How long does Chocolate Raspberry Mousse Cake need to set?

A minimum of 6 hours of refrigeration is required for the mousse to set firmly enough to slice cleanly and hold its shape on the plate. Overnight refrigeration of 8 to 12 hours produces the absolute best set with the cleanest slices and the most beautifully defined distinct layers.

How do I prevent the ganache from running straight to the bottom of this cake?

Allow the ganache to cool slightly before applying it to the cake. If it is too hot and fluid it will run all the way to the bottom before setting into the decorative drips. Test the consistency by dripping a small amount from a spoon. It should flow slowly and deliberately rather than pouring freely.

Can I make Chocolate Raspberry Mousse Cake without an electric mixer?

The brownie batter can be made by hand with a whisk. The mousse cream however genuinely requires an electric mixer as whipping cream to stiff peaks by hand requires enormous effort and time and the risk of over or under-whipping is significantly higher without the consistency of an electric mixer.

How do I get clean slices from Chocolate Raspberry Mousse Cake?

Dip a long sharp thin-bladed knife in very hot water and wipe completely dry with a clean cloth before every single cut. The hot blade melts cleanly through the set mousse without dragging or tearing. Wiping between cuts prevents the chocolate from the brownie layer smearing into the pink mousse layer.

Chocolate Raspberry Mousse Cake The Most Incredible Layered Dessert

Name: Chocolate Raspberry Mousse Cake Indulgent Layers of Brownie and Airy Mousse
Prep time: 40 min
Cook time: 30 min
Total time: 5 h 10 min
Cuisine: American Australian
Ingredients: 2 large eggs at room temperature; 250g light brown sugar; 115g unsalted butter melted; 130g plain all-purpose flour; 50g unsweetened cocoa powder; 3 teaspoons powdered gelatin; 600g raspberries fresh or frozen thawed; 1/2 cup granulated white sugar; 1 1/2 teaspoons pure vanilla extract; 300ml heavy whipping cream; 180g dark or semisweet chocolate for ganache and shavings; 1/4 cup heavy whipping cream for ganache; Fresh raspberries for topping; Dark chocolate shavings for topping

Description

A stunning Chocolate Raspberry Mousse Cake with a dense fudgy brownie base, light airy real raspberry mousse, glossy dark chocolate ganache drips, and fresh raspberries. A showstopper celebration dessert that is easier than it looks.

Ingredients

Scale

2 large eggs at room temperature

250g light brown sugar

115g unsalted butter melted

130g plain all-purpose flour

50g unsweetened cocoa powder

3 teaspoons powdered gelatin

600g raspberries fresh or frozen thawed

1/2 cup granulated white sugar

1 1/2 teaspoons pure vanilla extract

300ml heavy whipping cream

180g dark or semisweet chocolate for ganache and shavings

1/4 cup heavy whipping cream for ganache

Fresh raspberries for topping

Dark chocolate shavings for topping

Instructions

1. Preheat oven 350F grease and line 8-inch springform pan

2. Beat eggs and brown sugar 2 minutes until pale then add melted butter and fold in flour and cocoa

3. Bake 27 to 30 minutes then rap pan on counter 5 times cool 10 minutes and refrigerate until cold

4. Mix gelatin with cold water and set aside to absorb

5. Puree raspberries strain through sieve then dissolve sugar in puree over low heat

6. Microwave gelatin 10 seconds until fluid and whisk into raspberry puree with vanilla

7. Refrigerate puree 30 minutes stirring occasionally until slightly thickened not set

8. Whip cream to stiff peaks and fold in raspberry puree in 4 stages preserving maximum air

9. Pour mousse over cold brownie base in pan and refrigerate minimum 6 hours or overnight

10. Make ganache pour hot cream over chopped chocolate stir smooth and transfer to squeeze bottle

11. Release cake from pan drizzle ganache around edges for dramatic drips

12. Top center with fresh raspberries and dark chocolate shavings

Notes

Rapping the brownie pan flat immediately after baking creates a level surface for the mousse.

Check raspberry puree every 8 to 10 minutes after 20 minutes to catch perfect thickened consistency.

Dip knife in hot water and wipe dry before every cut for perfectly clean slices.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking No-Bake
Cuisine: American Australian

Nutrition

Serving Size: 1 slice
Calories: 473
Sugar: 36g
Sodium: 32mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0.3g
Carbohydrates: 56g
Fiber: 8g
Protein: 7g
Cholesterol: 82mg

Keywords: chocolate raspberry mousse cake, chocolate raspberry mousse cake recipe, brownie mousse cake, raspberry mousse dessert, layered chocolate mousse cake