Chocolate Recipes - Home Cooking Adventure

Banana Zucchini Chocolate Chip Muffins

Ella - Home Cooking Adventure — Sat, 10 Aug 2024 13:12:45 +0000

These Banana Zucchini Chocolate Chip Muffins are a delightful and healthy treat, perfect for any time of the day. These muffins blend the natural sweetness of ripe bananas and honey with the moisture of grated zucchini, creating a soft and tender texture.

The mashed bananas are providing a base of flavor and moisture, complemented by finely shredded zucchini, which adds a subtle earthiness and keeps the muffins incredibly tender. Instead of using refined sugar, the muffins are sweetened with honey, which enhances the flavors and adds a touch of warmth. A hint of cinnamon add a touch of spice. Dark chocolate chips are mixed into the batter, melting into delicious pockets of sweetness with every bite.

Baked to golden perfection, these muffins have a fluffy interior and a slightly crisp top. They are a great way to enjoy a tasty treat while sneaking in some vegetables. Enjoy these Banana Zucchini Chocolate Chip Muffins warm from the oven or as a snack on the go.

How to make Banana Zucchini Chocolate Chip Muffins

Begin by preheating the oven to 375°F (190°C) and lining a 12-cavity muffin pan with paper liners. Grate the zucchini using the small holes of a grater, sprinkle salt over the grated zucchini, and let them sit for 3-5 minutes. Transfer the zucchini to a kitchen towel and squeeze out as much liquid as possible, then set aside.

In a large bowl, mash the bananas with a fork. Add the eggs, honey, and vanilla extract, mixing well to combine. Stir in the oil until fully incorporated. Next, add the flour, baking soda, baking powder and cinnamon, and mix until just combined.

Gently fold in the squeezed zucchini and chocolate chips, being careful not to overmix the batter. Divide the batter equally among the muffin cups and sprinkle additional chocolate chips on top.

Bake the muffins for 20-25 minutes until they turn golden brown. Let them cool slightly before enjoying these delicious and moist treats! If you try them out, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Other zucchini recipes you may like to try

Enjoy these amazing Zucchini Cheese Muffins made with fresh zucchini and sharp cheddar cheese. They are perfect for breakfast, snacks, or any time you crave a tasty treat.

Try this moist and rich Chocolate Zucchini Bread, This delicious treat combines fresh zucchini with rich cocoa and chocolate for a perfectly balanced, decadent dessert or snack.

Enjoy a healthy and delicious snack with these Crispy Baked Zucchini Chips. These thinly sliced zucchini rounds are lightly seasoned and baked to perfection for a crunchy, guilt-free treat.

Banana Zucchini Chocolate Chip Muffins

These Banana Zucchini Chocolate Chip Muffins are a delightful and healthy treat, perfect for any time of the day. These muffins blend the natural sweetness of ripe bananas and honey with the moisture of grated zucchini, creating a soft and tender texture.

Course Dessert, Snack

Cuisine American

Keyword banana, easy muffins, sugar-free, zucchini

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 255kcal

Ingredients

2 cups (250g) all-purpose flour
1/2 tsp (3g) baking soda
1 ½ tsp (6g) baking powder
1 tsp (3g) cinnamon
1 pound (450g) zucchini , about 2 medium zucchini
1/2 tsp (2g) salt
7 oz (200g) ripe bananas , about 2 medium bananas
2 large eggs
1/4 cup (90g) honey
1/3 cup (75ml) vegetable oil
1 tsp (5g) vanilla extract
1 cup (180g) semisweet chocolate chips

Instructions

Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with paper liners.
Grate the zucchini using small holes of the grater. Sprinkle salt over the grated zucchini and let them sit for 3-5 minutes.
Transfer to a kitchen towel and squeeze as much liquid as possible. Let the squeezed zucchini aside.
In a large bowl mash the bananas using a fork.
Add eggs, honey and vanilla extract and mix to combine.
Add the oil and mix to combine.
Add the flour baking soda, baking powder and cinnamon. Mix to combine.
Gently fold in the zucchini and chocolate chips. Don’t overmix the batter.
Divide the batter equally into muffin cups.
Add more chocolate chips on top of the muffins.
Bake for 20-25 minutes until golden brown.
Let the muffins cool slightly before serving.

