Blackcurrant Cube Cake

Recipe for chocolate cake with blackcurrant mousse

sponsored post

Today I have a blackcurrant cube cake. Here we have a combination of two flavors – chocolate and blackcurrant. This wonderful cake with chocolate cream and blackcurrant mousse tastes delicious and is perfect for a weekend coffee as well as for special occasions. See my step-by-step recipe and check how to make a cake with mousse and chocolate cream.

Blackcurrant Cube Cake recipe step by step

If you like light and delicious chocolate cakes combined with fruit mousse, then you must prepare this cake!

Blackcurrant Square Recipe

Wypieki Beaty

A recipe for a sensational chocolate cake with blackcurrant mousse.

4.71 z 24 ocen

Postaw mi kawę Przypnij Udostępnij Drukuj

Prep Time 2 hours hrs

Cook Time 10 minutes mins

4 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Cakes

Kuchnia Polish cuisine

Servings 24

Calories 230 kcal

Wyposażenie

• Baking pan measuring 24/24 cm or 20/30 cm.

Nie blokuj ekranu (Ekran pozostanie włączony)

Składniki

ingredients for the chocolate sponge cake

• 2 egg whites (from size L eggs)
• 2 egg yolks
• 100 g sugar (half a cup)
• 70 g wheat flour – all-purpose (half a cup)
• 1 tablespoon unsweetened cocoa

ingredients for the chocolate cream for the cake

• 250 ml heavy cream
• 200 g dark chocolate
• 250 g mascarpone
• powdered sugar (to taste – optional – I didn’t add any)

ingredients for the blackcurrant mousse for the cake

• 1 package jelly (I used blueberry)
• 250 ml water (boiling – for the jelly)
• 1 jar blackcurrant jam (I used Stovit Bio with cane sugar – 200 g)
• 500 ml heavy cream (well chilled – I used 30%)

ingredients for the topping for the cake

• 1 package jelly (I used blueberry)
• 300 ml water (boiling – for the jelly)
• 1 jar blackcurrant jam (I used Stovit Bio with cane sugar – 200 g)

Instrukcja

 

How to make chocolate sponge cake

• Whisk the egg whites with sugar until a thick and very dense mixture forms.
  2 egg whites, 100 g sugar
  
• Sift the flour together with the cocoa through a sieve.
  70 g wheat flour – all-purpose, 1 tablespoon unsweetened cocoa
  
• Add the egg yolks to the whipped egg whites and mix very gently – with a spoon, or on the lowest speed of the mixer.
  2 egg yolks
  
• Add the flour with cocoa and gently mix with a spoon.
  
• Transfer the batter to the prepared pan.
  
• Place in an oven preheated to 170 degrees Celsius (fan-assisted) and bake for about 10 minutes – until a dry skewer comes out clean.
• After baking, cool the sponge cake.
• Additionally, after cooling, I moistened the cake with tea – you can also use water with sugar and lemon juice.

How to make chocolate cream for the cake

• Heat the heavy cream and when it starts to boil, remove the saucepan from the stove and add the broken chocolate to the cream – stir until dissolved.
  250 ml heavy cream, 200 g dark chocolate
  
• Cool the chocolate slightly.
• Transfer the mascarpone cheese to a bowl, add the slightly cooled chocolate and mix together.
  250 g mascarpone
  
• Check the taste of the cream – if it’s too bitter for you, add powdered sugar to taste and mix thoroughly. I didn’t add sugar because I like a more bitter cream.
  powdered sugar
• Spread the cream over the sponge cake and place the pan in the refrigerator while preparing the mousse.
  

How to make blackcurrant mousse for the cake

• Dissolve the jelly in hot water.
  1 package jelly, 250 ml water
• Add about 200 g of blackcurrant jam to it and mix.
  1 jar blackcurrant jam
• Set aside the jelly to cool and thicken slightly.
• Whisk the cold heavy cream until it is thick and fluffy.
  500 ml heavy cream
  
• Add the slightly setting jelly with jam and gently mix.
  
• Spread the blackcurrant mousse over the chocolate cream and place the pan in the refrigerator to set.
  

How to decorate a cake with blackcurrant mousse

• Pour hot water over the jelly and mix thoroughly.
  1 package jelly, 300 ml water
• Add a jar of Stovit blackcurrant jam and mix.
  1 jar blackcurrant jam
  
• Set aside to cool and thicken slightly.
• When the jelly starts to set, pour it over the cake and spread it in an even layer.
• Return the cake to the refrigerator so that the jelly can set.

Prywatne

Tu możesz dodać swoje prywatne notatki

Wartości Odżywcze

Serving: 100gCalories: 230kcalWeglowodany: 22gProtein: 3gTłuszcz: 15g

Keyword cake with currant mousse, currant cake

Tried this recipe?Daj znać w komentarzu!

Chocolate cake with blackcurrant mousse – notes

I know you really like layered cream cakes, which is why today I have a sensational recipe for such a cake for you.

I invite you to try the chocolate blackcurrant cube cake. I must admit that this cake tasted exceptionally good to me and disappeared very quickly. And what do we have here?

Firstly – a light cocoa sponge cake, which I additionally soaked with tea.

Secondly – a rich chocolate cream made with dark chocolate.

Thirdly – a delicious, delicate, and slightly tart blackcurrant mousse.

And fourthly – blackcurrant jelly.

The whole thing tastes amazing! This combination of chocolate and blackcurrant is a perfect match! To prepare the blackcurrant layers, I used a new product from Stovit – Bio blackcurrant jam with cane sugar. This jam worked perfectly here! You absolutely must make this chocolate cake with blackcurrant mousse. I am convinced that the blackcurrant cube cake will appeal to everyone!

And if you like such chocolate cream cakes, also try the recipe for Kinder Pingui cake, the chocolate-plum mole hill cake or the tiramisu roll.

Post prepared in cooperation with the Stovit brand

Recommended recipes for cream cakes

Be sure to check out my other recipes for delicious cream cakes, perfect for various occasions, parties, and holidays. Here I recommend, among others, these three recipes:

Blueberry cream cake recipe

Caramel Surprise Cake recipe with video

Moist coffee cake with mascarpone recipe with video