Description
Indulge in a decadent Chocolate Raspberry Mousse Cake with luxurious layers of rich chocolate and tart raspberries, perfect for any occasion.
Ingredients
Scale
- 3 large eggs (room temperature)
- 55 g light brown sugar
- 65 g granulated sugar
- 1 tsp vanilla extract
- 65 g plain flour (all-purpose)
- 15 g cocoa powder
- 1 tsp baking powder
- ½ tsp espresso powder
- ¼ tsp salt
- 75 g dark chocolate (75% cocoa, melted)
- 2¼ tsp powdered gelatine
- 45 ml fresh lemon juice
- 400 g fresh raspberries
- 100 g granulated sugar
- 480 ml double cream (heavy cream, cold)
- 125 g fresh raspberries (for decoration)
- 50 g dark chocolate shavings (for decoration)
Instructions
- Preheat your oven to 180°C (350°F) and line an 8-inch round cake pan with parchment paper.
- In a mixing bowl, whisk the eggs, light brown sugar, granulated sugar, and vanilla extract together until frothy.
- In another bowl, combine the flour, cocoa powder, baking powder, espresso powder, and salt. Gradually fold these dry ingredients into the egg mixture.
- Stir in the melted dark chocolate until well combined.
- Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the sponge to cool completely in the pan before removing.
- In a small bowl, sprinkle the powdered gelatine over the lemon juice and let it stand for about 5 minutes to soften.
- In a separate saucepan, heat half of the raspberries (200 g) along with the granulated sugar until the mixture starts to boil. Once boiling, mash the raspberries and strain through a fine sieve to remove seeds, creating a raspberry coulis.
- Gently mix the raspberry coulis with the softened gelatine until dissolved. Let this cool slightly.
- In a large bowl, whip the cold double cream until soft peaks form.
- Carefully fold the raspberry gelatine mixture into the whipped cream, followed by the rest of the fresh raspberries (200 g).
- Once well incorporated, pour the raspberry mousse mixture over the cooled chocolate sponge in the cake pan. Smooth the top and refrigerate for at least 4 hours or until set.
- Once the mousse is set, carefully remove the cake from the pan.
- Decorate the top with fresh raspberries and dark chocolate shavings for an elegant touch.
- Slice and serve chilled.
Notes
For best results, ensure the eggs are at room temperature and be gentle when folding the egg mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg