Best 5 Dark Chocolate Mousse Cake With Brandied Cherries Recipes

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Indulge in the symphony of flavors created by the Dark Chocolate Mousse Cake with Brandied Cherries. This exquisite dessert combines the richness of dark chocolate with the velvety smoothness of a mousse, all complemented by the boozy sweetness of brandied cherries. Dive into the detailed step-by-step guide to craft this masterpiece, ensuring each layer comes together perfectly. Discover the secrets behind the luscious dark chocolate mousse, the moist and tender chocolate cake base, and the decadent brandied cherry filling. Learn how to create an elegant mirror glaze that adds a touch of sophistication to your cake. Explore variations for a gluten-free version and alternative flavor combinations to suit your preferences. Unveil the magic of this dessert with stunning photos that capture its beauty and inspire you to recreate it in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

DARK CHOCOLATE MOCHA MOUSSE CAKE



Dark Chocolate Mocha Mousse Cake image

Don't be put off by the number of steps needed to make this impressive-looking dessert. None of the steps themselves are hard, and once it's assembled, there is nothing to do but wait and slice. While delicious after an overnight refrigeration, even 5 days later it's still decadent, moist and incredibly chocolatey.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 to 12 servings

Number Of Ingredients 18

6 tablespoons unsalted butter, plus more for the pan
1/2 cup unsweetened dutch-process cocoa powder
1 tablespoon instant espresso powder
3/4 cup whole milk
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup sugar
1/3 cup chocolate liqueur (optional)
2 cups heavy cream
8 ounces bittersweet chocolate, chopped
5 tablespoons unsalted butter
1/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon powdered gelatin
1/3 cup sugar
1 tablespoon instant espresso powder

Steps:

  • Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
  • Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
  • Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
  • Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
  • Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
  • Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
  • Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
  • Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
  • Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
  • Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.

DARK CHOCOLATE MOUSSE



Dark Chocolate Mousse image

Provided by Ellie Krieger

Categories     dessert

Time 1h20m

Yield 5 servings

Number Of Ingredients 8

1 (12.3-ounce) package silken tofu, drained
3 ounces high quality bittersweet chocolate, finely chopped
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
1/4 cup water
1 tablespoon brandy
1/2 cup plus 1/2 teaspoon superfine sugar
1/4 cup heavy cream
1 1/4 teaspoons shaved chocolate

Steps:

  • In a blender or food processor, puree the tofu until it is smooth.
  • Put the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.
  • Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.
  • Whip the cream with a beater. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.

Nutrition Facts : Calories 279 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 18 milligrams, Sodium 8 milligrams, Carbohydrate 36 grams, Fiber 2.5 grams, Protein 6 grams, Sugar 28 grams

FLOURLESS CHOCOLATE CAKE WITH TOASTED HAZELNUTS AND BRANDIED CHERRIES



Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries image

This over-the-top cake has impressive looks and moistness. Start the cherries ahead: They soak in brandy for a week and then in syrup for at least two days.

Categories     Mixer     Chocolate     Dairy     Egg     Fruit     Nut     Dessert     Bake     Freeze/Chill     Chill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 18

Brandied cherries:
1 750-ml bottle brandy
1 1/2 cups dried tart cherries
1 cup water
1 cup sugar
Cake:
10 ounces bittersweet or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter, diced
10 large egg yolks
1/2 cup plus 6 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
9 large egg whites
Ganache:
8 ounces bittersweet or semisweet chocolate, chopped
1 cup heavy whipping cream
1 1/2 cups hazelnuts, toasted, coarsely chopped
Whipped cream

Steps:

