishing the never-ending Grey’s Anatomy and then realizing that the latest episode is out but not on Netflix.ca (are you kidding me!!!), saying a teary goodbye to Game Of Thrones and all the related nerdy podcasts, sending out 50 job applications, and racing through two James Patterson adventures during cottage weekends when I should have been relaxing, soaking up the sun and day-dreaming or atleast reading something more mature.
Clearly, I have trouble relaxing. Do you have similar issues? This is part of my research on baker’s personalities that I will write my PHD thesis on because I have had a life long ambition to be Dr. Jenny John one way or other.
Ok I am rambling. One month of blogging break has my flow all messed up. Next post will be better… I hope. Till then, try some chocolate cake with blackberry mousse. This atleast, won’t be so painful as listening to my crazed digression.
I made this blackberry mousse covered chocolate cake when it was super hot in Toronto for like 20 minutes and I was thinking about the logistics of making swiss buttercream in the heat, then obsessing about details like it being too runny and having to stick it in the fridge and then timing it perfectly before serving so that it is not too stiff and not too runny but exactly the right amount of silky smooth… then deciding that getting the timing right is just too stressful, OMG I need an easier cream to cover a cake with! Then remembering about this blackberry mousse chocolate cake that I had made last year but never photographed (instead used the leftover mousse in these cookie cups) and decided to smother my decadent chocolate cake in this fluffy stuff.
What I love about covering a cake in mousse is that you can eat it straight out of the fridge unlike buttercream cakes, that taste best when they are not cold!
One thing you do have to worry about is eating this within two days because fresh fruit + whipping cream are hardly long shelf life products. It will start to go bad soon so wear your loose pants and get those forks out or better still- share with a bunch of people.
- The mousse recipe is great with other berries too. I have tried it with strawberries and it was delicious.
- I highly recommend using room temperature ingredients for the cake except the coffee which should be hot. Although I have used room temperature coffee as well and it is perfectly fine
- I prefer using a mix of melted butter and coconut oil in this recipe to avoid any one flavor overpowering. However I have also tried it with only melted butter and only melted coconut oil and it is still amazing.
- I apologize in advance for not having volume measurements! But each time I forget to note them down. But I will have them up soon.
- As usual, this is not a very sweet dessert since the chocolate cake is intensely chocolatey and the mousse has minimal sugar. I would understand if you added more sugar to the mousse.
Chocolate Cake with Blackberry Mousse
Ingredients – 6 – 8 servings
For the Blackberry Mousse
¾ cup pureed blackberries
1 tbsp lime juice
½ tbsp. gelatin
¾ cup whipping cream
1/3 cup icing sugar
Whip up the Mousse
- Strain the pureed blackberries to remove the seeds. Press it down through the sieve to get all the juice and most of the pulp. You should be left around 130g of pulp.
- Place the pulp in a wide saucepan and mix in lime juice. Sprinkle gelatin over the pulp and let sit for 5 minutes till gelatin is soft and the surface looks crinkly.
- Heat the mixture on stove top till hot. Feel between the tips of you thumb and index fingers. If it is not grainy, that means the gelatin is dissolved. Take off the heat. Make sure the mixture does not boil or get too hot as it may lose its efficacy. Set aside to cool completely.
- In a clean, cool bowl, whip the cream till soft peaks form. Add icing sugar and whip to stiff peaks. Cover and keep in fridge till the blackberry puree with gelatin is completely cooled.
- Once cooled, gently fold the whipped cream with a rubber spatula into the puree in 3 -4 additions till completely incorporated and smooth.
- Cover and refrigerate for two hours. This is great to serve on its own with some fresh blackberries.
For the Chocolate Cake
110g all purpose flour
45g cocoa powder
1/2 tsp baking soda
½ tsp baking powder
¼ tsp salt
70g melted butter – room temperature
55g melted coconut oil – room temperature (you can use all butter if you prefer)
1 large egg at room temperature
118ml buttermilk at room temperature
118ml freshly brewed hot coffee
Bake the Cake
- Preheat oven to 350F. Grease and Line two 5” or 6” cake pans with parchment paper.
- Mix flour, sugar, cocoa, baking soda, baking powder and salt together. Whisk well and set aside.
- Whisk the melted butter, coconut oil, egg and buttermilk till evenly combined.
- Gently add the dry ingredients and whisk a little. Lastly add the coffee and mix just until no dry lumps are visible.
- Pour equal portions into prepared pans. Bake in the center of the oven for 20 – 30 mins. The 5” will take longer than the 6”
- Let cool. Invert onto a cooling rack and let cool completely. Chilling in the fridge is even better before your cover with mousse.
Put it all together
- Take the mousse out of the fridge and whisk till smooth.
- If the tops of the cakes are slightly domed, level them off with a serrated knife. Enjoy the crumbs while you decorate!
- Place one cake, cut side up on a serving plate or cake stand. Spread half the mousse on the cake till smooth.
- Gently place second cake upside down on top of the mousse. Spread a thin layer of remaining mousse on top and sides to coat.
- Decorate with some fresh blackberries. Serve immediately or chilled straight out of the fridge.