Cora Cake with chocolate mousse and meringue

When I make this Cora cake with chocolate mousse and meringue, I always organize myself into several stages. The base is quite easy, but the cream requires a little attention to detail, especially with the gelatin and Italian meringue. It's the kind of cake that, once you've made it a few times, doesn't seem complicated anymore, even if it looks like a long recipe at first glance. I've noticed that the cooling time in the fridge or freezer is just as important as any other step, especially for the mousse.

Quick Info

Total time: approximately 4-5 hours (including cooling)
Servings: 16-18 slices
Difficulty: medium to advanced

Ingredients

Base:
- 10 large eggs
- 250 g sugar
- 5 tablespoons water
- 2.5 tablespoons oil
- 320 g flour
- 30 g cocoa (preferably dark)

Mousse:
- 1 kg liquid cream (32% fat)
- 250 ml whole milk
- 20 g gelatin (2 packets), hydrated in cold water
- 300 g chocolate (coating, minimum 50% cocoa)
- 340 g meringue (from egg whites and sugar)

Syrup:
- 150 g sugar
- 75 ml water
- 1-2 tablespoons rum or orange/vanilla essence (optional)

Decoration:
- 300-400 g marzipan (store-bought or homemade)
- Decorations to taste: roses, flowers, edible silver pearls, food marker

Optional:
- 300 g pitted cherries (fresh or canned)

Preparation Method

1. Prepare the base. Preheat the oven to 180°C, place baking paper at the bottom of a round mold with a diameter of 26-28 cm.
2. Separate the eggs. Beat the egg whites in a mixer until foamy, then gradually add the sugar. Continue beating until you obtain a dense, shiny meringue with stiff peaks.
3. In a separate bowl, mix the egg yolks with the oil and water. Pour this mixture over the egg whites all at once.
4. Incorporate the yolks into the meringue with a spatula, moving from bottom to top, without letting the mixture deflate.
5. Sift the flour and cocoa together and add them to the mixture, also in one motion. Mix gently, without overdoing it.
6. Pour the batter into the mold, leveling the edges (the center tends to rise). Bake for 35-40 minutes. Check if it’s done: gently press in the middle, it should spring back, not leave a dent.
7. Remove the base onto a rack and let it cool completely. It’s easier to cut if well cooled.

8. Prepare the syrup. Place the sugar and water in a saucepan, boil for a few minutes until the sugar is completely dissolved and the liquid is slightly viscous. Remove from heat, cool, and add the essence.

9. For the mousse: Beat the liquid cream in a mixer until it forms soft peaks (do not overbeat, or it will turn into butter).
10. Heat the milk in a pot. Break the chocolate into small pieces.
11. Remove the milk from heat, pour the chocolate over it, and stir until completely melted.
12. Hydrate the gelatin in cold water for 5-10 minutes. Squeeze if necessary and incorporate into the warm chocolate mixture (not hot). Stir until completely dissolved.
13. Let the chocolate mixture cool to room temperature, then refrigerate for 10-15 minutes – just enough to be cold but still fluid.

14. Meringue: Beat 4-5 egg whites (about 140 g) at high speed.
15. Meanwhile, put 200 g of sugar with a little water (just to cover it) to boil. Let it go until it becomes a thick syrup (115-118°C, if you have a thermometer).
16. Pour this hot syrup in a thin stream over the egg whites, continuing to mix. You will obtain a shiny and firm Italian meringue.
17. Take the chocolate mixture out of the fridge, check that it hasn't set. Carefully fold it into the meringue with a spatula.
18. Finally, add the whipped cream and homogenize the mousse. Mix gently, in several batches.

19. Cut the base into two equal layers (or three if it has risen sufficiently).
20. Assemble the cake in an adjustable ring, with acetate (or plastic) at the edges for easy removal.
21. Place the first layer in the mold, soak it well.
22. Spread a layer of mousse (1/3 of the mixture), sprinkle half of the cherries if using.
23. Place the second layer, soak it.
24. Spread another layer of mousse, the remaining cherries, then the last layer of base and what’s left of the mousse.
25. Level the surface. Freeze the cake for at least 5-6 hours or refrigerate overnight.

26. Roll out the marzipan on a powdered sugar-dusted board. Cover the cake completely, trimming the excess at the base.
27. Decorate with flowers, roses, candies, or whatever you want. For details, you can use a food marker on leaves or petals.

Why I make this recipe often

This cake keeps well in both the fridge and freezer. I make it when I need a dessert for many guests or for birthdays, especially because the mousse stays fluffy and doesn't harden too much. It can be easily adapted, and the combination of meringue with chocolate mousse sets it apart from classic cream cakes.

Tips and Variations

Tips
- Cutting the base is easier if made a day in advance.
- Use a silicone spatula for the mousse to avoid losing volume.
- If using canned cherries, drain them very well beforehand.

Substitutions
- Plant-based cream can be used instead of natural cream, but the texture won't be as fine.
- Instead of marzipan, you can use fondant or simply leave the cake uncovered if you don’t want a classic decoration.
- Rum can be omitted or replaced with orange essence.

Variations
- You can replace cherries with berries, strawberries, or bananas.
- The mousse can also be made with white chocolate, but be careful with the sugar dosage, as it is sweeter.

Serving Ideas
- Serve the slices cold, directly from the fridge, with a little red fruit sauce or extra whipped cream.
- If you have guests, slice the cake with a knife dipped in hot water for clean cuts.

Frequently Asked Questions

How long does the cake last in the fridge?
The cake keeps well for 3-4 days in the fridge, covered.

Can I freeze the cake?
Yes, the mousse and base freeze well for up to 2 weeks, but the marzipan may absorb moisture upon thawing. Thaw slowly in the fridge.

I don't have a thermometer, how do I make the meringue?
Boil the sugar with water until a drop of syrup placed in a glass of cold water forms a soft ball.

Can I use another type of chocolate for the mousse?
Yes, but chocolate with at least 50% cocoa gives the right texture. With milk chocolate, the mousse will be sweeter and softer.

Is it necessary to use acetate for assembly?
No, but it helps a lot with removing the cake and keeping a clean look on the sides.

Nutritional Values

One slice (of 16) has approximately:
- Calories: 450-480 kcal
- Protein: 7 g
- Fat: 24 g
- Carbohydrates: 51 g
The values are indicative and may vary depending on the ingredients used and the thickness of the slices.

Storage and Reheating

The cake should be kept in the fridge, covered, for up to 4 days. For serving, take it out 20-30 minutes before if you want the mousse to be softer. I do not recommend reheating, only slow thawing in case of freezing. The marzipan keeps best if not exposed to moisture. Slices can be stored individually in cling film.

 Ingredients: Base: 10 eggs, 250 g sugar, 5 tablespoons water, 2.5 tablespoons oil, 320 g flour, 30 g cocoa. Mousse: 1 kg liquid cream 32%, 250 ml milk, 20 g gelatin (2 packets pre-hydrated in cold water), 300 g couverture chocolate, 340 g meringue. Syrup: 150 g sugar, 75 ml water.

 Tags:  chocolate cake birthday cake