Zutaten für Sebastians Chocolate Raspberry Mousse Cake Torte
- Cocoa Powder
- Flour
- Sugar
- Baking Powder
- Baking Soda
- Oil
- Eggs
- Brewed Coffee
- Raspberry Jam
- Heavy Cream
- Raspberry Gelatin Powder
- Chambord Raspberry Liquor
- Raspberries
- White Chocolate
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Zubereitung von Sebastians Chocolate Raspberry Mousse Cake Torte
- Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
- Prepare the devil's food cake batter according to your favorite recipe (or use a box mix) ensuring it's a deep, dark chocolate flavor.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before inverting them onto wire racks.
- While the cakes cool, prepare the drunken raspberries: Gently toss 1 cup of fresh raspberries with 1/4 cup of raspberry liqueur (or Grand Marnier) and let them macerate for at least 30 minutes.
- Make the raspberry mousse: Whip 1 cup of heavy cream until soft peaks form. In a separate bowl, whisk together 1 cup of raspberry puree, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract. Gently fold the whipped cream into the raspberry mixture until just combined.
- Once the cakes are completely cool, level the tops with a serrated knife if needed.
- Place one cake layer on a serving plate or cake stand. Spread half of the drunken raspberries over the cake layer, followed by half of the raspberry mousse.
- Top with the second cake layer and repeat with the remaining drunken raspberries and mousse.
- Garnish the top of the torte with chocolate-filled raspberries and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
181g
Fat
42g
Carbs
22g
