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Black forest mousse cakes
Black forest mousse cakes
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Prep Time:
240 minutes
Cook Time:
35 minutes
Total Time:
275 minutes
Impress guests with chic, boozy cherry-filled cakes for a memorable dessert.
Ingredients:
  • 200g (1 1/3 cups) self-raising flour
  • 155g (3/4 cup) caster sugar
  • 30g (1/4 cup) dark cocoa
  • 1.25 gm 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
  • 600.00ml double cream, lightly whipped
  • Dark cocoa, extra, to dust
  • Dark chocolate curls, to decorate (optional)
  • 150g dark chocolate, melted, cooled
  • 50g dark chocolate
  • 30g butter
Instructions:
  • Preheat your oven to 180C (160C fan forced) while you generously grease a 17 x 26cm slab pan and line it with baking paper.
  • In a bowl, mix flour, sugar, cocoa, and bicarbonate of soda. Create a well in the center and add eggs. Melt butter and chocolate in a bowl, then add to the well. Stir until combined. Mix in buttermilk until smooth. Pour the batter into the pan, level the top, and bake for 30-35 minutes until a skewer comes out clean. Allow to cool in the pan before serving.
  • Mix the kirsch, amarena cherries, and 12 maraschino cherries in a bowl. Grease a baking tray and six 7.5cm-deep pastry rings, then line them with baking paper. Put the rings on the tray. Cut out six 7.5cm discs from the cake and place one in each ring.
  • Pour cherry mixture generously over cake, placing 2 maraschino cherries in each ring. Drizzle any leftover liqueur on top.
  • In a large bowl, whisk together chocolate, egg yolks, and a generous spoonful of cream until smooth. Gently fold in the rest of the cream in two additions until just combined. In a clean bowl, use electric beaters to whisk egg whites until soft peaks form. Fold the whites into the chocolate mixture in two additions until smooth. Spoon the mixture over the cherries in the prepared rings. Tap the tray gently on the countertop to level the surface. Chill in the fridge for 2 hours or until set.
  • To prepare the topping, combine chocolate and butter in a heatproof bowl and microwave until melted, about 1 minute. Stir until smooth, then let it cool slightly. Pour the chocolate over the mousse, spreading it evenly. Tap the tray on the counter to level the surface. Chill in the fridge for 30 minutes to set.
  • Carefully take the cakes out of the rings and peel off the paper. Add a dollop of cream on top and sprinkle with extra cocoa. Optionally, garnish with chocolate curls.

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