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    Home » DESSERTS & BAKING » SMALL BAKES

    Individual Black Forest Mousse Cake

    Published: November 20, 2021 · Updated: October 10, 2022 by Ieva · This post may contain affiliate links · 4 Comments

    Jump to Recipe

    Based on a true classic in the cake world – a Black Forest Gateau – our version is a stylish and memorable, slightly lighter dessert that makes for a wonderful finale of a dinner party during the Christmas period! A light and airy chocolate sponge topped with rich dark and white chocolate mousses and a boozy cherry jelly hiding inside, this is a very impressive-looking dessert, that will wow even the harshest food snobs! Read on to see how we make our Individual Black Forest Mousse Cake for this Christmas!

    Take Me To:
    • Chocolate For Christmas?
    • What is a Black Forest Gateau?
    • Equipment and Tools Needed
    • Method
      • STEP 1: Make a Chocolate Sponge
      • STEP 2: Make Kirsch Jelly
      • STEP 3: Make the Dark Chocolate Mousse
      • STEP 4: Make the White Chocolate Mousse
      • STEP 5: Assemble
    • Alternative Christmas Dessert Recipes
    • Recipe Card

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    Chocolate For Christmas?

    Confession time: neither I nor Seb is a huge chocolate cake lover! But this is not to say we don’t like chocolate altogether. Give us a bar of Diam, a light and airy chocolate mousse or chocolate with cherry liqueur filling any day and it’ll be gone in a blink of an eye. When it comes to chocolate cake, though, we are both surprisingly picky. Maybe we had bad experiences with dry and tasteless chocolate cakes, but when it comes to chocolaty bakes we only say yes to fudgy Salted Caramel Brownies, Almond & Pear Chocolate Cake and… drumroll…. out Individual Black Forest Mousse Cake.

    To be fair, it is more of a mousse than it is a cake, but since it requires baking a chocolate sponge, I call it a cake. I don’t think I need to say much about the combination of cherries and rich dark chocolate – they were destined to be together. But why stop there? We have also made a white chocolate mousse and cherry jelly to make this a true celebratory Individual Black Forest Gateau!

    Black Forest Mousse Cake cut in half exposing the cherry jelly in the middle.

    What is a Black Forest Gateau?

    Although it may sound French, Black Forest Gateau originated in Germany, only there it was known as Schwarzwälder Kirschtorte. Chocolate sponge layered with whipped cream and cherries soaked in kirsch was quick to get famous all over Europe in the 20th century and is now enjoyed across the world.

    Equipment and Tools Needed

    • 7.5cm Pastry Ring/ Cutter: this size produces a generous portion! But it also works very well with jellies set in a 12-hole muffin tin. If can also serve one mousse per couple if you have a couples’ dinner party!
    • Acetate Strip: is one of my favourite kitchen tools to use to make no-bake desserts. It is perfect for lining the sides of pastry rings to get a clean finish just before serving.
    • 20x20cm (8x8in) Baking Tray: for baking the sponge in. This will be perfect for cutting out 4 circles of 7.5cm in diameter.
    • Electric Handheld Mixer: we love Kenwood kitchen equipment. You can also use a stand mixer with a balloon whisk attachment.
    • 12-hole muffin tin: for setting the jellies.
    • You will also need baking parchment and cling film.

    Method

    With all the different elements of these Individual Black Forest Mousse Cakes, are they difficult to make? My answer is no, not really. They can be time-consuming, but not difficult at all. As long as you follow the recipe, don’t rush and take it one step at a time, your Black Forest Mousse Cakes will come together beautifully and taste delicious. There are 4 distinct steps in this recipe

    1. Make the chocolate sponge.
    2. Set the cherry jelly.
    3. Make the white chocolate mousse.
    4. Make dark chocolate mousse.
    5. Assemble and decorate.

    So let’s begin!

    STEP 1: Make a Chocolate Sponge

    Preheat oven to 160°C Fan. Line a 20 x 20cm tray with baking parchment (we highly recommend Bacofoil Baking Parchment).

    In a large mixing bowl, combine the plain flour, cocoa powder and baking powder. Whisk the egg with sugar until it doubles in size. You will ideally want to use an electric handheld mixer. Melt the butter and chocolate in a bowl in a microwave or by setting the bowl over simmering water. Add to the egg mixture and stir to combine. Add the milk. Then mix in the flour mixture, but mix just enough to combine.

    Spoon the batter into the prepared baking tray, smooth the surface with a spatula and bake for 15-20 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then invert it onto another baking sheet and peel off the top. Leave to cool completely.

    STEP 2: Make Kirsch Jelly

    Line 4 of the small muffin tin holes (12-hole muffin tin) with cling film and lightly brush with odourless oil.

