Chocolate Raspberry Mousse Cake

بواسطةThe Recipe Cravings

Chocolate Sponge

Ingredients

  • 200 g all-purpose flour
  • 40 g cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs
  • 220 g sugar
  • 150 ml milk
  • 50 ml vegetable oil
  • 200 ml boiling water

Instructions

  1. Preheat oven to 180°C (350°F).
  2. Sift together the flour, cocoa, baking soda, baking powder, and salt.
  3. In another bowl, beat the eggs, sugar, and salt for 5–7 minutes until light and fluffy.
  4. Add half of the dry ingredients, then the milk and oil. Mix well.
  5. Add the remaining dry ingredients.
  6. Pour in the boiling water and mix until smooth. The batter will be thin.
  7. Pour into a 24–25 cm (9–10 inch) lined cake ring or pan.
  8. Bake for 30–35 minutes, or until a toothpick comes out clean.
  9. Let cool completely and level the top if needed.

Raspberry Mousse

Ingredients

  • 2 eggs
  • 50 g sugar
  • 200 ml milk
  • 180 g white chocolate
  • 180 g seedless raspberry purée
  • 12 g gelatin (220 Bloom)
  • 65 g cold water
  • 450 ml heavy cream (33% fat), cold

Instructions

  1. Bloom the gelatin in the cold water.
  2. Heat the eggs, sugar, and milk in a saucepan over medium heat, stirring constantly until slightly thickened.
  3. Pour the hot mixture over the white chocolate and bloomed gelatin. Let sit for 1 minute, then blend until smooth.
  4. Add the raspberry purée and blend again.
  5. Let the mixture cool to room temperature.
  6. Whip the cold heavy cream to soft peaks.
  7. Gently fold the whipped cream into the raspberry mixture.

Assembly

  1. Place the cooled chocolate sponge into a cake ring lined with acetate.
  2. Pour the raspberry mousse over the sponge and smooth the top.
  3. Refrigerate overnight or for at least 8 hours.
  4. Decorate with fresh raspberries and chocolate shavings before serving.

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