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Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake
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Indulge in the exquisite delight of Chocolate Raspberry Mousse Cake, a stunning three-layer dessert that beautifully combines rich chocolate, tart raspberries, and creamy mousse. This elegant cake is perfect for any celebration, from birthdays to dinner parties, impressing guests with its decadent flavor and visual appeal. Each bite offers a harmonious blend of textures and tastes, making it a true showstopper for your dessert table. Whether you’re a novice or an experienced baker, this recipe is easy to follow, allowing you to create a masterpiece that everyone will love.

Ingredients

Scale
  • 3.33 oz all-purpose flour (3/4 cup)
  • 2 oz unsweetened cocoa powder (2/3 cup)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 4 oz unsalted butter
  • 7.75 oz granulated sugar (1 cup + 2 tbsp)
  • 2 large eggs (large, at room temperature)
  • 2 tsp vanilla extract
  • 9 oz semi-sweet chocolate (finely chopped)
  • 1 3/4 cups heavy cream (divided use)
  • Pinch of salt
  • 2 tsp unflavored powdered Vegan Gelatin
  • 2 TBSP water
  • 1 1/2 cups fresh raspberries
  • 9 oz white chocolate (finely chopped)
  • 1 1/2 cups heavy cream (divided use)
  • 4 TBSP honey
  • 2 tsp unflavored powdered Vegan Gelatin
  • 2 TBSP water
  • 2 tsp vanilla bean paste (can substitute vanilla extract)
  • 4 oz semi-sweet chocolate (finely chopped)
  • 4 oz heavy cream
  • 1 pint fresh raspberries
  • Chocolate curls (or other decorations)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a cake pan with parchment paper.
  2. In a bowl, mix flour, cocoa powder, salt, and baking powder.
  3. Melt butter in another bowl and mix with sugar until well combined.
  4. Add eggs one at a time while mixing well after each addition.
  5. Stir in vanilla extract before adding dry ingredients gradually until just combined.
  6. Pour batter into prepared pan and bake for about 24 minutes or until set.
  7. In a saucepan over low heat, melt semi-sweet chocolate until smooth; set aside to cool slightly.
  8. In another bowl, whip heavy cream until soft peaks form.
  9. Dissolve vegan gelatin in water as per package instructions; add it to cooled chocolate mixture.
  10. Fold whipped cream into chocolate gently until fully incorporated.
  11. Once brownie base is cool, pour in chocolate mousse layer evenly on top.
  12. Chill in refrigerator while preparing raspberry mousse.
  13. Follow original steps for raspberry mousse and vanilla mousse layers.

Nutrition

Find it online: https://kitchenwarmth.com/chocolate-raspberry-mousse-cake/

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