Chocolate Cranberry Mousse Cake

Chocolate Cake Layer

• 2 cups Swerve Sweets Chocolate Cake Mix (lightly spooned in, don’t pack the cups)
• 2 large eggs
• ¼ cup melted butter
• 3 tbsp water
• 2 tsp vanilla

Chocolate Mousse Layer

• 2 1/2 ounces unsweetened chocolate, chopped
• 1 tbsp butter
• 1 ¼ cup whipping cream, divided
• 1 1/4 tsp gelatin
• ⅓ cup Swerve Confectioners
• 1/2 tsp vanilla extract

Cranberry Mousse Layer

• 1 1/3 cup whole cranberries
• 1 cup water
• 1/2 cup Swerve Confectioners, divided
• 2 tsp gelatin
• 1 cup whipping cream
• 1/2 tsp vanilla extract

Garnish

• 1 tbsp cocoa powder
• A few fresh cranberries

1. Preheat the oven to 350F and grease an 8-inch springform pan. Line the bottom with parchment paper and grease the paper.
2. In a large bowl, whisk together the cake mix, eggs, melted butter, water, and vanilla until well combined and smooth. Spread in the prepared pan and bake about 15 to 20 minutes, until the top is firm to the touch.
3. Remove and let cool completely.
4. If the center of the cake layer has domed during baking, remove the pan sides and use a knife to cut off the dome to flatten out the top.

Chocolate Mousse Layer

1. In a large microwave safe bowl, melt the chocolate with the butter on high in 30 second increments, stirring in between until smooth. Let cool to lukewarm.
2. Place ¼ cup of the cream in a small saucepan and sprinkle the gelatin over top. Let bloom 5 minutes, then place the pan over medium low heat. Stir until the gelatin is dissolved, but do not let it come to a boil. Stir into the chocolate mixture.
3. In a large bowl, beat the remaining cream with Swerve Confectioners and the vanilla until it holds stiff peaks. Stir about ¼ of the whipped cream into the chocolate to lighten it, then fold in the remaining cream.
4. Spread this mixture over the cooled cake and refrigerate while making the cranberry layer.

Cranberry Mousse Layer

1. In a large saucepan over medium heat, combine the water and cranberries. Bring to a boil and then reduce to a simmer. Cook until all of the cranberries pop, 5 to 10 minutes. Mash the cranberries with a potato masher.
2. Set a strainer over a large glass measuring cup. Strain the mixture, pressing firmly on the solids to release all the juices. You should get about ⅔ cup of thick cranberry liquid. If not, add a little extra water to top it up.
3. Discard the solids and return the cranberry liquid to the pan. Stir in ¼ cup of the Swerve Confectioners until dissolved. Sprinkle the liquid with the gelatin and let bloom 5 minutes, then place over medium low heat. Stir until the gelatin is dissolved. Remove from heat and cool to lukewarm.
4. In a large bowl, beat the cream with the remaining sweetener and the vanilla extract until it holds stiff peaks. Gently fold in the cooled cranberry sauce until well combined.
5. Spread over the chocolate mousse in the pan and refrigerate until firm to the touch, 1 to 2 hours.
6. Sift the cocoa powder over the top of the cake.

Release the Cake

Warm up a small sharp knife by either running boiling water over it or holding it over a gas flame for a few seconds. Run the knife around the edge of the cake and release the sides.

As long as you lined the pan with parchment, you should be able to slip a large spatula or cake lifter underneath the whole cake to transfer to a cake plate.