Blackberry Champagne Peach Mousse Cake (video)
This decadent fruity peach mousse cake is dotted with blackberries and more peaches! For this mousse cake recipe, I wanted to combine some of my favorite dessert flavors into one incredible cake! This airy and fruity mousse cake is made with loads of peaches, blackberries and of course, champagne! The peach mousse is set over a chocolate sponge cake that’s filled with more blackberries and liqueur! If you’re looking for a light and fruity dessert, this is the cake for you! Every bite of this mousse cake simply melts in your mouth with a fruity explosion! Add a little extra whipped cream and berries on top for a beautiful finish.
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The Chocolate Sponge Cake
This delicate peach mousse cake is made with an equally delicate chocolate sponge cake base! Sponge cakes tend to be on the dry side, making it perfect for this fruity cake. I like to soak the sponge cake with a combination of berry preserves and raspberry liqueur. This way, every bite of the cake is packed with flavor! You can also try soaking the cake with peach preserves and peach liqueur for a more peachy cake! Check out my in-depth sponge cake tutorial HERE for more tips!
The Peach Mousse
This fruity cake is made with the best peach mousse layer dotted with berries and more peaches! This mousse is made in a few steps. First, whip the heavy cream together with the sugar until stiff peaks form and set the cream aside; this will be the base of the mousse. Next, puree the peaches along with sweetened condensed milk until a smooth mixture forms. Once you have this mixture, gently fold it into the whipped cream along with more peaches and blackberries.
The next step is adding the gelatin. The gelatin is important because it sets the cake! Make sure to add the dissolved gelatin into the mousse while it’s still hot and mix it in quickly to ensure it’s evenly distributed. Now the mousse is ready to be poured over the prepared chocolate cake! Allow the mousse to set at least 4 hours but best if overnight. Top with the champagne-flavored whipped cream and berries and enjoy!
More Recipes!
Enjoyed this champagne mousse cake recipe? Check out some of my other mousse cake creations!
- Lemon Mousse Cake – super light and fluffy lemon cake with lemon mousse and lemon curd!
- Mango Mousse Cake – this one has been a huge hit on my blog for years!
- Mandarin Cake – this delicate mandarin mousse cake is perfect for the holidays!
- Chocolate Cherry Mousse Cake – rich chocolate mousse dotted with cherries, with whipped cream and kirsch liqueur!
- Raspberry Peach Cake – the perfect cake for summer, with raspberry cake layers, diced peach filling and whipped cream frosting!
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Supplies/Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I make this cake with champagne extract, which is an easy way to add a ton of non-alcoholic flavor to this recipe. I buy many of my specialty extracts on Amazon and you can find those in my blog shop. Get the sparkling wine extract I used in my recipe here!
- I love this tall spring form pan for cakes and cheesecakes.
- These handy off-set spatulas are great for spreading cake batter and frosting.
- And my classic KitchenAid stand mixer is a must for every kitchen.
- This set of jumbo cake decorating tips includes all my favorite tips.
Blackberry Champagne Peach Mousse Cake (video)
Ingredients
Chocolate Sponge Cake:
- 3 large eggs
- 1/2 cup white granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons dark cocoa powder
- 1/2 teaspoon baking powder
Mousse Layer:
- 2 cups heavy cream
- 12 ounces whipped cream cheese, softened
- 1/2 cup white granulated sugar
- 1 cup chopped peaches
- 1 cup sweetened condensed milk
- 1 teaspoon sparkling wine extract
- 1/4 cup sparkling wine or white grape juice
- 2 packets unflavored gelatin
- 1 cup chopped peaches
- 1 cup blackberries
For Blackberry Filling:
- 1/2 cup blackberry preserves
- 3 tablespoons raspberry liqueur; optional
For Champagne Whipped Cream:
- 1 cup heavy cream
- 1/3 cup white granulated sugar
- 1 teaspoon sparkling wine extract
Instructions
- Begin by preparing the chocolate sponge cake layer. Preheat oven to 350F and line a 9 or 10-inch spring form pan with parchment paper. Place the eggs, sugar and vanilla into a mixer bowl. Whisk on high speed until egg mixture is thick, pale and ribbons off of whisk. In a separate bowl, combine all the dry ingredients: flour, cocoa powder and baking powder. Sift the dry ingredients into the egg mixture in small batches, folding gently but thoroughly after each addition. Pour the batter into the prepared pan; bake in preheated oven for 18 to 20 minutes, or until the top is completely set.
- Remove the cake from the oven and allow it to cool in the pan. Once cooled, use a long serrated knife to split the cake layer in half. Prepare the filling: combine the 1/2 cup blackberry preserves with raspberry liqueur. Spread over one layer of the chocolate sponge cake, then top with the second half. Return the cake back into the spring form pan; set aside.
- Prepare the mousse filling. Place cold heavy cream into a mixer bowl and add the 1/2 cup sugar. Whisk on medium speed until soft peaks form. Add the softened whipped cream cheese and whisk on high speed until a smooth and fluffy mixture forms; set aside.
- Place 1 cup peaches, sweetened condensed milk and sparkling wine extract into food processor. Puree into a smooth mixture; set aside.
- Prepare the gelatin. Sprinkle unflavored gelatin over 1/4 cup champagne. Stir together, then microwave in 10-15 second intervals until the gelatin is completely dissolved. Set aside to cool once the gelatin has dissolved.
- Bring everything together. Pour the pureed peach mixture into the whipped cream and fold gently. Add the additional chopped peaches and blackberries; pour in the dissolved gelatin. Fold everything together. Pour the mousse over the chocolate sponge cake layer. Smooth the top with an offset spatula. Refrigerate the cake for at least 6 hours, or best overnight, until completely set.
- Prepare the champagne whipped cream once cake has set. Place cold heavy cream, sugar and sparkling wine extract into a mixing bowl. Whisk until a light and fluffy whipped cream forms. Transfer the whipped cream into a pastry bag tipped with a star tip.
- To remove the cake from the spring form pan, run a spatula along the edge, then release the form. Transfer onto a cake platter with the help of a flat spatula. Garnish top with whipped cream and fresh blackberries.
- Keep cake refrigerated until ready to serve.
