An Unbelievable Cake! Chocolate, Mousse, Meringue and Blackberry Curd Layered Cake
Do you love chocolate? If you do, you’ll fall in love with this cake!!
On the rather complex side, the cake is made of several layers which range from chocolate cake to blackberry curd to a soft chewy vanilla meringue layer. Reading the recipe made my mouth water and looking at the pictures made me dream about making this cake -yes, I’ve wanted to try this cake recipe out for a long time. When I realized this weekend was free of activities, I latched onto the opportunity.
I do wish I planned a little before making this cake because I spent 2 days making it! I went with an insane plan when mapping out the cake -I made every layer and decoration in one day -but it really does pay off. Now, I can dig into this mountain of chocolate goodness without restraint! If you’re thinking about making this cake, I would highly recommend spreading the tasks out. Each individual layer doesn’t take a lot of time out of your day, but a few layers will a whole day gone! If you’re still hesitating about making this cake, I should add: there is a dark orange chocolate gananche with almonds covering the entirety of this delicious cake. Just assembling the cake and pouring the chocolate ganache on made my mouth water and my heart cry at the fact the cake needed to be refrigerated overnight before serving -sad, I know.
As for spacing out your workload, I do suggest you make everything but the merginue and mousse a few days earlier and let them sit in the fridge. If you don’t have the patience -or the time, like me -then you can go with the crazy plan of making the chocolate cake, vanilla meringue, syrup, blackberry curd, and meringue all in one day. If you’re wondering, it took me 10 hours to finish baking and refrigerating all the layers. Furthermore, this recipe was adapted with a blackberry curd when originally I had planned to use a blueberry curd. Alas, my tired mind did not register the fact that there are no blueberries at the supermarket at the time -seasons, I guess. The blackberries just sat on the shelf beckoning me to buy them so I went ahead and bought two boxes. I improvised on the chocolate layers because I didn’t want to overuse one chocolate flavour; I prefer a variety and ended up putting my stack of lindt chocolate to good use.
Personally, I adored the meringue layer. It was light, crunchy on the outside, and chewy on the inside -perfect by itself!
My parents made compliments on the blackberry curd layer. It was a little sour for my brother, but I felt it had the right amount of real fruit flavour in there that went well with the overall sweetness of the cake.
Have fun with the recipe and make sure you compile a list of wonderful ingredients you’ll need to get! They do pile up in number!
The Best Chocolate, Mousse, Meringue, and Blackberry Curd Layered Cake!
Recipe is adapted from FoodIsMyLife
adapted from Hungry Tigress
- 2 lemons
- 250 grams blackberries (2 boxes)
- 1 1/2 tablespoons water
- 150 grams sugar
- 85 grams unsalted butter, at room temperature
- 3 eggs, lightly beaten
- Peel the lemon zest and juice the lemons.
- Place the zest, juice, blackberries, water and sugar in a pot over low heat. Stir the berries constantly until the berries have softened and are releasing juices, about 10 minutes on medium heat (around 3-4 but make sure you’re standing watch! don’t let them burn!)
- If you’re not a fan of fruit or zest, strain the blackberries into a clean pot to remove the lemon zest and blackberry skins. I didn’t strain mine.
- Add in the butter and stir until all the butter has melted.
- Stir in the eggs gradually. Cook the blackberry mixture over low heat, stirring constantly until it is thick enough to coat the back of a spoon, which will take about 10 to 15 minutes.
- Transfer the curd into a clean container, let cool completely, cover and refrigerate to let it set (it sets within 2-3 hours!)
Make the curd up to one week in advance and store it in the refrigerator.
- 40 grams sugar
- 100 ml water
- 15 ml rum (optional)
Place the sugar and water in a small pot. Bring the mixture to a boil, swirling the pot to dissolve the sugar crystals. Boil for 2 – 3 minutes on high heat then remove the pot from heat. Let cool to room temperature and stir in the rum if using (I didn’t add rum to mine)
Make the syrup ahead and store up to 5 days in the refrigerator.
Recipe adapted from (Everyday Chocolate Cake)
if you want a lighter cake, try a chocolate génoise recipe!
- 90 grams all purpose flour
- 20 grams good quality Dutch-processed cocoa powder
- 1 teaspoon baking powder
- Pinch of salt
- 110 grams good quality dark chocolate, roughly chopped
- 200 grams unsalted butter, can be cold or at room temperature
- 150 grams caster sugar
- 2 eggs
- Preheat the oven to 170 degrees Celsius. Grease an 8-inch round tin and line the bottom with greaseproof paper.
