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Recipes
Blueberry Mousse Chocolate Cake
Recipe

13 INGREDIENTS • 18 STEPS • 45MINS

Blueberry Mousse Chocolate Cake

5.0
2 ratings
Perfect to serve this simple and yummicilious, light and moist cake as an after-meal treat or for any occasion!
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Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
Perfect to serve this simple and yummicilious, light and moist cake as an after-meal treat or for any occasion!
45MINS
Total Time
$1.36
Cost Per Serving
Ingredients
Servings
8
us / metric
Egg
2
Large Eggs
Caster Sugar
2/3 cup
Vanilla Extract
as needed
Milk
1/3 cup
Corn Oil
1 oz
Corn Oil
Cake Flour
4 Tbsp
Cake Flour
Unsweetened Cocoa Powder
4 tsp
Unsweetened Cocoa Powder
I used Valrhona®
Corn Flour
1 Tbsp
Water
3 Tbsp
Water
Lemon
1
Lemon, juiced
1 1/2 Tbsp juice per 8 servings
Gelatin Powder
2 tsp
Gelatin Powder
Non-Dairy Whipping Cream
9 oz
Non-Dairy Whipping Cream
Nutrition Per Serving
VIEW ALL
Calories
207
Fat
9.5 g
Protein
1.7 g
Carbs
31.1 g
Add to plan
logo
Blueberry Mousse Chocolate Cake
Save
author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Sift together Cake Flour (4 Tbsp), Corn Flour (1 Tbsp), and Unsweetened Cocoa Powder (4 tsp) into a bowl. Mix well and set aside.
step 3
Separate Eggs (2) yolks from whites and set both aside.
step 4
Combine Egg Yolks, Caster Sugar (7 tsp), and Vanilla Extract (as needed) in another bowl, mix well.
step 5
Add Milk (1/3 cup), mix well followed by Corn Oil (1 oz) and blend well. Sift in flour mixture the second time into egg mixture and stir well again.
step 6
Beat Egg Whites until foamy. Gradually add Caster Sugar (5 tsp) beat until egg whites to peak form.
step 7
Fold the egg whites evenly into into egg yolk batter with a rubber spatula in two batches. Then pour mixture into a 7 inch round cake pan, lined base with parchment paper.
step 8
Bake at second lower rack in the oven for about 15 minutes or skewer inserted comes out clean. Invert cake pan immediately and let to cool down after baked.
step 9
Invert cake pan immediately and let to cool down after baked.
step 9 Invert cake pan immediately and let to cool down after baked.
step 10
Soak Gelatin Powder (2 tsp) in Water (1 Tbsp).
step 11
Cook Fresh Blueberry (1 cup), Caster Sugar (1/2 cup), and Water (2 Tbsp) in pot over medium heat.
step 12
Mash blueberries with a spatula or spoon. Then press blueberries through a strainer to extract as much liquid as possible. Blueberries liquid should be measure to around 120 gram after strained.
step 12 Mash blueberries with a spatula or spoon. Then press blueberries through a strainer to extract as much liquid as possible. Blueberries liquid should be measure to around 120 gram after strained.
step 13
Return the blueberry liquid to the pot and lightly boil the liquid together with the soaked gelatin. Stir till gelatin melted, off the heat and add juice from Lemon (1) stir well again and leave the blueberry liquid mixture to cool.
step 13 Return the blueberry liquid to the pot and lightly boil the liquid together with the soaked gelatin. Stir till gelatin melted, off the heat and add juice from Lemon (1) stir well again and leave the blueberry liquid mixture to cool.
step 14
Whisk Non-Dairy Whipping Cream (9 oz) to peak form but not too stiff and mix evenly into blueberry liquid mixture with a hand whisk.
step 14 Whisk Non-Dairy Whipping Cream (9 oz) to peak form but not too stiff and mix evenly into blueberry liquid mixture with a hand whisk.
step 15
Cut chocolate sponge cake into 2 slices and place one piece of it into a 8 inch round removable cake pan or adjustable cake ring and spread half of the blueberry mouse on top.
step 15 Cut chocolate sponge cake into 2 slices and place one piece of it into a 8 inch round removable cake pan or adjustable cake ring and spread half of the blueberry mouse on top.
step 16
Then place the second piece of chocolate sponge cake on top, followed by the remaining blueberry mousse.
step 16 Then place the second piece of chocolate sponge cake on top, followed by the remaining blueberry mousse.
step 17
Smooth the surface with a spatula or scraper and place the whole cake in the refrigerator to chill for at least 4 hours or overnight.
step 17 Smooth the surface with a spatula or scraper and place the whole cake in the refrigerator to chill for at least 4 hours or overnight.
step 18
Remove cake from the pan and place some fresh blueberries on top and dust with some snow powder or decorate the cake as desired before serving. Enjoy!
step 18 Remove cake from the pan and place some fresh blueberries on top and dust with some snow powder or decorate the cake as desired before serving. Enjoy!
Tags
Snack
Shellfish-Free
Easter
Dessert
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