http://epicsweet.com/raspberry-chocolate-mousse-cake/

Raspberry Chocolate Mousse Cake

Greetings,

I made my dad Raspberry Chocolate Mousse Cake this year for his birthday. I asked him what he wanted and he said “devil’s food cake!” Quite a change from last year when he wanted angel food cake and I made him Marble Angel Food Cake. He is a funny guy. They are both really good though!  This Raspberry Chocolate Mousse Cake is made with devil’s food cake, filled with chocolate mousse that has fresh raspberries folded into it, then the outside is coated with a raspberry jelly sort of thing, and then it is topped with dark chocolate glaze! It’s pretty fantastic.

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To start, we make the devils food cake. Which mean we have to thoroughly grease and flour two 9 inch cake pans.

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Next, sift together the flour, cocoa powder, baking soda, and baking powder. Set aside.

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In the bowl of an electric mixer whip together melted butter and eggs.

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Add the buttermilk, vanilla, sugar, and salt. Whip until smooth.

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Whip in the dry ingredients that you sifted together earlier.

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Doesn’t it look gorgeous?!

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Stir together boiling water and instant coffee granules.

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Add this to the cake batter stir well.

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Divide the batter between the two prepared pans.

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Bake at 350 for 38-43 minutes or until a toothpick comes out clean. Once baked remove from oven and allow to sit for ten minutes before removing the cakes from the pan to a wire rack to cool completely. Once cooled place your cakes in the freezer for now.

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Next, we are on to making the chocolate mousse. First, melt the chocolate and the butter together over a double boiler.

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Set aside the melted chocolate, but keep it warm.

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Whip some heavy cream to medium peaks, set aside.

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In another double boiler heat egg whites and sugar together.

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Continue to heat and stir until the sugar is dissolved. The best way to see if it is dissolved it to rub a bit of it in between your fingers. If it feels grainy its not done yet.

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Once the sugar is dissolved remove the double boiler from the heat and whip the egg whites to medium peaks.

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Fold in the chocolate.

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Next, fold the meringue into the whipped cream.

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Remove about one-third of the chocolate mousse and place it in the refrigerator for now.

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Add fresh raspberries to the remaining two-thirds of the mousse.

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Fold them together gently. Refrigerate for now.

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The next step is to make the raspberry jellyish coating for the outside of the cake. In a saucepan place frozen raspberries (thawed or frozen), sugar, salt, cornstarch, and water.

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Bring to a boil and heat and stir until well thickened.

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Remove from the heat and stir in the butter until melted. Cool completely and refrigerate until ready to use.

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Once your cakes are well frozen it is time to start working on assembling the cake. First, put a little bit of mousse on your cake board to help keep the cake from shifting around.

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Next, place on a layer of cake; top side down works best.

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Then the layer of chocolate mousse with fresh raspberries in it.

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You are going to want to use all of this chocolate mousse with raspberries in it so it is going to make a nice thick layer. I find it helpful to use a bench scraper to help smooth the top and sides of it.

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Once you are satisfied with the mousse layer add the top layer of cake, top side down again, and smooth the mousse a bit more if needed. Freeze until hard.

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Spread the raspberry jelly all over the top and sides of the cake, it won’t be super smooth because of the bits of raspberry but that is okay. Your bench scraper will come in handy for this too.

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Place the remaining third of chocolate mousse in a piping bag and cut a fairly large hole in the end of it.

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Pipe a few lines across the top of the cake. This is pretty cool because you are going to cover it in chocolate glaze so the piped lines become little bumps of deliciousness! If you have extra chocolate glaze you can pipe a few lines on the sides of the cake as well. Freeze the cake again until hard.

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The last thing you will need to make is the dark chocolate glaze. For this place unsweetened chocolate, semi-sweet chocolate, unsalted butter, and corn syrup in a double boiler.

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Melt together. Cool slightly until just a bit thickened.

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While the chocolate glaze cools just a tad. Place a large piece of parchment paper on your counter top. With you cake on top of it. This will make clean-up way easier!

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Carefully pour your chocolate glaze over the top of your cake. Use an icing spatula to help you gently cover all the top of the cake and just let the glaze drizzle down the sides of the cake naturally.

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It’s so pretty!

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See why you needed the parchment paper?

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Enjoy, your Raspberry Chocolate Mousse Cake!

http://epicsweet.com/raspberry-chocolate-mousse-cake/

Raspberry Chocolate Mousse Cake
Author: 
 
Raspberry Chocolate Mousse Cake: Devil's food cake, filled with fresh raspberry dotted chocolate mousse, frosted with raspberry jelly, and topped with a rich dark chocolate glaze.
Ingredients
  • For the Devil's Food Cake:
  • 1¾c. flour
  • 1c. cocoa powder
  • 1t. soda
  • 1t. baking powder
  • 10T. butter, melted
  • 3 eggs
  • 1c. buttermilk
  • 2T. pure vanilla extract
  • 2c. sugar
  • ½t. salt
  • 1c. boiling water
  • 1 heaping T. instant coffee granules
  • For the Chocolate Mousse:
  • 12oz fresh raspberries
  • ¾c. dark chocolate
  • 4T. butter
  • 1pt heavy cream
  • 2 egg whites
  • ½c. sugar
  • For the Raspberry Jelly:
  • 12oz frozen raspberries
  • ¾c. sugar
  • ¼t. salt
  • 4T. cornstarch
  • 2T. water
  • 1T. butter
  • For the Dark Chocolate Glaze:
  • 4oz unsweetened chocolate
  • 4oz semi-sweet chocolate
  • 1 stick unsalted butter
  • 1½T. corn syrup
Method
  1. For the Devil's Food Cake:
  2. Preheat oven to 350F thoroughly grease and flour two 9-inch cake pans.
  3. In a large bowl sift together the flour, cocoa powder, soda, and baking powder. Set aside.
  4. In the bowl of an electric mixer whip together the melted butter and 3 eggs until smooth.
  5. Whip in the buttermilk, vanilla, sugar, and salt.
  6. Add the sifted dry ingredients, stir together well.
  7. Meanwhile, stir together the boiling water and coffee granules. Add this to the mixing bowl. Whip until well combined.
  8. Divide the batter between the two prepared pans and bake at 350F for 38-43 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes before removing the cake from the pans and cooling them completely on wire racks. Freeze.
  9. For the Chocolate Mousse:
  10. In a double boiler melt together the dark chocolate and the 4T. butter, set aside but keep warm.
  11. Whip the heavy cream to medium peaks, set aside.
  12. In a double boiler combine egg whites and ½c. sugar. Stir and heat until sugar is dissolved. Remove from heat and whip to medium peaks.
  13. Fold the melted chocolate into the meringue. Fold the chocolatey meringue into the whipped cream.
  14. Remove ⅓ of the chocolate mousse and refrigerate it. Add the fresh raspberries to the remaining ⅔ of the chocolate mousse. Fold them together gently.
  15. Place a small blob of chocolate mousse on a cake board. Place a layer of cake, top side down, on top of the cake board. Use the chocolate mousse with raspberries in it to make a nice thick layer on top of the cake.
  16. Place the second layer of cake on top of the chocolate mousse layer. Smooth the chocolate mousse so that it is nice and even with the cake layer. Freeze until hard.
  17. For the Raspberry Jelly:
  18. In a saucepan combine frozen raspberries, ¾c. sugar, ¼t. salt, cornstarch, and 2T. water.
  19. Bring to a boil, cook and stir until thickened.
  20. Remove from heat and stir in 1T. butter until melted. Cool.
  21. Spread over the top and sides of the cake as the frosting. Use the remaining ⅓ of the chocolate mousse to pipe lines over the top of the cake, with a few on the sides of the cake as well. Freeze until hard.
  22. For the Dark Chocolate Glaze:
  23. In a double boiler melt together unsweetened chocolate, semi-sweet chocolate, unsalted butter, and corn syrup. Cool slightly.
  24. Place a large sheet of parchment paper on your counter, place your cake on top of that. Pour the chocolate glaze over the cake using an icing spatula to help cover the hole top. Allow the glaze to drizzle down the sides of the cake naturally.
  25. Freeze for later use of refrigerate until ready to use.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)

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