Bases/ Cakes

Chocolate Raspberry Mousse Cake

chocolate raspberry mousse cake

Light, delicate, juicy and rich chocolate raspberry mousse cake with the raspberry confit and chocolate truffle sponge cake. It would be the undisputed king of the holiday table. It’s also a mousse cake for beginners, so it’s perfect for introducing you to the world of mousse cakes.

Like any mousse cake, this chocolate raspberry mousse cake is not very simple and consists of a number of stages, so you won’t be able to make it in the evening for tea, unfortunately. But with the right organization of the processes, you will need only 1-1.5 days to do everything.

Let’s divide the entire cooking process of the chocolate raspberry mousse cake into the following stages: sponge cake, crispy layer, confit, mousse, and glaze. Plus time for freezing and defrosting.

We start with the preparation of the mirror glaze, because it needs time, namely 24 hours, to “ripen”. During this time, we will have time to prepare everything else, the cake will have time to freeze, and we can cover it with mirror glaze.

Most of the ingredients should be familiar to you, perhaps except of a few:

  • royaltine (very crispy waffle flakes, can be replaced with store-bought waffles or corn flakes, but royaltine is much tastier and more delicate);
  • NH pectin (heat-stable pectin, sold in confectionery stores; cannot be substituted for citrus or apple pectin);
  • glucose and corn syrups (also sold in confectionery stores).

Calculation of ingredients – for a mold 16-18 cm.

Ingredients for the mirror glaze

gelatin
water
sugar
glucose syrup
condensed milk
white chocolate
food coloring

Soak gelatin in cool water(1) for half an hour.

Combine water(2), sugar and glucose syrup in a saucepan. Cook until the temperature reaches 103°C.

Chocolate raspberry mousse cake

Put white chocolate, condensed milk and gelatin mass into a tall glass (for example, a measuring cup).

chocolate raspberry mousse cake

Pour the hot syrup over the chocolate + condensed milk + gelatinous mass, leave for a few minutes, stir with a silicone spatula and blend, being careful to avoid bubbles. In fact, confectioners use a special emulsion blender for this purpose (for example, the popular one is Bamix).

If bubbles still appear in the glaze, you can strain it through a fine sieve.

Cover the glaze with cling film and refrigerate for 1 day to allow the glaze to “ripen”.

Before using, heat the glaze in the microwave and blend again.

The working temperature is 30-35°C, i.e. we use it to cover the frozen cake at this temperature.

Ingredients for the raspberry confit

raspberry puree
corn syrup
sugar
NH pectin
lemon juice

In a saucepan, mix raspberry puree with corn syrup and put on low heat.

At this time, combine sugar with pectin NH, mix well.

When the raspberry puree reaches a temperature of 40°C, sprinkle the pectin-sugar mixture over the raspberries while stirring with a whisk.

Stirring, cook over medium heat until it boils and for 1-2 minutes afterward.

Remove from heat, add lemon juice.

Prepare a mold with a diameter 2 cm smaller than the finished cake: wrap the bottom of the ring in cling film and place it on a hard, flat surface.

Pour the confit into the mold, put it in the freezer until it is completely frozen.

chocolate raspberry mousse cake

Ingredients for the truffle sponge cake

dark chocolate
butter (at room temperature)
sugar
egg
all-purpose flour
salt

Turn on the oven to preheat to 180°C.

Melt the dark chocolate.

Whip soft butter with some sugar (15 g).

Separate the white from the yolk. Add the yolk to the butter mixture and whip again.

Add the cooled melted chocolate and whip until smooth.

Chocolate raspberry mousse cake

Sift the flour into the dough and whip until smooth.

Whip the egg whites with the remaining sugar and a pinch of salt. Gently fold the whipped whites into the dough using a silicone spatula.

Chocolate raspberry mousse cake

Pour into a mold of approximately the size of the finished cake (cut off the excess, and it will be exactly what you need – 2 cm smaller than the finished cake).

Bake in a preheated oven for about 25 minutes, check the readiness with a toothpick. Cool it.

