This cake is indeed a real treat of love: Raspberry Chocolate Mousse Cake, inspired by my favourite TV baking show recipes.
I have mentioned it a couple of times, I am not a big fan of chocolate. However, I like good chocolate combined with the acidity of fruits. This dessert is incredibly festive, smooth and fulfilling! Try it for yourself and you won’t regret it. Do not forget the key of baking: love and good quality products.
Total time: 2 hours + a couple of hours for chilling the cake
SHOPPING LIST
The Sponge
- 4 whole eggs, separated
- 150g of icing sugar, sifted
- 1 vanilla sugar
- 150g of plain flour, sifted
- 1 heaped teaspoon baking powder, sifted
- 4 tablespoons of lukewarm water
- 2 tablespoons of sunflower oil
- 1 tablespoon of cocoa powder, sifted
The Chocolate Mousse
- 500g of Mascarpone cheese
- 250ml of double cream
- 200g of dark chocolate (at least 60%)
- The Chocolate topping: 3 tablespoons of icing sugar
- 4 tablespoons of water
- 1 tablespoon of cocoa powder
- A knob of butter
The Raspberry Mousse
- 300g of frozen/fresh raspberries
- 3 tablespoons of cake sugar
- 1 tablespoon of cornstarch
- The Chocolate topping: 3 tablespoons of icing sugar
- 4 tablespoons of water
- 1 tablespoon of cocoa powder
- A knob of butter
The Chocolate Topping
- 3 tablespoons of icing sugar
- 4 tablespoons of water
- 1 tablespoon of cocoa powder
- A knob of butter
INSTRUCTIONS
Preheat the oven to 180 degrees.
First, in a medium bowl place egg whites. Mix on lower speed until incorporated, then increase the speed to the highest and whisk into peaks.
Afterwards, in a large mixing bowl put egg yolks with icing sugar. Mix until incorporated, then mold water and oil slowly in.
Next, add vanilla sugar and give it a good stir.
Next, add flour, baking powder and cocoa powder. Mix with a balloon whisk until smooth.
In the finale, gently incorporate the snow from egg yolks with spatula. Mold and turn over.
Mold into lightly greased 21 cm springform lined with some baking paper on the bottom and bake for about 35 minutes. Take it out and let it cool down entirely.
Chocolate mousse cream
Ease Mascarpone in a medium metal bowl and add double cream. Whisk on a low speed for about 1 minute.
Afterwards, take a large spoon of the cream and mix with a bit of melted chocolate. Once it is smooth, add the rest of melted chocolate. Mix until smooth and mold it into Mascarpone mixture. Whisk at a lower speed until very smooth. Set aside and refrigerate until further processing.
The raspberry mousse
In a medium casserole, heat up the raspberries on medium heat. Add cane sugar and let it simmer until syrup-like consistency.
Next, mold it through a sieve, so you get a very smooth texture.
Put the coulis back into a clean pan casserole and mix with cornstarch dissolved in a bit of water. Cook until thickens, for about 2 minutes. Take off the heat and let it cool down completely.
PRESENTATION
First, take the sponge and cut in twice, so you get 3 layers in total. Cut out the 2nd layer: around 2 cm from the edges, cut it all the way.
Take the 1st layer and cover with a good amount of chocolate mousse cream.
Then, gently put the cutted ring on top. Pipe the chocolate mousse cream all over the edges.
In the middle, gently layer with the raspberry mousse. Smoothen with a breakfast knife. Afterwards, pipe a good amount of the chocolate mousse cream on top. Smoothen the top of the cake with a palette knife.
Next, layer with the last part of the sponge. Cover with the rest of the chocolate mousse cream on top and sides of the cake. Refrigerate until firm, for at least for 2 hours.
The chocolate topping
In a small casserole pan dissolve the sugar and cocoa powder. Let it cook for a bit and take off the heat. Cool down until lukewarm and stir in a knob of butter. Mix until smooth texture. Set aside.
In the finale, drip the topping on the edges and the rest on top of the cake. Decorate as per your liking, no limits to imagination!
For more inspiration of Valentine’s treats, click here.
Makes 12 serves.
