Baking · desert · English

Chocolate Cake with Raspberry Mousse filling and Dark Chocolate Ganache

 

Bolo de chocolate com mouse de framboesa-fabirecipes

Chocolate Cake with Raspberry Mousse filling and Dark Chocolate Ganache. This cake is absolutely delicious! The combination of flavors are great! I love chocolate and raspberry together. The raspberry mousse is so good and tastes light, not too sweet at all. I also added a hint of lemon zest, so it is more tangy. You must try this recipe! It is a very tasty summer desert!

The cake, mousse and ganache are not too difficult to prepare. The most difficult part is waiting for it to cool in the refrigerator 😀.

The best thing to do is prepare this cake at night time, and then leave it in the refrigerator, so you can dream about it. But the next day, you can devour it. The cake has to be chilled, for the mousse to be firm. It also tastes so much better and it gets very moist the next day.

My husband and my son loved this cake so much, that I think I’ll be making it more often than I thought.

I hope you like my recipe.

Fabi 😘

Ingredients cake:

3 eggs

2 cups sugar

1 teaspoon vanilla extract

2 tablespoons canola oil

1/2 cup unsweetened cocoa powder

2 cups all-purpose flour

1 tablespoon corn starch

1/4 teaspoon sea salt

1/2 tablespoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

IMG_9420 (2)

Prepare cake:

  • Preheat oven at 350F.
  • Grease and flour two 8 inch cake pans, then line the bottoms of the cake pans with parchment paper.
  • Sift together flour, corn starch, salt and cocoa powder.

IMG_9425 (2)

  • In a mixing bowl add eggs and beat at high speed until they double in volume.
  • Add sugar and beat at high speed for 2 minutes.
  • Change speed to low and Add vanilla extract and oil.
  • Add half of the dry ingredients and half of the buttermilk.
  • Add remaining dry ingredients and buttermilk.
  • The last ingredients are baking powder and baking soda.
  • Add them and fold using a spatula.
  • Evenly distribute the batter into prepared pans.

IMG_9442 (2)

  • Bake for 22-25 minutes or until toothpick inserted comes out clean.

IMG_9443 (2)

  • Let the cakes cool for 15 minutes in the pans, and then remove them from the pans and let them cool completely on a cooling rack before filling.

Ingredients raspberry mousse:

3/4 cup frozen raspberries thawed

1 1/2 cup whipping cream

2 tablespoons sugar (for raspberries)

3 tablespoons sugar (for whipping cream)

1 teaspoon unflavored gelatin

3 tablespoons cold water

1 teaspoon fresh lemon zest

IMG_9445 (2)

Prepare mouse:

  • Place raspberries into a food processor or blender and make a purée.
  • Pass through a sieve to remove any seeds.
  • Add 2 tablespoons sugar. Set aside.

IMG_9447 (2)

  • Place gelatin into a heat resident bowl and add water.
  • Place bowl into a double boiler and stir gelatin until dissolved.

IMG_9446 (2)

  • Using an electric mixer, add cream and 3 tablespoons sugar and whip until you achieve soft peaks.

IMG_9450 (2)

  • Add gelatin, lemon zest and beat until you achieve stiff peaks.
  • Fold into raspberry purée.

Ganache:

3/4 cup (6oz) heavy cream

3/4 cup (6oz) semi-sweet or bitter sweet chocolate chips

Prepare ganache:

  • Heat cream at medium heat. Be careful to not boil the cream.
  • Stir in chocolate chips until completely melted.
  • Let it sit for about 5 minutes before glazing the cake.

Assembling the cake:

  • Cut each cake in half.
  • Line the bottom and sides of a springform pan with wax paper.
  • Place one layer of cake in the bottom of the pan.

IMG_9449 (2)

  • Spread raspberry mousse over the cake.

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  • Repeat process until the last layer of cake.
  • Refrigerate for 4 hours. *Better overnight.

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  • After cake and mousse have set, and it is cold, carefully remove from pan and place cake on a platter or cake stand.
  • Add chocolate ganache over the cake.

IMG_9487 (2).JPG

  • Place cake back in the refrigerator for 30 minutes.
  • Decorate cake with fresh berries just before serving.Chocolate cake with raspberry mouse-fabirecipes

 

  • Serve cold.
  • Enjoy!!!Bolo de chocolate com mouse de framboesa2 copy

 

*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 😊

Chocolate Cake with Raspberry Mousse and Dark Chocolate Ganache

  • Servings: 8-10
  • Time: 1 hour 30 minutes + 5 hours for chilling
  • Difficulty: intermediate
  • Print

Chocolate cake with rapsberry mouse2-fabirecipes

 

Ingredients cake:

3 eggs

2 cups sugar

1 teaspoon vanilla extract

2 tablespoons canola oil

1/2 cup unsweetened cocoa powder

2 cups all-purpose flour

1 tablespoon corn starch

1/4 teaspoon sea salt

1/2 tablespoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

Prepare cake:

  • Preheat oven at 350F.
  • Grease and flour two 8 inch cake pans, then line the bottoms of the cake pans with parchment paper.
  • Sift together flour, corn starch, salt and cocoa powder.
  • In a mixing bowl add eggs and beat at high speed until they double in volume.
  • Add sugar and beat at high speed for 2 minutes.
  • Change speed to low and add vanilla extract and oil.
  • Add half of the dry ingredients and half of the buttermilk.
  • Add remaining dry ingredients and buttermilk.
  • The last ingredients are baking powder and baking soda.
  • Add and fold using a spatula.
  • Evenly distribute the batter into prepared pans.
  • Bake for 22-25 minutes or until toothpick inserted comes out clean.
  • Let the cakes cool for 15 minutes in the pans, and then remove them from the pans and let them cool completely on a cooling rack before filling.

Ingredients raspberry mousse:

3/4 cup frozen raspberries thawed

1 1/2 cup whipping cream

2 tablespoons sugar (for raspberries)

3 tablespoons sugar (for whipping cream)

1 teaspoon unflavored gelatin

3 tablespoons cold water

1 teaspoon fresh lemon zest

Prepare mousse:

  • Place raspberries into a food processor or blender and make a purée.
  • Pass through a sieve to remove any seeds.
  • Add 2 tablespoons sugar. Set aside.
  • Place gelatin into a heat resident bowl and add water.
  • Place bowl into a double boiler and stir gelatin until dissolved.
  • Using an electric mixer, add cream and 3 tablespoons sugar and whip until you achieve soft peaks.
  • Add gelatin, lemon zest and beat until you achieve stiff peaks.
  • Fold into raspberry purée.

Ganache:

3/4 cup (6oz) heavy cream

3/4 cup (6oz) semi-sweet or bitter sweet chocolate chips

Prepare ganache:

  • Heat cream at medium heat. Be careful to not boil the cream.
  • Stir in chocolate chips until completely melted.
  • Let it sit for about 5 minutes before glazing the cake.

Assembling the cake:

  • Cut each cake in half.
  • Line the bottom and sides of a springform pan with wax paper.
  • Place one layer of cake in the bottom of the pan.
  • Spread raspberry mousse over the cake.
  • Repeat process until the last layer of cake.
  • Refrigerate for 4 hours.
  • Better overnight.
  • After cake and mousse have set, and it is cold, carefully remove from pan and place cake on a platter or cake stand.
  • Add chocolate ganache over the cake.
  • Place cake back in the refrigerator for 30 minutes.
  • Decorate cake with fresh berries just before serving.
  • Serve cold.
  • Enjoy!!! ☺

https://wordpress.com/post/fabirecipes.wordpress.com/6240

 

 

 

 

 

 

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