Triple Layer Mousse & Berry Cake
A stunning layered mousse cake featuring rich chocolate, creamy vanilla, and refreshing blueberry flavors, perfect for celebrations and gatherings.
Servings 12 servings
Calories 350kcal
Ingredients
For the Sponge Cake
- 1 cup all-purpose flour Use fresh, unbleached flour for the lightest texture.
- 3/4 cup sugar White granulated sugar keeps it classic and sweet.
- 2 large eggs Room temperature eggs create a fluffier sponge.
- 1/2 cup milk Whole milk makes it especially moist (almond milk works for a lighter touch).
- 1/4 cup vegetable oil or melted butter Butter's richer, but oil keeps it super soft.
- 1 tsp vanilla extract Go for pure extract for fullest flavor.
- 1 tsp baking powder For the perfect rise.
- 1 pinch salt Don’t skip—it wakes up all the flavors.
For the Chocolate Mousse
- 200 g dark chocolate, chopped Bittersweet chocolate is preferred; use your favorite.
- 1 1/2 cups heavy cream, chilled Cold cream whips better!
- 2 tbsp powdered sugar Adds a touch of sweetness and smoothness.
For the Blueberry Yogurt Mousse
- 1 cup blueberry yogurt Or blended blueberries + Greek yogurt for thickness.
- 1 cup heavy cream Again, cold is key for volume.
- 2 tbsp sugar Sweetens the tang of the yogurt.
- 1 1/2 tsp gelatin (bloomed in 2 tbsp warm water) Sets the mousse but keeps it tender.
For the Vanilla Cream
- 1 cup heavy cream Cold for best results.
- 2 tbsp sugar
- 1 tsp vanilla extract
To Finish
- chocolate ganache (melted chocolate + warm cream) For a glossy, bakery-style finish.
- fresh blueberries, strawberries, blackberries Pick the ripest, juiciest berries.
- chocolate-dipped strawberries, vanilla ice cream scoops, fresh mint leaves Optional, but recommended for ultimate drama.
Instructions
Bake the Sponge Cake
- Preheat your oven to 350°F (175°C). Whisk together the eggs and sugar until they’re light and fluffy—it should almost double in size (use an electric mixer if you have one).
- Gently mix in milk, oil or butter, and vanilla.
- Sift in the flour, baking powder, and salt. Fold until just combined—don’t overmix.
- Pour into a lined 9-inch pan and bake for 20–25 minutes, until golden and springy.
- Cool completely—trust me, patience pays off here!
Chocolate Mousse Time
- Melt the dark chocolate using a double boiler (or a heatproof bowl over simmering water) for silky results.
- Let it cool a smidge so it doesn’t melt your whipped cream.
- Whip the heavy cream and powdered sugar to soft peaks.
- Gently fold the cream into the cooled chocolate; use a spatula and take your time for an airy mousse.
- Chill until it’s just-set.
Blueberry Yogurt Mousse
- Whip more heavy cream and sugar until soft peaks form.
- In a separate bowl, mix blueberry yogurt or blended blueberries and Greek yogurt.
- Stir in your bloomed gelatin—it’ll keep things sliceable, not stiff.
- Pop the mixture in the fridge until thickened and sumptuous.
Vanilla Cream Layer
- Whip heavy cream, sugar, and vanilla to fluffy peaks, and keep it cold.
- This layer is pure bliss, mellow and soft.
Assemble Like a Pro
- Start with your cooled sponge cake as the base (tip: drizzle with a splash of berry syrup for extra flavor if you’re feeling fancy).
- Spread on the chocolate mousse first; it’ll anchor the cake. Chill for 15 minutes.
- Next, slather the vanilla cream and scatter fresh blueberries on top. Chill again.
- Then, finish with your blueberry mousse, smoothing the surface with an offset spatula.
- Cover and refrigerate the whole cake for at least 4 hours—overnight is even better!
Decorate & Serve
- Pour chocolate ganache over the chilled cake for that glorious drip effect.
- Decorate with berries, chocolate-dipped strawberries, creamy scoops of vanilla ice cream, and mint leaves.
- Take a step back and admire your creation—it’s almost too pretty to eat (almost!).
Notes
Use very cold cream for whipping; let each layer chill before adding the next to keep layers crisp. Don’t skip blooming the gelatin. Best made ahead for flavors to meld and layers to set.