    Place 3 leaf gelatine sheets (yes, that’s how many it takes to set alcohol!) in cold water and soak for 10 minutes. Drain the cherries reserving all of the kirsch syrup that the cherries were in (keep the cherries for assembly). We used Opies Black Cherries in Kirsch and were really impressed. You should get about 200ml of the liquid. Reserve 4 tablespoon of the liquid for assembly. Pour the rest into a small saucepan, add 50ml of water and 50g of sugar. Stirring, heat just until the sugar dissolves. Then take off the heat. Squeeze all excess water out of the gelatine sheets and add them to the jelly mixture. Whisk briefly to make sure it dissolves, then leave to cool down at room temperature until just lukewarm.

    Pour the jelly mixture into the prepared small muffin tin, then place it in the fridge to set (for a minimum of 4 hours).

    A jar of Opies Black Cherries in Kirsch.
    Draining the cherries in a collander.
    Heating kirsch in a pan.
    Jelly setting in a 12-hole muffin tin.

    STEP 3: Make the Dark Chocolate Mousse

    First, melt the dark chocolate. Using an electric mixer, whip the double cream to soft peaks. Whisk melted dark chocolate, egg yolks and a tablespoon of whipped cream in a large bowl until smooth. Fold through remaining cream in 2-3 batches until just combined.

    Whisk egg whites in a clean bowl to soft peaks. Carefully fold them into the chocolate-cream mixture.

    Mixing the dark chocolate mousse with an orange silicone spatula.

    STEP 4: Make the White Chocolate Mousse

    Gently heat a third (50ml) of double cream in a small pan with the white chocolate until the chocolate melts and incorporates into the cream, but do not allow the cream to boil. Take off the heat and leave to cool, stirring occasionally so it doesn’t set.

    In a large bowl, whisk the remaining cream (100ml) to stiff peaks. Gently fold the cooled white chocolate cream into the whipped cream.

    STEP 5: Assemble

    Using a pastry ring (we used a 7.5cm one), cut out 4 rounds of chocolate sponge. Then line four of the pastry rings with clear acetate.

    Place chocolate sponge rounds on the bottom. Drizzle each with a tablespoon of the reserved kirsch syrup.

    Carefully take the set jellies out of the moulds and place each of them in the middle of the chocolate base.

    One piece of cherry jelly taken out of the mould and held on a palm of a hand.
    Kirsch jellies in placed in the centre of each cocolate sponge in side the pastry rings.

    Pipe the dark chocolate mousse around the jelly, just high enough to be level with the top of the jelly.

    Place 6 cherries from the jar on top of the dark chocolate mousse, arranging them around the acetate. Then pipe the white chocolate mousse on top.

    Piping dark chocolate mousse around the cherry jelly.
    Mousse piped around and on top of the cherry jellies.
    Cherries arranged around the edge of each of the 4 mousse cakes on top of the chocolate mousse.
    White chocolate mousse piped in between the cherries on top of the chocolate mousse.

    Place the mousse in the fridge to set for 30-45 minutes.

    When ready to serve, slide the rings up and off of the mousse. Then carefully unpeel the acetate. Decorate with fresh cherries and chocolate shavings.

    A finished Black Forest Mousse cake still wrapped in clear acetate.
    Individual Black Forest Mousse cake on a shini black board served with fresh cherries on the side.

    Alternative Christmas Dessert Recipes

    For other desserts that we adore over the festive period, have a look at our special selection below:

    • Lime & Passionfruit Charlotte Royale
    • White Chocolate and Cranberry Macarons
    • Chai Latte Panna Cotta

    Recipe Card

    Black Forest Mousse

    Individual Black Forest Mousse Cake

    Based on a true classic in the cake world – a Black Forest Gateau – our version is a stylish and memorable, slightly lighter dessert that makes for a wonderful finale of a dinner party during the Christmas period! A light and airy chocolate sponge topped with rich dark and white chocolate mousses and a boozy cherry jelly hiding inside, this is a very impressive looking dessert, that will wow even the harshest food snobs! Read on to see how we make our Individual Black Forest Mousse Cakes for this Christmas!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 20 minutes mins
    Setting & Chilling: 6 hours hrs
    Total Time 7 hours hrs
    Course Dessert
    Cuisine British, Christmas, German
    Servings 4 generous portions
    Calories 664 kcal

    Equipment

    • 7.5cm Pastry Ring/ Cutter
    • Acetate Strip
    • 20x20cm (8x8in) Baking Tray
    • Electric Handheld Mixer
    • 12-Hole Muffin Tin

    Ingredients
     
     

    For the Chocolate Sponge:

    • 100 g plain flour
    • 15 g dark unsweetened cocoa powder
    • 1 teaspoon baking powder
    • 1 large egg
    • 50 g butter unsalted
    • 50 g dark chocolate ideally 72% cocoa solid
    • 80 ml milk

    For the Jelly:

    • 460 g cherries in kirsch we used Opies
    • 50 ml water
    • 50 g caster sugar
    • 3 leaf gelatine sheets

    For the Dark Chocolate Mousse:

    • 1 egg separated
    • 70 g dark chocolate
    • 150 ml double cream

    For the White Chocolate Mousse:

    • 150 ml double cream
    • 75 g white chocolate

    To Decorate:

    • 4 fresh cherries
    • dark chocolate shavings optional

    Instructions
     

    To Make Chocolate Sponge:

    • Preheat oven to 160°C Fan. Line a 20 x 20cm tray with baking parchment.
    • In a large mixing bowl, combine the plain flour, cocoa powder and baking powder. Whisk the egg with sugar until it doubles in size. You will ideally want to use an electric handheld mixer. Melt the butter and chocolate in a bowl in a microwave or by setting the bowl over simmering water. Add to the egg mixture stir to combine. Add the milk. Then mix in the flour mixture, but mix just enough to combine.
    • Spoon the batter into the prepared baking tray, smooth the surface with a spatula and bake for 15-20 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then invert it onto another baing sheet and peel off the top. Leave to cool completely.

    To Make Jelly:

    • Line 4 of the small muffin tin holes (12-hole muffin tin) with cling film and lightly brush with odourless oil.
    • Place 3 leaf gelatine sheets in cold water and soak for 10 minutes. Drain the cherries reserving all of the kirsch syrup that the cherries were in (keep the cherries for assembly). You should get about 200ml. Reserve 4 tablespoon of the liquid for assembly. Pour the rest into a small saucepan, add 50ml of water and 50g of sugar. Stirring, heat just until the sugar dissolves. Then take off the heat. Squeeze all excess water out of the gelatine sheets and add them to the jelly mixture. Whisk briefly to make sure it dissolves, then leave to cool down at room temperature until just lukewarm.
    • Pour the jelly mixture into the prepared small muffin tin, then place in the fridge to set (for a minimum of 4 hours).

    To Make the Dark Chocolate Mousse:

    • First, melt the dark chocolate. Using an electric mixer, whip the double cream to soft peaks. Whisk melted dark chocolate, egg yolks and a tablespoon of whipped cream in a large bowl until smooth. Fold through remaining cream in 2-3 batches until just combined.
    • Whisk egg whites in a clean bowl until soft peaks. Carefuly fold them into the chocolate cream mixture.

    To Make the White Chocolate Mousse:

    • Gently heat a third (50ml) of double cream in a small pan with the white chocolate until the chocolate melts and incorporates into the cream, but do not allow the cream to boil. Take off the heat and leave to cool, stirring occasionally so it doesn’t set.
    • In a large bowl, whisk the remaining cream (100ml) to stiff peaks. Gently fold the cooled white chocolate cream into the whipped cream.

    Assemble:

    • Using a pastry ring, cut out 4 circles of chocolate sponge. Then line 4 of the pastry rings with clear acetate.
    • Place chocolate sponge rounds in the bottom. Drizzle each with a tablespoon of the reserved kirsch syrup.
    • Carefully take the set jellies our of the moulds and place each of them in the middle of the chocolate base.
    • Pipe the dark chocolate mousse around the jelly, just high enough to be level with the top of the jelly.
    • Place 6 cherries from the jar on top of the dark chocolate mousse, arranging them against the acetate Then pipe the white chocolate mousse on top.
    • Place the mousses in the fridge to set for 30-45 minutes.
    • When ready to serve, slide the rings up and off of the mousses. Then carefully unpeel the acetate. Decorate with fresh cherries and chocolate shavings.

    Notes

    To make it an easier dessert, skip the White Chocolate mousse and simply decorated the Black Forest Mousse Cake with whipped cream. 

    Nutrition

    Calories: 664kcalCarbohydrates: 58gProtein: 12gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 191mgSodium: 200mgPotassium: 396mgFiber: 4gSugar: 30gVitamin A: 1259IUVitamin C: 1mgCalcium: 205mgIron: 4mg
    Keyword Black Forest Gateau Mousse, Black Forest Mousse, Black Forest Mousse Cake, Christmas Desserts, Mini Black Forest Gateau
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Lima Ekram

      October 12, 2022 at 3:46 pm

      5 stars
      What a perfect recipe just in time for my weekend party. Love it!

      Reply
      • Ieva

        October 13, 2022 at 2:21 pm

        Hope you like it! 💗

        Reply
    2. Carrie Robinson

      November 08, 2022 at 3:30 pm

      5 stars
      This is such an impressive dessert! Perfect for a chocolate lover like me. 🙂

      Reply
    3. kushigalu

      November 16, 2022 at 4:56 pm

      5 stars
      LOve how cute and delicious this mousse cake is. Thanks for the recipe.

      Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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