Black Forest Mousse Cake Recipe

Ingredients:

• 1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 2 cups fresh cherries, pitted and halved
• 1/4 cup cherry juice or cherry brandy
• 1 package (8 oz) cream cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups whipped cream, chilled
• 1/4 cup unsweetened cocoa powder, sifted
• 1/4 cup kirschwasser (cherry liqueur) or brandy
• 1/4 cup grated dark chocolate
• 1/4 cup crushed chocolate cookies or graham crackers
• Optional: chocolate shavings and fresh cherries for garnish

Instructions:

Prepare the Green Tea Rubs:

• Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to add a unique flavor to the cake.

Prepare the Cherry Base:

• In a saucepan, combine the cherries, cherry juice or cherry brandy, and green tea rubs. Simmer over medium heat for 10 minutes, then remove from heat and let cool.

Make the Mousse:

• In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until fluffy. Add the softened butter and vanilla extract, and continue beating until well combined.
• In another bowl, whip the chilled whipped cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Assemble the Cake:

• In a trifle dish or glass serving cups, layer a third of the whipped cream mixture, then top with half of the cherry mixture. Repeat the layers, finishing with a layer of whipped cream.

Chill the Cake:

• Cover the cake with plastic wrap and refrigerate for at least 4 hours, or until set.

Prepare the Chocolate Crust:

• In a small bowl, mix the crushed chocolate cookies or graham crackers with melted butter to form a crust. Press the crust mixture onto the bottom of a springform pan.
• Once the mousse is set, carefully transfer it from the trifle dish onto the chocolate crust in the springform pan.

Glaze the Cake:

• Melt the grated dark chocolate with kirschwasser (cherry liqueur) or brandy in a heatproof bowl set over simmering water. Stir until smooth, then cool slightly.
• Pour the glaze over the top of the mousse, allowing it to drip down the sides. Refrigerate the cake for another hour to set the glaze.

Serve:

• Remove the cake from the refrigerator and let it sit at room temperature for a few minutes before serving. Release the springform pan and transfer the cake to a serving plate.
• Garnish with chocolate shavings and fresh cherries if desired. Slice the Black Forest Mousse Cake and serve, enjoying the rich combination of the creamy mousse, tangy cherries, and the hint of green tea from the rubs.