Velvet Mousse Cakes for a Boys’ Birthday – Berry-Filled Delight with a Chocolatey Twist
Celebrate a child’s birthday with these velvet mousse cakes filled with berries, brownie, and topped with chocolate spray – perfect for 20 guests!These charming velvet mousse cakes are perfect for boys’ birthday celebrations. With layers of rich brownie, tangy berry inserts, and fluffy mousse, each cake is coated with chocolate spray and decorated with edible silver and white chocolate. Ideal for about 20 guests.There’s something magical about baking birthday cakes for children – the joy, the colors, and of course, the taste! These velvet mousse cakes were created to celebrate the birthdays of two little boys turning 1 and 2 years old. Each cake features a moist dark chocolate brownie base, hidden fruit inserts (raspberry and blackberry), and light berry mousses made with vanilla and citrus zest. The cakes are beautifully finished with a velvet chocolate spray and delicate decorations of white chocolate and edible silver dust. Whether you're hosting a small party or a bigger gathering, this recipe offers an elegant, flavorful dessert experience that will impress kids and adults alike.
Ingredients
▫️Brownie Base
- 175 g dark chocolate chopped or callets
- 175 g butter
- 175 g egg yolks
- 175 g light cane sugar
▫️Optional Ganache for One Brownie Layer (16 cm)
- 60 g good-quality dark chocolate e.g. Callebaut 54.5%
- 60 ml whipping cream
- A handful of crispy chocolate pearls e.g. Valrhona
▫️Raspberry Insert (16 cm)
- 2 sheets gelatin
- 125 g raspberries fresh or frozen
- Juice of 1 lemon
- 1 tbsp light cane sugar
▫️Blackberry Insert (18 cm)
- 2.5 sheets gelatin
- 150 g blackberries
- Juice of 1 lemon
- 2 tbsp light cane sugar
▫️Raspberry Mousse with Skyr (18 cm mold)
- 4 sheets gelatin
- 400 g raspberries fresh or frozen
- 4 tbsp light cane sugar
- Juice + zest of 1 organic lemon
- Seeds of 1 vanilla pod
- 160 g plain skyr
- 160 ml whipping cream
▫️Blackberry Mousse (20–22 cm mold)
- 3 sheets gelatin
- 300 g blackberries fresh or frozen
- 3 tbsp light cane sugar
- Juice + zest of 1 organic lemon
- Seeds of 1 vanilla pod
- 300 ml whipping cream
Instructions
🔹Brownie Base
- Melt the chocolate and butter together over a water bath. In another bowl, whip the egg yolks and cane sugar until light and fluffy. Gently fold the chocolate mixture into the egg mixture. Divide the batter into two springform pans (16 cm and 18 cm). Bake at 170°C (fan) for approx. 26 minutes. Let cool and remove from molds.
- 🔹Ganache (Optional – for 16 cm base)
- Melt chocolate over a water bath. Heat cream to just boiling and pour over the chocolate. Stir gently from the center until smooth.
- Place the 16 cm brownie base back in its springform, line sides with cake collar, pour ganache over, sprinkle with chocolate pearls, cover and freeze until set.
🔹Raspberry Insert
- Soak gelatin in cold water. Heat raspberries, lemon juice, and sugar. Strain to remove seeds. Stir in squeezed gelatin until dissolved. Pour into a 16 cm silicone mold and freeze.
🔹Blackberry Insert
- Repeat the same process as raspberry insert, using a larger (18 cm) silicone mold. Freeze until solid.
🔹Raspberry Mousse with Skyr
- Soak gelatin in cold water. Heat raspberries, sugar, lemon juice, and vanilla. Strain to purée. Stir in gelatin and let cool.
- Grate lemon zest into skyr. Whip cream until soft peaks, fold into skyr, then fold in the raspberry purée gradually.
- Pour 1/3 of the mousse into an 18 cm silicone mold. Insert the frozen raspberry insert. Add remaining mousse. Press in the 16 cm brownie base with ganache gently so it’s covered. Freeze overnight.
🔹Blackberry Mousse
- Repeat the same method as raspberry mousse, but with blackberries and a 20–22 cm mold. Insert the frozen blackberry insert, pour the remaining mousse, and press in the 18 cm brownie base. Freeze overnight.
🔹Decoration
- Once fully frozen, remove cakes and spray with room-temperature velvet spray in a well-ventilated area or a box. Hold the spray about 20–30 cm from the surface and spray evenly.
- Decorate the base with blended white chocolate and silver dust. Optionally, top one cake with toy airplanes.
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.