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Blueberry Mousse Cake Bunny

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.
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Prep Time 2 hours 10 minutes
Cook Time 15 minutes
Resting Time 3 hours 15 minutes
Total Time 5 hours 40 minutes
Course Dessert
Cuisine French
Servings 6 mousse cakes in dome mold

Equipment

  • 1 Small bowl
  • 3 Large bowls
  • 1 Whisk
  • 1 Jelly Roll Pan (15”x10”x1”)
  • 1 sheet of parchment paper
  • 1 Hand mixer/stand mixer
  • 1 Spatula
  • 1 Wire rack
  • Plastic wrap
  • 1 Cookie cutter (2.25 inches in diameter)
  • 1 Cookie cutter (1.25 inches in diameter)
  • 2 microwave-safe bowl
  • 1 muddler/potato masher
  • 1 cheese cloth optional
  • 1 strainer optional
  • 1 handheld blender optional
  • 1 half-sphere silicone mold with 6 cavity Each sphere is 2.5 inches in diameter
  • 2 - 3 sheets of cellophane/parchment paper
  • 1 Piping bag
  • 1 Toothpick

Ingredients
  

For the chiffon cake

  • 4 eggs large
  • 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 40g
  • 2½ Tablespoons milk 40g
  • ⅔ teaspoons vanilla extract
  • ½ teaspoons cream of tartar
  • ⅓ cups granulated sugar 60g

For the simple syrup

  • 1½ Tablespoon granulated sugar 20g
  • ¼ cups hot water 50ml

For the blueberry mousse

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

For the bunny faces (Optional)

  • ½ cup white candy melts
  • 1 dash violet gel food coloring
  • 1 dash pink gel food coloring
  • ¼ cup Semi-sweet chocolate chips + 12 chocolate chips for the eyes
  • 3 Tablespoons white icing The homemade white icing recipe can be found here

Instructions

Making the simple syrup

  • 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

  • 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.
  • In a separate large mixing bowl, mix cake flour and vegetable oil until smooth. Add milk and vanilla extract and mix until well combined.
  • Pour the egg yolks into the cake flour vegetable oil mixture. Mix until smooth. Set aside.
  • Line a 10”x15” jelly roll pan with parchment paper. Preheat oven to 340°F (170°C).
  • 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.
  • 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.
  • Add the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites until medium peak forms.
  • Scoop ⅓ of the egg whites into the egg yolk mixture, and fold until well combined.
  • Transfer the egg yolk mixture to the egg white bowl, and gently fold until the color looks even.
  • Pour the batter into the prepared jelly roll pan, and gently spread the batter with a spatula. 
  • Bake at 340°F (175°C) for 10-15 minutes.
  • Remove the pan from the oven, and transfer the sheet cake to a wire cooling rack. Allow it to cool completely.
  • Once cooled, cut the sheet cake into large circles (2.25 inches each) and small circles (1.25 inches each) with cookie cutters.
  • 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

  • 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.
  • 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.
  • 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.
  • In a small heat-safe bowl, mix powdered gelatin and hot water then mix until the entire gelatin powder dissolves.
  • Combine the liquid gelatin to the blueberry mixture and mix well. 
  • Add the whipped cream to the blueberry mixture and combine well, and quickly move on to the assembly.

Assembly

  • In a half-sphere silicone mold, pour the blueberry mousse up to ½ of the mold.
  • 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.
  • Place plastic wrap on top of the mold and freeze the cake for at least 2 hours.
  • 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)

  • 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.
  • Once the candy melt is smooth, add violet and pink gel food coloring and mix until well incorporated.
  • 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.
  • Let the bunny ears harden in a refrigerator for at least 15 minutes.
  • 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.
  • 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.
  • 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.
  • Once the white icing dries, place two candy ears on top of the blueberry mousse cake to make them look like ears. 
  • Add two pieces of semi-sweet chocolate chips to the mousse cake as bunny’s eyes.
  • With the leftover white icing, pipe a dot on each chocolate chip as twinkles on the bunny’s eyes.
  • Finally, add the chocolate “W” to the mousse cake for the bunny’s mouth.
Keyword blueberry, mousse cake