Description
A delicious raspberry mousse cake layered with chocolate ganache.
Ingredients
Scale
- 2 cups All-purpose flour
- ¼ cup Cake flour
- 1¾ cups Granulated sugar
- 1 cup Butter (Unsalted)
- 1 cup Milk (Whole)
- ½ cup Sour cream (Full fat)
- 2 Eggs (Large)
- 1 tsp Baking powder
- ½ tsp Baking soda
- 2 tsp Vanilla extract
- 1¼ cup Raspberries (Fresh)
- ⅓ cup Granulated sugar (More or less depending on your preference)
- 1 cup Heavy cream
- 2 tbsp Powdered sugar
- 2½ tsp Gelatin
- 2 tbsp Lemon juice
- Red food coloring
- 1 cup Heavy cream
- 1 cup Chocolate chips (Semisweet)
- Edible silver leaf
- Edible silver spray
- ½ cup Raspberries (Fresh, Washed, Patted dry)
- ½ cup Blueberries (Fresh, Washed, Patted dry)
Instructions
- Cream butter and sugar in a mixing bowl until light and fluffy.
- Start adding the eggs (one at a time) while continuing to mix the batter.
- Add sour cream and vanilla extract and mix thoroughly.
- In a separate bowl, whisk together the all purpose flour, cake flour, baking powder and baking soda.
- Start adding the dry mixture into the wet mixture, while alternating with milk. Continue to mix until the batter is just combined may be some lumps but don’t over-mix!
- Pour this cake batter into two greased/floured round 8×2 cake pans and bake at 350 degrees for about 40-45 minutes or until an inserted toothpick in the center comes out clean.
- Note: In today’s cake, I poured ¾ of the batter into an 8×3 round cake pan since I wanted a taller cake. I used the remaining batter to make cupcakes.
- Allow this cake to cool down. Then, wrap it in saran wrap and refrigerate overnight. This helps to seal moisture into the cake.
- Mix together the gelatin and lemon juice in a small container and keep this aside so that the gelatin absorbs the juice.
- Put the raspberries in a blender and make a chunky raspberry puree.
- Pour this puree and sugar into a saucepan and let this mixture cook on medium heat until you have a slightly thicker mixture.
- Remove the saucepan from heat and pour this mixture through a fine sieve into a bowl. Push the back of a spoon in this raspberry mixture to separate all the seeds from the juice.
- Pour the smooth seedless raspberry mixture into a saucepan and add the gelatin mixture and continue mixing on low heat until all the gelatin dissolves.
- Allow this raspberry mixture to cool down and come to room temperature. You can speed up this process by popping the saucepan in the fridge for 10 minutes but be careful since the gelatin will start to set fairly quickly.
- While the raspberry mixture is cooling down, whip heavy cream and powdered sugar in a cold mixing bowl until soft peaks form. Add red food coloring, if you like.
- Now, gently, fold the whipped cream into the raspberry mixture with a spatula and mix until just combined. DON’T OVER-MIX or else the texture of this mousse will totally change.
- In a saucepan, add heavy cream and heat on medium heat.
- When it’s about to come to a boil, lower the heat and add chocolate.
- Whisk everything together until the chocolate melts fully and you have a smooth and glossy mixture.
- Remove the saucepan from heat and allow the ganache to cool down.
- Cut the sides of your vanilla cake with a sharp knife to remove the brownish portion.
- Wrap an acetate cake collar around your cake and make sure it’s least 2 inches higher than your cake.
- Prepare raspberry mousse and spread it on top of the cake. Make sure to use a spatula to spread it smoothly and evenly.
- Allow this cake to chill in the fridge overnight or at least 8 hours.
- Now, gently remove the acetate collar from the cake.
- Prepare the ganache and when it cools down a bit, pour it on top of the cake until it starts dripping down the sides.
- When the ganache starts to set, place the blueberries and raspberries on top of the cake.
- Spray the berries with edible silver spray and decorate with a few pieces of silver.
- And you are done make a raspberry mousse cake!
Notes
- This cake can be enjoyed cold or at room temperature.
- For a sweeter mousse, adjust the sugar to your preference.
- Gelatin should be fully dissolved for a smooth mousse.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg