Chocolate Vanilla Raspberry Mousse Cake
by Feli Chic'Cuisine
This dessert is the epitome of elegance and decadence, as it combines rich chocolate and tangy raspberry flavors to create a mouthwatering treat. Each layer of the dessert, from the chocolate mousse to the raspberry mousse and finally the vanilla mousse, is carefully crafted to balance the flavors and create a symphony of taste.
To add a crunch to the dessert, a brownie biscuit is layered at the bottom, which provides a delightful contrast to the smooth mousse layers. The pièce de résistance of the dessert is the silky chocolate ganache that crowns the top of the cake, adding a luxurious finishing touch to an already indulgent treat.
Every bite of the Chocolate Vanilla Raspberry Mousse Cake is a sensory experience, as the flavors and textures play off each other perfectly. The chocolate mousse is rich and velvety, with a deep cocoa flavor that pairs beautifully with the tangy raspberry mousse. The vanilla mousse adds a light and creamy note to the dessert, balancing out the intensity of the other flavors.
This dessert is an explosion of flavor that will leave you wanting more. Its perfect combination of sweet and tangy flavors, combined with the contrasting textures of the brownie biscuit and the smooth chocolate ganache, makes it an exquisite dessert that is sure to impress any guest.
Making this cake will require some time and effort, but don't be intimidated - the recipe is easier than you might think! By following these step-by-step directions, you'll be able to create a beautiful and decadent cake that is sure to impress.
The process may take a bit of time, but the end result is well worth it. Plus, the detailed instructions make it easy to follow along and ensure that your cake turns out perfectly.
Once you've completed each step, you'll be rewarded with an eye-catching cake that is as delicious as it is visually stunning.
The layers of chocolate, raspberry, and vanilla mousse, combined with the crunchy brownie biscuit and silky chocolate ganache, make for a dessert that is both elegant and indulgent.
So don't let the preparation time discourage you - with these easy-to-follow instructions, you'll be able to create a mouthwatering cake that will leave a lasting impression on your taste buds and your guests.
Prepare Brownie Biscuit
Prepare Chocolate Mousse
Prepare Raspberry Mousse
Prepare Vanilla Mousse
Ingredients
Servings 10 -12
For the Brownie Layer
100 g flour
85 g unsweetened cocoa powder
pinch of salt
1/2 tsp baking powder
115 g unsalted butter
200 g granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract
For the Chocolate Mousse
200 g semi-sweet chocolate, finely chopped
420 g cups whipping/heavy cream, divided
6 gelatin leafs (sheets)
For the Raspberry Mousse
250 g fresh raspberries
180 g white chocolate, finely chopped
360 g cups whipping/heavy cream, divided
6 gelatin leafs (sheets)
For the Vanilla Mousse
200 g white chocolate, finely chopped
360 g cups whipping/heavy cream, divided
4 tablespoons honey
6 gelatin leafs (sheets)
2 teaspoons vanilla bean paste (can substitute vanilla extract)
To Finish
50 g dark or semi-sweet chocolate, finely chopped
120 g heavy cream
To Decorate
Chocolate curls
fresh raspberries
Method
Prepare the Brownie Biscuit
1. Preheat the oven to 180°C (350°F) and line a 23 cm (9-inch) springform pan with parchment paper, making sure to cover the bottom of the pan. In a small bowl, whisk together the flour, cocoa powder, and baking powder, then set it aside.
2. Cube the butter and place it in a medium-sized saucepan over medium-low heat. Stir occasionally until the butter has melted. Add the sugar and stir continuously until it has melted, being careful not to allow the mixture to come to a boil.
3. Remove the saucepan from the heat and let it cool down to lukewarm temperature. Once it has cooled, add the eggs one at a time, whisking thoroughly between each addition. The mixture may appear grainy at first, but it will gradually become shiny and smooth as you add the eggs. Add in the vanilla extract and whisk it in.
