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Chocolate Raspberry Mousse Cake Recipe

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Ingredients

Adjust Servings:
Brownie Layer & Chocolate Mousse
3-⅓ oz All-purpose Flour
9 oz Chocolate
7-¾ oz Granulated Sugar
2 oz Cocoa Powder
½ tsp Baking Powder
4 oz Unsalted Butter
2 large Eggs
2 tsp Vanilla Extract
1-¾ cups Heavy Cream
½ tsp Salt
2 tsp Gelatin Powdered
2 tbsp Water
1 Pinch Salt
Raspberry Mousse & Vanilla Mousse
1-½ cups Raspberries
9 oz White Chocolate
1-½ cups Heavy Cream
2 tsp Unflavored Powdered
1 Pinch Salt
2 tbsp Water
1-½ cups Heavy Cream
4 tbsp Honey
1 Pinch Salt
2 tsp Unflavored Powdered
2 tbsp Water
2 tsp Vanilla Bean
4 oz Sweet Chocolate
4 oz Heavy Cream
1 pint Raspberries
optional Pink food

Nutritional information

4550kcal
Calories
276g
Fat
530g
Carbs
57.7g
Protein
1291.6mg
Cholesterol
460.4mg
Sodium

Chocolate Raspberry Mousse Cake Recipe

  • 2 h 25 m
  • Serves 16
  • Medium

Ingredients

  • Brownie Layer & Chocolate Mousse

  • Raspberry Mousse & Vanilla Mousse

Directions

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Let’s forgot the gourd for a minute, change it up a little, and say goodbye to the last of the berries with this stunning Chocolate Raspberry Mousse Cake. Introduce this cake recipe on this Christmas to your friends and family.

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Steps

1
Done

To Make the Brownie Layer

Preheat the oven to 350 F and line a 9-inch cake pan with parchment paper. Spray well with nonstick cooking spray

2
Done

Whisk together the cocoa powder, the flour, 1 tsp of salt and baking powder in a bowl. Set aside

3
Done

Cube the butter and place it in a saucepan over medium heat. Stir occasionally to melt the butter. Add the sugar, and stir gently. Don’t boil the mixture

4
Done

Remove the pan from the heat, and let it cool. Once it has cooled, add the eggs, one at a time, by whisking properly. Whisk the vanilla in. Finally, add the dry ingredients, and stir them

5
Done

Scrape the brownie batter into the prepared pan, and bake it for 22-24 minutes

6
Done

Cool the brownie layer completely before proceeding.

7
Done

To Make the Mousse Layers

Prepare your pan. Line the 9 inch inner wall pan with a 4-inch high waxed paper

8
Done

Place a cake cardboard in the bottom of the pan, and then carefully place the baked on top of the cardboard

9
Done

Prepare the chocolate mousse layer: combine the chocolate, ¾ cup of cream, and salt. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted. Pour it into a large bowl, and let it cool for some time

10
Done

While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside. Gelatin will absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds. Whisk the melted gelatin and chocolate together

11
Done

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

12
Done

Scrape the mousse on top of the brownie, and spread it into an even layer. Refrigerate the cake for about 25 minutes

13
Done

For the raspberry mousse, make a quick puree by blending ½ cup fresh raspberries. Pour them through a fine mesh strainer to remove the seeds, and measure out ¼ cup raspberry puree

14
Done

Combine the white chocolate, raspberry puree, ½ cup of heavy cream, and salt in a bowl. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatin, and folding in whipped cream. Add a few drops of pink food coloring. At the very 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

15
Done

Finally, prepare the vanilla bean layer. Combine the white chocolate, ½ cup heavy cream, honey, and salt in a bowl. Continue to make this layer the same way you made the previous two layers. At the very end, stir in the vanilla bean paste and pour the mousse over the raspberry mousse layer. Refrigerate for 4 hours

16
Done

To finish the cake, push the bottom out from the pan, and unwrap the acetate strip. Transfer the cake to serving platter. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heat cream. Pour the hot cream over the chopped chocolate, andwhisk until the chocolate melts and you have a smooth, shiny mixture

17
Done

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

18
Done

Store Chocolate Raspberry Mousse Cake, well-wrapped, in the refrigerator for up to a week.

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