A birthday cake with dark chocolate mousse and cherries in syrup. A delicious dessert that melts in your mouth – an obvious choice for festive occasions, both formal and informal. You simply have to try this amazing decadent cake.
Ingredients:
Cocoa sponge cake:
- eggs: 4 medium
- sugar: 1/2 cup
- flour: 1/2 cup
- cocoa powder: 1/3 cup
Chocolate mousse:
- fine sugar: 150 g
- cocoa powder: 1 tablespoon
- eggs (yolks and whites separated): 3 + 3 yolks
- heavy cream 30%: 200 ml
- butter: 100 g
- dark chocolate: 250 g
Peanut butter mousse:
- peanut butter: 1/2 cup
- brown sugar: 1/4 cup
- heavy cream 30% (very cold): 1 cup
Decoration:
- ground cinnamon
- cocoa powder
- cherries in syrup or fruit gel
Preparation:
Cocoa sponge cake:
Line the bottom of a 24 cm springform pan with parchment paper. Do not grease or dust the sides. Sift the cocoa powder with flour twice. Preheat the oven to 170°C. Separate the yolks from the whites.
Beat the egg whites on medium speed until stiff peaks form. Gradually increase the speed, adding sugar one tablespoon at a time, and beat until stiff and glossy. Continue beating, adding yolks one at a time, ensuring each yolk is fully incorporated before adding the next.
Add the cocoa and flour mixture (preferably in 3 parts) and gently fold it into the beaten mixture. Pour the batter into the prepared pan and bake for about 25 minutes. Remove the sponge cake from the oven immediately. Once cooled, cut it horizontally into 2 layers.
Chocolate mousse:
Place part of the sugar (50 g), cocoa powder, 6 yolks, and cream in a metal bowl. Place the bowl over a pot with gently boiling water (about 1-2 cups). Stir with a wooden spoon until the mixture is hot. Remove the bowl from the pot and immediately add cubed butter and broken chocolate. Stir until the ingredients melt and combine.
Separately, beat the egg whites with the remaining sugar, gradually adding the sugar and beating for a long time. Fold the egg whites into the chocolate mixture (preferably in 3 parts), gently mixing with a spoon.
Assembly:
Place the bottom sponge layer back into the springform pan, spread the mousse over it, and cover with the second sponge layer. Refrigerate for at least 4 hours to set. Once the mousse has set, remove the springform ring, and refrigerate while preparing the decoration.
For the peanut butter mousse: mix the peanut butter with brown sugar. Gradually add cold cream while continuously mixing. Spread the mixture over the cake and refrigerate for a few hours or overnight.
Sprinkle the sides with cinnamon. Cut a heart shape out of paper and use it as a stencil to dust the top with cocoa powder. Serve with cherries in syrup. Cut the cake with a sharp knife dipped in boiling water.
