Chocolate Raspberry Mousse Cake

Randal saw a picture of this cake on my pinterest recipe board a few weeks ago and asked if I would make it one day, so he made the decision of what birthday cake to make him this year very easy!

There are quite a few steps to making this cake from Hungry Happenings, but they are not difficult at all, it just takes some time to get all the layers made.



Chocolate Cake
7 ounces semi-sweet chocolate, finely chopped
6 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
4 large eggs, separated
1/3 cup light brown sugar
pinch of salt

Preheat oven to 325. Grease a 9 inch springform pan.

Bring a few inches of water to a simmer in a medium saucepan. In a heat proof bowl combine the butter and chocolate and melt over the double boiler. Once melted, remove from heat and cool for 5 minutes, then stir in the egg yolks and vanilla.

Whisk egg whites and salt for a minute, add 1/2 of the brown sugar and whisk until combined. Add the rest of the brown sugar and whisk to soft peaks

Gently fold 1/3 of the egg whites into the chocolate mixture. Gently fold in the remaining egg whites, pour batter into the prepared pan. Bake for 15-18 minutes. Leave to cool for at least an hour.

Chocolate Mousse
1 1/2 cups heavy whipping cream
12 ounces semi-sweet chocolate, finely chopped
3 tablespoons water
3 tablespoons sugar
3 egg yolks

Whisk the whipping cream to soft peaks. Set aside. In a medium bowl melt the chocolate over a pan of simmering water.

In a small saucepan add the water and sugar and bring to a boil over medium heat, stirring until the sugar has dissolved. Beat egg yolks in a medium bowl, slowly add a third of the simple syrup, once combined and the rest of the sugar water.

Combine egg mixture with melted chocolate. Once combined you will need to heat the chocolate mixture in the microwave for 15 seconds, because adding the egg mixture makes the chocolate seize up. Then add one third of the whipped cream and whisk until well incorporated. Gently fold in the remaining whipped cream, and pour mousse over the chocolate cake layer. Spread evenly over top then refrigerate for 30 minutes.

Raspberry Mousse
16 oz raspberries
1 tablespoon water
1 teaspoon unflavored gelatin
1 tablespoon sugar
6 ounces white chocolate, finely chopped
1 cup heavy whipping cream

Pour water into a small bowl. Sprinkle gelatin over top and set aside for 5 minutes to bloom.

Put raspberries and sugar in a saucepan and heat until the raspberries have broken down and come to a boil. Strain the raspberries through a sieve into a bowl. Discard solids and put the raspberry juice back into the saucepan and bring to a boil. Continue to boil until the juice reduces to 1/2 cup, about 5 minutes. Remove from heat and add the bloomed gelatin. Stir until the gelatin is dissolved. Put white chocolate into a bowl and pour the raspberry juice over chocolate, leave for a few minutes then stir until melted and smooth.

Whisk cream to soft peaks. Whisk 1/3 of the whipped cream into the white chocolate mixture then gently fold in the remaining whipped cream. Pour over the chocolate mousse layer and spread evenly. Refrigerate for at least 3 hours.

See other recipes at The Grocery Cart Challenge, Eat At Home