Name: Chocolate Raspberry Mousse Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 3.33 oz all-purpose flour (3/4 cup); 2 oz unsweetened cocoa powder (2/3 cup); 1/2 tsp salt; 1/2 tsp baking powder; 4 oz unsalted butter; 7.75 oz granulated sugar (1 cup + 2 tbsp); 2 large eggs (at room temperature); 2 tsp vanilla extract; 9 oz semi-sweet chocolate (finely chopped); 1 3/4 cups heavy cream (divided use); Pinch of salt; 2 tsp unflavored powdered Vegan Gelatin; 2 TBSP water; 1 1/2 cups fresh raspberries; 9 oz white chocolate (finely chopped); 1 1/2 cups heavy cream (divided use); 2 tsp unflavored powdered Vegan Gelatin; 2 TBSP water; Pink gel food coloring (optional); 9 oz white chocolate (finely chopped); 1 1/2 cups heavy cream (divided use); 4 TBSP honey; Pinch of salt; 2 tsp unflavored powdered Vegan Gelatin; 2 TBSP water; 2 tsp vanilla bean paste (can substitute with vanilla extract); 4 oz semi-sweet chocolate (finely chopped); 4 oz heavy cream; 1 pint fresh raspberries; Chocolate curls or other decorations

Chocolate Raspberry Mousse Cake

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Indulge in the exquisite layers of our Chocolate Raspberry Mousse Cake, a delightful fusion of rich chocolate, tangy raspberry, and smooth vanilla. This stunning three-layer dessert not only captivates the eye with its elegant presentation but also delights the palate with a harmonious blend of flavors. Perfect for celebrations or as a special treat any day, this cake is sure to impress at birthdays, anniversaries, and holiday gatherings. Each layer offers a unique taste experience, making every bite an exciting journey into decadence.

Author: Celeste
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Serves approximately 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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3.33 oz all-purpose flour (3/4 cup)
2 oz unsweetened cocoa powder (2/3 cup)
1/2 tsp salt
1/2 tsp baking powder
4 oz unsalted butter
7.75 oz granulated sugar (1 cup + 2 tbsp)
2 large eggs (at room temperature)
2 tsp vanilla extract
9 oz semi-sweet chocolate (finely chopped)
1 3/4 cups heavy cream (divided use)
Pinch of salt
2 tsp unflavored powdered Vegan Gelatin
2 TBSP water
1 1/2 cups fresh raspberries
9 oz white chocolate (finely chopped)
1 1/2 cups heavy cream (divided use)
2 tsp unflavored powdered Vegan Gelatin
2 TBSP water
Pink gel food coloring (optional)
9 oz white chocolate (finely chopped)
1 1/2 cups heavy cream (divided use)
4 TBSP honey
Pinch of salt
2 tsp unflavored powdered Vegan Gelatin
2 TBSP water
2 tsp vanilla bean paste (can substitute with vanilla extract)
4 oz semi-sweet chocolate (finely chopped)
4 oz heavy cream
1 pint fresh raspberries
Chocolate curls or other decorations

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Instructions

For the brownie base: Preheat oven to 350°F (175°C). Combine flour, cocoa powder, salt, and baking powder. Melt butter with sugar; mix in eggs and vanilla. Fold in dry ingredients and bake for 20-24 minutes.
For the chocolate mousse: Melt semi-sweet chocolate; whip 1 cup cream. Combine gelatin with water; fold whipped cream into chocolate mixture. Spread over cooled brownie base.
For the raspberry mousse: Blend raspberries; strain if desired. Melt white chocolate; whip remaining cream and fold in raspberry puree and gelatin mixture. Pour over chocolate mousse layer.
For the vanilla mousse: Melt remaining white chocolate; whip remaining cream with honey and fold in gelatin mixture. Spread over raspberry layer and chill until set.

Nutrition

Serving Size: 1 slice (100g)
Calories: 365
Sugar: 29g
Sodium: 85mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg

Find it online: https://recipesbyceleste.com/chocolate-raspberry-mousse-cake/