Tag Archives: layered cake

Chocolate Raspberry Vanilla Mousse Cake

Chocolate Raspberry Vanilla Mousse Cake 5

This is a fabulous, decadent cake made from layers of chocolate, raspberry and vanilla mousses on a brownie crust. It is not as sweet as a normal frosted cake, but the mousses are definitely rich and creamy. Serve this in small slices. A whole cake will go a long way, feeding at least 12-18 people.

I first made this cake with Little J about a month ago for my birthday, after seeing it on Sugar Hero. I made a few changes to it then, and then some more changes when I made it a second time for a church youth event. I still found the brownie layer to be much too rich in the first two versions of this recipe, so I tried yet again and am now happy with the results!

Chocolate Raspberry Vanilla Mousse Cake 4

The length of the recipe looks intimidating, but basically you are just making a one-bowl brownie layer, then repeating the mousse layer in three different flavors and topping with a simple chocolate ganache. I won’t lie: it does take ALL DAY to make. But that is mostly because there are a number of cooling/chilling steps, since the mousse layers each need to firm up before spreading on the next layer. And if you make your own raspberry puree, that adds more time to the process. Straining raspberry seeds is not one of my favorite things, but the result is definitely worth it.

The only special equipment you need to make this cake are a springform pan (or cake pan with removable bottom) and an acetate cake collar at least 4” high.

 

The final cake is taller than a regular springform pan, and you want the sides to be smooth, so a cake collar is a real help putting this together.

Chocolate Raspberry Vanilla Mousse Cake Cake Collar 1

You can make your own using parchment paper or foil, but it is hard to get it completely smooth. I used non-stick foil the first time I made this cake, and then bought some cake collars on Amazon for my next try at it. Here are the differences in final texture between the foil collar and real cake collar:

Chocolate Raspberry Mousse CakeChocolate Raspberry Vanilla Mousse Cake 5

If you have an egg allergy, this is a perfect cake. The mousse layers contain no eggs at all. The brownie layer does contain an egg, but you could leave that layer off or use an egg substitute for that one egg. This dessert is also really pretty layered in parfait glasses. I made one parfait version for our chocolate-hating son, just layering the raspberry and vanilla mousses and fresh berries.

Chocolate Raspberry Vanilla Mousse Cake 6

 

RECIPE:

Chocolate Raspberry Vanilla Mousse Cake

Chocolate Raspberry Vanilla Mousse Cake 5

Brownie Layer:
¼ cup semisweet or bittersweet chocolate chips
4 Tbs unsalted butter
½ cup sugar
1/8 tsp salt
1 tsp vanilla
1 egg
1/3 cup flour

Chocolate Mousse Layer:
1 ¾ cups heavy cream, divided
6 oz (1 cup) semisweet chocolate chips
1 pkt (2 tsp) unflavored gelatin
2 Tbs water
Pinch salt
t tsp vanilla

Raspberry  Mousse Layer:
1 ½ cups heavy cream, divided
6 oz (1 cup) white chocolate chips
1 pkt (2 tsp) unflavored gelatin
2 Tbs water
Pinch salt
t tsp vanilla
1 cup Sweetened Raspberry Puree or seedless raspberry jam

Vanilla  Mousse Layer:
1 ¾ cups heavy cream, divided
6 oz (1 cup) white chocolate chips
1 pkt (2 tsp) unflavored gelatin
2 Tbs water
3 Tbs powdered sugar
Pinch salt
1 vanilla bean
t tsp vanilla

Chocolate Ganache & Topping:
1/3 cup heavy cream
1 Tbs corn syrup
3 oz (1/3 cup) bittersweet chocolate chips
1 pint fresh raspberries

Brownie Layer:
Preheat oven to 350°F. Spray a 9” springform pan lightly with baking spray. Line bottom of pan with a round of parchment paper and then spray again with baking spray.

Place chocolate chips and butter in a microwave safe bowl. Heat in 30 second increments, stirring after each heating until melted. Stir in sugar, salt and vanilla; mix well. Stir in egg and mix well. Stir in flour until just combined.

