Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Chocolate Cranberry Mousse Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 43 reviews

  • Author: Amina
  • Total Time: 50 minutes plus 4-6 hours chilling
  • Yield: 10 servings

Description

This Easy Chocolate Cranberry Mousse Cake combines a rich cocoa brownie base with a tangy, smooth cranberry mousse topping. The dessert layers dark chocolate flavor with the bright tartness of cranberries, finished with elegant chocolate decorations and sugar-coated cranberries for a festive look. Perfect for holidays or special occasions, this no-fuss cake requires baking the brownie base and chilling the mousse for a luscious, airy texture.

Ingredients

Brownie Base

  • 2 eggs
  • 2/3 cup (135g) sugar
  • 1/2 cup (110g) vegetable oil
  • 1 tsp (5g) vanilla extract
  • 1/2 cup (60g) unsweetened cocoa powder
  • 1/2 cup (60g) all-purpose flour
  • 1/2 tsp (2g) salt

Cranberry Sauce

  • 1 pound (450g) cranberries (fresh or frozen)
  • 2/3 cup (135g) sugar
  • 1 tbsp (15ml) lemon juice

Gelatin Mixture

  • 2 ¼ tsp (7g) gelatin powder
  • 3 tbsp (45g) cold water (for dissolving gelatin)

Cranberry Mousse

  • 1 ½ cup (360g) whipping cream (35% fat, chilled)
  • Reserved cranberry sauce (about 4 tbsp / 60g)

Decoration

  • Cranberry sauce (for spreading on brownie)
  • Sugar-coated cranberries or red currants
  • Chocolate decorations

Instructions

  1. Prepare the cocoa brownie base: Preheat your oven to 320°F (160°C). Grease and line an 8-inch (20cm) springform pan with parchment paper to ensure easy removal later.
  2. Mix wet ingredients: In a bowl, whisk together the eggs, sugar, and vanilla extract until well combined. Then add the vegetable oil and whisk again to incorporate fully.
  3. Sift dry ingredients and combine: Sift together the all-purpose flour, cocoa powder, and salt into the wet mixture. Whisk carefully until the batter is smooth and fully incorporated.
  4. Bake the brownie base: Pour the batter evenly into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Remove from oven and let cool completely.
  5. Prepare the cranberry sauce: In a small saucepan over medium heat, combine cranberries, sugar, and lemon juice. Bring to a boil and then simmer for about 10 minutes until the mixture thickens slightly. Remove from heat and strain through a sieve to get a smooth sauce. Set aside to cool.
  6. Dissolve gelatin: In a separate small bowl, sprinkle gelatin powder over cold water and let it bloom for 5 to 10 minutes. Once swollen, stir the gelatin into the warm cranberry sauce until completely dissolved. Allow this mixture to cool to room temperature.
  7. Prepare the cake ring: Place a cake ring around the cooled brownie base and line the inside edge with an acetate sheet to achieve clean mousse edges.
  8. Spread reserved cranberry sauce: Reserve about 4 tablespoons (60g) of the prepared cranberry sauce and spread it evenly over the brownie base inside the cake ring.
  9. Whip the cream: In a chilled bowl, whip the cold whipping cream until soft peaks form. This will create a light and airy texture for the mousse topping.
  10. Combine mousse: Fold the cooled cranberry sauce mixture into the whipped cream gently until well combined, forming the cranberry mousse.
  11. Assemble the mousse cake: Pour the mousse evenly over the brownie base and smooth the top carefully with a spatula for an even finish.
  12. Chill to set: Refrigerate the assembled cake for at least 4 to 6 hours, or preferably overnight, to allow the mousse to set firmly.
  13. Decorate the cake: Just before serving, decorate the mousse cake with chocolate decorations and scatter sugar-coated cranberries or red currants over the top for a festive, elegant presentation.

Notes

  • Make sure the brownie base is completely cooled before adding mousse to prevent melting.
  • Do not overwhip the cream; soft peaks ensure a smooth mousse texture.
  • Using fresh or frozen cranberries is fine; thaw frozen before cooking.
  • If gelatin is not available, agar-agar can be used as a vegetarian substitute, but adjust quantities accordingly.
  • The cake ring and acetate sheet help achieve professional-looking clean edges for mousse cakes.
  • Allowing the mousse to set overnight improves flavor melding and texture.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Find it online: https://aminabakes.com/easy-chocolate-cranberry-mousse-cake-recipe/