Video

Nutrition

The post Banana Zucchini Chocolate Chip Muffins appeared first on Home Cooking Adventure.

Chocolate Raspberry Cake Roll

Ella - Home Cooking Adventure — Thu, 11 Jul 2024 13:45:00 +0000

This cake roll begins with a light and fluffy chocolate sponge cake, baked to perfection, and then gently rolled with a luscious raspberry cream cheese filling and fresh raspberries.

Each slice reveals a beautiful spiral of deep, dark chocolate cake mixed with the bright raspberry filling offering a visual treat that is as good as it looks.

Garnished with fresh raspberries, chocolate shards and a dusting of powdered sugar, this Chocolate Raspberry Cake Roll brings a touch of elegance and an unforgettable taste that leaves everyone craving for more. This dessert is sure to impress, making it an ideal choice for any occasion.

How to make chocolate raspberry cake roll

Begin by preheating your oven to 350°F (180°C). Grease a 12×16 inch (30x40cm) baking sheet an line with parchment paper.

Prepare the chocolate sponge cake

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, then whisk to combine and set aside.

In a large bowl, add eggs, vanilla, and sugar. Beat with an electric mixer until the mixture becomes lemon yellow and foamy. Add the oil and mix until well incorporated. Gradually fold in the flour mixture until fully combined.

Pour the batter into the prepared baking pan and bake for about 8-10 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle the baked cake with powdered sugar to prevent sticking, then flip it onto a kitchen towel. Carefully remove the parchment paper and roll the cake with the kitchen towel inside while it is still warm to prevent cracking. Let it cool completely.

Prepare the raspberry sauce

Place raspberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook for about 5 minutes, or until it thickens. Remove from heat, sieve to remove seeds, and let cool completely.

Prepare the raspberry cream cheese filling

Combine cream cheese, powdered sugar, and vanilla extract in a bowl. Add the cooled raspberry sauce and mix to combine. In a separate bowl, whip cream until stiff peaks form, then gently fold the whipped cream into the cream cheese raspberry mixture.

How to assemble the chocolate raspberry cake roll

Unroll the cooled cake and spread the raspberry cream cheese filling evenly over the cake, leaving a 1/2 inch (1 cm) border. Reserve some filling for decorating. Sprinkle fresh raspberries over the filling and roll the cake back up. Refrigerate for at least 2 hours before serving.

To finish, pipe the reserved raspberry cream cheese filling on top of the cake roll. Decorate with fresh raspberries and chocolate shards, then dust with powdered sugar.

Don’t forget to share the photos with me on Instagram, if you try it out as I love seeing how this turns out for you. Enjoy this delightful dessert!

If you like cake roll recipes check our collection of 15 Cake Rolls perfect for various occasions. For more raspberry desserts check our full collection of Raspberry Recipes.

Chocolate Raspberry Cake Roll

This Chocolate Raspberry Cake Roll is a delightful dessert bursting with raspberry flavor and perfect for raspberry season. It blends the rich flavors of chocolate with the tart sweetness of raspberries. Garnished with fresh raspberries, chocolate shards and a dusting of powdered sugar, this Chocolate Raspberry Cake Roll brings a touch of elegance and an unforgettable

Course Dessert

Cuisine American

Keyword cake roll, chocolate, raspberry

Prep Time 20

Cook Time 8

Total Time 28

Servings servings

Calories 315kcal

Ingredients

Chocolate Sponge Cake

4 eggs
1/2 cup (100g) sugar
2 tbsp (28g) vegetable oil
1 tsp (5g) vanilla extract
1/3 cup + 1tbsp (50g) all-purpose flour
1/3 cup (40g) dark unsweetened cocoa powder
1 tsp (4g) baking powder
1/2 tsp (2g) salt

Raspberry sauce

9 oz (250g) raspberries , fresh or frozen
1/4 cup (50g) sugar
2 tbsp (30ml) lemon juice

Raspberry Cream Cheese Filling

7 oz (200g) cream cheese , room temperature
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
Raspberry sauce
1 cup (240g) whipping cream , chilled

For the Filling

7 oz (200g) fresh raspberries

For Garnishing, optional

fresh raspberries
chocolate shards
powdered sugar

Instructions

Prepare the chocolate sponge cake.

