Decadent Chocolate Mousse Cake with Fresh Berries
Indulge yourself with this Decadent Chocolate Mousse Cake, tailored for true chocolate enthusiasts. This ultra-rich cake, characterized by its dense texture and intense chocolate flavor, is perfectly complemented by a variety of fresh seasonal berries and a touch of whipped cream. Its visually stunning presentation, created by sinking the center during baking, offers not just a delightful treat for your palate but also a feast for the eyes. Serve it dusted in powdered sugar for a simple elegance or topped with a dollop of fresh whipped cream for added indulgence. Ideal for special occasions or a luxurious dessert at home, this cake promises to satisfy your chocolate cravings and impress your guests!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
water
3/4 cup (none)
sugar
1/2 cup (none)
corn syrup
1/2 cup (none)
flour
1/4 cup (none)
bittersweet chocolate
12 ounces (coarsely chopped)
vanilla extract
1 teaspoon (none)
salt
1/4 teaspoon (none)
cold sweet butter
1/4 cup (none)
eggs
4 (at room temperature, yolks lightly beaten, whites whipped to soft peaks)
whipping cream
1 cup (whipped to form soft peaks)
fresh berries
to taste (raspberries, blackberries, or seasonal berries)
fresh whipped cream
for serving (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease a 9-inch springform pan, line the base with parchment paper, and then grease and flour the paper for a smooth release.
3
In a heavy saucepan, combine water, sugar, corn syrup, and flour. Stir the mixture continuously over low heat until the sugar is fully dissolved.
4
Once dissolved, add the chopped bittersweet chocolate, vanilla extract, and salt to the pan. Continue stirring until the chocolate is completely melted and the mixture is smooth.
5
Remove the pan from heat, then add the cold sweet butter, stirring until it is fully melted and incorporated into the chocolate mixture.
6
Transfer the chocolate mixture to a large mixing bowl and refrigerate for about 15 minutes, stirring occasionally to help cool it down.
7
Once cooled, gently whisk in the egg yolks until well combined and smooth.
8
In another bowl, beat the egg whites until they form soft peaks. Carefully fold the whipped egg whites into the chocolate mixture, ensuring not to deflate them.
9
Next, fold in the whipped cream, creating a smooth, airy batter.
10
Pour the batter into the prepared springform pan and smooth the top.
11
Place the springform pan in a larger baking pan, then fill the outer pan with boiling water, ensuring it reaches halfway up the sides of the springform pan.
12
Bake in the preheated oven for about 50 minutes or until the center is just set and still slightly jiggly.
13
Once baked, run a small knife or metal spatula around the edge of the pan to loosen the cake. Allow it to cool before removing the rim of the springform pan.
14
Cover the top of the cake with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow it to fully set.
15
The center will sink slightly, creating a perfect bowl-like shape for garnish.
16
Before serving, top with a generous portion of fresh berries and a dollop of whipped cream for an exquisite finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Mousse Cake with Fresh Berries?
It is an ultra-rich cake designed for chocolate enthusiasts, featuring a dense texture and intense chocolate flavor topped with seasonal berries and whipped cream.
What type of chocolate is used in this recipe?
The recipe requires 12 ounces of bittersweet chocolate, which should be coarsely chopped for even melting.
How should I prepare the springform pan?
Grease a 9-inch springform pan, line the base with parchment paper, and then grease and flour the paper for a smooth release.
What oven temperature is required?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How is the chocolate base melted?
Combine water, sugar, corn syrup, and flour in a saucepan over low heat until dissolved, then stir in the chocolate, vanilla, and salt until smooth.
Why must the chocolate mixture be refrigerated for 15 minutes?
Refrigerating the mixture cools it down so that the egg yolks can be whisked in without cooking or curdling.
What is the role of cold sweet butter in this cake?
The cold sweet butter is stirred into the hot chocolate mixture until melted to add richness and a smooth texture.
How do I prepare the eggs?
Use 4 room temperature eggs; the yolks should be lightly beaten and the whites whipped to form soft peaks.
How is the airy texture of the batter achieved?
The airy texture is created by gently folding whipped egg whites and whipped cream into the chocolate mixture.
What baking method is used for this cake?
The cake is baked using a water bath, where the springform pan is placed in a larger pan filled with boiling water halfway up the sides.
How long does the cake bake?
Bake for approximately 50 minutes or until the center is just set but still slightly jiggly.
Why did my cake center sink?
The center is supposed to sink during baking to create a perfect bowl-like shape for holding berry garnishes.
How long should the cake chill before serving?
The cake must be refrigerated for at least 4 hours, though letting it set overnight is ideal.
How do I loosen the cake from the pan?
Run a small knife or metal spatula around the edge of the pan before removing the springform rim.
Which berries are best for topping?
Raspberries, blackberries, or any seasonal berries are recommended for a fresh and vibrant finish.
How much flour is in this recipe?
This recipe contains 1/4 cup of flour.
Is corn syrup necessary?
Yes, 1/2 cup of corn syrup is used to provide sweetness and help achieve the desired texture.
Can I use vanilla extract?
Yes, the recipe calls for 1 teaspoon of vanilla extract to enhance the chocolate flavor.
How much whipping cream is needed?
One cup of whipping cream is whipped to soft peaks and folded into the batter, plus more for serving.
Should the cake be covered in the refrigerator?
Yes, cover the top of the cake with plastic wrap to protect it while it sets in the fridge.
Can I serve this cake with powdered sugar?
Yes, dusting the cake with powdered sugar is a simple way to add elegance to the presentation.
How many ingredients are in this recipe?
There are 12 specific ingredients listed for this chocolate mousse cake.
Is this cake suitable for special occasions?
Absolutely; its visually stunning presentation and rich flavor make it ideal for special events or luxurious desserts.
What size pan is used?
A 9-inch springform pan is required for this recipe.
Do I need to boil the water for the water bath?
Yes, the outer baking pan should be filled with boiling water to ensure consistent heat.
How do I prevent the egg whites from deflating?
Carefully fold the whipped whites into the chocolate mixture rather than stirring vigorously.
Can I make this cake a day in advance?
Yes, making it a day ahead is recommended as it allows the mousse texture to fully set.
What is the first step in making the cake?
The first step is to preheat your oven to 350 degrees Fahrenheit and prepare your springform pan.
Should the eggs be cold or room temperature?
The eggs should be at room temperature for the best results when beating and folding.
What is the final garnish before serving?
Top the cake with a generous portion of fresh berries and a dollop of fresh whipped cream.