Chocolate Raspberry Mousse Cake (Print Version)

# Ingredients:

→ Brownie Layer

01 - 3.33 oz all-purpose flour (3/4 cup)
02 - 2 oz unsweetened cocoa powder (2/3 cup)
03 - 1/2 tsp salt
04 - 1/2 tsp baking powder
05 - 4 oz unsalted butter
06 - 7.75 oz granulated sugar (1 cup + 2 tbsp)
07 - 2 large eggs, at room temperature
08 - 2 tsp vanilla extract

→ Chocolate Mousse

09 - 9 oz semi-sweet chocolate, finely chopped
10 - 1 3/4 cups heavy cream, divided use
11 - Pinch of salt
12 - 2 tsp unflavored powdered gelatin
13 - 2 tbsp water

→ Raspberry Mousse

14 - 1 1/2 cups fresh raspberries
15 - 9 oz white chocolate, finely chopped
16 - 1 1/2 cups heavy cream, divided use
17 - Pinch of salt
18 - 2 tsp unflavored powdered gelatin
19 - 2 tbsp water
20 - Pink gel food coloring (optional)

→ Vanilla Mousse

21 - 9 oz white chocolate, finely chopped
22 - 1 1/2 cups heavy cream, divided use
23 - 4 tbsp honey
24 - Pinch of salt
25 - 2 tsp unflavored powdered gelatin
26 - 2 tbsp water
27 - 2 tsp vanilla bean paste (or vanilla extract as substitute)

→ Finishing

28 - 4 oz semi-sweet chocolate, finely chopped
29 - 4 oz heavy cream
30 - 1 pint fresh raspberries
31 - Chocolate curls or decorations

# Instructions:

01 - Preheat oven to 350°F. Line a 9-inch cake pan with parchment and spray with nonstick cooking spray. Mix flour, cocoa powder, salt, and baking powder. Melt butter over medium-low heat. Stir in sugar until combined. Let cool. Whisk in eggs one at a time, then vanilla. Fold in dry ingredients with a spatula. Pour batter into pan and bake 22–24 minutes until a toothpick inserted comes out with moist crumbs. Cool completely.
02 - Line a 9-inch pan with an acetate cake collar or aluminum/parchment strip that overlaps and extends 1 inch above the pan sides. Place a cake cardboard at the bottom and place the brownie layer on top.
03 - Combine chocolate, 3/4 cup cream, and salt. Microwave in 30-second intervals, stirring, until smooth. Cool to room temperature. Bloom gelatin in water, then melt in the microwave for 15 seconds. Mix gelatin into chocolate. Whip 1 cup cream to soft peaks. Fold whipped cream into chocolate in two batches. Spread mousse over brownie layer and refrigerate for 25 minutes.
04 - Blend 1/2 cup raspberries into puree, strain seeds, and measure 1/4 cup. Combine white chocolate, puree, 1/2 cup cream, and salt. Melt in microwave, stir until smooth, and cool. Mix melted gelatin. Whip 1 cup cream to peaks. Fold whipped cream in, stir remaining raspberries, and add optional coloring. Spread mousse over chocolate layer. Chill for 25 minutes.
05 - Combine white chocolate, 1/2 cup cream, honey, and salt. Melt, stir until smooth, and cool. Mix melted gelatin. Whip 1 cup cream to peaks. Fold whipped cream in, then stir in vanilla paste. Spread mousse over raspberry layer. Chill overnight to set.
06 - Remove cake from pan and acetate strip. Place on serving platter. Heat cream and pour over chopped chocolate. Stir to smooth ganache. Spread ganache over cake top, letting excess drip down sides. Garnish with raspberries and chocolate curls. Refrigerate until ganache sets. Slice cake when chilled with a sharp, cleaned knife for clean servings. Allow slices to sit at room temperature 10–15 minutes before serving.

# Notes:

01 - If fresh raspberries are unavailable, use frozen berries to make puree, but do not include them in mousse or as decoration.
02 - For cleaner slices, wash the knife between each cut, and serve slightly warmed cake for best texture.

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