Chocolate Vanilla Raspberry Mousse Cake


Chocolate Raspberry Mousse Cake - An elegant and decadent dessert bursting with chocolate and raspberry flavor. The chocolate, raspberry, and vanilla mousse is accompanied by a brownie biscuit and then topped with silky chocolate ganache. It is amazingly delicious!
by Feli Chic'Cuisine

An elegant and decadent dessert bursting with chocolate and raspberry flavor. The chocolate, raspberry, and vanilla mousse is accompanied by a brownie biscuit and then topped with silky chocolate ganache. It is amazingly delicious!


It is going to take you a bit of time to make this cake, but is well worth the effort, and is much easier than you may think. After following these easy step-by-step directions, you finally have a decadent and eye-catching cake.

 

Make the Crust

Make the Chocolate Mousse

Make the Raspberry Mousse

For Vanilla Mousse


Ingredients

Servings 10 -12


For the Brownie Layer:

  • 100g (3/4 cup) all-purpose flour

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

  • pinch of salt

  • 1/2 tsp baking powder

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

  • 225g (1 cup) + 2 Tbsp 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) whipping cream, divided

  • 2 tsp unflavoured 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) whipping cream, divided

  • 2 tsp unflavoured powdered gelatine

  • 2 Tbsp water

For the Vanilla Mousse:

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

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

  • 4 Tbsp honey

  • 2 tsp unflavoured powdered gelatine

  • 2 Tbsp water

  • 2 tsp vanilla bean paste or vanilla extract

To Finish:

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

  • 115g (4 oz) whipping cream

  • 1350g (12 oz) fresh raspberries

  • Chocolate curls or fresh raspberries


 


Method

Prepare the Brownie Biscuit


1.Preheat the oven to180°C (350°F). Line with parchment paper a 23 cm (9-inch) springform pan with a removable bottom.

2. In a small bowl, whisk together the flour, cocoa powder, and baking powder. Set aside.

3. In a medium saucepan, over medium heat, melt the butter. Add the sugar, and stir until it melts. Don’t allow the mixture to come to a boil.

4. Remove the pan from the heat, and let it cool to lukewarm. 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. Using a rubber spatula, gently fold in the flour mixture.

5. Spoon the batter into the prepared pan. Bake for 22 - 24 minutes, until a

toothpick comes out. 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. 


Prepare the Chocolate Mousse


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

8. Meanwhile, prepare the gelatine. In a small bowl, place cold water and sprinkle with gelatine while whisking with a fork. Set aside for few minute, until the gelatine will absorb the water. Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Cool slightly. Whisk the melted gelatine and chocolate together.

9. Whip the remaining 1 cup whipping cream to firm peaks. Using a spatula, gradually fold the whipped cream into the chocolate. Spread it evenly over the top of brownie biscuit. Refrigerate for 25 minutes, until the mouse has started to set, and is firm enough that a second layer can be added.


Prepare the Raspberry Mousse


10. Using a blender, make a puree by blending 1/2 cup fresh raspberries. Pour them through a fine mesh strainer to remove the seeds, and measure out 1/4 cup raspberry puree. Set aside.

11. In a medium saucepan, over medium-low heat, combine the white chocolate, raspberry puree, and 1/2 cup of whipping cream.

12. 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 mixture over the chocolate mousse layer. Spread it into an even layer, and refrigerate again.


Prepare the Vanilla Mousse


13. In a saucepan, over medium-low heat, combine the white chocolate, 1/2 cup whipping cream, and honey.

14. 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.


Finish the Cake


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

Prepare the Chocolate Ganache


16. 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.

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

18. Decorate with raspberries and chocolate curls on top of the cake. Refrigerate to set the ganache.


Enjoy!


Chocolate Raspberry Mousse Cake - An elegant and decadent dessert bursting with chocolate and raspberry flavor. The chocolate, raspberry, and vanilla mousse is accompanied by a brownie biscuit and then topped with silky chocolate ganache. It is amazingly delicious!
Chocolate Raspberry Mousse Cake by Feli Chic'Cuisine

We do not remember days, we remember moments. - Cesare Pavese
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