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Blackberry Vanilla Bean Mousse Cake

A delightful dessert balancing the tartness of blackberries with creamy mascarpone, encased in a mirror glaze, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American, French
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Base
  • 200 g Chocolate sponge cake or crushed biscuits mixed with melted butter Use Oreo or Graham crackers for the biscuit base.
Mousse Filling
  • 500 ml Heavy cream Whip until soft peaks form.
  • 250 g Mascarpone or cream cheese Mascarpone for a richer flavor; cream cheese for a tangier taste.
  • 1 tbsp Vanilla bean paste Adds depth of flavor.
  • 10 g Gelatin Bloom in cold water before use.
  • 300 g Fresh or frozen blackberries, pureed and strained If using frozen, let them thaw before pureeing.
  • 50 g Sugar
  • 1 tbsp Lemon juice Enhances sweetness of blackberries.
Mirror Glaze
  • 100 g Glucose syrup
  • 100 g Sugar
  • 75 ml Condensed milk
  • 100 g White chocolate Finely chopped.
  • 50 g Blackberry puree or food coloring For color and flavor enhancement.
  • 10 g Gelatin Ensure it's bloomed and dissolved.
Decoration
  • Fresh Blackberries For garnish.
  • Fresh Mint For garnish.

Method
 

Preparation of Cake Base
  1. Bake a rich chocolate sponge cake or mix crushed biscuits with melted butter, pressing the mixture into a springform pan. Let it cool completely.
Mousse Filling Preparation
  1. Bloom gelatin in cold water and set aside. Whip heavy cream until soft peaks form.
  2. In a large bowl, blend mascarpone, sugar, and vanilla bean paste, then gently fold in bloomed gelatin and whipped cream.
  3. Pour the mixture over the cooled base and freeze for 2 hours until firm.
Blackberry Layer
  1. Blend blackberries into a smooth puree, adding sugar and lemon juice.
  2. Bloom gelatin again and incorporate it into the blackberry mixture before pouring over the frozen vanilla layer.
  3. Return to the freezer until solid.
Mirror Glaze Preparation
  1. Combine water, sugar, and glucose syrup in a saucepan, boiling to achieve a syrupy consistency.
  2. Add bloomed gelatin and condensed milk, stirring until dissolved, then combine with finely chopped white chocolate and blackberry puree.
  3. Allow the glaze to cool to 32-35 degrees Celsius.
Final Assembly
  1. Place the cake on a cooling rack over a tray. Pour the glaze from the center outward, allowing it to cascade over the edges.
  2. Clean the edges and transfer to a serving plate, garnishing with blackberries and mint.
  3. Let the cake defrost in the refrigerator for at least 4 hours before serving.

Notes

Store leftover cake in an airtight container in the refrigerator for up to three days. Use a hot knife to slice the cake.