Chocolate & currant cake

Ingredients

Chocolate Sponge

4 eggs

250 grams (8.8 ounces) sugar

250 grams (8.8 ounces) flour

200 milliliters (6.76 fluid ounces) milk

100 milliliters (3.38 fluid ounces) vegetable oil

20 grams (0.7 ounces) cocoa powder

8 grams (0.28 ounces) baking powder

0.5 teaspoon baking soda

to taste vanilla extract

1 tablespoon vinegar

Currant Mousse

250 grams (8.8 ounces) blackcurrant puree

100 grams (3.5 ounces) sugar

7 grams (0.25 ounces) cornstarch

200 grams (7.05 ounces) whipping cream

7 grams (0.25 ounces) gelatin

35 milliliters (1.18 fluid ounces) water

Caramel

120 milliliters (4.06 fluid ounces) whipping cream

180 grams (6.35 ounces) sugar

30 grams (1.06 ounces) glucose syrup

40 milliliters (1.35 fluid ounces) water

50 grams (1.76 ounces) butter

a pinch of salt

Soaking

70 milliliters (2.37 fluid ounces) warm water

1 tablespoon caramel

Ganache

200 milliliters (6.76 fluid ounces) whipping cream

200 grams (7.05 ounces) milk chocolate

100 grams (3.53 ounces) bitter chocolate

The Cream

500 grams (17.63 ounces) ganache

500 grams (17.63 ounces) cream cheese

50 grams (1.76 ounces) berry puree

70 grams (2.47 ounces) powdered sugar

to taste vanilla extract

Instructions

Step 1

Ensure all ingredients are at room temperature! This helps everything mix together more easily. Whip the eggs with half the sugar and vanilla extract until fluffy. Use a stand or hand mixer for best results.

Step 2

Combine the milk and vegetable oil. In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Mix with the remaining sugar.

Step 3

Add the liquid and dry ingredients alternately to the egg mixture, ending with the vinegar. This helps to evenly distribute the ingredients.

Step 4

Spread the batter into 2 baking tins with a diameter of 18cm (7.10 inches) lined with parchment paper. If you're using rings, wrap them with foil on the outside and cover with a sheet of foil, shiny side inward.

Step 5

Bake at 338°F (170°C) for 50-60 minutes. Check with a skewer; it should come out clean. Baking times may vary, so watch your oven closely.

Step 6

Let the cooled sponge cake rest in cling film. Place it in the fridge. This helps to lock in moisture. Before assembling the cake, cut each sponge into 4 layers.

Step 7

For the currant mousse, you can use ready-made puree or make your own by boiling 300 grams (10.50 ounces) of berries, mashing with a blender, and then straining to get 250 grams (8.80 ounces) of puree.

Step 8

Combine the cold puree, cornstarch, and sugar in a saucepan. Taste the currant mixture and adjust sweetness to your preference. Boil until it lightly thickens, then set aside 50 grams (1.75 ounces) for the cream.

Step 9

Pour gelatin with water and let it swell. Add the gelatin to the hot puree, mash with a blender, and cool to room temperature. Meanwhile, whip the whipping cream until half-whipped.

Step 10

Fold the whipped cream into the currant puree in several batches, and mix gently. Pour the mousse into three rings with a diameter of 11-13cm (4.35-5.10 inches), cover with cling film, and stabilize in the fridge. You can freeze the mousse after it has stabilized.

Step 11

For the caramel, combine sugar, glucose syrup, and water in a saucepan. Cook over low heat until it turns amber. Do not stir too often to prevent crystallization.

Step 12

Heat the cream until hot, and cut the butter into cubes. Add the butter to the caramel, mix quickly, then carefully add the hot cream in a thin stream, stirring continuously. Be cautious, as the mixture will boil actively.

Step 13

Boil for a couple more minutes, add a pinch of salt, and remove from heat. Let the caramel cool and transfer to a jar. Refrigerate overnight to thicken. Not all of the caramel is required for the recipe, reserve some for other uses.

Step 14

For the soaking syrup, dilute the caramel in warm water.

