Raspberry Chocolate Mouse Cake Recipe
Photo source: Grandmother's Kitchen
This raspberry chocolate mousse cake is delicious and such eye candy.
1 Tablespoon butter (to grease pan)
1 Tablespoon all purpose flour
1 cup granulated sugar
3/4 cup + 2 Tablespoons all purpose flour
1/4 cup + 2 Tablespoons cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 cup whole milk (2% or 3.5%)
1 teaspoon vanilla
1/2 cup boiling water
RASPBERRY CREAM FILLING
1 pound fresh raspberries
juice from 1/2 lemon
1/2 cup granulated sugar
1 cup heavy cream
4 egg whites
pinch of salt
Serves 6 - 8
4 ounces dark chocolate, chopped
1/2 cup heavy cream
pinch of salt
Position the rack of the oven to the middle and preheat oven to 350F.
Grease a 8 inch round cake pan.
Sprinkle pan with 1 Tablespoon flour and set aside.
Sift flour into a large bowl.
Add salt, baking powder, baking soda, cocoa powder and sugar and mix well.
Set this mixture aside.
In a medium bowl, beat egg until creamy.
Add the following ingredients mixing as you go.
Vegetable oil, milk, and vanilla. Continue to beat with a fork until creamy and well incorporated.
Now, mix the wet ingredients into the large bowl of dry ingredients.
Mix until creamy and no lumps remain.
Add boiling water and continue to mix until well incorporated.
Pour batter until your prepared cake pan.
Bake for 30-35 minutes or until you can insert a cake tester and it comes out clean.
Transfer your cake onto the counter loosen the edges. Let cool in pan for 10 minutes, before slicing into 2 layers.
In a blender or food processor, puree the fresh strawberries with lemon juice and sugar.
Place a medium sized glass or metal bowl and the beaters from your electric mixer into the freezer and let them cool for 15 minutes.
Remove the chilled bowl and beaters , pour in the one cup of heavy cream and beat on medium to high until it forms stiff peaks.
Using a spatula, gently and gradually add the berry mixture to the whipped cream and fold together.
In another mixing bowl beat egg whites with salt until stiff.
To combine, first fold about one cup of the beaten egg whites into berry and cream mixture, and then gently fold this back into remaining egg whites.
( Refrigerate for about 2 hours before using with the cake)
Chop the chocolate into fine pieces and put into a heat proof pot.
In a small pot, bring the heavy cream to a boil over medium to high heat.
Pour the boiling cream over the finely chopped chocolate. Add a pinch of salt.
Leave to sit for 10 minutes and do not stir. Stirring will cool the ganache too quickly and make it grainy.
After 10 minutes, stir with a whisk until the ganache is nice and creamy.
Use a spatula to scrape down the sides to be sure the chocolate is off the bottom of the pot.
Using a 9 inch spring form pan. Place cake in the bottom leaving space between edges. Place mousse filling on top and fill in sides, place next layer of cake on top of mousse and top off with the rest of mousse. Place in freezer to let mousse harden up before pouring chocolate ganache on. Release spring form pan, pour ganache on.
Garnish with fresh fruit.