Blueberry, Milk Chocolate and Strawberry Mousse Cake

At a glance



For the chocolate sponge cake:

  • 3/8 cup flour
  • 1/4 cup cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 4 tbsp natural yogurt
  • 1 egg
  • 1 1/2 tbsp vegetable oil
  • 2 tbsp warm milk

For the strawberry basil confit:

  • 75 g strawberry puree
  • 1/4 cup of sugar
  • 1/2 tsp lemon juice
  • fresh basil leaves
  • 2 g gelatine

For the blueberry cream mousse:

  • 2 tbsp of sugar
  • 75 g blueberry puree
  • 1 tbsp lemon juice
  • zest of half a lemon
  • 4 g gelatine
  • 1/2 cup 35% semi-whipped cream

For the chocolate mousse:

  • ½ cup whole milk
  • ½ cup heavy cream (35% fat)
  • 3 large egg yolks
  • 4 tsp sugar
  • 200 g milk chocolate
  • 45 g dark chocolate
  • 225 g heavy cream (35% fat)
  • 5 g gelatine

For the finish:

  • 1 white pearl velvet spray


  1. With the rack in the middle position, preheat the oven to 180°C. Butter an 18 cm springform pan and line the bottom with parchment paper.
  2. In a bowl, combine all the dry ingredients. Mix yoghurt, egg, and vegetable oil in a separate bowl, then add it to the dry mixture and gently whisk. Gradually add warm milk while continuing to beat for a few minutes. Spoon into the prepared pan. Bake for 10 to 12 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow it to cool on a wire rack without removing it from the pan.
  3. For the strawberry basil confit: Soak the gelatine in cold water. Bring strawberry puree, sugar, and lemon juice to a boil in a saucepan. Stir in chopped basil, then remove from heat before adding the softened gelatine.
  4. When the sponge cake is ready, spread a strawberry basil confit layer on the sponge. Then, cover the sponge with the strawberry layer with plastic wrap and place it in the freezer for 2-3 hours (or preferably overnight).
  5. For the blueberry cream mousse: Soak the gelatine in cold water. In a saucepan, combine blueberry puree, sugar, juice, and lemon zest; cook until the sugar dissolves. Add gelatine, cool to 35°C. Stir in cream. Transfer the blueberry cream mousse into a different mould of a similar size, wrapping it with film from the bottom, and then freeze it overnight.
  6. For the chocolate mousse: Melt the chocolate in a bowl placed over a pot of simmering water or in the microwave oven. Let cool slightly. In a small bowl, sprinkle the gelatine over the water and let bloom for 5 minutes. In a small saucepan over medium heat, heat a ½ cup heavy cream with the sugar until the sugar has dissolved. Remove from the heat and stir in the gelatine until completely dissolved. Add the cream mixture to the melted chocolate and stir to combine. In another bowl, whip the remaining cream with an electric mixer until stiff peaks form. Combine one-quarter of the whipped cream with the chocolate mixture. With a spatula, gently fold in the remaining cream.
  7. And the most pleasant moment has come: assembly. We assemble the cake upside down. Pour the mousse into the Silikomart silicone cloud mould. Fill the bottom of the mould until the cavities are no longer visible. Place frozen strawberry basil confit in the centre of the mould (in the mousse), spread the blueberry cream mousse, and return to the freezer to set.
  8. Once it is set, cover the cake with the rest of the chocolate mousse. Ensure there are no air bubbles and all gaps in the mould are filled with chocolate mousse; cover with plastic wrap, and put it in the freezer overnight (at least 8-9 hours). Take out the frozen cake and cover it with glaze or velvet, or you can leave it as you like. Transfer the cake to the fridge and let it defrost slowly. Usually, it takes 3-4 hours.