Dark Chocolate & Blueberry Mousse Cake

Moist cake layered with rich, chocolate mousse and topped with blueberry frosting. Need we say more?

Brought to you by Harsha Mallajosyula of Harsha's Kitchen, this decadent confection pairs moist cake and chocolate mousse with blueberry frosting for a pop of brightness. The best part? The recipe uses a whopping nine Fair Trade Certified ingredients so you can feel good about each and every bite. Serve at your next company potluck or holiday meal to instantly become the most popular person in the room. You may want to reserve an extra slice or two for yourself – it disappears quickly!



For the cake layer

For the chocolate mousse

For the blueberry frosting

For the chocolate ganache

For the mirror glaze

Special equipment

  • 18" x 3" cake ring
  • Acetate sheets
  • 18" cake round

Preparation Instructions

Make the cake layer

  1. In a large bowl combine the dry ingredients (flours, baking powder, salt, cinnamon).
  2. In a separate bowl combine the milk and vanilla.
  3. In a mixing bowl, using a electric mixer, blend the coconut oil with sugar. Beat in the eggs, one at a time. At low speed, alternate adding the dry ingredients and the milk in 3 additions, starting and ending with the dry.
  4. Pour the cake batter into a buttered 8" round cake pan. and bake at 350 F for 50 to 55 minutes or until a knife inserted comes out clean.
  5. Remove from oven and allow the cake to cool in the pan for 15 minutes. 

Make the chocolate mousse 

  1. Dissolve the agar agar powder in 2/3 cup water if using.
  2. In a heat safe bowl, beat the eggs and sugar together until the mixture is uniform and light in color. 
  3. Place over a double boiler and whisk until slightly thickened.
  4. Add the water and then continue to whisk over the simmering water until the mixture reaches approximately 150°F (coats the back of a spoon).
  5. Remove from heat and add the finely chopped chocolate.
  6. Stir until the mixture becomes cool to the touch (about 10 minutes).
  7. In a mixing bowl, beat the heavy cream with powdered sugar, cocoa powder and corn starch until soft peaks forms. 
  8. Fold the heavy cream into the chocolate-egg yolk mixture in 3 additions. 
  9. Set the chocolate mousse aside.

Make the blueberry frosting

  1. Dissolve the corn starch in 1/4 cup water.
  2. In a non-reactive saucepan, heat the blueberries with the jam. When it begins to boil, add in the cornstarch water and continue to whisk until the sauce thickens to a pudding consistency.
  3. Remove from heat and let it cool to room temperature.
  4. Using an electric mixer, beat the cream cheese, mascarpone, sugar, and blueberry compote for 2-3 minutes until fully combined. Set aside.

Make the chocolate ganache

  1. In a microwave proof bowl, mix all of the ingredients.
  2. Microwave in 30-second intervals until the chocolate begins to melt.
  3. Remove and whisk until all of the chocolate is melted and the ganache is silky. Set aside. 

Make the mirror glaze

  1. Dissolve the agar powder in 2 cups of water. Let stand for 10 minutes.
  2. In a sauce pan, combine the agar agar water, heavy cream, cocoa powder, and sugar. 
  3. Over medium heat, bring to boil, whisking continuously. Once the glaze reaches boiling point, turn off the heat and continue to whisk for 8-10 minutes.
  4. Let the glaze cool to room temperature.

To assemble

  1. Place the cake round on a plate and cake ring on top of the cake round. Line the cake ring with the acetate sheet. 
  2. Place the cake layer inside the cake ring, as the bottom layer. On top of the cake, layer on the blueberry frosting, chocolate mousse, and ganache, in that order. Cover with plastic wrap and freeze for 4 hours. Meanwhile, place a cooling rack on top of a sheet pan. 
  3. Remove the cake from the freezer, and unwrap the plastic wrap covering the cake.
  4. Carefully remove the cake ring and the acetate sheets. Remove the cake from the plate and place on top of the cooling rack.
  5. Quickly pour the mirror glaze on the cake, making sure to cover all sides. 
  6. Decorate with chocolate curls or chocolate pearls if desired. Refrigerate until ready to serve.