Chocolate Raspberry Mousse Cake
Delight in this luxurious Chocolate Raspberry Mousse Cake, with its rich chocolate sponge and light raspberry mousse, elegantly topped with fresh raspberries and dark chocolate shavings—a perfect fusion of tangy and sweet.
Ingredients
Equipment
- 23 cm 9-inch Springform Pan
- Medium Bowls
- Hand-held Electric Beaters
- Chocolate Sponge
- 3 Large Eggs at room temperature
- 55 g Light Brown Sugar
- 65 g Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 65 g All-Purpose Flour
- 15 g Cocoa Powder
- 1 Teaspoon Baking Powder
- ½ Teaspoon Espresso Powder
- ¼ Teaspoon Salt
- 75 g 75% Dark Chocolate melted
Raspberry Mousse
- 2¼ Teaspoons Powdered Gelatine
- 45 ml Fresh Lemon Juice
- 400 g Fresh Raspberries Frozen raspberries are an acceptable substitute; refer to the notes.
- 100 g Granulated Sugar
- 480 ml Double Cream heavy cream, cold
Decoration
- 125 g Fresh Raspberries
- 50 g Dark Chocolate shaved
Instructions
Chocolate Sponge
- Preparation of Pan and Preheating: Grease and line the base and sides of a 23 cm (9-inch) springform pan. Preheat the oven to 180°C (350°F).
- Whisking Eggs and Sugars: In a medium-sized bowl, combine the eggs, light brown sugar, granulated sugar, and vanilla extract. Using hand-held electric beaters, whip the mixture on medium-high speed until light and creamy, approximately 4 minutes, ensuring that trails remain visible for a few seconds upon lifting the whisk.
- Incorporating Dry Ingredients: Sift the flour, cocoa powder, baking powder, espresso powder, and salt into the egg mixture. Stir at a low speed until almost combined, with a few streaks of flour remaining.
- Adding Melted Chocolate: Fold the melted chocolate into the batter using a rubber spatula, ensuring thorough scraping of the bowl's bottom until the ingredients are well combined and the batter is smooth.
- Baking: Transfer the batter into the prepared pan, tapping the pan firmly on the work surface to release any air bubbles. Smooth the surface with an offset spatula. Bake for 15-20 minutes until the center springs back when touched.
- Cooling: Remove from the oven and let the cake cool in the pan on a wire rack to room temperature. Once cooled, press down the top of the cake using a flat-based glass to create an even surface. Cover and refrigerate until ready for the next step.
Raspberry Mousse
- Bloom Gelatine: In a small bowl, combine the lemon juice and powdered gelatine, mixing with a fork. Allow to sit for a few minutes to soften.
- Pureeing Raspberries: Process the raspberries in a blender or food processor until smooth. Strain the puree through a fine-mesh sieve over a saucepan, using the back of a spoon to press through and discard the seeds.
- Heating Raspberry Puree: Add the granulated sugar to the raspberry puree and heat over medium-low, stirring until the mixture simmers. Incorporate the gelatine mixture, continuing to stir gently without boiling until the gelatine fully dissolves.
- Cooling Puree: Optionally strain the raspberry puree once more to remove any undissolved gelatine. Allow the puree to cool to room temperature, approximately 20 minutes.
- Whipping Cream: In a separate bowl, whip the cold double cream to soft peaks. Gradually fold the cooled raspberry puree into the whipped cream in three parts until fully incorporated.
- Setting the Mousse: Pour the raspberry mousse over the chilled chocolate sponge in the springform pan. Smooth the top with an offset spatula. Cover and refrigerate for at least 3 hours, or overnight, to set.
To Serve
- Final Preparations: Remove the cake from the refrigerator and carefully release and remove the sides of the springform pan. Peel off the baking paper collar and smooth the edges of the mousse with a warmed offset spatula, if necessary.
- Decoration: Transfer the cake onto a serving plate, decorate with fresh raspberries and chocolate shavings.
- Serving: Slice the cake using a warm, dry, sharp knife into 16 equal slices and serve immediately.