Spread into prepared pan and bake for 15-17 minutes. Cool completely.

Chocolate Mousse Layer:
Place ¾ cup of the cream in a Pyrex measuring cup and heat in microwave for 1 minute, or until hot. Add chocolate chips to hot cream. Let sit for 1 minute and then stir until smooth. Cool to room temperature. Place water in a small bowl and sprinkle gelatin over the surface of the water. Let sit while chocolate cools. Place remaining 1 cup cream, salt and vanilla in a large bowl and whip until stiff peaks form. Microwave gelatin mixture for 15 seconds to melt gelatin; stir into chocolate. Pour chocolate mixture into whipped cream and beat briefly with a mixer to partially mix. Use a spatula to fold mousse until well mixed.

Place a 4” cake collar or a strip of non-stick foil around the inside of the springform pan. Spread chocolate mousse over the brownie layer, spreading to the edge of the pan. Refrigerate for 1 hour, or until mousse is firm.

Raspberry Mousse Layer:
Place ½ cup of the cream in a Pyrex measuring cup and heat in microwave for 1 minute, or until hot. Add white chocolate chips to hot cream. Let sit for 1 minute and then stir until smooth. Cool to room temperature. Place water in a small bowl and sprinkle gelatin over the surface of the water. Let sit while chocolate cools. Place remaining 1 cup cream, salt and vanilla in a large bowl and whip until stiff peaks form. Microwave gelatin mixture for 15 seconds to melt gelatin; stir into chocolate. Pour white chocolate mixture and raspberry puree into whipped cream and beat briefly with a mixer to partially mix. Use a spatula to fold mousse until well mixed.

Spread raspberry mousse over the chocolate mousse layer, spreading to the edge of the pan. Refrigerate for 1 hour, or until mousse is firm.

Vanilla Mousse Layer:
Place ¾ cup of the cream in a Pyrex measuring cup and heat in microwave for 1 minute, or until hot. Add white chocolate chips to hot cream. Let sit for 1 minute and then stir until smooth. Cool to room temperature. Place water in a small bowl and sprinkle gelatin over the surface of the water. Let sit while chocolate cools. Place remaining 1 cup cream, salt, seeds from vanilla bean and vanilla in a large bowl and whip until stiff peaks form. Microwave gelatin mixture for 15 seconds to melt gelatin; stir into chocolate. Pour white chocolate mixture  into whipped cream and beat briefly with a mixer to partially mix. Use a spatula to fold mousse until well mixed.

Spread vanilla mousse over the raspberry mousse layer, spreading to the edge of the pan. Refrigerate for 1 hour, or until mousse is firm.

Chocolate Ganache & Topping:
Place cream and corn syrup in a Pyrex measuring cup and heat in microwave for 1 minute, or until hot. Add chocolate chips to hot cream. Let sit for 1 minute and then stir until smooth. Cool until a thick pouring consistency.

Remove sides of the springform pan. Run a sharp knife along the top edge of the vanilla mousse layer to keep it from sticking to the cake collar. Carefully remove cake collar. Remove cake from bottom of the springform pan and place on serving dish.

Spread the ganache over the top of the cake and allow to drip down the sides of the cake. Place fresh raspberries in the center of the cake. Refrigerate until ready to serve.

 

Sweetened Raspberry Puree
12 oz raspberries, fresh or frozen (about 2 ½ cups of not-crushed fresh berries)
½ cup water
½ cup sugar
½ Tbs lemon juice
2 Tbs cornstarch
¼ cup cold water

In a heavy saucepan, combine raspberries, ½ cup water, sugar and lemon juice. Bring to a boil. Reduce heat and simmer for 5 minutes, crushing berries slightly with the back of a spoon. Strain the berries through a fine sieve, pushing the pulp through the sieve with the back of a spoon or a pestle. Return seedless puree to the saucepan (rinse saucepan first if there are seeds clinging to the sides). Mix the cornstarch and water in a small bowl; stir into puree in the saucepan. Return mixture to a boil; lower heat and simmer for 1-2 minutes, or until slightly thickened and no longer cloudy. Cool before using.