- Measure the flour, cocoa powder, baking powder and salt in a small bowl. Use a wire whisk and whisk the dry ingredients together until they are all well-mixed and evenly distributed.
- Measure the dark chocolate and unsalted butter in a large bowl and microwave with 20 second intervals under they have melted.
- Remove the heatproof bowl from the pot. Add in the caster sugar and whisk gently – not all of the sugar will dissolve, it’s ok if the mixture is grainy. Let the mixture stand for 10 minutes to cool down slightly (the eggs will scramble if added to a hot mixture).
- Crack in one egg into the chocolate mixture. Whisk the mixture (yes, same wire whisk!) for 30 seconds until it is fully incorporated. Whisk in the second egg, and then whisk in the vanilla extract.
- Sift a third of flour mixture into the chocolate batter and folding gently using a large metal spoon or rubber spatula. until all the dry ingredients have been incorporated
- Transfer the cake batter into the lined cake tin. Bake for 30 to 40 minutes until a skewer inserted into the centre of the cake comes out clean.
- Cool the cake in the tin for 10 to 15 minutes, then turn it out onto a wire rack and let it cool completely.
Make the cake 2 – 3 days in advance and keep in an air-tight container at room temperature.
- 3 large egg whites, at room temperature
- 150 grams icing sugar
- 1/2 tablespoon vanilla extract
- Preheat the oven to 120 degrees Celsius. Trace a 7-inch circle onto a greaseproof paper. Place the pencil side down onto a baking sheet. Butter the top of the greaseproof paper lightly. Set aside.
- Place the egg whites in a clean, dry and oil-free bowl. Use an electric mixer and whip the egg whites on medium speed until frothy, about 2 minutes. Turn up the speed to medium-high and add in the caster sugar, a tablespoon at a time, until the meringue is creamy, about 4-5 minutes. Beat in the vanilla extract on medium speed.
- Pipe or spread a 7-inch circle on the greaseproof paper, using the template drawn earlier as a guideline.
- Bake for 55 minutes – 1 hour until the meringue is biege in colour – the meringue will spread out slightly and it will be dry and crunchy on the outside but chewy on the inside. Open the oven door ajar and let the meringue cool completely.
Make the meringue one day ahead and store it in an air tight container at room temperature.
- 115 grams good quality semi-sweet chocolate
- 125 ml whipping cream
- Melt the chocolate and let it cool to lukewarm. Whip the cream to soft peaks formed and fold in the melted chocolate.
- The mousse should be made just before assembling the cake so that it will be soft and liquid-y enough to pour it into the mould.
- Level the cake so that the top is flat. Slice the cake into two horizontally.
- Moisten both sides of one cake slice
- Pour half of the mousse onto the cake layer. Spread the mousse all over the cake evenly with a spatula or a spoon. Pour in half of the blackberry curd and spread it evenly.
- Place the vanilla meringue onto the blackberry curd and press down gently. Pour the remaining mousse over, followed by the blackberry curd.
- Moisten both sides of the remaining cake slice and place it on top of the blackberry curd, pressing it down gently.
- Refrigerate while creating the ganache & decorations.
DARK CHOCOLATE GANACHE GLAZE & SECOND ASSEMBLY
- 125 ml heavy cream
- 150 grams dark orange chocolate from Lindt (you can substitute this for another chocolate)
- 2 tablespoons golden syrup (I used Lyle’s golden syrup-you can get it at a local NoFrills)
- Heat the cream in a microwave for 30 seconds on medium high. Add in the chocolate and microwave at 15 seconds interval, checking the mixture and stirring it at each interval until all the chocolate has melted. Stir in the golden syrup and let cool for 30 minutes.
- Remove the cake from the freezer and unmould the cake. Place the cake on a wire rack set over a baking sheet. Pour the chocolate ganache all over the cake, spreading it out with a spatula, letting the excess drip onto the baking sheet.
- Refrigerate the cake while you prepare the final assembly.
CHOCOLATE DECORATIONS & FINAL ASSEMBLY
- 100 grams dark / milk / white chocolate
- baking parchment
- Melt the white chocolate in the microwave (in intervals of 20-30 seconds)
- Spoon the white chocolate into your pipe
- Be artistic/creative for this and keep in mind your lines should be thick and not too thin! Just have fun and draw whatever you want to put on that cake!
- Assemble your decorations onto the cake and refrigerate the entire cake overnight.
IN THE MORNING, YOU CAN HAVE DELICIOUS CAKE!
Hope you enjoyed reading about the recipe and the photos! Happy baking to those who are planning to marathon this cake as well!