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Sebastians Chocolate Raspberry Mousse Cake Torte Recipe

Indulge in Sebastian's decadent Chocolate Raspberry Mousse Cake Torte, a Bostonian masterpiece! Layers of rich, dark chocolate devil's food cake are infused with the sweet and tart notes of drunken raspberries and a light, airy raspberry mousse. Each slice is exquisitely finished with chocolate-filled raspberries, creating a symphony of textures and flavors. Get ready to impress with this show-stopping dessert recipe!

Prep Time 60 mins
Cook Time 60 mins
Calories 479.8 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Sebastians Chocolate Raspberry Mousse Cake Torte 41

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sebastians Chocolate Raspberry Mousse Cake Torte

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How to Make Sebastians Chocolate Raspberry Mousse Cake Torte

  1. Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
  2. 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.
  3. 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.
  4. Let the cakes cool completely in the pans before inverting them onto wire racks.
  5. 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.
  6. 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.
  7. Once the cakes are completely cool, level the tops with a serrated knife if needed.
  8. 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.
  9. Top with the second cake layer and repeat with the remaining drunken raspberries and mousse.
  10. 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.
  11. Serve chilled and enjoy!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

181g

Fat

42g

Carbs

22g

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Sweets & Sides Desserts European The Americas American Baking

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60 Minutes Or Less Time To Make Course Preparation For Large Groups Desserts Dietary Number Of Servings