Black Forest Mousse Cakes


INGREDIENTS

  • 200g (1 1/3 cups) self-raising flour
  • 155g (3/4 cup) caster sugar
  • 30g (1/4 cup) dark cocoa
  • 1/2 teaspoon bicarbonate of soda
  • 2 eggs
  • 100g butter, melted
  • 100g dark chocolate (80% cocoa), melted
  • 150ml buttermilk
  • 60ml (1/4 cup) kirsch
  • 240g jar amarena cherries, drained
  • 220g jar maraschino cherries, drained
  • 300ml double cream, lightly whipped
  • Dark cocoa, extra, to dust
  • Dark chocolate curls, to decorate (optional)

MOUSSE

  • 150g dark chocolate, melted, cooled
  • 2 eggs, separated
  • 300ml double cream, lightly whipped

TOPPING

  • 50g dark chocolate
  • 30g butter

METHOD

  • Step 1
    Preheat oven to 180C/160C fan forced. Grease a 17 x 26cm (base measurement) slab pan and line with baking paper.
  • Step 2
    Combine the flour, sugar, cocoa and bicarb in a bowl. Make a well in the centre. Add eggs. Combine butter and chocolate in a bowl. Add to well. Stir to combine. Stir in buttermilk until smooth. Pour into the prepared pan and smooth the surface. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Cool completely in pan.
  • Step 3
    Combine the kirsch, amarena cherries and 12 of the maraschino cherries in a bowl. Grease a baking tray and six 7.5cm-deep pastry rings and line with baking paper. Place rings on prepared tray. Cut six 7.5cm discs from cake. Place a piece of cake in each prepared ring.
  • Step 4
    Spoon cherry mixture over cake, with 2 maraschino cherries in each ring. Spoon over any remaining liqueur.
  • Step 5
    For the mousse, whisk chocolate, yolks and a heaped tablespoonful of cream in a large bowl until smooth. Fold through remaining cream in 2 batches until just combined. Use electric beaters to whisk egg whites in a clean bowl until soft peaks form. Fold, in 2 batches, into the chocolate mixture until smooth. Spoon mixture over cherries in prepared rings. Tap tray on bench to smooth the surface. Place in the fridge for 2 hours or until firm.
  • Step 6
    For the topping, place chocolate and butter in a heatproof bowl. Microwave on High for 1 minute or until melted. Stir until smooth. Cool slightly. Spoon chocolate over mousse, spreading to cover surface. Gently tap the tray on the bench to level surface. Place in fridge for 30 minutes to set.
  • Step 7
    To serve, carefully remove cakes from rings and peel away the paper. Top with a dollop of cream. Dust with extra cocoa. Decorate with chocolate curls, if using.

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