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©2020 by Feli Chic'Cuisine. Created with Wix.com

Chocolate Raspberry Mousse Cake


Chocolate Raspberry Mousse Cake

This eye-catching cake that melds raspberries and chocolate ganache is used for the any mousse base and as the topping, while a pink-hued raspberry mousse peeks out between the layers.


Ingredients;

Serves 10-12


For the Brownie Layer:

  • 100g (3/4 cup) all-purpose flour

  • 85g (2/3 cup) unsweetened cocoa powder

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 113g (4 oz or 1/2 cup) unsalted butter

  • 225g (1 cup) + 2 tablespoons granulated sugar

  • 2 large eggs, at room temperature

  • 2 tsp vanilla extract

For the Chocolate Mousse:

  • 260g (9 oz) semi-sweet chocolate, finely chopped

  • 415 ml (1 3/4 cups) heavy (whipping) cream, divided

  • pinch salt

  • 2 tsp unflavored powdered gelatine

  • 2 Tbsp water

For the Raspberry Mousse:

  • 1 1/2 cups fresh raspberries

  • 260g (9 oz) white chocolate, finely chopped

  • 355 ml (1 1/2 cups) heavy (whipping) cream, divided

  • pinch salt

  • 2 tsp unflavored powdered gelatine

  • 2 Tbsp water

For the Vanilla Mousse:

  • 260g (9 oz) white chocolate, finely chopped

  • 355 ml (1 1/2 cups) heavy (whipping) cream, divided

  • 4 Tbsp honey

  • pinch salt

  • 2 tsp unflavoured powdered ge

  • 2 Tbsp water

  • 2 tsp vanilla bean paste (can substitute vanilla extract)

To Finish:

  • 60g (2 oz) semi-sweet chocolate, finely chopped

  • 115g (4 oz) heavy cream

  • 1350g (12 oz) fresh raspberries

  • Chocolate curls or other decorations


Method


TO MAKE THE BROWNIE LAYER


Need a 23 cm (9-inch) baking pan with a removable bottom. Line with parchment paper.

1. Preheat the oven to 180°C (350°F).

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2. Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl. Set aside.

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3. Cube the butter and place it in a medium saucepan over medium-low heat. Stir occasionally as the butter melts. Add the sugar, and stir until it melts. Don’t allow the mixture to come to a boil.

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4. Remove the pan from the heat, and let it cool to lukewarm. Once it has cooled, add the eggs, one at a time, whisking well between each addition. The mixture will start out grainy, but as you add the eggs, it will become shiny and smooth. Whisk the vanilla in.

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5. Finally, add the dry ingredients, and stir them in with a spatula. Scrape the brownie batter into the prepared pan, and bake it for 22-24 minutes, until a toothpick comes out with just a few moist crumbs attached. Transfer the brownie layer to a wire rack to cool.




6. Prepare the pan; Line with parchment paper that extends up and over the sides. Make sure you cut the strip tall enough to extend at least as high as the pan’s sides. Carefully place the baked brownie in the bottom of the pan. 






TO MAKE THE CHOCOLATE MOUSSE


7. Using a double boiler or bowl over hot water, melt the chocolate with 3/4 cup of cream, and salt until the mixture is smooth. Let it cool to room temperature, stirring occasionally.

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8. Meanwhile, prepare the gelatine. Whisk together the gelatine and the cold water in a small bowl, and set it aside to let the gelatine absorb the water.

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9. When the chocolate is at room temperature, microwave the bowl of gelatine for 15 seconds, until it is melted. Whisk the melted gelatine and chocolate together.

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10. Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream.

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11. Scrape the mousse on top of the brownie, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mouse has started to set and is firm enough that a second layer can be added.



TO THE RASPBERRY MOUSSE


12. Make a quick puree by blending 1/2 cup fresh raspberries in a blender or food processor.

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13. Pour them through a fine mesh strainer to remove the seeds, and measure out 1/4 cup raspberry puree.

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14. Combine the white chocolate, raspberry puree, 1/2 cup of heavy cream. and salt in a medium saucepan over medium-low heat.

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15. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatine, and folding in whipped cream. At the end, stir in the remaining 1 cup of fresh raspberries and pour the mousse over the chocolate mousse layer. Spread it into an even layer, and refrigerate again.


TO MAKE THE VANILLA MOUSSE


16. Combine the white chocolate, 1/2 cup heavy cream, honey, and salt in a medium saucepan over medium-low heat.

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17. Continue to make this layer the same way you made the previous two layers. At the end, stir in the vanilla bean paste and pour the mousse over the raspberry mousse layer. Refrigerate to set the mousse layers very well, at least 4 hours or overnight.


TO FINISH THE CAKE


18. Push the bottom out from the pan, or unhinge the sides. Peel back the parchment paper. Transfer the cake to a serving platter.

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TO MAKE THE CHOCOLATE GANACHE


19. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts. The ganache will be very hot and fluid— let it cool until it is still warm and flowing.

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20. Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and over in evenly spaced drizzles.

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21. Add the fresh raspberries and chocolate curls on top of the cake. Refrigerate to set the ganache.




''There is nothing better than a friend, unless it is a friend with chocolate.” ― Linda Grayson

       ''Sugar and Spice and

           other Things Nice''