  • For brandied cherries:
  • Combine brandy and dried cherries in 4-cup glass container with lid. Cover and let soak at room temperature 1 week.
  • Bring 1 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat and cool syrup. Drain brandy from cherries (reserve brandy for another use). Add sugar syrup to cherries and stir to blend. Let soak at room temperature at least 2 days. DO AHEAD Can be made 2 weeks ahead. Store covered at room temperature.
  • For cake:
  • Position rack in center of oven and preheat to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper round. Place chocolate and 1 1/4 cups butter in medium metal bowl. Set bowl over saucepan of simmering water; stir until mixture is melted and smooth. Remove bowl from over water; cool to lukewarm, about 10 minutes.
  • Using electric mixer, beat egg yolks and 1/2 cup sugar in large bowl until very thick and pale yellow in color, about 5 minutes. Beat in vanilla and salt. Gently fold chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites and remaining 6 tablespoons sugar in another large bowl until peaks form. Fold 1/3 of beaten whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out with moist crumbs attached, about 45 minutes (cake will be puffed and soufflé-like while baking). Cool cake in pan on rack 15 minutes (cake will fall in center). Run knife around cake sides to loosen; press edge of cake down to make level with center. Remove pan sides and cool cake completely. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
  • For ganache:
  • Combine chocolate and cream in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water; let stand until ganache cools slightly but is still pourable, about 5 minutes.
  • Place cooled cake on rack set over rimmed baking sheet. Pour 1/2 cup ganache over top of cake. Using offset spatula, quickly spread ganache over top and sides of cake. Freeze cake 3 minutes. Pour remaining ganache over top of cake. Working quickly but gently and grasping pan bottom and rack together, slightly tilt rack with cake from side to side, allowing ganache to flow evenly over top and down sides of cake; smooth sides with offset spatula. Press hazelnuts onto sides of cake to adhere. Chill cake until ganache is set, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 45 minutes before serving.
  • Cut cake into wedges. Garnish with whipped cream and spoon brandied cherries alongside.

DARK-CHOCOLATE MOUSSE



Dark-Chocolate Mousse image

Categories     Milk/Cream     Chocolate     Dessert     Kid-Friendly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 11

Mousse:
7 ounces semisweet or bittersweet chocolate (preferably 70% cacao)
6 tablespoons unsalted butter
6 large eggs, separated
1/4 cup plus 3 tablespoons sugar
Topping and assembly:
1 cup chilled heavy cream
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder
Special equipment:
Eight 6-ounce ramekins or bowls

Steps:

  • Mousse:
  • Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring occasionally, until chocolate and butter are melted and well blended, about 5 minutes. Set chocolate mixture aside.
  • Using an electric mixer on medium-high speed, beat egg yolks and 1/4 cup sugar in a medium bowl until pale and fluffy, about 5 minutes.
  • Using electric mixer with clean beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until medium-stiff peaks form, about 3 minutes. Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain. Starting in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture (make sure to scrape up from the bottom), rotating bowl as you go, until no streaks remain (this will incorporate the egg whites without deflating them; you don't want to lose volume).
  • Divide mousse among ramekins, smooth surface, and chill at least 4 hours.
  • Do Ahead
  • Mousse can be made 4 days ahead. Cover and keep chilled. Topping and assembly Whip cream and sugar in a medium bowl until medium peaks form.

BLACK FOREST CAKE



Black Forest Cake image

Black forest cake, which originated in the Black Forest region of Germany, is typically made with a light chocolate sponge cake, soaked with cherry syrup and cherry brandy (Kirsch), then layered with whipped cream and cherries. This version swaps the chocolate sponge for a denser, fudgier chocolate cake to delicious effect. But slicing a rich chocolate cake into four thin layers can be a bit tricky. To make the job a little easier, cool them completely before slicing. The cherry jam and syrup can be made in advance.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 21

1 cup/240 milliliters vegetable oil, plus more for greasing the pans
1 1/2 cups/140 grams Dutch-process cocoa powder
1 1/2 cups/360 milliliters boiling water
1 cup/240 milliliters buttermilk
4 large eggs
1 1/2 cups/330 grams packed dark brown sugar
1 1/2 teaspoons pure vanilla extract
3 cups/385 grams all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
4 cups (about 20 ounces/600 grams) fresh or frozen dark sweet cherries, pitted
1/2 cup/100 grams granulated sugar
1 teaspoon cornstarch
1/4 teaspoon almond extract
1 to 2 tablespoons Kirsch
1/3 cup/40 grams confectioners' sugar
1 tablespoon cornstarch
4 cups/960 milliliters heavy cream
6 ounces/170 grams bittersweet chocolate, shaved into curls
8 fresh or frozen whole dark sweet cherries, pitted

Steps:

  • Heat the oven to 350 degrees. Grease two 9-inch round cake pans with oil and line the bottom of each with parchment paper.
  • To prepare the cake, in a large bowl, whisk together the cocoa powder and boiling water until smooth. Add the buttermilk and 1 cup vegetable oil, and whisk to combine. Add the eggs, brown sugar and vanilla extract, then whisk to combine.
  • In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the dry ingredients to the wet, then whisk to combine. Divide the batter evenly between the two pans.
  • Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the cakes to a rack to cool for about 20 minutes, then flip the cakes out onto the rack and let them cool completely. Flip the cakes again, so the domed portion is on top, and trim a bit of the dome off each cake to flatten the top. Carefully cut each layer in half horizontally, creating four layers.
  • While the cake cools, prepare the cherry jam: In a small saucepan, combine the cherries and sugar over medium heat. Cook, stirring occasionally and breaking the cherries down with a wooden spoon or potato masher, until the fruit has released its juice, about 6 minutes.
  • Pass the cherry mixture through a fine-mesh sieve, reserving the syrup in a medium bowl and setting aside the cooked cherries. Measure out 1/2 cup/120 milliliters of the syrup. (If you have more, store the rest in the refrigerator for another use). Transfer 1 tablespoon syrup from the 1/2 cup to small bowl, then stir the Kirsch into remaining syrup; set aside to cool completely.
  • Add 1 teaspoon cornstarch to the reserved 1 tablespoon cherry syrup in the small bowl; whisk to combine. Transfer it to the saucepan, add the cooked cherries and cook over medium, stirring, until the mixture has thickened, 3 to 5 minutes. Transfer to a bowl to cool completely. (You should have about 1 1/4 cups/300 milliliters jam.)
  • Prepare the whipped cream: In a small saucepan, whisk together the confectioners' sugar, cornstarch and 1 cup heavy cream. Bring that mixture to a low boil over medium heat and cook, stirring, until thickened to the consistency of thin pudding, reducing heat as necessary to avoid scorching, about 2 minutes. Transfer cream mixture to a large bowl to cool completely.
  • Assemble the cake: Whisk the cream mixture to loosen it, then add the remaining 3 cups heavy cream. Using an electric mixer on medium, beat the mixture until you have medium-stiff peaks, about 2 minutes. Set one cake layer on a serving plate, cut-side up. Brush it with some of the cherry-Kirsch syrup, spread about 1 cup whipped cream over the top, then 1/3 of the cherry jam. Swirl the jam and the cream together a bit to spread it out evenly. Repeat this process two more times and top it with the last cake layer, cut-side down. Then cover the entire cake with a thin layer of whipped cream. Refrigerate for 30 minutes.
  • To finish, frost the cake with the remaining whipped cream. Prepare the chocolate curls: Warm the chocolate bar in the microwave for 10 to 15 seconds, then use a vegetable peeler to create curled chocolate shavings. Press the chocolate shavings onto the sides of the cake and over a 1-inch of the border on top. Top with the 8 cherries. Store leftovers, well wrapped, in the refrigerator for up to 3 days.

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Use Good Quality Chocolate: The quality of your chocolate will greatly impact the taste of your mousse cake. Opt for high-quality dark chocolate with a cocoa content of at least 70%.
  • Whip the Cream Properly: Over-whipping the cream can cause it to become grainy, so be careful not to overdo it. Whip the cream until it forms stiff peaks.
  • Fold the Ingredients Gently: When folding the whipped cream into the chocolate mixture, do so gently to avoid deflating the mousse.
  • Chill the Mousse Cake Properly: Chilling the mousse cake for at least 4 hours, or overnight, allows the flavors to meld and the cake to set properly.

Conclusion:

With its rich chocolate flavor, creamy mousse filling, and boozy brandied cherries, this Dark Chocolate Mousse Cake is a decadent and sophisticated dessert perfect for any special occasion. The detailed instructions and helpful tips in this recipe will guide you through the process and ensure that your cake turns out perfect. Remember to use high-quality ingredients, follow the steps carefully, and give the cake enough time to chill before serving. Your patience and effort will be rewarded with a truly unforgettable dessert that will impress your guests and leave them craving more.

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