Ingredients for the crispy layer with royaltine

dark chocolate
hazelnut paste
royaltine

Cut the cooled chocolate sponge cake to a diameter 2 cm smaller than the planned cake.

Melt and cool the chocolate.

Chocolate raspberry mousse cake

Add hazelnut paste and royaltine. Stir to combine.

Chocolate raspberry mousse cake

Spread the mixture evenly over the sponge cake. Put in the freezer for about 1 hour.

Ingredients for the dark chocolate mousse

The chocolate mousse with cream has to be prepared just before the cake is assembled, meaning that we already have: completely frozen confit, a well-frozen sponge cake with a crispy layer, a prepared cake mold (silicone or a ring covered with foil on one side), which stands on a flat, hard surface.

gelatin
milk
sugar
dark chocolate
whipping cream (30-35% fat content)

Soak gelatin in cool water for half an hour.

Bring the milk and sugar to a boil, add the soaked gelatin, stir and pour over the chocolate. Leave for a few minutes, stir and blend until smooth.

сhocolate raspberry mousse cake

Whip the cold cream until soft peaks form (the whisk mark remains, but disappears quickly).

Add the completely cooled milk and chocolate mixture to the cream and mix gently with a spatula.

Chocolate raspberry mousse cake

Assembling the chocolate raspberry mousse cake

We assemble it upside down.

Pour some of the mousse into the bottom of the prepared mold so that the layer is about 1.5 cm high. Put in the freezer for 10 minutes.

Put the frozen raspberry confit on top of this layer of mousse so that there is approximately the same distance from all the walls of the mold to the edges of the confit.

Pour the mousse between the confit and the walls of the mold and about 2 cm above the confit.

Chocolate raspberry mousse cake

Place the sponge cake with the crispy layer on top in the same way “upside down”, i.e. with the crispy part facing the mousse. Press the sponge cake into the mousse so that its bottom is level with the mousse.

Put the cake in the freezer for at least 8 hours until it is completely frozen.

Glazing the chocolate raspberry mousse cake

After the cake is completely frozen, prepare a place to cover the cake with the glaze (for example, a wide plate and a narrow glass on it) and finish the mirror glaze (heat, blend, bring to working temperature).

You can color the glaze before use: divide it into 2-3 parts, color each in different color, blend each one separately from others, cool to working temperature, and combine without stirring.

Remove the cake from the mold (it is easy to remove from the silicone mold, and you can remove it from the ring by heating the mold walls with a hairdryer).

Put it on a glass and wipe with a paper towel to remove any condensation.

Drizzle the cake with the mirror glaze.

Wait a minute for the glaze to drip off, remove any excess drippings with a knife, and transfer the cake to a serving tray using a spatula and knife.

Put the chocolate raspberry mousse cake in the refrigerator for about 5–8 hours and serve.

Enjoy your meal!

What do you think about this Chocolate Raspberry Mousse Cake Recipe? Did you like it? I am happy to share my experience with you and waiting for your feedback!

Chocolate Raspberry Mousse Cake | YellowMixer.com

Print Recipe
Serves: 1 cake

Ingredients

  • Mirror glaze
  • 10 g gelatin + 60 g water(1)
  • 75 g of water(2)
  • 150 g of sugar
  • 150 g of glucose syrup
  • 100 g of condensed milk
  • 150 g of white chocolate
  • food coloring
  • Raspberry confit
  • 150 g of raspberry puree
  • 15 g of corn syrup
  • 20 g of sugar
  • 3 g of NH pectin
  • 7 g of lemon juice
  • Truffle sponge cake
  • 50 g of dark chocolate
  • 50 g of butter (at room temperature)
  • 35 g of sugar
  • 1 egg
  • 25 g of flour
  • a pinch of salt
  • Crispy layer with royaltine
  • 25 g of dark chocolate
  • 50 g of hazelnut paste
  • 20 g of royaltine
  • Dark chocolate mousse
  • 8 g gelatin + 42 g water
  • 150 g of milk
  • 1 tbsp of sugar
  • 100 g of dark chocolate
  • 300 g of whipping cream (30-35% fat content)

Instructions

1

Mirror glaze

2

Soak gelatin in cool water(1) for half an hour.

