Blueberry Mousse Cake

Blueberry mousse cake is a delicious dessert that combines a light and fluffy mousse layer with a moist and tender chiffon cake layer.

I made the mousse layer with fresh blueberries, giving it a sweet and fruity flavor, while the cake layer provides a delicious contrast in texture.

I came up with this recipe around Easter so there’s an option to decorate this cake as a bunny cake🙂 It’s so cute for an Easter party and sure to impress anyone who tries it!

What is mousse cake?

A mousse cake is a type of dessert that consists of a light and airy mousse layer on top of a cake layer. The mousse layer is typically made by combining whipped cream or egg whites with a flavored ingredient, such as chocolate, fruit, or coffee, to create a smooth and creamy texture.

The cake layer can be made from a variety of cake types, including sponge cake, chiffon cake, or biscuit. It provides a solid base for the mousse layer and adds texture and flavor to the dessert.

Mousse cakes are often served chilled and can be decorated with various toppings, such as fresh fruit, whipped cream, or chocolate shavings. They are popular desserts for special occasions or events and can be found in many bakeries and patisseries.

Ingredients

For the chiffon cake

• 4 large eggs
• ½ cups cake flour, 50 g  (Can be substituted with ⅓ cups (40g) all-purpose flour + 1 ¼ tablespoons (10g) cornstarch)
• 3 tablespoons vegetable oil, 40 g
• 2 ½ tablespoons milk, 40 g
• ⅔ teaspoons vanilla extract
• ½ teaspoons cream of tartar
• ⅓ cups granulated sugar, 60 g

For the simple syrup

• 1 ½ tablespoons granulated sugar, 20g
• ¼ cups hot water, 50ml

For the blueberry mousse

• 1 ⅓ cups blueberries, 250g
• ⅓ cups granulated sugar, 60 g
• 1 teaspoon lemon juice
• 2 ½ teaspoons gelatin powder, 8g
• 3 tablespoons hot water, 44ml
• ⅔ cups heavy whipping cream, 150ml

How to make blueberry mousse cake

Making the simple syrup

1. In a small bowl, mix granulated sugar and hot water and mix until sugar dissolves completely. Set it aside until needed at room temperature.

Making the chiffon cake

1.Separate 4 eggs into yolks and whites. Place the egg yolks in a bowl, and set aside on the countertop. Keep the egg whites in another large mixing bowl in the fridge.

2. In a separate large mixing bowl, mix cake flour and vegetable oil until smooth. Add milk and vanilla extract and mix until well combined.

3. Pour the egg yolks into the cake flour vegetable oil mixture. Mix until smooth. Set aside.

4. Line a 10”x15” jelly roll pan with parchment paper. Preheat oven to 340°F (170°C).

5. Take the egg white mixing bowl from the fridge, and add cream of tartar and one-third of the sugar into the egg whites. Use a hand mixer or a stand mixer to whip the egg whites for 2 minutes.

6. Add half of the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites for 2 more minutes until the egg whites look smooth.

7. Add the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites until medium peak forms.

8. Scoop ⅓ of the egg whites into the egg yolk mixture, and fold until well combined.

9. Transfer the egg yolk mixture to the egg white bowl, and gently fold until the color looks even.

10. Pour the batter into the prepared jelly roll pan, and gently spread the batter with a spatula. 

11. Bake at 340°F (175°C) for 10-15 minutes.

12. Remove the pan from the oven, and transfer the sheet cake to a wire cooling rack. Allow it to cool completely.

13. Once cooled, cut the sheet cake into large circles (2.25 inches each) and small circles (1.25 inches each) with cookie cutters.

14. Brush simple syrup onto the circle cakes and cover them with plastic wrap to avoid drying out. Set the cakes aside.

Making the blueberry mousse

1. In a microwave-safe bowl, mix blueberries, granulated sugar, and lemon juice. Put the plastic wrap lightly on the bowl, and microwave for 3 minutes at 500 watts.

2. While the mixture is hot, smash the blueberry with a muddler or a potato masher and strain the blueberry mixture with cheesecloth. *If you don’t have cheesecloth, strain the blueberry mixture with a strainer or if you don’t mind some chunks, blend the blueberry with a hand-held blender. Let the mixture cool.

3. While the blueberry mixture cools, in a separate large bowl whip the heavy whipping cream until soft peak forms. Keep the whipped cream in a refrigerator until needed.

4. In a small heat-safe bowl, mix powdered gelatin and hot water then mix until the entire gelatin powder dissolves.

5. Combine the liquid gelatin to the blueberry mixture and mix well. 

6. Add the whipped cream to the blueberry mixture and combine well, and quickly move on to the assembly.

Assembly

1. In a half-sphere silicone mold, pour the blueberry mousse up to ½ of the mold.
2. Place a small circle of chiffon cake on top of the blueberry mousse then pour the blueberry mousse to the rim. Place the large circle of chiffon cake on top.
3. Place plastic wrap on top of the mold and freeze the cake for at least 2 hours.
4. To serve, place the mousse cake on a plate and thaw it in the refrigerator for at least an hour.

How to decorate the cake into a bunny (Optional)

I created this cake around Easter so here is the optional decoration idea for this blueberry mousse cake!

Ingredients for the bunny faces (Makes about 6)

• ½ cup white candy melts
• 1 dash of violet gel food coloring
• 1 dash of pink gel food coloring
• ¼ cup semi-sweet chocolate chips + 12 chocolate chips for the eyes
• 3 Tablespoons white icing (Homemade white icing recipe can be found here)

Instructions

1.In a microwave-safe bowl, place white candy melts and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.

2. Once the candy melt is smooth, add violet and pink gel food coloring and mix until well incorporated.

3. With a small spoon, pour a small amount of candy melt on cellophane or parchment paper and shape it like a bunny ear. Continue until all candy melt mixture is used up.

4. Let the bunny ears harden in a refrigerator for at least 15 minutes.

5. Once the candy melt hardens, place the white icing into a piping bag. Then pipe the white icing on each ear so that the white part looks like the inside of the ear. Let the icing dry in a refrigerator for at least an hour.

6. While the white icing dries, let’s make bunny mouth with semi-sweet chocolate chips. In a microwave-safe bowl, place semi-sweet chocolate chips and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.

7. Once the chocolate is smooth, draw a rounded “W” on cellophane or parchment paper with a toothpick. Continue drawing “W”s until you have 6 of them. Let it harden in a refrigerator at least 30 minutes.

8. Once the white icing dries, place two candy ears on top of the blueberry mousse cake to make them look like ears. 

9. Add two pieces of semi-sweet chocolate chips to the mousse cake as bunny’s eyes.

10. With the leftover white icing, pipe a dot on each chocolate chip as twinkles on the bunny’s eyes.

11. Finally, add the chocolate “W” to the mousse cake for the bunny’s mouth.

If you like this blueberry mousse cake, you may also like:

• Snowman Macarons
• Blueberry Scone with Lemon Glaze – Low Calorie