12 people

White chocolate cherry mousse

  • 250 g white chocolate chips
  • 14 g cherry liqueur kirsch or amaretto
  • 7 g gelatin powdered
  • 28 g water
  • 240 g heavy whipping cream
  • 56 g greek yogurt
  • 375 g cherries pitted and chopped

Buttermilk Chocolate cake

  • 1 3/4 cup flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 whole eggs room temp
  • 1 cup coffee
  • 1 tsp vanilla paste

Chocolate mirror glaze

  • 5 g gelatin powder
  • 105 g sugar
  • 55 g water
  • 33 g cocoa powder
  • 33 g heavy cream
  • 25 g dark chocolate

White chocolate mirror glaze (reduce this by 2/3 which is still plenty for 12 cakes)

  • 450 g white chocolate
  • 220 g milk
  • 250 g cream
  • 14 g gelatin powder
  • 28 g cherry juice
  • 2 drops red food coloring


  • 12 pitted cherries

Nutritional information

Calories: 434kcalCarbohydrates: 105gProtein: 12gFat: 47gSaturated Fat: 31gCholesterol: 77mgSodium: 552mgPotassium: 497mgFiber: 4gSugar: 84gVitamin A: 741IUVitamin C: 3mgCalcium: 235mgIron: 3mg

Prep Time 5 hours
Cook Time 1 hour
Total Time 6 hours
Servings 12 people

For the buttermilk cake,

  • Preheat oven to 350 degrees.  Spray a half sheet pan with non stick spray.  Mix the dry ingredients in a stand mixer.  Then in a separate bowl mix all the wet ingredients.  With the mixer on low speed, slowly add the wet ingredients to the dry.
    With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared half sheet pan and bake for 16-18 minutes, until just done. 
    Take out and allow to cool to room temperature and then place in the refrigerator. Once completely cooled take a round cookie cutter the same size as your molds and cut out 12 rounds of chocolate cake.

For the white chocolate cherry mousse

  • Take gelatin and water and bloom for 5 minutes in a ramekin.  Place pitted cherries in food processor and pulse several time to chop the cherries into small pieces.
    Meanwhile take white chocolate and melt over a double boiler or in the microwave with c until completely melted.  Melt the gelatin by placing the ramekin in the left over water from the double boiler until the gelatin has completely melted.   
    Then take the whip cream and pour into a mixing bowl.  Whip the cream until you have reached stiff peaks.  Pour the gelatin into the whipped cream and mix for 20 seconds. Combine white chocolate and chopped cherries and mix until well combined. ( The white chocolate should be warm so it doesn't set but not really hot or else it will melt the cream.)
    Then fold yogurt and whipped cream into the white chocolate-cherry mixture until you have a smooth consistency. Then take 12 half moon molds and fill to the top. Smooth over with an offset spatula and place in the freezer for at least 4-6 hours.

For the mirror glaze

  • In a small bowl bloom gelatin powder in 3 tbsp of water.  Place sugar, water, cocoa powder, and cream in a pot and turn on medium heat.  Stir regularly until it comes to a boil.  
    Then add in the chocolate.  Stir until completely combined.  Then add in the gelatin and stir until smooth.  You can use the glaze immediately if you want or you can save the glaze for another time, just bring the mixture up to 110 degrees before using.  

For the white chocolate mirror glaze

  • In a small bowl bloom gelatin powder in 3 tbsp of water.  Place milk, cream, cherry juice, food coloring, and white chocolate into a pot and turn on medium heat.  
    Stir regularly until it comes to a hard simmer and the white chocolate is completely melted.  Then add in the gelatin and stir until smooth (you can also use a immersion blender to make the glaze completely smooth.  
    black forest cake recipe

To make the swirl glaze

  • In the bowl of the cherry white chocolate glaze add a spoonful of the chocolate mirror glaze making a plaid design by making several lines of chocolate going parallel and then several lines going horizontal on top of each other.
    Then take your mousse ouf the freeze and using a toothpick insert the toothpick through the bottom of the mousse ( it should be completely frozen but you still have to work fast because it thaws quickly)
    Dip your mousse down into the glaze and twist the mousse as you start to pull it back up out of the glaze. It should have a nice two color tone to the glaze. Place the mousse on top of each round of cake.
    Continue the process by adding more chocolate stripes to the cherry glaze after every mousse you glaze. Place in the refrigerator and keep cold. Top each one with a pitted cherry. Serve and enjoy!
    Black forest Cake with white chocolate cherry mousse


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