Chocolate raspberry mousse cake is indulgent layers of dense chocolate brownie and a light-as-air raspberry mousse that's creamy, sweet, and tangy all at once.
For best results, always weigh ingredients where a weight is provided
Equipment
2 mixing bowls
medium saucepan
Handheld mixer
silicone spatula
8 inch round spring form pan
Instructions
Preheat the oven to 180C (160C fan forced) / 350F. Grease an 8 inch spring form tin then line the base and sides with baking paper.
MAKE THE BROWNIE BATTER:In a large bowl, using a hand mixer, beat together the eggs and sugar for 2 full minutes until very pale.
Add the melted butter and beat until just combined.
Sift over the flour and cocoa and stir with a spatula until just combined.
Tip the thick batter into the prepared pan and spread out as evenly as possible. Bake for 27-30 minutes.
Remove the brownie from the oven and give it 5 sharp raps on the bench top (this will help it to drop a little to a flat base for the mousse) then let it cool for 10 minutes. Transfer to the fridge to cool completely.
FOR THE RASPBERRY MOUSSE:Place the gelatine and two tablespoons (40ml/8tsp, see notes) into a small bowl and mix to combine. Set aside. It will soften and absorb into one gelatinous chunk.
Purée the raspberries (thawed if using frozen berries) in a blender then strain through a sieve into a saucepan. Discard the seeds.
Over low heat, add the sugar and stir until dissolved. It shouldn’t even need to get hot. Remove from heat.
Heat the gelatine in the microwave for 10 seconds and stir until fluid and the gelatine is dissolved. If needed, microwave for just 5 seconds at a time thereafter to get to that point. If you don’t have a microwave, this can be done in a small saucepan on the stove over the lowest heat and do not let it boil or the gelatine will lose its efficacy.
Pour the vanilla and the gelatine mixture into the raspberry puree and whisk well to combine. Make sure you get all of the gelatine mixture in there - a silicone spatula is really helpful for scraping the sides of the bowl so none of it is left behind.
Place the raspberry puree in the fridge, stirring every so often, for 30 minutes or just until it’s no longer warm and starting to thicken. Careful not to leave it so long that it sets. If it does, just heat it gently in the microwave or over the stove until just fluid enough again.
In a large bowl using a hand mixer, whip the cream to stiff peaks. Take care not to overbeat or it will have a grainy texture - as it gets thicker, slow the hand mixer and check often.
Fold quarter of the cooled raspberry puree into the whipped cream using a spatula or metal spoon until just a few streaks remain. Repeat 3 more times folding the raspberry puree into the cream until it’s just folded together. Try not to knock the air out of cream.
Pour the mixture over the cooled cake base. Give it a gentle shake to level it out. Place in the fridge for 6 hours or overnight until set.
FOR THE GANACHE (once the cake is set):Finely chop 60g/2oz of the chocolate and place it into a bowl. Heat the cream in a small saucepan over medium heat until it just starts bubbling, then pour it over the chocolate. Let it sit for a minute to soften before stirring to a smooth ganache. Transfer to a squeeze bottle.
Remove the ring from the pan and carefully slide the chocolate raspberry mousse cake onto a cake platter. Very carefully squeeze the ganache around the edge allowing it to create drips every so often. If it’s running straight to the bottom of the cake, it’s too hot. Let it cool a little before continuing.
Fill the centre-top of the cake with fresh raspberries and chocolate shavings (made by running a vegetable peeler down the edge of the remaining block of chocolate) just prior to serving.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
You can make the ganache ahead of time and keep it in the fridge, then just heat in 10 second increments in the microwave to make it fluid again.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.