Chocolate Raspberry Mousse Cake Recipe

The basis of this gorgeous Chocolate Raspberry Mousse Cake is a rich, fudgy brownie, with three layers of light mousse—chocolate, raspberry, and vanilla—and a glossy chocolate topping with a tangle of raspberries and chocolate curls on top. Suitable for every event!

Chocolate Raspberry Mousse Cake - A front view shot of mousse cake. | From SugarHero.com

Ingredients

FOR THE BROWNIE LAYER:

  • ▢3 1/3 oz all-purpose flour, (3/4 cup)
  • ▢2 oz unsweetened cocoa powder, (2/3 cup)
  • ▢1/2 tsp salt
  • ▢1/2 tsp baking powder
  • ▢4 oz unsalted butter
  • ▢7 3/4 oz granulated sugar, (1 cup +2 tbsp)
  • ▢2 eggs, large, at room temperature
  • ▢2 tsp vanilla extract

FOR THE CHOCOLATE MOUSSE:

FOR THE RASPBERRY MOUSSE:

  • ▢1 1/2 cups raspberries, fresh
  • ▢9 oz white chocolate, finely chopped
  • ▢1 1/2 cups heavy cream, divided use
  • ▢Pinch salt
  • ▢2 tsp unflavored powdered gelatin
  • ▢2 tbsp water
  • ▢Pink food coloring, (optional)

FOR THE VANILLA MOUSSE:

  • ▢9 oz white chocolate, finely chopped
  • ▢1 1/2 cups heavy cream, divided use
  • ▢4 tbsp honey
  • ▢Pinch salt
  • ▢2 tsp powdered gelatin, unflavored
  • ▢2 tbsp water
  • ▢2 tsp vanilla bean paste, (can substitute vanilla extract)

TO FINISH:

  • ▢4 oz semi-sweet chocolate, finely chopped
  • ▢4 oz heavy cream
  • ▢1 pint raspberries, fresh
  • ▢Chocolate curls or other decorations
Chocolate Raspberry Mousse Cake - Mousse cake with pieces taken out, showing the inside and layers. | From SugarHero.com

Instruction

TO MAKE THE BROWNIE LAYER:

  1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch cake pan with nonstick cooking spray and line it with parchment paper. In a small mixing bowl, combine the flour, cocoa powder, salt, and baking powder. Set aside for the time being.
  2. Place the butter in a medium saucepan over medium-low heat and cube it. As the butter melts, give it a stir every now and again. Stir the sugar into the melted butter until it is completely mixed.
  3. Remove the pan from the heat and set it aside to cool to room temperature. Add the eggs one at a time once it has cooled, whisking thoroughly between each addition. The mixture will appear gritty at first, but when the eggs are added, it will become glossy and smooth. Incorporate the vanilla extract. Finally, add the dry ingredients and whisk with a spatula to incorporate them.
  4. Scrape the brownie batter into the prepared pan and bake for 22-24 minutes, or until a toothpick inserted into the center comes out with only a few wet crumbs. Before continuing, allow the brownie layer to cool fully.

TO MAKE THE MOUSSE LAYERS:

  1. Make sure your pan is ready. A 9-inch pan with at least 3-inch tall sides and the ability to remove the bottom is required. A springform pan or a cake pan with a detachable bottom can be used. A 4-inch high acetate cake collar, or a strip of aluminum foil or waxed paper, should be used to line the interior wall. Because the cake is about 4 inches tall, make sure the acetate or waxed paper is long enough to overlap itself, and if you’re using foil/waxed paper, make sure the strip is tall enough to reach at least an inch over the pan’s sides.
  2. In the bottom of the pan, insert a cake cardboard, then gently arrange the baked brownie on top of the cardboard. In a microwave-safe dish, mix the chocolate, 3/4 cup cream, and salt to make the chocolate mousse layer. Microwave on high for 30 seconds, stirring after each, until the chocolate has melted and the mixture is smooth. Allow to cool to room temperature in a large mixing basin, stirring periodically.
  3. Prepare the gelatin while you wait for the chocolate mixture to cool. In a small dish, whisk together the gelatin and cold water, then leave it aside to allow the gelatin to absorb the water. Microwave the gelatin bowl for 15 seconds when the chocolate has cooled to room temperature. Combine the melted gelatin and chocolate in a mixing bowl.
  4. To get stiff peaks, whip the remaining 1 cup heavy cream. Fold half of the whipped cream into the chocolate, then fold in the remaining whipped cream carefully when it has been fully integrated. Scrape the mousse over the brownie and smooth it out into an equal layer. Refrigerate the cake for 25 minutes, or until the mouse has begun to set and is hard enough to add another layer.
  5. Make a fast puree for the raspberry mousse by mixing 1/2 cup fresh raspberries in a blender or food processor. To remove the seeds, strain them through a fine mesh strainer and measure out 1/4 cup raspberry puree. (Save any leftover puree for another recipe.)
  6. In a microwave-safe dish, combine the white chocolate, raspberry puree, 1/2 cup heavy cream, and salt. Continue to make this layer by melting and chilling the chocolate, whisking in melted gelatin, and folding in whipped cream in the same way you did the chocolate layer. If desired, add a few drops of pink food coloring to enhance the pink hue. Stir in the remaining 1 cup of fresh raspberries just before serving, then pour the mousse over the chocolate mousse layer. Refrigerate it again after spreading it out into an equal layer.
  7. Prepare the vanilla bean layer last. In a microwave-safe dish, combine the white chocolate, 1/2 cup heavy cream, honey, and salt. Continue to create this layer in the same manner as the previous two. Stir in the vanilla bean paste right before serving, then pour the mousse over the raspberry mousse layer. Refrigerate for at least 4 hours or overnight to fully firm the mousse layers.
  8. Push the bottom out of the pan, or unhinge the sides, then unwrap the acetate strip to complete the cake. Place the cake on a serving plate and serve. Put the chopped chocolate in a small bowl and boil the cream to a simmer to make a fast chocolate ganache. Pour the hot cream over the chopped chocolate and whisk until the chocolate has melted and the mixture is smooth and glossy.
  9. Drizzle the ganache over the top of the cake in equally spaced drizzles, using a spatula to move it right to the edge and over. Don’t worry if the top isn’t perfectly smooth—it’ll be hidden! Top the cake with fresh raspberries and chocolate curls. Refrigerate the ganache to firm it.
  10. Cut the cake after it is completely cold for the cleanest pieces. Use a broad, sharp knife that you can wash between cuts. Allow the cake slices to remain at room temperature for 10-15 minutes before serving for the greatest flavor and texture.
  11. Refrigerate Chocolate Raspberry Mousse Cake for up to a week, well covered.

Source: Sugar Hero

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