Preheat the oven to 350F (180C). Grease a 12×16 inch (30x40cm) baking sheet an line with parchment paper.
In a medium bowl sieve and whisk flour with cocoa powder, baking powder and salt. Set aside.
In a large bowl add eggs, vanilla and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated.
Gradually fold in the flour mixture.
Bake for about 8-10 minutes until a toothpick inserted into the center comes out clean.
Sprinkle with powdered sugar. This helps the cake not stick. Flip the cake over a kitchen towel. Remove the parchment paper it was baked with. Roll with the kitchen towel inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.

Prepare the raspberry sauce.

Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat.
Bring to a boil and cook for about 5 minutes or until thickens.
Remove from heat and sieve to remove seeds. Let cool completely.

Prepare the raspberry cream cheese filling.

In a bowl add cream cheese with powdered sugar and vanilla extract. Add raspberry sauce and mix to combine.
In another bowl whip cream until stiff peaks form.
Gently fold the cream into the cream cheese raspberry mixture.
Unroll the cake and spread the raspberry cream cheese filling evenly over the cake leaving a 1/2-inch (1cm border).
Reserve some filling for decorating.
Sprinkle fresh raspberries over the filling.
Roll the cake back up. Refrigerate for at least 2 hours before serving.

Garnish the cake roll.

Pipe the remaining raspberry cream cheese frosting on top of the cake roll.
Decorate with fresh raspberries and chocolate shards.
Dust with powdered sugar and enjoy.

Video

Nutrition

The post Chocolate Raspberry Cake Roll appeared first on Home Cooking Adventure.

Neapolitan Ice Cream Cake – A Trio of Irresistible Flavors

Ella - Home Cooking Adventure — Wed, 03 Jul 2024 12:57:23 +0000

This Neapolitan Ice Cream Cake combines the timeless flavors of chocolate, vanilla, and strawberry ice cream topped on a rich, fudgy brownie. Perfect for celebrations or as a refreshing treat on a warm day, this Neapolitan ice cream cake offers a delightful combination of familiar flavors in a unique and delicious presentation.

First, you need to bake e a dense, brownie layer that serves as the cake’s base. You can also consider making an Oreo crust for a no-bake dessert.

Once the brownie cools, spread a layer of smooth homemade chocolate ice cream over it. After freezing the chocolate layer until slightly firm, add a refreshing layer of homemade strawberry ice cream, followed by another round of freezing. The final layer, a creamy homemade vanilla ice cream, tops the cake, creating a visually stunning dessert.

The brownie’s deep chocolate flavor and texture perfectly balance the lightness of the ice cream layers, making each bite a delightful contrast of textures and tastes. Garnishing the cake with fresh strawberries and chocolate candies adds an extra touch of indulgence.

How to make Neapolitan Ice Cream Cake

Start by preheating your oven to 350°F (180°C) and grease and line an 8-inch (20cm) springform pan with parchment paper.

How to prepare the cocoa brownie

In a bowl, whisk together egg and sugar until well combined, then incorporate oil and vanilla extract. Sift in the flour, salt, and cocoa powder, and whisk until fully incorporated.

Pour the batter into the prepared pan and bake for 10-12 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let the brownie cool completely.

How to prepare the strawberry sauce

Combine strawberries, sugar, and lemon juice in a small saucepan and place over medium heat. Bring to a boil and cook for about 5 minutes until the mixture thickens.

Remove from heat, sieve to remove seeds, and allow the sauce to cool completely.

How to prepare the chocolate ice cream layer

For the chocolate ice cream layer, whip cream in a large bowl until stiff peaks form. Mix in sweetened condensed milk, salt, and cocoa powder until well combined.

Transfer the cooled brownie onto a serving platter, place a cake ring around it, and line with an acetate sheet. Pour the chocolate ice cream mixture over the brownie, smooth the top, and freeze for 1-2 hours until slightly set.

How to prepare the strawberry ice cream layer

Whip cream in another large bowl until stiff peaks form, then blend in sweetened condensed milk and the cooled strawberry sauce.

