Print

Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the luxurious experience of our Chocolate Raspberry Mousse Cake, a stunning three-layer dessert that combines rich chocolate mousse, tangy raspberry mousse, and creamy vanilla mousse atop a fudgy chocolate brownie base. Perfect for any celebration or simply as a treat for yourself, this cake is not only visually striking but also delivers an exquisite palette of flavors that will delight your taste buds. The harmonious blend of sweet and tart ensures that every bite is a celebration of taste.

Ingredients

Scale
  • 3.33 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
  • 7.75 oz granulated sugar (1 cup + 2 tbsp)
  • 2 large eggs (large, at room temperature)
  • 2 tsp vanilla extract
  • 9 oz semi-sweet chocolate (finely chopped)
  • 1 3/4 cups heavy cream (divided use)
  • Pinch of salt
  • 2 tsp unflavored powdered Vegan Gelatin
  • 2 TBSP water
  • 1 1/2 cups fresh raspberries (see Note below)
  • 9 oz white chocolate (finely chopped)
  • 1 1/2 cups heavy cream (divided use)
  • Pinch of salt
  • 2 tsp unflavored powdered Vegan Gelatin
  • 2 TBSP water
  • pink gel food coloring (optional)
  • 9 oz white chocolate (finely chopped)
  • 1 1/2 cups heavy cream (divided use)
  • 4 TBSP honey
  • Pinch of salt
  • 2 tsp unflavored powdered Vegan Gelatin
  • 2 TBSP water
  • 2 tsp vanilla bean paste (can substitute vanilla extract)
  • 4 oz semi-sweet chocolate (finely chopped)
  • 4 oz heavy cream
  • 1 pint fresh raspberries (see Note below)
  • Chocolate curls (or other decorations)

Instructions

  1. 1. Preheat your oven to 350°F (175°C).
  2. 2. Grease and line two 9-inch round cake pans with parchment paper.
  3. 3. In a bowl, mix together flour, cocoa powder, salt, and baking powder.
  4. 4. In another bowl, melt butter and mix with sugar until combined.
  5. 5. Add eggs one at a time along with vanilla extract; beat until smooth.
  6. 6. Gradually fold in dry ingredients until just combined.
  7. 7. Divide batter between prepared pans and bake for about 24 minutes.
  8. 8. In a saucepan over low heat, melt semi-sweet chocolate; let cool slightly.
  9. 9. Whip 1 cup of heavy cream until soft peaks form; set aside.
  10. 10. In another bowl, combine gelatin with water; let it bloom for about 5 minutes.
  11. 11. Gently fold melted chocolate into whipped cream until well blended.
  12. 12. Blend fresh raspberries until smooth; strain seeds if desired.
  13. 13. Melt white chocolate in a separate bowl; allow to cool slightly.
  14. 14. Whip remaining heavy cream until soft peaks form; set aside.
  15. 15. Bloom gelatin as before; mix into strained raspberry puree along with melted white chocolate.
  16. 16. Fold raspberry mixture into whipped cream gently.
  17. 17. Melt additional white chocolate; allow to cool slightly before mixing with honey and vanilla bean paste.
  18. 18. Whip remaining heavy cream until soft peaks form; set aside.
  19. 19. Bloom gelatin as previously described; then combine it with melted white chocolate mixture.
  20. 20. Fold this combination into the whipped cream carefully.
  21. 21. Place one brownie layer on a serving platter; spread a layer of chocolate mousse on top.
  22. 22. Add second brownie layer followed by raspberry mousse layer; repeat layering process with vanilla mousse on top.
  23. 23. Chill in refrigerator for at least 4 hours or overnight before slicing.

Nutrition

Find it online: https://tastymealguide.com/chocolate-raspberry-mousse-cake/

save me