Creamy Cherry Chocolate Mousse Cake


Today I am going to introduce you to an old friend I have, but in a new outfit, I am talking about the creamy cherry chocolate mousse cake I already have on my blog. I actually made the recipe simpler and added more cherries to the mix. Whoever knows me, knows that I am a sucker for fruity cakes, pies, and tarts. In this instance, I felt about double the amount of cherries would be just perfect. I am still proud though that I won a prize with the original recipe. The award was for me and a person of my choosing to visit the beautiful city Tübing in the south of Germany and actually attend the chocolate festival they display every year. If you would like to learn more, check out this post. For the dressed-up recipe I decided to go for a 20cm/8inch cake instead of 26cm/9inch cake, with about double the amount of cherries and a much simpler chocolate mousse with no raw egg in it. Sounds good, doesn’t it?


So as stated, this is a chocolate pie crust, lots and lots of cherries and a simple yet super delicious chocolate mousse. What I love about this cake is that you can easily prepare it one to two days beforehand. I actually made mine for a BBQ with some friends of ours and that’s why you will the cake cut into in another setting as I was unwilling to do this prior our guests had eaten from it. Since this cake is best served chilled, I highly recommend it for a lazy summer evening during cherry times. However, in order to enjoy it during the rest of the year, feel free to use canned cherries.

Kirsch-Schoko-Mousse-TorteI personally really like the idea of reshooting and reworking old recipes. There are several recipes on my blog where I changed the pictures, reworked the recipe and/or gave clerarer instructions. For this recipe I actually changed all three points. I hope you enjoy this simpler version with more cherry filling!

Creamy Cherry Chocolate Mousse Cake

Serves: One 20 cm/8inch ∅ springform
Prep Time: 1hr preparation + 20min of baking

This creamy cherry chocolate mousse cake has a chocolate pie crust, is filled with lots of cherries and chocolate mousse and then topped-off with additional cherry filling.


  • Pastry Dough
  • 150 grams of all-purpose flour
  • 50 grams of regular sugar
  • 15 grams of unsweetened cocoa
  • 100 grams of cold butter
  • 1 egg

  • Cherry Filling
  • 2 glasses of cherries (about 600 grams)
  • 200 milliliters cherry juice
  • 3 tablespoons cornstarch
  • 2 tablespoons regular sugar
  • Juice of half a lemon

  • Mousse Filling
  • 120 grams of bittersweet chocolate
  • 60 grams of hot water
  • 10 grams of unsweetened cocoa powder
  • 200 milliliters/grams of heavy cream
  • 15 grams of regular sugar
  • 1 teaspoon of vanilla extract, see here how to make your own
  • Optional: Further heavy cream for garnish



For the pastry dough mix flour, sugar, and cocoa in a bowl. Cut cold butter in cubes and work quickly to create some crumbs. Add the egg and work into a ball. Cover tightly and chill for at least half an hour or overnight.


Grease a 20cm/8 inch springform and preheat oven to 180 degrees Celsius.


Roll out ¾ of the dough on a floured surface. Fold to a parcel and unfold in the prepared springform, covering the rim completely. Blind-bake, which means covering the dough on top with parchment paper and some heavy pie weights such as dry rice or beans. Bake for about 18-20min, meanwhile roll out last quarter and cut into desired shapes (such as stars, hearts, etc.) and bake the last eight minutes with the springform. Cool everything.


For the cherry filling drain the cherries while keeping the juice. Stir cornstarch, sugar and a little bit of the cherry juice in a mug. Let the remainder of the cherry juice and lemon juice come to boil, then add the prepared cornstarch and let boil a second time. Add the cherries once it has thickened and let cool off.


For the chocolate mousse chop chocolate into small pieces and melt on low. Set aside.


Stir the hot water with the cocoa powder in a bowl, then add the melted chocolate and stir until you have a glossy consistency.


Beat the heavy cream with the sugar and vanilla until you have stiff peaks. Fold in the chocolate mix. Chill.


Scoop about half of the prepared cherries into the prepared springform. Then spread the chocolate mousse on top. Chill overnight for the mousse to get hard enough.


Shortly before serving, decorate with additional heavy cream, place your cut-out cookies around the rim and scoop the remaining cherry filling in the middle. Enjoy chilled.


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  • Reply
    Anna Röpfl
    Sunday August 9th, 2020 at 06:09 PM

    Liebe Jenny! Die sind unglaublich gut aus ? ich könnte mich glaub ich reinlegen! Toll❤️ Lieben Gruß und danke fürs gemeinsame neuinterpretieren!

    • Reply
      Sunday August 9th, 2020 at 07:05 PM

      Liebe Anna, mir hat es auch total Spaß gemacht, gern auf’s Neue!

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