Pour the strawberry ice cream mixture over the frozen chocolate ice cream layer, smooth the top, and freeze for another 1-2 hours until slightly set.

How to prepare the vanilla ice cream layer

For the final vanilla ice cream layer, whip cream in a large bowl until stiff peaks form. Mix in sweetened condensed milk, salt and vanilla extract until well combined.

Pour the vanilla ice cream mixture over the strawberry layer, smooth the top, and freeze for 6 hours or overnight to set completely.

Decorate the Neapolitan Ice Cream Cake

Finally, decorate the cake. Remove the cake ring and acetate sheet, then top the cake with fresh strawberries, chocolate candies or shards, and a dusting of powdered sugar.

This delightful multi-layered ice cream cake, featuring a rich cocoa brownie base and creamy layers of chocolate, strawberry, and vanilla ice cream is sure to impress at any celebration.

Hope you will give this Neapolitan Ice Cream Cake a try as I am sure everybody will love it! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.

Fore more similar recipes check our full collection of Frozen Desserts.

Other frozen treats you may like to try

This Raw-Vegan Neapolitan Cake is a guilt-free dessert featuring layers of chocolate, vanilla, and strawberry flavors.

Our Raspberry Almond Ice Cream Cake has a perfect combination of tangy raspberries and nutty almonds making a treat perfect for any occasion.

Experience the decadent fusion of rich chocolate and sweet cherries in our irresistible Chocolate Cherry Ice Cream Cake.

Enjoy this elegant Baked Alaska, featuring layers of cake and ice cream encased in a golden meringue shell.

Neapolitan Ice Cream Cake

This Neapolitan Ice Cream Cake combines the timeless flavors of chocolate, vanilla, and strawberry ice cream topped on a rich, fudgy brownie. Perfect for celebrations or as a refreshing treat on a warm day.

Course Dessert

Cuisine American

Keyword frozen dessert, ice cream cake, Neapolitan cake, summer

Prep Time 20

Cook Time 10

Freezing time 8

Total Time 8 30

Servings servings

Calories 220kcal

Equipment

Ingredients

Cocoa Brownie

1 large egg
1/3 cup (70g) sugar
1 tsp (5g) vanilla extract
1/4 tsp (1g) salt
1/3 cup (70g) vegetable oil
1/4 cup (30g) unsweetened cocoa powder
1/4 cup (30g) all-purpose flour

Chocolate Ice Cream

1 cup (240g) whipping cream , chilled
1/2 can (7oz,198g) sweetened condensed milk
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) salt

Strawberry Sauce

7 oz (200g) strawberries , fresh or frozen
2 tbsp (30g) sugar
2 tbsp (30ml) lemon juice

Strawberry Ice Cream

7 oz (200g) whipping cream , chilled
1/2 can (7oz,198g) sweetened condensed milk
strawberry sauce

Vanilla Ice Cream

1 cup (240g) whipping cream , chilled
1/2 can (7oz,198g) sweetened condensed milk
2 tsp (10g) vanilla extract
1/4 tsp (1g) salt

For Decoration

Instructions

Prepare the cocoa brownie.

Preheat the oven to 350F (180C). Grease and line a 8-inch (20cm) springform pan with parchment paper.
In a bowl whisk the egg with sugar, salt, and vanilla extract until well combined.
Incorporate oil.
Add the flour and cocoa powder and whisk to fully incorporate.
Pour the batter into the prepared pan.
Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with a few moist crumbs attached.
Let cool completely.

Prepare the strawberry sauce.

Place strawberries, sugar and lemon juice in a small saucepan and place over medium heat.
Bring to a boil and cook for about 5 minutes or until thickens.
Remove from heat and sieve to remove seeds. Let cool completely.

Prepare the chocolate ice cream.

In a large bowl whip cream until stiff peaks form.
Mix in the sweetened condensed milk, salt and cocoa powder until well combined.
Transfer the cake onto a serving platter.
Add a cake ring around the cake and line with an acetate sheet.
Pour the chocolate ice cream mixture over the cake. Smooth the top.
Freeze for 1-2 hours until slightly set.

Prepare the strawberry ice cream.

