Desserts

Mousse Au Chocolate Cake with Cherries

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine European
Servings (Default: 1)

Ingredients

  • 140 g butter
  • 140 g flour
  • 140 g suar
  • 3 egg (s)
  • 1 packet vanilla sugar
  • 1 teaspoon Baking powder
  • 140 g chocolate sprinkles
  • 1 glass morello cherries
  • 500 ml cream
  • 2 packs cream powder (Mousse au Chocolate)
  • 250 ml cream
  • 1 packet vanilla sugar
  • 1 pack cream stabilizer
  • kirsch
  • Fat for the shape
Mousse Au Chocolate Cake with Cherries
Mousse Au Chocolate Cake with Cherries

Instructions

  1. Make a batter from butter, flour, sugar, eggs, vanilla sugar, baking powder and chocolate sprinkles. Spread into a greased springform pan (26 cm) and spread the morello cherries on top.
  2. The base is baked in a preheated oven at 170 ° C for about 1 hour.
  3. Soak the baked base with kirsch (if you want, you don`t have to) and then let it cool down.
  4. Beat the cream powder with 0.5 l of cream until stiff. Place a cake ring around the base and spread the chocolate mousse on top. Put in the fridge and let cool well.
  5. Just before consumption, whip 0.25 l of cream with vanilla sugar and cream stiffener and spread on the mousse.
  6. Remove the cake ring and decorate it as you like (e.g. with cocoa powder).
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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