Chocolate Raspberry Mousse Cake

Sandy

subheading: Brownie Cake Layer:

½ cup dutch process cocoa powder

½ tsp baking powder

¼ tsp espresso powder

1 tsp vanilla powder (or extract)

¾ cup all purpose flour

1 cup sugar

½ tsp salt

2 eggs, room temperature

½ cup canola oil

subheading: Chocolate Mousse Layer:

9 oz finely chopped GOOD semisweet baking chocolate (not morsels or chips)

¼ tsp salt

½ tsp gelatin powder mixed in 1 tbsp cold water

1 ½ c cold heavy cream

1 tsp vanilla powder (or extract)

subheading: Raspberry Mousse Layer:

9 oz. finely chopped GOOD white baking chocolate (not chips)

¼ tsp salt

½ tsp gelatin mixed in 1 tbsp cold water

1 ½ c cold heavy cream

2 cups fresh raspberries- make certain they are washed and completely dry before using.

1 tsp vanilla powder (or clear vanilla extract)

Pink or red food coloring (optional)

subheading: White Chocolate Mousse Layer:

9 oz. finely chopped GOOD white baking chocolate (not chips)

¼ tsp salt

½ tsp gelatin powder mixed in 1 tsp cold water

1 ½ c cold heavy cream

1 tsp vanilla powder (or clear vanilla extract)

subheading: Ganache:

4 oz. chopped semisweet baking chocolate

4 oz. heavy cream

subheading: Top With:

Chocolate curls

Fresh raspberries

subheading: Brownie Cake Layer:

Prepare 9 inch round pan with cooking spray. Preheat oven to 350 degrees.

Mix together dry ingredients

Beat eggs, beat in oil. Mix into dry ingredients. Pour into prepared pan. Bake about 20 minutes or until done.

Allow to cool completely.

Place a 9 inch cardboard circle in the bottom of a springform 9 inch pan with 3 inch tall sides. Tape 4 to 5 inch acetate strips long enough to completely surround inside of springform pan. (This will extend the sides to accommodate the height of the cake.)

Place cooled brownie cake layer on cardboard inside springform pan.

subheading: Prepare the chocolate mousse layer:

Place chopped chocolate, ½ cup of cream, vanilla, and salt in top pan of double boiler over simmering water. Stir frequently until fully melted and smooth. Remove pan from heat, and pour into a large bowl, stir in gelatin mixture and cool until room temperature, stirring occasionally. (Keep water in bottom pan for additional mousse layers.) Meanwhile, whip remaining 1 cup cream to firm peaks. Fold whipped cream into melted chocolate and cream mixture until fully incorporated. Pour over cake layer and refrigerate for 30 minutes.

subheading: Prepare the raspberry mousse layer:

Puree ½ cup of raspberries. Strain out seeds. In clean top pan of double boiler, add raspberry puree, vanilla, the chopped white chocolate, ½ cup of cream, and salt. Stir over gently simmering pot of water until fully melted and mixed. Repeat same process as with chocolate mousse. Rough chop remaining raspberries and fold into the mousse mixture before pouring it over the chocolate mousse. Chill for 30 minutes.

subheading: Prepare the white chocolate mousse layer:

Repeat process of melting white chocolate, vanilla, salt, and cream in top of double boiler. Pour over chilled raspberry mousse layer.

Chill for 2 hrs. Then proceed to ganache.

Melt the cream and chopped chocolate in top of double boiler. While warm, pour over the top of the chilled cake spreading to the edge of the cake, allowing to drizzle over the edges. Uncovered center will be covered with chocolate curls and more fresh raspberries. Chill for at least 1 hr.

Release sides of springform and remove. Slide cardboard bottom off metal bottom onto serving platter. Peel off acetate sides.

Allow to stand at room temperature for 30 minutes before serving. Clean knife between slices.

Page footer