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Blueberry Mousse Chocolate Cake 蓝莓慕斯巧克力蛋糕

Monday, May 14, 2018 0:07
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blueberry mousse chocolate cake

I made this quick (minus the chilling time), simple and yummicilious Blueberry Mousse Chocolate Cake over the weekend as an after meal treat.  You can also name as Naked Mousse Cake because there is no frosting. The two layered chocolate sponge cake (the mixing method is exactly the same as making a chiffon cake) is light and soft and pairs well with the souring blueberries mousse filling and the fresh blueberries on top. Definitely a perfect light and moist cake for any occasions.
Blueberry Mousse Chocolate Cake
Perfect to serve this simple and yummicilious , light and moist cake as an after meal treat or for any occasions!
    Servings8 servings
    Prep Time20 mins
    Cook Time25 mins
    1. Preheat oven at 180 deg C. Sift flour, corn flour and cocoa powder together into a bowl. mix well and set aside.
    2. Chocolate sponge cake – Combine egg yolks, sugar and vanilla extract in another bowl, mix well. Add milk, mix well followed by oil and blend well. Sift in flour mixture the second time into egg mixture and stir well again.
    3. Beat egg whites until foamy. Gradually add sugar and beat until egg whites to peak form.
    4. Fold the egg whites evenly into into egg yolk batter with a rubber spatula in two batches. Then pour mixture into a 8 inch round cake pan (lined base with parchment paper).
    5. Bake at 2nd 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.
    6. Invert cake pan immediately and let to cool down after baked.
    7. Blueberry Mousse – cook blueberries, sugar and water in pot over medium heat. 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 120g after strained.
    8. Return blueberries liquid to pot and lightly boil liquid together with soaked gelatin. Stir till gelatin melted, off heat and add lemon juice, stir well again and leave blueberry liquid mixture to cool.
    9. Whisk whipping cream to peak form but not too stiff and mix evenly into blueberry liquid mixture with a hand whisk.
    10. Assemble mousse cake – 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. Then place the second piece of chocolate sponge cake on top, followed by the remaining blueberry mousse.
    11. 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. 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.
    Recipe Notes

    while the cake is baking in the oven, cook the blueberry puree.

    Please keep in mind that all ovens temperature and baking time varies.


    • 周末做了这个慕斯蛋糕,酸酸甜甜的饭后甜点。你也可以称它为裸蛋糕,因为蛋糕外层没有涂上奶油或者奶霜。装饰可随意搭配简单的鲜花或水果装就可以了。
    • 巧克力海绵蛋糕材料
    • 2个 蛋黄
    • 25个 细砂糖
    • 1/2茶匙 香草香精
    • 80毫升 牛奶
    • 25克 玉米油
    • 35克 底筋面粉或普通面粉
    • 1.5汤匙 可可粉
    • 1汤匙 玉米粉
    • 2个 蛋白
    • 20克 细砂糖
    •  蓝莓慕斯材料:
    • 150克 蓝莓 (新鲜或冷冻的都可以)
    • 80克 细砂糖
    • 2汤匙 请水
    • 1.5汤匙 柠檬汁
    • 1.5汤匙 鱼胶粉 (用1汤匙清水浸泡)
    • 250克 植物性鲜奶油 


    1. 预热烤箱致摄氏180度。面粉,玉米粉一起过筛到一个碗里,备用。
    2. 巧克力海绵蛋糕 – 把蛋黄,细糖和香草香精混合均匀。加入牛奶,搅匀后加入玉米油,搅拌均匀。再筛入粉类,搅拌均匀即可。
    3. 将蛋白打致起泡,慢慢加细砂糖,打致硬发泡。(我的海绵蛋糕体做法是跟戚风蛋糕一样的
    4. 然后将蛋白霜分两次拌入面糊里翻拌均匀。将蛋糕糊倒入预先铺了烘焙纸的8寸元蛋糕盘中。
    5. 放入预热烤箱烘倒数第二层烤约15分钟左右或竹签扎入蛋糕内部不沾糊就可以了。
    6. 蛋糕出炉后,即倒扣,完全待凉后才脱模。**烤蛋糕期间就可以开始煮蓝莓酱**
    7.  蓝莓慕斯 – 以中火将锅中的蓝梅,糖和2汤匙清水加入,用刮刀或汤匙压碎蓝莓。然后放在滤网挤出大约剩余120克的果酱。
    8. 将果酱倒回锅中加热至微滚,放入浸泡好的鱼胶粉搅至融化,熄火。拌入柠檬汁,待凉。
    9. 将鲜奶油搅打至硬性发泡(不须要很干),拌入果酱中,用手动打蛋器搅匀。
    10. 组合 –  将海绵蛋糕切成两片。然后放一片入一个8寸圆形蛋糕活动盘里(底部铺纸)或用伸缩圆形慕斯圈也可以。倒入一杯的蓝莓慕斯,抹平。然后叠上第二片海绵蛋糕,再倒入剩余的蓝莓慕斯。
    11. 用刮刀抹平慕斯。将整个蛋糕收进冰箱冷藏至少4小时或隔夜才脱模装饰。可放上适量的鲜蓝莓,撒上少许的防潮糖分或装饰随各人喜欢。
    •  烤箱温度和烘烤时间务必根据自家烤箱来定

    The post Blueberry Mousse Chocolate Cake 蓝莓慕斯巧克力蛋糕 appeared first on Anncoo Journal.


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