Yield: about 1 ¾ cups seedless puree

(Inspired by Sugar Hero)

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Chocolate Raspberry Truffle Cake

Chocolate Raspberry Truffle Cake 3

I have made three of these cakes in the last month. One for a Boy Scout fundraising auction and two more for a dinner for a visiting Apostle of the Church of Jesus Christ of Latter-Day Saints (Elder Jeffrey R. Holland) who was here with Elder Hallstrom of the Seventy giving training to local missionaries and ward and stake leaders. Elder Holland was president of BYU when I was there, and is one of my favorite speakers, so it was really nice to meet him.

I dragged four of my kids along to help me serve, and they were really great about it, even Big J, (who returned home from serving a mission just the night before and only complained slightly about having to put his suit back on the day after coming home) and Middle K (who was celebrating her 17th birthday that day and chose to come help serve instead of having her own birthday celebration). They even washed and dried TONS of dishes! I was certainly proud of all of them that day.

We did have cake left over, so we were able to wish Middle K a very happy 17th birthday with leftover cake. She didn’t mind one bit.

Chocolate Raspberry Truffle Cake 5

This cake is made with 2 layered chocolate cakes, cut in half to make four layers. Two of the layers are drizzled with a very thin layer of chocolate ganache and then it is filled with a Raspberry Swiss Meringue Buttercream Icing. The entire cake is then frosted with the raspberry frosting and the top is drizzled with more ganache. It is finished with stars piped from cooled ganache topped with fresh raspberries. I am not usually a big chocolate cake eater, but chocolate and raspberry are such a great flavor combination that I make an exception in this case!

Chocolate Raspberry Truffle Cake 4

I first saw this cake on Annie’s Eats, but used my own chocolate cake and frosting recipes to assemble it.

RECIPE:

Chocolate Raspberry Truffle Cake

Chocolate Raspberry Truffle Cake 1

Ingredients (recipes below):
Chocolate Layer Cake
Raspberry Swiss Meringue Buttercream
Chocolate Ganache
Fresh Raspberries, for garnish

Chocolate Layer Cake
2 cups flour
½ cup regular cocoa powder
½ cup Dutch process cocoa (or Hershey’s Special Dark)
1 ½ tsp baking soda
½ tsp salt
¾ cups (1 ½ sticks) unsalted butter, softened
1 cup sugar
1 cup brown sugar
3 eggs, at room temperature
2 tsp vanilla extract
1 ½ cups buttermilk

Preheat oven to 350°F. Lightly grease 2 9” cake pans; line bottom of pans with parchment paper. Grease paper and then dust entire pan with cocoa powder.

Combine flour, cocoa powders, baking soda and salt. Mix with a whisk. In a large mixing bowl, beat butter and sugars for 5 minutes. The mixture should be very pale and fluffy. Beat in eggs and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until smooth.

Divide batter into prepared pans and bake for 28-30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Invert onto wire racks, remove parchment paper and cool.

Cooled cake layers can be wrapped in plastic wrap and frozen until you are ready to assemble them. (For this cake, if you are freezing the layers: cut each layer in half before freezing to make 4 layers).

Raspberry Swiss Meringue Buttercream Icing
1 ½ cups egg whites (about 12 large egg whites, or use pasteurized egg whites that come in a carton)
2 ½ cups sugar
pinch of salt
3 cups unsalted butter (6 sticks), at room temperature**
1 Tbs vanilla extract
about 1 ½ cups Raspberry filling (see recipe below) or 1 cup raspberry jam

In the top of a double boiler, stir together  egg whites, sugar and salt. Bring water in bottom of double boiler to a low simmer; cook until the temperature of the egg whites reaches 160°F and sugar is completely dissolved (rub mixture between fingertips-it should not feel gritty). Mixture will be foamy and not a uniform consistency.

