Chocolate Raspberry Mousse Cake Recipe

Ingredients for Chocolate Raspberry Mousse Cake

• Eggs
• Granulated Sugar
• All Purpose Flour
• Unsweetened Cocoa Powder
• 1 tablespoon cold water for gelatin
• Raspberry Liqueur
• Unflavored Gelatin
• Frozen Raspberries
• 1 tablespoon lemon juice
• Whipping Cream
• Semisweet Chocolate

How to Make Chocolate Raspberry Mousse Cake

1. **Chocolate Cake:**
2. Preheat oven to 350°F (175°C). Grease and flour an 8-inch springform pan.
3. In a large bowl, beat 4 large egg yolks with 1/4 cup (50g) granulated sugar until pale and thick.
4. In a separate bowl, beat 4 large egg whites until soft peaks form. Gradually add 3/4 cup (150g) granulated sugar, beating until stiff, glossy peaks form.
5. Gently fold the egg whites into the egg yolk mixture.
6. In a separate bowl, whisk together 1/2 cup (60g) all-purpose flour and 1/4 cup (30g) unsweetened cocoa powder.
7. Gently fold the dry ingredients into the egg mixture until just combined.
8. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool completely in the pan before removing.
10. **Raspberry Syrup:**
11. In a small saucepan, combine 1/4 cup (50g) granulated sugar and 2 tablespoons water. Cook over medium heat until sugar dissolves.
12. Stir in 1 tablespoon raspberry liqueur (optional). Let cool completely.
13. **Raspberry Mousse:**
14. Sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water. Let stand for 5 minutes to soften.
15. Puree 2 cups fresh raspberries in a food processor. Strain through a fine-mesh sieve to remove seeds.
16. In a saucepan, combine the raspberry puree, 1/4 cup (50g) granulated sugar, and 1 tablespoon lemon juice.
17. Cook over medium heat, stirring constantly, until sugar dissolves. Stir in 1 tablespoon raspberry liqueur (optional).
18. In a small bowl, heat the softened gelatin until dissolved. Stir into the raspberry mixture.
19. Place the bowl over a larger bowl filled with ice water. Whisk occasionally until the mixture thickens to the consistency of softly whipped egg whites (about 20 minutes).
20. In a separate bowl, beat 1 cup (240ml) heavy cream until stiff peaks form.
21. Gently fold the whipped cream into the cooled raspberry mixture. Reserve 1/2 cup for garnish.
22. **Assembly:**
23. Cut the cooled cake into 3 thin layers. Reserve 2 layers and freeze the remaining layer for another use.
24. Brush one side of each reserved cake layer with the raspberry syrup.
25. Place one cake layer, syrup side up, in a 9-inch springform pan.
26. Spread half of the raspberry mousse over the cake layer.
27. Top with the second cake layer, syrup side up.
28. Spread the remaining mousse over the second layer.
29. Smooth the top and refrigerate for at least 1-2 hours, or until firm.
30. **Chocolate Glaze:**
31. In a double boiler, melt 4 ounces (115g) semi-sweet chocolate and 2 tablespoons heavy cream over simmering water, stirring until smooth.
32. Let cool slightly until spreadable.
33. Pour the glaze over the chilled mousse cake and spread evenly.
34. Pipe the reserved mousse in a decorative pattern over the glaze. (Optional: create a spiderweb effect with a toothpick.)
35. Refrigerate for at least 30 minutes before serving.