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Blackberry & Lime Mousse Cake with Chocolate Cake Layers

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Mar 3, 2015

Blackberry Lime Chocolate

Last week was my birthday and that meant I had the opportunity to make a cake. I had some blackberries from my grandmother’s garden in my freezer which I had wanted to use for a long time. Therefore, it was obvious that I had to make a blackberry mousse. For years I’ve been pondering making a lime mousse, but I’ve never gotten around to it. This cake was going to have chocolate cake bottoms which can make the cake a bit heavy, so I thought a lime mousse would fit in well.

The recipe is inspired by the chocolate cake from Woodland Bakery Blog, Nikolaj Kirk’s (a Danish chef) raspberry mousse from his book Hverdagsmad (Everyday Food) and lime mousse from a Danish blog Himmelske Kager.

I’ve decorated the cake with the ingredients in it: whipped cream, lime, blackberries and chocolate. It makes good sense to use the ingredients of the cake for decoration as that will prepare your guests for what they can expect when tasting the cake.

Serves 10-12

Ingredients

Chocolate Bottoms:

  • 4 eggs
  • 2 egg yolks
  • 200 g sugar
  • 225 g flour
  • 1 1/2 tsp baking soda
  • 1/2 tsk salt
  • 100 ml plain yogurt
  • 100 ml milk
  • 2 tsp vanilla extract
  • 113 g dark chocolate (I used 70 %)
  • 4 tbsp cacao powder
  • 100 ml hot water
  • 170 g soft unsalted butter (make sure the butter is very soft)

Lime Mousse:

  • 3 leaves of gelatine
  • 200 ml heavy cream
  • 100 ml sour cream
  • 100 ml plain yogurt
  • 75 ml sugar
  • Grated lime zest from 2-3 organic limes
  • 50 ml lime juice (ab. 2-3 limes)

Blackberry Mousse:

  • 300 g blackberries
  • 4-5 leaves of gelatine
  • 300 ml heavy cream
  • 60 g past. egg yolks
  • 75 g icing sugar

Decoration:

  • Whipped cream
  • Grated organic lime zest
  • Blackberries
  • Chocolate

Directions

Chocolate cake bottoms: Preheat the oven to 175C. Prepare a 24 cm springform tin with a piece of baking paper over the base and grease the sides with butter.

In your kitchen machine beat the eggs and egg yolks until they foam up. Add the sugar gradually while you continue beating. Beat the eggs for about 5 minutes until at mixture thickens. You can test this my removing the whisker and draw figure 8 drawings with the mixture into the mixture. If your 8s stay visible for a few seconds then your mixture is tough enough.

While you are beating the eggs sift together flour, baking soda and salt in another bowl. In a third bowl you mix yogurt and milk.

Melt the chocolate using a double boiler. In a fourth bowl mix cacao powder and hot water to a muddy consistency. To this you add the melted chocolate. Lastly you stir in the soft butter.

Add the chocolate mixture to the eggs. Whip until the two are evenly combined.

Then you alternate between adding the dry and the liquid ingredients. You must start and end with the dry. Whip until just incorporated. Remember to scrape down the sides of your bowl once in a while.

Bake the cake for about 1 hour, or until it is done. Cool the cake.

Cut the cake into two layers (you might want to straighten out your cake my cutting off the top). Place one cake bottom in your cake ring (or springform tin) at 22 cm in diameter. Line the sides of the ring with cake plastic.

Cut ab. 1,5-2 cm of cake bottom no. 2, wrap it in clingfilm and put it aside.

Lime Mousse:
Soak the gelatine leaves in cold water.

Whip the cream to a soft whipped cream.

Mix sour cream, yogurt and sugar and whip it at low speed until the sugar is dissolved.

Place lime juice and zest in a bowl over a double boiler. Squeeze the water out of the gelatine and melt it in the juice. Make sure the juice/gelatine isn’t too hot when you slowly pour it into the yogurt mixture. Stir vastly and well while your pour in the juice/gelatine. Fold in the whipped crem.

Pour the mousse over the cake bottom in the cake ring and place it in the fridge for a couple of hours until is set.

Blackberry Mousse:
Place cake bottom no. 2 on top of the lime mousse.

Soak the gelatine leaves in cold water.

Mash the blackberries through a sieve so you’ll get 150 g purée/juice. Whip the cream to a soft whipped cream. Thereafter, in another bowl, whip egg yolks and icing sugar thick.

Heat up the juice using a double boiler and melt the gelatine in it. Make sure it isn’t too hot. Fold the egg mixture into the juice and pour it back into the egg yolk/icing sugar bowl. Lastly, fold in the whipped cream.

Pour the mousse over the cake bottom in the cake ring. Make sure it falls down along the sides of the ring so you get nice sides to your cake.

Place the cake in the fridge until the following day (for the sake of the taste).

Decorate the cake with whipped cream, lime zest, blackberries and chocolate before serving.

Blackberry Lime Chocolate Blackberry Lime Chocolate Blackberry Lime Chocolate Blackberry Lime Chocolate

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