Raspberry Chocolate Mousse Cake by
Ingredients
- Cake -
¾ cup unsalted butter (room temperature)
2 oz semi-sweet chocolate chopped
½ cup all-purpose flour
½ cup cocoa powder
½ teaspoon salt
¾ cup granulated sugar
½ cup light brown sugar (packed)
3 large eggs (room temperature)
- Mousse -
2¼ teaspoon powdered gelatine
3 tbsp fresh lemon juice (adjust based on sourness of raspberries)
3 cups raspberries
½ cup granulated sugar
2 cups double cream (heavy cream), cold
- Decoration -
1 cup raspberries
chocolate shaving
Instructions
- Cake -
Preheat the oven to 350℉ and grease and line one 9″ round springform pan. Coat the entire inside with a thin layer of nonstick spray, then cover the bottom with a round sheet of parchment paper and line the sides with additional strips of parchment paper.
In a microwave safe bowl, add ¾ cup unsalted butter and 2 oz chopped chocolate. Melt in 30 second intervals, stirring in between each, until smooth. Set aside.
In another bowl, whisk together ½ cup flour, ½ cup cocoa powder, and ½ teaspoon salt.
In a large mixing bowl, add ¾ cup granulated sugar, ½ cup light brown sugar, and 3 eggs. Whisk (using a hand mixer or by hand) vigorously for three minutes until frothy.
Pour in the cooled chocolate mixture and whisk until combined.
Sift in the dry ingredients and mix it in until just combined.
Scrape the batter into the prepared springform pan, spread evenly, then bake for 25-30 minutes. Cool completely.
- Mousse -
Add the lemon juice into a small bowl and sprinkle 2¼ teaspoon powdered gelatine over the top and give it a mix with a fork. Let sit for a couple of minutes whilst the gelatin softens.
Add 3 cups raspberries into a blender or food processor and blend until smooth.
Pass the blended raspberries through a fine-mesh sieve set over a saucepan, pushing the puree through with the back of a spoon. Make sure to scrape the puree off the underside of the sieve. Discard the raspberry seeds. You should have about 1¼ cups of raspberry pulp.
Place a saucepan with the raspberry puree onto a stovetop on medium-low heat, add ½ cup granulated sugar and bring the puree to a simmer, stirring often.
Add in the gelatin mixture and heat gently (don't let it boil), stirring constantly until the gelatin dissolves. You may need to squish the gelatin on the side of the saucepan.
Remove the pan from the heat and set the raspberry puree to one side to cool to room temperature, this can take about 20 minutes.
Whip Cream and mix in raspberry puree. In a separate bowl, using an electric hand-held mixer fitted with the whisk (or an electric standmixer), whip the cream on medium to high speed until soft peaks form, and then slowly fold through the cooled puree in 3 parts until fully combined.
Set in prepared pan. Pour the raspberry mousse into the prepared springform pan over the top of the cake. Use an offset spatula to level off and smooth. Cover and refrigerate for 3 hours minimum, preferably overnight.
Preheat the oven to 350℉ and grease and line one 9″ round springform pan. Coat the entire inside with a thin layer of nonstick spray, then cover the bottom with a round sheet of parchment paper and line the sides with additional strips of parchment paper.
In a microwave safe bowl, add ¾ cup unsalted butter and 2 oz chopped chocolate. Melt in 30 second intervals, stirring in between each, until smooth. Set aside.
In another bowl, whisk together ½ cup flour, ½ cup cocoa powder, and ½ teaspoon salt.
In a large mixing bowl, add ¾ cup granulated sugar, ½ cup light brown sugar, and 3 eggs. Whisk (using a hand mixer or by hand) vigorously for three minutes until frothy.
Pour in the cooled chocolate mixture and whisk until combined.
Sift in the dry ingredients and mix it in until just combined.
Scrape the batter into the prepared springform pan, spread evenly, then bake for 25-30 minutes. Cool completely.
- Mousse -
Add the lemon juice into a small bowl and sprinkle 2¼ teaspoon powdered gelatine over the top and give it a mix with a fork. Let sit for a couple of minutes whilst the gelatin softens.
Add 3 cups raspberries into a blender or food processor and blend until smooth.
Pass the blended raspberries through a fine-mesh sieve set over a saucepan, pushing the puree through with the back of a spoon. Make sure to scrape the puree off the underside of the sieve. Discard the raspberry seeds. You should have about 1¼ cups of raspberry pulp.
Place a saucepan with the raspberry puree onto a stovetop on medium-low heat, add ½ cup granulated sugar and bring the puree to a simmer, stirring often.
Add in the gelatin mixture and heat gently (don't let it boil), stirring constantly until the gelatin dissolves. You may need to squish the gelatin on the side of the saucepan.
Remove the pan from the heat and set the raspberry puree to one side to cool to room temperature, this can take about 20 minutes.
Whip Cream and mix in raspberry puree. In a separate bowl, using an electric hand-held mixer fitted with the whisk (or an electric standmixer), whip the cream on medium to high speed until soft peaks form, and then slowly fold through the cooled puree in 3 parts until fully combined.
Set in prepared pan. Pour the raspberry mousse into the prepared springform pan over the top of the cake. Use an offset spatula to level off and smooth. Cover and refrigerate for 3 hours minimum, preferably overnight.