Chocolate Mousse Cake with Raspberries
Chocolate layers, raspberry filling and a light mousse.
Ingredients
| Ingredient | Amount |
|---|---|
| Cake | |
| All-Purpose Flour | 210 g |
| Baking soda | 2 tsp |
| Baking powder | 1 tsp |
| Table salt | 1 tsp |
| Granulated sugar | 397 g |
| Unsweetened cocoa | 85 g |
| Vegetable oil | 99 g |
| ButtermilkAt room temperature. | 227 g |
| WaterBoiling. | 227 g |
| Vanilla Extract | 2 tsp |
| EggsLarge. At room temperature. | 3 each |
| Mousse filling | |
| ButterSoftened. | 28 g |
| Cream cheeseAt room temperature. | 227 g |
| Confectioners' sugar | 113 g |
| Vanilla Extract | 0.5 tsp |
| Table salt | 0.125 tsp |
| Semisweet chocolate chipsMelted. | 113 g |
| Heavy cream | 227 g |
| Instant ClearjelOptional. | 1 tsp |
| Semisweet mini chocolate chipsOptional. | 85 g |
| RaspberriesRange: 1 1/2–2. Washed and dried. | 1.5 pint |
| Frosting | |
| Vegetable shortening | 92 g |
| Unsalted butterAt room temperature. | 113 g |
| Table salt | 0.25 tsp |
| Confectioners' sugarSifted. | 454 g |
| Unsweetened cocoa | 43 g |
| Milk | 57 g |
| Vanilla Extract | 1 tsp |
Method
- 1
Mix dry cake ingredients, then incorporate wet ingredients and eggs. Divide into three greased 23cm round tins; bake at 165°C/325°F for 25–30 minutes and cool.
- 2
For mousse, beat butter, cream cheese, 85g icing sugar, vanilla and salt; mix in melted chocolate. Whip cream with 28g icing sugar and optional stabiliser, then fold in with mini chips.
- 3
Layer the cakes with the chocolate filling and raspberries; chill 30 minutes.
- 4
Beat the frosting ingredients until fluffy. Crumb-coat, chill briefly, then finish frosting. Keep refrigerated.