4. Finally, add the dry ingredients to the mixture and stir them in gently with a spatula until the batter is smooth and fully combined. Scrape the brownie batter into the prepared pan, and bake it for 20-25 minutes or until a toothpick inserted in the center of the brownie layer comes out with just a few moist crumbs attached.
5. Once done, remove the pan from the oven and place it on a wire rack to cool down completely before proceeding with the next steps.
Prepare the pan for next steps
6. Cut a piece of baking paper that is three times the height of the walls of the 9-inch pan. This will be enough to cover the entire pan and extend above the sides. Line the inside of the pan with the baking paper, making sure it extends above the sides of the pan by twice the height of the walls. Carefully place the baked brownie on the bottom of the prepared pan.
Prepare the Chocolate Mousse
7. Place the sheets of gelatin in a small bowl and cover them with water. Let them soak until they become gelatinous.
8. In a medium-sized saucepan, heat some water over medium heat until it simmers. Place a larger bowl on top of the saucepan, making sure the bottom of the bowl doesn't touch the water. Add finely chopped chocolate and 3/4 cup (180 g) of whipping/heavy cream to the bowl. Stir until the chocolate and cream are fully combined.
9. Gently squeeze the water out of the gelatin sheets and add them to the melted chocolate mixture. Stir until the gelatin dissolves and becomes fully incorporated into the chocolate. Remove the bowl from the heat and allow it to cool to room temperature.
10. While the chocolate mixture is cooling, use an electric mixer to beat the remaining whipping/heavy cream until it thickens and forms stiff peaks.
11. Using a spatula, gradually fold the whipped cream into the cooled chocolate mixture until fully combined. Spread the mixture evenly over the top of the brownie layer in the prepared pan. Refrigerate for 30 minutes, or until the mousse has started to set and is firm enough to support a second layer.
Prepare the Raspberry Mousse
12. Using a blender, puree 1/2 cup of fresh raspberries. Pour the puree through a mesh strainer to separate the seeds from the pulp and collect the raspberry syrup. Measure 1/4 cup of the raspberry syrup/puree and set it aside.
13. Prepare the gelatin in the same way as for the chocolate mousse. Melt the white chocolate in a double boiler, then add the raspberry puree (1/4 cup) and 1/2 cup of whipped cream. Stir until everything is well combined and smooth. Set the bowl aside and let the mixture come to room temperature.
14. Meanwhile, beat the rest of the whipped cream until it forms stiff peaks. Gradually fold the whipping/heavy cream into the chocolate and raspberry mixture using a spatula. Spread the mixture evenly over the layer of chocolate mousse and refrigerate for another 30 minutes or until the raspberry mousse layer is firm.
Prepare the Vanilla Mousse
15. Prepare the gelatin as before, and melt the white chocolate using a bain-marie. Add honey and 1/2 cup of whipping/heavy cream to the melted chocolate, and stir until it is fully combined. Set aside and let it come to room temperature.
16. Meanwile, whip the remaining cream until it forms stiff peaks. Gradually fold the whipped cream into the chocolate mixture using a spatula. Add vanilla paste or vanilla extract and mix well. Spread the mixture evenly over the raspberry mousse layer. Refrigerate the cake for at least 3 hours, or ideally overnight, until it has set completely.
Prepare the Chocolate Ganache
17. Heat the cream in a small pot over medium heat. Place the chopped chocolate in a bowl and pour the hot cream over it. Stir gently until the chocolate is melted and the mixture is smooth and glossy. The ganache will be hot and runny. Set it aside to cool until it becomes warm.
18. Remove the cake from the refrigerator and carefully remove the sides of the pan, detach the baking paper, and transfer the cake to a serving plate.
19. Pour the ganache onto the surface of the cake and use a spatula to spread it evenly over the entire surface, letting the ganache flow unevenly down the sides of the cake.
Decorate the cake with fresh raspberries, chocolate pieces, or chocolate curls. Place it back in the fridge to allow the ganache to set.
Enjoy!
A recipe has no soul. You, as the cook, must bring soul to the recipe.- Thomas Keller
