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A light and luxurious chocolate cherry mousse cake that’s the perfect finale for any spring gathering. This no-bake dessert combines the richness of milk chocolate with the tartness of cherries, layered beautifully and set to perfection. The silky chocolate layers and vibrant cherry filling create a delightful contrast in both flavor and texture. With minimal effort and no oven required, this cake is easy to make and sure to be a crowd-pleaser.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Soak 6 g of gelatin in 18 g of water for 15-20 minutes.
Warm up heavy cream and melt milk chocolate in it.
Add gelatin to the chocolate mixture and mix together.
Divide the chocolate mixture into two portions.
Pour about 140 g of the chocolate mixture into the form and place in the fridge for 15-20 minutes.
Bring sugar, cherries, and lemon zest to a boil.
Reduce heat to low and cook for 3-5 minutes until the cherries soften and release their juices.
Extract the juice from the cherry mixture.
Soak 5 g of gelatin in 25 g of water for 15-20 minutes.
Add gelatin to the cherry mixture and mix well.
Pour the cherry mixture into the form and place in the fridge for 15-20 minutes.
Add the second portion of the chocolate mixture on top of the cherry layer.
Refrigerate the cake for at least 4 hours or overnight until fully set.
Use fresh cherries for a more vibrant flavor, but frozen cherries can work as a substitute.
Make sure each layer is fully set before adding the next to ensure clean layers.
For a smoother texture, strain the cherry mixture before adding gelatin.
Can I use dark chocolate instead of milk chocolate?
Yes, you can substitute dark chocolate for milk chocolate, but it will result in a richer and slightly less sweet flavor.
Can I use agar-agar instead of gelatin?
Yes, agar-agar can be used as a vegetarian substitute for gelatin. Adjust the quantity according to the package instructions.
How long can I store this cake?
The cake can be stored in the refrigerator for up to 3 days in an airtight container.
Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead. Prepare it the night before and let it set in the fridge overnight.
Do I need a specific type of form for this cake?
A springform pan works best for easy removal, but any cake mold can be used as long as it’s lined with parchment paper.
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