CHERRY MOUSSE CAKE WITH CHOCOLATE ROLL

Ingredients

Biscuit

200 grams (7.05 ounces) sugar
4 eggs (4.00 items)
90 grams (3.15 ounces) flour
30 grams (1.05 ounces) cocoa powder
0.7 teaspoons (0.23 teaspoons) baking powder

Syrup

80 grams (2.80 ounces) sugar
80 grams (2.80 fluid ounces) cherry juice

Roll Custard

75 grams (2.65 fluid ounces) cream (33-35%)
70 grams (2.45 ounces) white chocolate
1 tablespoon (14 grams) powdered sugar

Mousse

300 grams (10.60 ounces) frozen cherries
10 grams (0.35 ounces) gelatin
170 grams (6.00 ounces) sugar
300 milliliters (10.10 fluid ounces) cream (33-35%)
250 grams (8.80 ounces) mascarpone cheese

Equipment

Mixing Bowls
You'll need a few different sizes to accommodate various components. Stainless steel works best for keeping things cool. Always keep extra on hand just in case.
Electric Mixer
A stand mixer is ideal for whipping up the eggs and cream to perfect peaks, but a hand mixer will do the trick too.
7-inch Cake Ring
Ensures a uniform shape for the base biscuit. If you don’t have one, improvise with a springform pan without the bottom.
Baking Sheet & Parchment Paper
A baking sheet lined with parchment ensures your biscuit doesn't stick. Parchment paper helps in easy rolling of the biscuit as well.
Blender
For pureeing the cherries smoothly. You can use a food processor or immersion blender if that's what you have.
Spatulas
Rubber spatulas are perfect for folding and mixing gently. Have a couple to avoid cross-flavor contamination.
Refrigerator/Freezer
Essential for setting the roll and the assembled cake. Make sure you have enough space to fit everything in.
Cling Film & Acetate Film
These are key for lining the cake ring and ensuring smooth edges on your cake. Acetate strips can be found online or at baking supply stores.

Instructions

Step 1

Prep the Biscuit and Roll: Preheat your oven for the best result Preheat the oven to 392°F (200°C). Whip the eggs and sugar together until the mixture becomes firm and fluffy. Sift the flour, cocoa powder, and baking powder. Gently fold into the egg mixture using a spatula. Be careful not to overmix to keep the batter light.

Step 2

Pour 1/3 of the batter into a 7-inch ring mold. Spread the remaining batter evenly on a baking sheet lined with parchment paper to about 10x13 inches. Bake both parts for 7-8 minutes until they are tender. Let both parts cool. Remove the biscuit from the ring mold. Leave the roll base on the parchment paper.

Step 3

Make the Syrup: Make sure the syrup covers all parts of the biscuit Boil the sugar and cherry juice together until the sugar is fully dissolved. Use this syrup to soak the cooled biscuit and roll base.

Step 4

Prepare the Roll Custard: Whipping cream is easier when it's cold Whip the cream and powdered sugar together until thick. Melt the white chocolate and fold into the whipped cream mixture. Cool slightly before use.

Step 5

Make the Cherry Mousse: Put the cherries and sugar in a saucepan over low heat until the sugar is completely dissolved. Blend the mixture into a smooth puree. Soak the gelatin in 2.10 fluid ounces of water until it swells. Combine the bloomed gelatin with the hot cherry puree and blend well. Allow to cool slightly.

Step 6

Add the room temperature mascarpone to the cooled cherry mixture and whip until smooth. Separately, whip the cream until peaks form. Fold the whipped cream gently into the cherry-mascarpone mixture. The mousse should be light and airy.

Step 7

Assemble the Cake: Spread the custard evenly on the roll base and roll it up carefully. Freeze the roll for about 20 minutes to make it easier to handle. Place the soaked biscuit in an 8-inch ring mold lined with cling film and acetate. Pour a layer of mousse over the biscuit base, approximately 0.4 inches thick.

Step 8

Retrieve the roll from the freezer and cut it into 8 equal pieces of about 0.8 inches each. Place the roll pieces vertically on the mousse, forming a 'chamomile' pattern. Pour the remaining mousse over the top and gently tap the cake pan on the table to eliminate air bubbles. Chill the cake in the fridge, or freeze if you plan to glaze it.

Servings

✨ **Serving Suggestions & Ideas** ✨

Make your Cherry Chocolate Mousse Cake the centerpiece of your upcoming gathering and watch guests' eyes light up with delight. For an extra touch of elegance, drizzle a vibrant cherry glaze over the top, allowing it to cascade down the sides like decadent, fruity ribbons. 🍒

If you're serving this cake at a more casual event or outdoor picnic, consider topping it with a dollop of freshly whipped cream and a sprinkling of chocolate shavings. 🍫 Use **fresh cherries** as a garnish to add a pop of color and a burst of natural sweetness to each slice. Don’t forget the mint leaves for a refreshing contrast!

Feeling adventurous? Pair this cake with a glass of tart cherry wine or a rich, dark espresso to complement its bold flavors. ☕ For a kid-friendly option, a tall glass of cold milk or cherry soda will be just as delightful.

Variations

🥟 Gluten-Free and Vegan Variations 🌱

**Gluten-Free Option:** Replace the regular flour with a gluten-free baking flour blend in a 1:1 ratio to keep the texture and taste on point. Make sure to sift it well to avoid any lumping issues. 🙌

**Vegan Mousse:** Swap out the cream for a coconut cream alternative and use a dairy-free white chocolate. As for the gelatin, opt for agar-agar, which mimics the same gelling effect. 🍫 Instead of mascarpone, use a vegan cream cheese for a similar creamy consistency.

Experimenting with these variations ensures everyone at the table can indulge in this exquisite dessert, turning dietary restrictions into a new culinary adventure. 💫

Faq

Why did my sponge cake turn out dense?
This usually happens due to over-mixing the batter, causing the air bubbles to deflate. Make sure to fold in the dry ingredients gently.
How do I stop the mousse from separating?
Ensure that all the ingredients are at the right temperature. The cream should be cold while the mascarpone should be at room temperature for smooth incorporation.
Can I make the cake components ahead of time?
Absolutely! Both the biscuit and mousse can be made a day in advance. Just make sure to store them properly in the refrigerator.
How can I ensure my gelatin dissolves properly?
Pre-soak the gelatin in water and then gently heat it to fully dissolve before mixing with your other ingredients. This prevents any lumps from forming.
What’s the best way to cut clean slices?
Use a warm knife, wiping it clean between each slice. This prevents the mousse from sticking and gives you neat, restaurant-quality slices.
Can I add different flavors to the mousse?
Definitely! Try adding raspberry puree or a hint of almond extract for a unique twist that pairs wonderfully with the chocolate and cherry.