Red Velvet Mousse Cake

Red Velvet Mousse Cake

 

Valentine’s Day just isn’t Valentine’s Day unless you have Red Velvet SOMETHING!

And this Red Velvet Mousse Cake is definitely SOMETHING!

Red Velvet Mousse Cake

This is not your typical chocolate mousse recipe which has a whipped cream component.

While this is mousse-like in it’s texture and structure, it is more dense and firm upon setting; making it really great to mold for elegant professional style results.

It reminds me of a flourless chocolate cake, although this is the no-bake version!

Leave off the brownie base and you have yourself a Gluten Free Valentine’s Day!

If you have mastered Aquafaba you can veganize this with a little earth balance in place of the butter!

A little building on recipes is always required for showstoppers like this one and if you want to take this baby all the way home, check out my Engagement Ring Cake Topper where I use this Red Velvet Mousse Cake as the ring bearer!

So be sure to go watch that masterpiece, figure out if you are going to “pop the question”  and then meet me back here!

By the way, the only thing that makes this “red velvet” is the addition of red food color….. I know I know…how dare I!

But honestly that is what has become of most red velvet desserts nowadays. The real true red velvet cake of years past is … well….year past!


Red Velvet Mousse Cake
 
You will need a 9" Heart Shape Pan Liquid Food Color is fine to use here, you may need more to achieve color desired.
Food color can be left out completely
Author:
Serves: 9" Heart Cake
Ingredients
  • ½ Recipe Fudge Brownie baked into an 8" Heart Shaped Pan
  • ½ Recipe [url:4]Simple Ganache[/url
  • Semi Sweet Baking Chocolate (I use 60%) 2 cups (350g)
  • Unsalted Butter 8 Tablespoons (112g)
  • Water 1 teaspoon (5ml)
  • Instant Coffee Granules 1 teaspoon (1.75g)
  • salt pinch
  • Egg Whites large 4 (120g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Cream of Tartar ½ teaspoon (2.3g)
  • Red Gel Paste Food Color as needed
Instructions
  1. It is best to first prepare the brownie base so you can wash and re-use the same pan to mold the mousse part of the recipe.
  2. Prepare the brownie as listed on that page, then cool and wrap well and freeze while we prepare the mousse as listed below
  3. Melt the chocolate and butter together in a large bowl over a double boiler (or in the microwave)
  4. Make a paste with the coffee granules and hot water, add to the melted chocolate with the salt and whisk smooth.
  5. Add the food color as needed to desired color
  6. Whip the egg whites with the granulated and cream of tartar to medium- firm peaks *if you cannot get cream of tartar it is OK to leave it out
  7. Fold the meringue into the melted chocolate mixture and pour into prepared pan and set in freezer for about an hour or overnight
  8. Prepare the chocolate ganache as directed
  9. Attach the cooled brownie base to the frozen chocolate mousse with a small amount of ganache.
  10. Ice with melted cooled ganache and decorate with red, pink & white sprinkles
Notes
Finished cake should stay refrigerated for up to 1 week, but can be left out at room temperature for up to 2 hours at your event

The debate on raw egg whites:

The trouble is in the yolks, never the whites. At school we were taught that you can leave the egg whites at room temperature for a week, and nothing bad would happen because the trouble is in the yolks. But only if the yolk is contaminated with salmonella, NOT ALL EGG YOLKS ARE DANGEROUS. The problem is, you don’t know when it is or isn’t contaminated.

Now keep in mind I also went to school almost 20 years ago and the world has changed, and our food supply has also changed due to the industry pumping out mass amounts of it to keep up with the demand, hence why our food has gotten so dangerous.

To avoid this “danger” (if you feel there is one)you can simply use pasteurized egg whites in a carton, like Egg Beaters JUST WHITES. I do not feel there is a risk in this recipe whatsoever. But this should be a personal choice for each and every one of you. Although it is possible for Salmonella to be in both the white and the yolk of the egg, the white does not readily support bacterial growth. Cold soufflés, mousses, and chiffon’s containing raw beaten whites require refrigeration to maintain their character, and an added safety factor. Such dishes might be considered low risk for healthy individuals.

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  1. Oh my God!!! This looks soooooo delicious!!!!! Definitely going to give it a try 😀 can I add a layer of ice cream to it?

  2. Lord you had me at the Fudge Brownie, I make a Pan of them a least once a week, and I hide it!! I have gained at least 5 pounds! Going to make this for ME ME ME!!!

  3. Hi!!!!
    I have been asked to bake a cake for a grp of 25 people for my nephew’s birthday. Will 2 10″ cakes be sufficient? Also how should I turn the 8″ cake batter into 10″?

  4. Hi der
    Can’t c d link to engagement ring box.
    Easy awesome cake..will make this for sure.
    Is it ok if I heat d eggwhites just u know to b on safer side before whipping dem.

  5. What do you use to get that Beautiful Deep Black color I have tried so many different brands I’mine go a not very apitizing grey so any hint would be mote grateful
    Regards

    Sharon

    1. the heart shaped pan is an odd size to name, its closer to a 7″ actually- Ill have to take a look at my error if I named 8″ and 9″ here? But just to be clear, we are not baking this cake at all either……..

  6. Hi Gretchen! I want to make an ice cream cake of one layer filling with chocolate moose inside and want to cover it also with chocolate moose. Is it possible? Pls suggest me. As I want to make it on my daughter’s birthday.
    Thanks in advance….

  7. HI GRETCHEN MY SISTER ALWAYS ORDERS. AMARETTO ON ICE. HER BIRTHDAY IS SOON ANY SUGGESTIONS ON A FABULOUS CAKE TO MAKE HER DAY AS SPECIAL AS SHE IS? AND THANKS FOR ALL YOU DO!

  8. Hi Gretchen,
    Which ganache do you use, the shiny one one the simple!!!
    Thanks, and your the best, making the valentine mousse cake and your lemon cheese cake,for a supper ant my in laws

  9. Getchen, I know that you mentioned you use your simple ganache recipe for the glaze… is this basically your 50/50 chocolate to cream recipe?

    1. Hello Gretchen ,
      Where can I find the 50/50 chocolate cream recipe? and is this the frosting or the mousse?
      Where can I find the mousse recipe too? Link please =)

  10. hi gretchen, how big is your heart shape cake pan?coz i want to make ur red velvet chocolate mouse in an 8 inches pan,can i double your recipe for an 8″ heart shape pan? thankx

  11. Hi Gretchen! I have made this cake quite often now and my clients love it! They did have trouble serving it evenly. Do you have any suggestions on how to cut it evenly?

      1. Oh hmm, well I suppose the person cutting it just needs to take more care in making sure each slice is even. Its hard to explain that in a sentence. Sorry I cant help more

    1. I DONT UNDERSTAND THE BEGINNING OF RECIPE HALF FUDGE BROWNEY BAKED IN 8 INCH TIN AND THE NEXT LINE PLEASE EXPLAIN AS I WOULD LOVE TO MAKE IT AND LOVE BAKING THANK YOU

      1. This is a “Building on Recipes” recipe. Which basically means you have to prepare several “base recipes” ahead of time, specifically the Fudge Brownie recipe (baked in an 8″ heart pan) the same pan you will be using to mold the entire dessert as shown on the video.
        And you will only need a HALF recipe since full recipe is too much for this small cake.

  12. i think thats really cool because were we live we have no oven wich really sucks because my little one loves cooking

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