Blueberry Mousse Cake Recipe

Blueberry Mousse Cake Recipe



25g cocoa powder

1/8 teaspoon baking soda

80 g sugar

4 eggs

65 ml cooking oil

70 g cake flour


200 g whipping cream

120 ml blueberry juice

100 g whole blueberries

40 g sugar

8 g gelatin sheets


10 whole blueberries

80 ml blueberry juice

10 g sugar

5 g gelatin sheets



  • Sift cocoa powder and baking soda together into mixing bowl. Pour in 65ml hot water and stir well. Stir in 25g sugar.

  • Separate egg yolks from eggs, reserving egg whites. Add egg yolks one at a time and mix well. Stir in cooking oil. Sift in cake flour and mix till batter is smooth.

  • Pour egg white into another bowl and whisk till large bubbles are formed. pour in sugar over 2 times and whisk till egg white is frothy.

  • Lightly but rapidly stir egg white into batter over 2 times. Pour cake mixture into greased and lined rectangular baking tray. Bake at 160 degrees Celsius for 35 minutes.

  • Remove cake and allow to cool. Press out a round slice of cake using mousse mould and leave it at bottom of mould.


  • Beat whipping cream till 60% frothy.

  • Combine blueberry juice, blueberries and sugar in mixing bowl. Heat till sugar is dissolved.

  • Soak gelatin sheets in water then drain dry. Add into blueberry juice and stir well. Cool mixture indirectly over iced water till thickened.

  • Add whipped cream over 2 times and stir well to form mousse. Pour mousse onto cake in mould. Smoothen surface and refrigerate for 2 hours.


  • Arrange whole blueberries on solidified mousse. Combine Blueberry juice and sugar, then heat till sugar is dissolved. Stir in soaked and drained gelatin sheets.

  • Cool jelly mixture to room temperature before pouring onto mousse. Refrigerate for 20 minutes. Remove from mould.

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