In a large bowl whip cream until stiff peaks form.
Mix in the sweetened condensed milk and the strawberry sauce until well combined.
Pour the strawberry ice cream mixture over the frozen chocolate ice cream layer. Smooth the top using a spatula.
Freeze for another 1-2 hours until slightly set.

Prepare the vanilla ice cream.

In a large bowl whip cream until stiff peaks form.
Mix in the sweetened condensed milk, salt and vanilla extract until well combined.
Pour the vanilla ice cream mixture over the strawberry layer. Smooth the top.
Freeze for 6 hours or overnight to set completely.
Decorate the cake with fresh strawberries and chocolate candies or shards. Dust with powdered sugar.

Video

Nutrition

The post Neapolitan Ice Cream Cake – A Trio of Irresistible Flavors appeared first on Home Cooking Adventure.

Chocolate Dutch Baby Pancake

Ella - Home Cooking Adventure — Thu, 13 Jun 2024 16:14:53 +0000

This Chocolate Dutch Baby Pancake is a delightful chocolatey treat, elegant and indulgent, perfect for breakfast or dessert. This baked pancake is known for its dramatic rise and fluffy texture, similar to a popover or Yorkshire pudding.

To make this pancake, pour the batter into a hot, buttered cast-iron skillet and bake it in the oven. Watch as it puffs up and forms a crisp edge with a tender, custardy center.

The addition of high-quality cocoa powder transforms a classic Dutch baby into a chocolate lover’s dream. It adds depth and a rich, chocolatey flavor. We like to serve it with a dusting of powdered sugar and fresh berries on top. You can add chocolate syrup or different toppings, making it as versatile as it is delicious.

You can serve this Chocolate Dutch Baby Pancake straight from the oven, for a warm and comforting experience. Its impressive appearance and decadent taste make it perfect for special occasions or simply for a weekend brunch.

How to make Chocolate Dutch Baby Pancake

Begin by preheating your oven to 425°F (220°C). Place a 9-10 inch (23-25 cm) cast iron skillet into the oven for at least 8 minutes to heat.

In a bowl, whisk the eggs with sugar, vanilla extract, and salt. Add the flour and cocoa powder, stirring until well combined. Gradually add the milk and stir to combine.

Once the skillet is hot, add the butter and return it to the oven for 1 minute, or until the butter completely melts.

Remove the skillet from the oven and pour the batter into the hot skillet. Return the skillet to the oven and bake for 15-17 minutes. The Dutch baby will puff up around the edges and develop a crisp edge. It will deflate slightly after removing it from the oven.

Top the Dutch baby with quartered strawberries and cherries, and dust with powdered sugar. Cut into wedges and serve immediately.

Hope you will try this amazing Chocolate Dutch Baby Pancake. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other similar recipes you may like to try

Try this delicious Strawberry Dutch Baby Pancake with its crisp edge and a tender, custardy center for a delicious breakfast or dessert.

These decadent Double Chocolate Waffles are crisp on the outside and fluffy on the inside. Perfect for a delightful breakfast or sweet treat.

These easy and delicious Sheet Pan Pancakes are a great treat ideal for feeding a crowd. Perfect for a hassle-free breakfast or brunch.

Chocolate Dutch Baby Pancake

This Chocolate Dutch Baby Pancake is a delightful chocolatey treat, elegant and indulgent, perfect for breakfast or dessert. This baked pancake is known for its dramatic rise and fluffy texture, similar to a popover or Yorkshire pudding.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword chocolate, dutch baby pancake

Prep Time 10

Cook Time 16

Total Time 26

Servings servings

Calories 156kcal

Ingredients

3 eggs
2 tbsp (30g) sugar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1/2 cup (60g) flour
1/3 cup (40g) cocoa powder
3/4 cup (180ml) milk
2 tbsp (28g) butter

For Topping

powdered sugar for dusting
fresh berries or seasonal fruits

Instructions

Preheat oven to 425F (220C) and place a 9-10 inch (23-25cm) iron cast skillet into the oven for at least 8 minutes.
In a bowl whisk eggs with sugar, vanilla extract, and salt.
Add flour and cocoa powder and stir until well combined.
Gradually add milk and stir to combine.
Add butter to the hot pan and return to oven for 1 minute, until butter is completely melted.
Remove the pan from the oven and pour the batter into the hot skillet.
Return the pan to the oven and bake for 15-17 minutes.
The Dutch baby will puff up around the edges and will get a puffed crispy edge. It will deflate slightly after removing from the oven.
Top with fresh strawberry quarters and cherries and dust with powdered sugar.
Cut into wedges and serve while still warm.