Transfer the egg white mixture to the bowl of a stand mixer. With the whisk attachment, whip until meringue is completely cooled and glossy peaks form, about 10 minutes. DO NOT ADD BUTTER UNTIL BOTH THE BOWL AND FROSTING ARE COMPLETELY COOL. Switch mixer attachment from the whisk to paddles. Add butter 1-2 Tablespoons at a time until incorporated. Mixture may appear curdled at times. Continue beating until butter is fully incorporated and frosting is fluffy and smooth.  This will take about 10 minutes.  Add vanilla and beat smooth. Add cooled raspberry filling and beat until frosting is a uniform color (start with about 1 cup filling, beat, and then add more if you want a more pronounced raspberry flavor).

**BUTTER NOTE: butter should be room temperature soft, but not at the point of melting. If the butter is too cold, it will not incorporate well into the meringue, and you will have butter chunks. If the butter is over-soft, it will cause the icing to curdle while beating-this is okay, it isn’t ruined: it will just take longer (more beating) for the frosting to become smooth. If icing still won’t set, place in the fridge for 20 minutes, and then beat again.

Raspberry Filling
12 oz raspberries, fresh or frozen (about 2 1/2 cups of not crushed fresh berries)
½ cup sugar
½ Tbs lemon juice
½ cup water
2-3 Tbs cornstarch or ClearJel
¼ cup cold water

In a heavy saucepan, combine raspberries, sugar and lemon juice. Bring to a boil. Reduce heat and simmer for 5 minutes, crushing berries slightly with the back of a spoon. Strain the berries through a fine sieve, pushing the pulp through the sieve with the back of a spoon. Gradually stir ½ cup water into the seeds in the sieve (over the bowl) and press again to remove as much pulp as possible. Return seedless puree to the saucepan (rinse saucepan first if there are seeds clinging to the sides). Mix the cornstarch and ¼ cup water in a small bowl; stir into puree in the saucepan. Return mixture to a boil; lower heat and simmer for 1-2 minutes, or until slightly thickened and no longer cloudy. Cool completely (or chill) before using.

Chocolate ganache:
8 oz bittersweet chocolate, chopped (about 1 heaping cup)
1 cup heavy cream
1/4 cup corn syrup

Place the chopped chocolate into a small bowl and set aside. In a Pyrex measuring cup or microwavable bowl, combine the heavy cream and corn syrup. Heat for 1 minute; stir. Pour the hot cream over the chopped chocolate. Let sit for one minutes, then stir until smooth with a whisk.

Cake Assembly:

Completely cool cake layers. Cut each layer in half to make 4 layers. Prepare frosting and ganache.

Place waxed paper strips along edges of serving plate. Place one cake layer, cut side up, on the serving plate. Waxed paper strips should cover the exposed part of the plate, but not be too far under the cake layer. Spread a very thin layer of warm ganache (about 2-3 Tbs) over cake (it will begin to soak into the cake). Spread cake with a layer of raspberry icing. Repeat with remaining 3 cake layers (I only put ganache between the 2 cut layers of cake). Ice entire cake with a thin crumb coat of icing. Refrigerate cake for 2o minutes to set slightly (optional). Create a smooth finish with remaining icing over entire cake (top of cake should be completely flat).

Set aside about 3/4 cup of the ganache. Drizzle top of cake with the remaining ganache, letting it drip down the sides. Refrigerate cake.

When ganache on cake has set and the remaining ganache has set to a piping consistency (place in the refrigerator to thicken faster), spoon remaining ganache in a pastry bag fit with a large star tip (I used Wilton 1M). Pipe stars around the edge of cake. Top each star with a fresh raspberry. Serve cake at room temperature.

Storage:  Cake can be stored in the refrigerator or at room temperature. The fresh raspberries will not keep at room temperature very long, but the cake tastes best when served at room temperature (when chilled, the icing will become very firm). When I am making this cake ahead of time, I store it in the refrigerator, and remove it to room temperature about 3 hours before serving.

(Inspired by Annie’s Eats)

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