Blackberry Cookie Cake with Salted Caramel Ganache – A Colorful Glazed Showstopper
Indulge in this stunning blackberry mousse cake with cookie base and salted caramel ganache, finished with a colorful mirror glaze and spiderweb effect.This Blackberry Cookie Cake is a festive, bold dessert that combines the comfort of cookies with the elegance of mousse and glaze. A soft cookie base supports a luscious layer of salted caramel ganache, all wrapped in a tangy blackberry mousse. Topped with a vibrant, multicolored mirror glaze (with an optional white spiderweb effect), this cake is as striking as it is delicious.Ideal for birthdays, special events, or when you simply want to impress—this cake should be prepared over two days for perfect setting. Each bite brings a burst of rich chocolate, sweet-salty caramel, and fruity freshness.
Servings 12 People
Ingredients
Cookie Base:
- 100 g brown sugar
- 50 g soft butter
- 1 egg
- 100 g all-purpose flour
- 70 g good-quality chocolate mixed dark and milk, chopped or chips
Salted Caramel Ganache:
- 120 g caramel or gold chocolate
- 80 ml heavy cream
- Flaky sea salt to taste
Blackberry Mousse:
- 2 gelatin sheets
- 300 g frozen blackberries
- Seeds from 1 vanilla bean or 2 tsp vanilla paste
- Juice of 1 lemon
- 300 g white chocolate chopped
- 200 ml heavy cream
Mirror Glaze:
- 6 gelatin sheets
- 100 ml heavy cream
- 50 ml water
- 150 g sugar
- 150 g glucose syrup
- 150 g white chocolate chopped
- 3 gel food colors: purple peach, pink
Spiderweb Glaze (optional):
- ½ can neutral mirror glaze e.g., byDitteJulie or Silikomart
- White gel food coloring
Instructions
Cookie Base:
- Preheat oven to 200°C (392°F).
- Cream brown sugar and butter until smooth.
- Add egg and mix. Stir in flour, then fold in chopped chocolate.
- Pour into a 16 cm round springform or silicone mold. Bake 25–30 minutes. Let cool completely.
Salted Caramel Ganache:
- Gently melt chocolate.
- Heat cream to a simmer and pour over chocolate. Stir until smooth.
- Add sea salt to taste. Spread ganache over cookie base. Freeze overnight or at least 3 hours.
Blackberry Mousse:
- Soak gelatin in cold water.
- Heat berries, vanilla, and lemon juice in a saucepan for a few minutes. Strain into bowl (discard seeds).
- Stir in gelatin to warm juice. Let cool 10 min.
- Melt white chocolate and mix with juice.
- Whip cream to soft peaks. Gently fold into mixture in batches.
- Pour into 18 cm silicone mold. Insert frozen cookie base (ganache side down). Freeze overnight.
Mirror Glaze:
- Soak gelatin. Heat cream, water, sugar, glucose to just below boiling.
- Stir in gelatin. Pour over chocolate and blend gently.
- Divide glaze: large portion gets purple color; small portions peach and pink.
- Cover with cling film and cool to 38°C.
Spiderweb (Optional):
- Heat neutral mirror glaze and add white coloring.
- Glazing & Assembly:
- Unmold frozen cake and place on rack.
- Pour purple glaze, then drizzle peach and pink on top.
- Drag heated white glaze (spiderweb) over surface using offset spatula.
- Remove excess glaze from base and transfer cake to serving platter.
- Decorate edges with chocolate crumbs or flakes if desired.
- Let thaw in fridge before serving.
