Description
A decadent Chocolate Raspberry Mousse Cake combining a rich cocoa brownie base with a light, airy raspberry mousse topping. Perfectly balanced between indulgent chocolate and fresh raspberry flavors, this elegant dessert is ideal for special occasions or a luxurious treat.
Ingredients
Scale
Brownie Base
- 1 cup (200g) sugar
- ½ cup (115g) unsalted butter, melted
- 2 large eggs
- ½ cup (60g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
Raspberry Mousse
- 1 cup (250ml) heavy cream
- ½ cup (120g) raspberry puree
- ¼ cup (50g) sugar
- 1 teaspoon gelatin powder
- 2 tablespoons water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper to ensure easy removal of the brownie base.
- Mix Wet Ingredients: In a mixing bowl, combine sugar and melted butter. Add the eggs and mix until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Sift flour and cocoa powder into the wet mixture. Stir gently until you achieve a smooth batter without lumps.
- Bake Brownie Base: Pour the batter into the prepared cake pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean, indicating the brownie is done.
- Cool Brownie: Allow the brownie to cool completely in the pan to prevent breaking when removing.
- Bloom Gelatin: Sprinkle gelatin powder over water in a small bowl. Let it sit for 5 minutes to absorb water and soften.
- Prepare Raspberry Mixture: Heat raspberry puree and sugar in a saucepan over low heat until the sugar dissolves. Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Cool Raspberry Mixture: Allow this mixture to cool to room temperature to avoid melting the whipped cream.
- Whip Cream: In a separate bowl, whip heavy cream until stiff peaks form, giving the mousse its light texture.
- Fold Mousse: Gently fold the cooled raspberry mixture into the whipped cream until well blended, forming the raspberry mousse.
- Assemble Cake: Remove cooled brownie base from the pan and place it on a serving platter.
- Spread Mousse: Evenly spread the raspberry mousse over the brownie base to create a smooth topping layer.
- Chill to Set: Refrigerate the assembled cake for at least 4 hours until the mousse is firm and set before serving.
Notes
- Ensure the brownie base is fully cooled before adding mousse to prevent melting.
- Blooming gelatin properly is crucial for mousse setting; do not skip or reduce the gelatin amount.
- Use fresh or high-quality frozen raspberries for the puree to enhance flavor.
- Adjust sugar in mousse based on the tartness of the raspberries.
- For a more intense chocolate flavor, consider using dark cocoa powder.
- This cake is best served chilled and within 2 days for optimal freshness.
