Description
Indulge in the decadence of this Chocolate Raspberry Mousse Cake featuring layers of rich chocolate sponge, raspberry jam, and a luscious raspberry mousse topped with a glossy chocolate ganache and fresh raspberries.
Ingredients
Units
Scale
For the chocolate sponge:
- 56 g (2 oz) dark chocolate
- 50 g (1/4 cup) neutral oil
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon espresso powder, optional
- 1/4 teaspoon salt
- 3 eggs, separated
- 132 g (2/3 cup) granulated sugar
- 40 g (1/3 cup) all-purpose flour
- 10 g (2 tablespoon) dutch process cocoa powder
- 10 g (2 tablespoon) black cocoa powder
For the jam layer:
- 170 g (1/2 cup) raspberry preserves
For the raspberry mousse:
- 28 g (2 tablespoon) water
- 5 g (1 1/2 teaspoon) unflavored gelatin powder
- 227 g (1 cup) whole milk
- 50 g (1/4 cup) freeze dried raspberry powder
- 3 egg yolks
- 36 g (3 tablespoon) granulated sugar
- 283 g (10 oz) ruby chocolate, melted
- 227 g (1 cup) heavy cream, cold
For the chocolate ganache & topping:
- 150 g (2/3 cup) heavy cream
- 85 g (3 oz) dark chocolate
- Fresh raspberries
Instructions
- For the chocolate sponge: Preheat oven, melt chocolate with oil, mix yolks and sugar, fold in egg whites, add flour and cocoa, bake.
- For the jam layer: Spread raspberry preserves on cooled cake.
- For the raspberry mousse: Bloom gelatin, simmer milk, mix yolks and sugar, combine mixtures, add melted chocolate, fold in whipped cream, layer over jam, chill.
- For the chocolate ganache: Simmer cream, add chocolate, pour over chilled cake.
- For assembly: Remove collar, pour ganache, top with raspberries.
Notes
- Mix the cake batter gently to retain air for a light sponge.
- Use a cake collar for neat edges and easy removal from the pan.
- Experiment with different freeze-dried berries for a personalized touch!
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 90mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
