This Black Forest mousse cake is a modern interpretation of the traditional Black Forest gâteau. It layers soft chocolate sponge, sharp cherry jelly, and creamy vanilla mousse — with real vanilla seeds visible throughout. The result is clean, elegant, and full of contrast in both flavour and texture.
There’s no mirror glaze or torched meringue here — just pure flavour and technique. The cherry jelly adds brightness and structure, while the sponge provides a stable base and the mousse gives lightness. Each layer is frozen before final assembly to keep the presentation precise and refined.
You won’t need any silicone moulds or obscure ingredients. This cake is made using simple tools and accessible products, proving that a professional-looking Black Forest mousse cake is well within reach for any confident home baker. Serve chilled and enjoy the clarity of each element in every slice.
Black Forest Mousse Cake Video Recipe
Black Forest Mousse Cake
Equipment
- 2 x 1kg yoghurt tubs (used as moulds)
- Stick blender
- Mixing bowls
- Hand or stand mixer
- Spatula
- Oven
- Baking tray
- Thermometer
- Digital kitchen scales
- Small saucepan
Ingredients
Chocolate Sponge
- Brown sugar – 100 g
- Egg – 50 g approx. 1 egg
- Milk – 140 g
- Honey – 30 g
- Vegetable oil – 110 g
- All-purpose flour – 140 g
- Cocoa powder – 30 g
- Baking powder – 3 g
- Bicarbonate of soda – 3 g
Cherry Jelly
- Powdered gelatine – 7 g
- Cold water – 35 g for blooming
- Sugar – 60 g
- Cornstarch – 11 g
- Cherry purée – 250 g
- Cherry liqueur – 30 ml
- Lemon juice – 20 ml
Vanilla Mousse
- Heavy cream (1) – 300 g
- Sugar – 120 g
- Egg yolks – 150 g approx. 8 yolks
- Powdered gelatine – 10 g
- Cold water – 50 g
- Heavy cream (2) – 400 g
- Vanilla bean – 1 pod
Crunch Layer
- Dark chocolate – 90 g
- Canola oil – 15 g
- Coco Pops – 45 g
Instructions
Chocolate Sponge
- Whisk together egg, brown sugar, honey, milk, and vegetable oil until smooth.
- Sift flour, cocoa powder, baking powder, and bicarbonate of soda into a separate bowl.
- Add dry ingredients to the wet mixture and mix just until combined — do not overmix.
- Pour the batter into a lined baking tray.
- Bake at 170°C fan for 18–22 minutes, or until a skewer comes out clean.
- Cool on a wire rack.
Cherry Jelly
- Bloom gelatine in cold water.
- Mix sugar and cornstarch, then whisk into cold cherry purée + liqueur + lemon juice.
- Heat mixture and bring to a boil, whisking constantly. Boil for 1 minute.
- Remove from heat and stir in bloomed gelatine until dissolved.
- Pour into insert rings over sponge as directed. Freeze until firm.
Vanilla Mousse
- Bloom gelatine in cold water.
- Semi-whip 400 g cream (2) and refrigerate.
- Split vanilla beans, scrape seeds.
- Heat 300 g cream (1) with vanilla seeds and pods.
- Whisk egg yolks and sugar, then temper with hot cream.
- Cook to 82°C, stirring constantly.
- Remove from heat, strain to discard pods, and stir in bloomed gelatine.
- Cool to 28–29°C, then fold in semi-whipped cream.
- Pour about 1/3 of the vanilla mousse into each yoghurt tub, add a layer of sponge and jelly, then repeat two more times, finishing with vanilla cream on top. Freeze until fully set.
Crunch Layer
- Melt dark chocolate in microwave or over bain-marie.
- Stir in canola oil until smooth.
- Fold in rice pops until fully coated.
- Spread onto frozen mousse base.
Video
If you enjoyed this recipe, follow me on Instagram @andbonbons for behind-the-scenes videos, step-by-step reels, and previews of what’s coming next. I share each technique in detail to help you create elegant pâtisserie at home — using simple tools and everyday ingredients.
If you’d like to learn how to make beautifully piped meringue like the one used on top of this cake, check out my full Swiss Meringue Recipe — with step-by-step video and tips for perfect results every time.
Want to change things up? Try using a Chocolate Shortcrust Pastry base instead of crunch for a more structured Black Forest dessert with an intense cocoa bite.