"Black Mousse" Cake

"Black Mousse" cake is a rich, not-too-sweet cake made of chocolate sponge soaked in pistachio liqueur, topped with a double portion of dark chocolate mousse. It's essentially a third of a "Three Chocolates" cake, but with just one kind of mousse. A grown-up, deep flavor for true chocolate lovers - I recommend it.

"Black Mousse" Cake

Chocolate sponge soaked in pistachio liqueur under a rich dark chocolate and cream mousse.

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Prep Time 40 minutes mins

Cook Time 25 minutes mins

Chilling 4 hours hrs

Total Time 5 hours hrs 5 minutes mins

Servings: 8 servings

Course: Cakes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

For the sponge

• 2 tbsp flour heaped
• 1 tbsp cocoa powder
• 2 eggs
• 1/3 cup sugar
• 1 tsp baking powder

For the mousse

• 180 g dark chocolate
• 50 g butter
• 15 g gelatin
• 400 ml 33% cream 70 ml for the gelatin, 330 ml for whipping

For soaking and decoration

• pistachio liqueur
• green chocolate shards
• cherries

Method

 

Sponge

1. Whip the eggs with a mixer into a thick, airy mass, adding the sugar in parts.
2. Turn off the mixer and sift in the flour with the cocoa and baking powder. Gently fold in with a spatula.
3. Pour the batter into a 16 cm pan, smooth it out and bake in an oven preheated to 170-180 °C for 20-25 minutes. Let the finished sponge cool and rest.
4. Transfer the cooled sponge onto a cake board and soak it with pistachio liqueur.

Mousse

1. Soak 15 grams of gelatin in 70 ml of cream and leave for 10-15 minutes.
2. Whip 330 ml of cream into a thick, stable mass.
3. Melt the chocolate with the butter until smooth, stir in the bloomed gelatin and mix until fully dissolved.
4. Fold a little of the whipped cream into the chocolate mixture to lighten it, then add the whole mixture to the rest of the whipped cream and quickly whip together with a mixer.

Assembly

1. Fit an 18 cm ring around the sponge and pour the mousse on top, spreading it evenly.
2. Put the cake in the fridge for at least 4 hours, preferably overnight.
   
3. Run a knife along the sides, remove the ring and decorate with shards of green chocolate and fresh cherries.
   

Notes

Special thanks to Liza Maruha for the recipe.

Tips

• Bake the sponge in a 16 cm pan, but assemble the cake in an 18 cm ring - the mousse will wrap the sponge beautifully on all sides.
• If you don't have a ring, use a regular springform pan of a larger diameter.
• It's best to let the cake stabilize overnight in the fridge; to speed things up, you can put it in the freezer.
• Decoration: shards of green chocolate and fresh cherries.