If you are looking for a show-stopping dessert that feels luxurious but is surprisingly simple to make, this Chocolate Mousse Cake with Cherries is it. Rich, nutty cake layers meet airy chocolate mousse and bright cherry compote for a dessert that’s elegant, balanced, and completely irresistible.
Despite its impressive look, this chocolate mousse cake recipe is very approachable. The flourless cake layers stay wonderfully moist. A quick cherry compote adds fruity freshness, while the rich chocolate mousse keeps things delightfully easy. Stack, chill, dust with cocoa powder, and your homemade chocolate mousse cake is ready to shine. Let's bake cake!
Preparation Time: 90 minutes
Baking Time: 20 Minutes (180 degrees Celsius; 156 F top and bottom heat)
Equipment: Springform Pan 26 cm lined with parchment paper
Ingredients
Egg White Mixture
- 2 x 5 Egg Whites (size M)
- 2 x 1 pinch Salt
- 2 x 120 g (4.23 oz) Sugar
- 2 x 150 g (5.29 oz) Ground Roasted Hazelnuts
- 2 x 1 level tsp Ground Cinnamon
Note: You need to prepare the Egg White Mixture twice
Cherry Filling
- 350 g (12.35 oz) Sour Cherries (drained weight)
- A little bit of ground Cinnamon
- A few drops of vanilla extract
Chocolate Mousse
- 350 g (12.35 oz) Dark Couverture Chocolate 70% Cacao
- 600 g Whipping Cream
- Unsweetened Cocoa Powder For Dusting
Method
Beat the first batch of egg whites and salt in a mixing bowl using an electric mixer fitted with the whisk attachment on high speed until very stiff peaks form. Gradually add the sugar (120 g, 4.23 oz), continuing to beat on high speed until fully dissolved, about 4–5 minutes. Gently fold in the ground hazelnuts and cinnamon. Spread the mixture evenly inside the prepared springform pan, smoothing the surface. Bake the first cake layer until set. Let it cool down, flip it upside down, and carefully remove the parchment paper. Prepare the second cake layer by repeating the process.
Drain the cherries thoroughly in a sieve so they contain only a minimal amount of juice. Add the cinnamon and vanilla, then gently mix to coat the cherries evenly.
Coarsely chop the couverture chocolate and melt it gently in a double boiler over low heat. Remove about 5 tablespoons of the melted chocolate and spread it evenly over one cake layer. Place a cake ring around the layer. Distribute the cherries over the bottom layer, leaving a 1–2 cm (½–¾ inch) border around the edge.
Whip the heavy cream until almost stiff. Stir a few tablespoons of the whipped cream into the remaining melted chocolate to lighten it, then carefully fold this mixture into the rest of the cream. Spread half of the chocolate mousse over the cherries. Place the second cake layer on top and gently press it down. Spoon the remaining mousse over the top layer and smooth the surface. Refrigerate the cake for at least 2 hours to set.
Carefully loosen and remove the cake ring. Sprinkle the Chocolate Mousse Cake generously all over with cocoa powder before serving.
Final Thoughts
This Chocolate Mousse Cake with Cherries proves that an elegant dessert doesn’t have to be complicated. With moist flourless cake layers, a deliciously rich chocolate mousse, and vibrant cherry compote, it’s a perfect choice for birthdays, dinner parties, or anytime you want a truly special chocolate cake.
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