3

Combine water(2), sugar and glucose syrup in a saucepan. Cook until the temperature reaches 103°C.

4

Put white chocolate, condensed milk and gelatin mass into a tall glass (for example, a measuring cup).

5

Pour the hot syrup over the chocolate + condensed milk + gelatinous mass, leave for a few minutes, stir with a silicone spatula and blend, being careful to avoid bubbles.

6

Cover the glaze with cling film and refrigerate for 1 day to allow the glaze to "ripen".

7

Before using, heat the glaze in the microwave and blend again.

8

The working temperature is 30-35°C, i.e. we use it to cover the frozen cake at this temperature.

9

Raspberry confit

10

In a saucepan, mix raspberry puree with corn syrup and put on low heat.

11

At this time, combine sugar with pectin NH, mix well.

12

When the raspberry puree reaches a temperature of 40°C, sprinkle the pectin-sugar mixture over the raspberries while stirring with a whisk.

13

Stirring, cook over medium heat until it boils and for 1-2 minutes afterward.

14

Remove from heat, add lemon juice.

15

Prepare a mold with a diameter 2 cm smaller than the finished cake: wrap the bottom of the ring in cling film and place it on a hard, flat surface.

16

Pour the confit into the mold, put it in the freezer until it is completely frozen.

17

Truffle sponge cake

18

Turn on the oven to preheat to 180°C.

19

Melt the dark chocolate.

20

Whip soft butter with some sugar (15 g).

21

Separate the white from the yolk. Add the yolk to the butter mixture and whip again.

22

Add the cooled melted chocolate and whip until smooth.

23

Sift the flour into the dough and whip until smooth.

24

Whip the egg whites with the remaining sugar and a pinch of salt. Gently fold the whipped whites into the dough using a silicone spatula.

25

Pour into a mold of approximately the size of the finished cake.

26

Bake in a preheated oven for about 25 minutes, check the readiness with a toothpick. Cool it.

27

Crispy layer with royaltine

28

Cut the cooled chocolate sponge cake to a diameter 2 cm smaller than the planned cake.

29

Melt and cool the chocolate.

30

Add hazelnut paste and royaltine. Stir to combine.

31

Spread the mixture evenly over the sponge cake. Put in the freezer for about 1 hour.

32

Dark chocolate mousse

33

Soak gelatin in cool water for half an hour.

34

Bring the milk and sugar to a boil, add the soaked gelatin, stir and pour over the chocolate. Leave for a few minutes, stir and blend until smooth.

35

Whip the cold cream until soft peaks form (the whisk mark remains, but disappears quickly).

36

Add the completely cooled milk and chocolate mixture to the cream and mix gently with a spatula.

37

Assembling the cake. We assemble it upside down.

38

Pour some of the mousse into the bottom of the prepared mold so that the layer is about 1.5 cm high. Put in the freezer for 10 minutes.

39

Put the frozen raspberry confit on top of this layer of mousse so that there is approximately the same distance from all the walls of the mold to the edges of the confit.

40

Pour the mousse between the confit and the walls of the mold and about 2 cm above the confit.

41

Place the sponge cake with the crispy layer on top in the same way "upside down", i.e. with the crispy part facing the mousse. Press the sponge cake into the mousse so that its bottom is level with the mousse.

42

Put the cake in the freezer for at least 8 hours until it is completely frozen.

43

Glazing

44

After the cake is completely frozen, prepare a place to cover the cake with the glaze and finish the mirror glaze (heat, blend, bring to working temperature).

45

Remove the cake from the mold. Put it on a glass and wipe with a paper towel to remove any condensation.

46

Drizzle the cake with the mirror glaze.

47

Wait a minute for the glaze to drip off, remove any excess drippings with a knife, and transfer the cake to a serving tray using a spatula and knife.

48

Put the cake in the refrigerator for about 5–8 hours and serve.

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