Video

Nutrition

The post Chocolate Dutch Baby Pancake appeared first on Home Cooking Adventure.

Chocolate Blueberry Mousse Cake

Ella - Home Cooking Adventure — Thu, 23 May 2024 14:09:34 +0000

This Chocolate Blueberry Mousse Cake is a light and refreshing dessert perfect for summer. It features two rich, dark brownie layers filled with white chocolate mousse, followed by the refreshing tang of blueberry mousse.

The dense brownie layers provide a satisfying bite, while the contrasting lightness of the mousses creates a perfect balance. The fresh blueberries ont top are adding bursts of fruity freshness to every slice.

This cake is a delightful combination of textures and flavors and it’s sure to be a crowd-pleaser. It is perfect for celebrating a special occasion or simply treating yourself and your loved ones.

How to make chocolate blueberry mousse cake

Begin by preheating the oven to 350°F (180°C). Grease and line two 8-inch (20cm) springform pans with parchment paper.

How to prepare the cocoa brownie layers

In a bowl, whisk together the eggs, sugar, and salt until well combined. Incorporate the oil and vanilla extract. Sift the flour and cocoa powder, then whisk them into the egg mixture until fully incorporated.

Divide the batter evenly between the prepared pans. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Allow the brownie layers to cool completely.

How to prepare the blueberry sauce

In a saucepan, combine fresh or frozen blueberries, sugar, and lemon juice. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10-15 minutes, or until the mixture thickens. Strain the mixture through a sieve to achieve a smooth sauce. Let the blueberry sauce cool completely.

How to prepare the white chocolate mousse

Melt the white chocolate and 5 oz (145g) of whipping cream over a bain-marie. Allow the mixture to cool to room temperature. In a small bowl, let the gelatin powder soak in cold water for 5-10 minutes. Then, dissolve the gelatin over low heat and pour it into the chocolate mixture, stirring to combine. In another bowl, whip the chilled cream until soft peaks form. Gently fold the white chocolate mixture into the whipped cream until well combined.

Begin assembling the chocolate blueberry mousse cake

Place the first brownie layer on a serving platter and secure a cake ring around it. Line the cake ring with an acetate sheet. Pour the white chocolate mousse over the brownie layer, spreading it evenly and smoothing the top. Freeze the assembled layer for 20-30 minutes to set.

How to prepare the blueberry mousse

Dissolve the gelatin in cold water and let it swell for about 5-10 minutes. Then, place the gelatin over low heat just until it dissolves, and mix it into the cooled blueberry sauce. In another bowl, whip the chilled cream until soft peaks form. Gently fold the blueberry mixture into the whipped cream until well combined.

Continue assembling the cake by cutting the second brownie layer with a 7-inch (18cm) cake ring. Place this layer on top of the white chocolate mousse layer. Pour the blueberry mousse over the second brownie layer, spreading it evenly and smoothing the top. Refrigerate the assembled cake for 4-6 hours to allow it to set.

Decorate the cake

To finish, prepare the whipped cream for decorating. Whip the cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the whipped cream into a piping bag fitted with a 6B tip. Pipe the sweetened whipped cream onto the top of the cake in your desired design. Garnish with fresh blueberries and the cake is now ready to slice and enjoy.

Hope you will try this amazing Chocolate Blueberry Mousse Cake. Make sure to share the photos with me on Instagram if you try it out. I would love to see your amazing results. Enjoy!

For more mousse cake recipes check out the full collection of Mousse and Mirror Cakes. If you like blueberry desserts check out our full collection of Blueberry Recipes.

Chocolate Blueberry Mousse Cake

This Chocolate Blueberry Mousse Cake is a light and refreshing dessert perfect for summer. It features two rich, dark brownie layers filled with white chocolate mousse, followed by the refreshing tang of blueberry mousse.