Step 15

To make the ganache, heat the cream until hot but not boiling. Pour over the chopped chocolate and mix until smooth. Cover with cling film and refrigerate for 6-9 hours or overnight.

Step 16

Take the ganache and cream cheese out of the fridge 30 minutes ahead of time so they soften. Whip the cream cheese with berry puree until smooth, then add the ganache in parts. Add vanilla and powdered sugar and whip until smooth.

Step 17

Start assembling the cake by soaking a sponge layer with the caramel water mixture. Spread a thin layer of cream over it.

Step 18

Place the mousse on the soaked sponge layer, and spread caramel over the mousse. Make a creamy rim around the mousse and cover with the next sponge layer. Repeat these steps for the remaining layers.

Servings

Have you ever served a cake that made everyone go silent with amazement? 🎂 This chocolate and currant mousse cake is guaranteed to leave your guests speechless!
Before serving, let the cake sit at room temperature for about 15-20 minutes for the best texture. 📏 Slice it with a warm knife (just run it under hot water first!) for clean, sharp cuts. Imagine plating it with a drizzle of extra caramel sauce around the edges and a sprinkle of fresh blackcurrants or berries on top.🍒 This adds a fresh, zesty bite and an eye-catching appeal! Want to go all out? Add a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra *wow* factor. 🍦 For a fun twist, consider making mini versions of this cake using smaller baking tins or even cupcake molds. They make perfect individual servings and look super cute on a dessert platter! 🎉 Whether it's for a birthday, anniversary, or just a treat-yourself moment - this cake will be a hit!

Equipment

Stand Mixer or Hand Mixer

A stand mixer is ideal for whipping the eggs to a fluffy consistency, but a hand mixer will work fine as well. Just make sure to use a clean, dry bowl.

Baking Tins

You'll need two 18cm (7.10 inch) baking tins. Wrap them in foil if you’re using rings and don't forget parchment paper for an easy release!

Blender

A blender is essential for creating a smooth blackcurrant puree. An immersion blender would be perfect for blending right in the pot!

Saucepan

This is for your caramel and currant puree. Choose one with a heavy bottom to avoid burning.

Whisk

A sturdy whisk is required for incorporating the cream into the caramel carefully. Be cautious—caramel gets extremely hot!

Cling Film

For stabilizing the mousse in the fridge. Make sure to cover it to prevent any fridge odors from affecting your mousse.

Baking Thermometer (optional)

If you're a stickler for detail, use a thermometer to ensure your oven is at the correct temperature.

Variations

Fancy a **gluten-free** or **vegan** version of this cake? 🌱 No problem! Here’s how you can adapt the recipe to meet your dietary preferences: Gluten-Free: Swap out the regular flour for a 1:1 gluten-free flour blend. Make sure your baking powder and baking soda are gluten-free too. The rest of the ingredients will remain the same, and you won't even notice the difference! 🎉 Vegan: Replace the eggs with a commercial egg replacer or make your own using 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg. Use plant-based milk and whipping cream, and substitute butter with a dairy-free alternative. For the gelatin, agar-agar is a fantastic substitute. 🌱 This variation makes the cake both kinder to the planet and your tummy without compromising on that rich, decadent flavor! 💚

Faq

How do I stop my sponge from sinking?
Ensure your eggs are at room temperature and properly whipped to incorporate enough air. Also, avoid opening the oven door too frequently while baking.
Can I use store-bought blackcurrant puree?
Absolutely! Just make sure it’s pure puree without added sugars or preservatives for the best result.
What's the secret to making perfect caramel?
Patience and attention! Keep an eye on the color and stir continuously when adding cream to prevent it from crystallizing.
How can I make sure the mousse sets properly?
Make sure you chill it sufficiently in the refrigerator before freezing if needed. Gelatin should be properly dissolved to ensure a firm set.
How do I achieve a smooth ganache?
Ensure your cream is hot but not boiling when you pour it over the chocolate, and let it sit for a minute before stirring gently.
How can I make the cake look more professional?
Invest in a cake turntable and a smoothing tool for those perfect, sleek edges. A little practice goes a long way!