Chocolate-sour cherry mousse cake

by | Aug 12, 2022 | Desserts

This mousse cake is a light summer dessert. I usually use sour cherry for the fruity layer, however, I have also made the cake with blackcurrant, raspberry and blackberry, and those versions were delicious as well. For the chocolate layer sweet dark chocolate is the best choice, but if you prefer semi-sweet or bittersweet chocolate, add more sugar according to your taste.

Chocolate-sour cherry mousse cake
Chocolate-sour cherry mousse cake – photo:


For the cake:

  • 250 g (~2 cups) flour
  • 15 g (~4 tsp) baking powder
  • 100 g (~1/2 cup) sugar
  • 150 g (~2/3 cup) butter
  • 2 eggs
  • 100 ml (~1/2 cup) milk
  • 100 g (~3 1/2 oz) sour cream

Grease and flour a 20×30 cm / 8×12 inch baking pan. Preheat the oven to 180°C / 356°F.

In a small bowl combine flour and baking powder. In a mixing bowl cream butter and sugar together, then add the eggs and whisk until well combined. Mix in sour cream and milk, then add flour to the egg-butter mixture and whisk together. Spread the batter in the prepared pan and bake for 25-28 minutes or until a toothpick comes out clean. Leave the cake in the pan and let it cool completely.

For the sour cherry layer:

  • 500 g (~1 lb + 1 2/3 oz) pitted sour cherries
  • 6+2 tbsp sugar
  • 400 g (~14 oz) greek yogurt
  • 50 ml (~1/4 cup) water
  • 20 g (~3/4 oz) gelatine powder
  • 200 ml (~3/4 cup + 1 1/2 tbsp) cold heavy cream

Put sour cherries and 6 tablespoons of sugar in a saucepan, and cook until the fruits release liquid and soften. Turn off the heat and with an immersion blender puree the sour cherries. In a small saucepan combine gelatine powder and water, and slowly warm up until the gelatine fully dissolves, but don’t let it boil. Stir the gelatine in the pureed sour cherries, set aside and let it cool. When the fruit puree is lukewarm, whisk in greek yogurt. Whip cream and 2 tablespoons of sugar until stiff, then gently fold in the sour cherry mixture. Pour the creamy- fruity blend over the cake and put in the fridge until it sets.

For the chocolate layer:

  • 100 g (~3 1/2 oz) sweet dark chocolate
  • 50+50 ml (~1/4 + 1/4 cup) milk
  • 10 g (~1/3 oz) gelatine powder
  • 175 g (~6 oz) greek yogurt
  • 200 ml (~3/4 cup + 1 1/2 tbsp) cold heavy cream
  • 2 tbsp sugar

In a saucepan heat chocolate and 50 ml / 1/4 cup of milk until chocolate melts. In another pan combine gelatine and 50 ml / 1/4 cup of milk and warm, while stirring constantly, until the gelatine dissolves; don’t bring it to a boil. Pour the gelatine in the melted chocolate and stir until utterly incorporated. When the chocolate sauce is lukewarm, stir in the yogurt. Whip cold heavy cream and sugar until stiff, then gently fold in the chocolate sauce. Finally pour the mixture on the sour cherry layer, chill for 2-3 hours before serving.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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