Black Forest Mousse Cake

By Angie Barrett

Prep Time:

30m

Bake/Cook Time:

30m

Yield:

1, 9-inch cake

Plan for:

1 hour chill time

If you love cherries and chocolate together, you’re going to fall in love with this homemade Black Forest Mousse Cake. Homemade chocolate mousse is dotted with sliced cherries and sandwiched between two layers of homemade chocolate cake before being topped with a whipped cream frosting and chocolate curls.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Chocolate Cake

2 cups Dixie Crystals Extra Fine Granulated Sugar
2 cups all-purpose flour*
3/4 cup cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup vegetable oil
1 teaspoon cherry extract
1 cup boiling water

Chocolate Mousse Middle Layer

1/2 cup semisweet chocolate chips
1 cup heavy cream
1 jar (10 oz) sliced maraschino cherries
1/2 cup maraschino cherry juice
1/2 cup Dixie Crystals Extra Fine Granulated Sugar

Topping

4 cups whipping cream
2 teaspoons vanilla extract
1 cup Dixie Crystals Confectioners Powdered Sugar
1 jar (10 oz) whole maraschino cherries, drained
1 cup chocolate curls/chocolate shavings

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

For Chocolate Cake, preheat oven to 350°F.
In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Mix in eggs, milk, vegetable oil, and cherry extract.
Mix in boiling water until super smooth.
Pour into 2, 9-inch greased cake pans and bake for 30 minutes or until done.
Let cakes cool completely.
For Chocolate Mousse and Middle Layer, while cake is baking, pour 1/2 cup semisweet chocolate chips into heat proof bowl.
In small saucepan, heat 1 cup heavy cream until just before boiling.
Pour hot heavy cream over chocolate chips. Stir until melted and super smooth.
Place into fridge for 1 hour.
In another small saucepan, heat 1/2 cup cherry juice and 1/2 cup sugar.
Heat over medium heat and stir until sugar is dissolved. Set aside and let cool.
Once chocolate mixture has chilled for 1 hour, whip with an electric mixer until soft peaks form.
For Topping, add whipping cream, vanilla extract, and sugar to bowl of electric mixer.
Mix on high until stiff peaks form.
To Assemble, level cakes.
Brush both cakes with cherry syrup. Let sit for 2-3 minutes.
Place first layer of cake on cake plate. Add chocolate mousse to cake layer. Top mousse with sliced maraschino cherries.
Place 2nd cake layer on top of mousse and cherries with cherry syrup side facing down.
Place 1 cup whipped cream topping in a piping bag fitted with a large star tip.
Frost cake with remaining whipped topping.
Pipe rosettes around top of cake.
Place cherries in center of rosettes.
Add chocolate curls to side of cake and sprinkle on top.