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
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.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Step 11
Step 12
Step 13
Step 14
Step 15
Step 16
Step 17
Step 18
Servings
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!
Variations
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!