If you are looking for a delicious dessert that will be showstopping end to a special meal then you have come to the right place. This. vanilla cake with salted chocolate mousse is the type of celebration dessert that is perfect for an anniversary dinner, Valentine’s Day or just because you want to spoil someone.
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Dessert was really a deconstruction of a Swiss Roll – a jelly roll filled with mousse. I’ve never made a jelly roll and I thought about just going ahead and making one but I wanted something a little fancier so I’ll save the jelly roll for another time. I did use the basic recipe for one from my good ole Betty Crocker cookbook. If you ask me when it comes to the basics there is no better reference.
I then made a classic chocolate mousse and for this I turned to my Fundamental Techniques of Classic Cuisine which is another book I use regularly for classics. When it comes to chocolate mousse it pays to use good chocolate. For this recipe I decided to try something new so I used Lindt Dark Chocolate with a Touch of Sea Salt. It added a delightful taste to the mousse and the overall dessert.
Vanilla Cake with Salted Chocolate Mousse
For the cake:
3 eggs
1 cup sugar
1/3 cup water
1 tsp vanilla
1 cup cake flour
1 tsp baking powder
1/4 tsp salt
For the Mousse:
5 1/2 ounces dark chocolate with sea salt
1 2/3 cups heavy cream
3 large egg whites
2 TBS sugar
1/4 cup strawberry jam
blueberries
powdered sugar
Make the cake:
Preheat the oven to 375°
Line a jelly roll pan (15 x 10 x 1) with parchment and grease well
Mix the flour, baking powder and salt together in a bowl and set aside
In a stand mixer with the whisk attached whip the eggs until thick and lemon colored – 5 minutes.
With the mixer on low slowly add the water and vanilla.
Add the flour and mix just until combined.
Add the batter to the prepared pan, spread evenly with an offset spatula
Bake in the preheated oven for 10 – 12 minutes until just done.
Cook on a wire rack
Make the Mousse:
Melt the chocolate in a double boiler – I used a glass bowl over one of my small saucepans.
While the chocolate is melting start whipping the eggs whites. As they start to foam slowly sprinkle in the sugar and continue whipping to soft peaks.
Whip the cream to firm peaks – just be sure to not take it too far.
Add the whipped egg whites a little at a time to the melted chocolate folding gently until well incorporated.
Carefully fold the chocolate mixture into the whipped cream until well mixed.
Refrigerate until ready to use.
To Make the Dessert:
Cut rings from the vanilla cake using a 3″ biscuit cutter. Save the trimmings to eat later.
Add a large, decorative tip to an piping bag
If you don’t have a piping bag and tips, just cut a hole in one side of zip bag and use that.
Fill the bag with chocolate mousse
Take one cake ring and spread about 1 1/2 tsp strawberry jam (or your jam of choice)
Top the jam with a swirl of mousse.
Repeat this with another circle of cake and add it to the first, then top with a third circle to complete the dessert.
Repeat the process until you use up all of the circles you have cut. You will have leftover mousse to enjoy by itself.
Serve with blueberries or another fresh fruit. Sprinkle the cake with powdered sugar.
How Was the Mousse Cake?
Do you have to ask? It was seriously awesome! The simple vanilla cake, the rich chocolate mousse and the tang of the blueberries all came together to create a celebration dessert worthy of any special occasion.
A perfect dessert for say a lobster dinner?
PrintVanilla Cake with Salted Chocolate Mousse – A Celebration Recipe
- Category: Dessert
Ingredients
For the cake:
- 3 eggs
- 1 cup sugar
- 1/3 cup water
- 1 tsp vanilla
- 1 cup cake flour
- 1 tsp baking powder
- 1/4 salt
For the Mousse:
- 5 1/2 ounces dark chocolate with sea salt
- 1 2/3 cups heavy cream
- 3 large egg whites
- 2 TBS sugar
- 1/4 cup strawberry jam
- blueberries
- powdered sugar
Instructions
Make the cake:
- Preheat the oven to 375°
- Line a jelly roll pan (15 x 10 x 1) with parchment and grease well
- Mix the flour, baking powder and salt together in a bowl and set aside
- In a stand mixer with the whisk attached whip the eggs until thick and lemon colored – 5 minutes.
- With the mixer on low slowly add the water and vanilla.
- Add the flour and mix just until combined.
- Add the batter to the prepared pan, spread evenly with an offset spatula
- Bake in the preheated oven for 10 – 12 minutes until just done.
- Cook on a wire rack
Make the Mousse:
- Melt the chocolate in a double boiler – I used a glass bowl over one of my small saucepans.
- While the chocolate is melting start whipping the eggs whites. As they start to foam slowly sprinkle in the sugar and continue whipping to soft peaks.
- Whip the cream to firm peaks – just be sure to not take it too far.
- Add the whipped egg whites a little at a time to the melted chocolate folding gently until well incorporated.
- Carefully fold the chocolate mixture into the whipped cream until well mixed.
- Refrigerate until ready to use.
To Make the Dessert:
- Cut rings from the vanilla cake using a 3″ biscuit cutter. Save the trimmings to eat later.
- Add a large, decorative tip to an ice bag.
- Fill the bag with chocolate mousse
- Take one cake ring and spread about 1 1/2 tsp strawberry jam
- Top the jam with a swirl of mouse.
- Repeat this with another circle of cake and add it to the first, then top with a third circle to complete the dessert.
- Repeat the process until you use up all of the circles you have cut. You will have leftover mousse to enjoy by itself.
- Serve with blueberries or another fresh fruit. Sprinkle the cake with powdered sugar.
Keywords: mousse, chocolate mousse, layered cake, celebration cake
