Blackcurrant mousse cake

Yesterday we celebrated my brothers 21st birthday (when did my baby brother get so old?) so of course we needed to have a cake. I and my two brothers have this tradition that when one of us is having a birthday the other two are making a cake for the celebration. During the years we have managed to do a few excellent cakes and then there has been totally catastrophic ones. It is a fun tradition but as we are now all living in different places I had to make this time alone the cake for my brothers birthday. A sad reality, but I think there are still many cakes left for us to do together.

cake (4 of 17)

I wanted to make a mousse cake as they are usually not as heavy as example cakes covered with cream (my brother loves those traditional cakes). I ended up making this delicious chocolate base blackcurrant mousse cake which was just perfect for this time of the year – it is not too sweet, fresh and still rich in flavour. And I love that the base is so soft, not the traditional biscuit base like many these kind of cakes have. I found the original recipe inspiration for this cake from I make cake -blog which is full of amazing cakes. That blog is so inspiring and I feel like I should start making more cakes. I actually love baking and cakes, just the life has been so busy the past months that I have not given any time to this hobby. But I think the times are changing and there are few parties coming later this spring where I need to make cakes so let`s see how full of cake this spring will end up to be.

cake (16 of 17)

Blackcurrant mousse cake

Serves 8 / 12-15 cm spring-form tin



  • 2 eggs
  • 100 g of dark chocolate
  • 0.5 cups of cane sugar
  • 50 g butter
  • a pinch of salt & vanilla


  • 2 dl whipping cream
  • 250 g curd cheese
  • 5 leaves of gelatin
  • 300 g of black currants
  • 0.75 dl cane sugar
  • juice from half a lemon
  • a pinch of vanilla

+ chocolate for the decoration


PREHEAT the oven into 175`C

MELT the butter and add chopped chocolate and stir until smooth.

ADD sugar, salt, vanilla and eggs and blend smooth

COAT the bottom of the spring-form tin with baking paper

POUR chocolate mix in to the tin

BAKE in the oven approximately 15 minutes, until the bottom seems ready

LET COOL completely


START by preparing a blackcurrant pyre.

HEAT the currants in a saucepan and boil until the berries are entirely soft

STRAIN the puree in order to get the seeds and the shells off

PUT the gelatin leaves in cold water to soak for about 5 minutes

POUR the sifted blackcurrant pyre back into the saucepan, warm it and add the lemon juice

ADD the gelatin leaves one at a time and mix until smooth

LET COOL completely

WHIP the cream with cane sugar and vanilla

ADD the curd cheese and mix

STIR the creme curd mix with the cooled blackcurrant pyre

POUR the mixture into the cake tin on top of the cooled chocolate base

LET COOL in the fridge for a few hours or overnight

Decoration (when the cake is fully cooled down)

MELT the chocolate

PUT the melted chocolate in to a decorating bag and use small small round open tube to create stripes over the cake

cake (10 of 17)

cake (17 of 17)

Delicious Monday!


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      Laura T.

      Kiitos, mustaherukka antaa ihanan kirkkaan värin kakulle 🙂 suosittelen kyllä kokeilemaan, moussekakut on kivoja niiden yksinkertaisuuden takia! Pitää vaan itse opetella vielä tekemään siistit reunat, en tunnu siinä oikein vielä onnistuvan 🙁

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