Course Dessert

Cuisine American

Keyword blueberries, blueberry, blueberry mousse, mousse cake

Prep Time 50

Cook Time 10

Total Time 1

Servings servings

Calories 441kcal

Ingredients

Cocoa Brownie Layers

2 eggs
2/3 cup (135g) sugar
1/2 tsp (2g) salt
1/2 cup (110g) vegetable oil
1 tsp (5g) vanilla extract
1/2 cup (60g) unsweetened cocoa powder
1/2 cup (62g) all-purpose flour

Blueberry Sauce

10 oz (300g) fresh or frozen blueberries
1/3 cup (70g) sugar
2 tbsp (30ml) lemon juice

White Chocolate Mousse

6 oz (180g) white chocolate
5 oz (145g) whipping cream
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
7 oz (200g) whipping cream (35% fat) , chilled

Blueberry Mousse

blueberry sauce
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
1 ¼ cup (300g) whipping cream (35% fat) , chilled

Sweetened Whipped Cream, for decoration

1/3 cup (80g) whipping cream (35% fat) , chilled
1 tbsp (8g) powdered sugar
1/4 tsp (1g) vanilla extract

Instructions

Prepare the cocoa brownie layers.

Preheat the oven to 350F (180C). Grease and line two 8-inch (20cm) springform pans with parchment paper.
In a bowl whisk eggs with sugar, salt and vanilla extract until well combined.
Add oil and mix until well combined.
Add the flour and cocoa powder.
Mix until well combined.
Divide the batter into the prepared pans.
Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with few moist crumbs attached.
Let cool completely.

Prepare the blueberry sauce.

In a saucepan, combine fresh or frozen blueberries, sugar, and lemon juice. Bring to a boil.
Reduce heat to a simmer and cook for about 10-15 minutes or until the mixture thickens.
Strain the mixture through a sieve to achieve a smooth sauce. Let it cool completely.

Prepare the white chocolate mousse.

Melt white chocolate and the 5 oz (145g) of whipping cream over a bain-marie. Let it cool to room temperature.
In a small bowl, let gelatin powder soak in the cold water for 5-10 minutes. Then, dissolve it over low heat.
Pour it over the chocolate mixture and mix to combine.
In another bowl whip the chilled cream until soft peaks form. Add the white chocolate mixture and mix to combine.

Start assembling the cake.

Place the first cake layer on a serving platter and add a cake ring around it. Line the cake ring with an acetate sheet.
Pour the white chocolate mousse over the cake. Spread evenly and smooth the top. Freeze for 20-30 minutes.

Prepare the blueberry mousse.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the blueberry sauce.
In another bowl whip the chilled cream until soft peaks form. Add the blueberry mixture and mix to combine.

Continue assembling the cake.

Cut the second layer of cake with a 7-inch (18 cm) cake ring.
Place on top of the white chocolate mousse.
Cover with blueberry mousse and smooth the top. Refrigerate for 4-6 hours to set.

Prepare the whipped cream for decorating.

Whip the cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the cream into a piping bag fitted with a 6B tip.
Pipe the sweetened whipped cream onto the top of the cake in any design you like.
Add fresh blueberries. Serve and enjoy!

Video

Nutrition

The post Chocolate Blueberry Mousse Cake appeared first on Home Cooking Adventure.

12 Unique Chocolate Decorations

Ella - Home Cooking Adventure — Thu, 25 Apr 2024 09:00:00 +0000

Discover 12 simple ways to create stunning Chocolate Decorations for your cakes.

1. Chocolate Sail

Elevate your desserts with a sleek and elegant Chocolate Sail decoration. Perfect for adding a touch of sophistication to cakes and pastries.

Chocolate Mocha Fault Line Cake with Chocolate Sail

This cake consists of three layers or moist chocolate cake with a cream cheese mocha filling and a bit of crunch from the crushed coffee beans and small pieces of chocolate, coated in a delicious sweetened condensed milk buttercream. For the fault line coffee beans and chocolate are used and the top is decorated with an impressive chocolate sail, everything enhanced with edible gold paint.