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A few weeks ago, I shared a raspberry mousse recipe with you guys. Well, little did you know what was going on behind the scenes. That mousse went a long way. Not only did I use them for my raspberry mousse cups, which you can find the recipe for here, but I also was able to use the mousse for this lovely chocolate raspberry mousse cake. For as good as this cake looks and tastes, it's incredibly easy to make. I used a homemade chocolate cake, but you can use the boxed mix or grocery cake layers. From there, all I did was make some ganache, which is child's play and use the leftover raspberry mousse I had on hand. It was that easy.

First thing is, you'll need chocolate cake baked off. I typically always have some on hand. I usually freeze extra layers, so that's why I always have some on hand. I used my favorite chocolate cake recipe, which I'll be sharing in the future. You could use your favorite chocolate cake recipe or even a boxed mix. A typical recipe should get you two 8" or 10" layers. Once the cakes are baked off and cooled, wrap them really well and place them in the freezer for an hour, at least.

While those are freezing, you can make the raspberry mousse. The recipe can be found below or here.

How to Make My Chocolate Raspberry Mousse Cake:

Mousse

To begin the mousse, pour the gelatin over the top of the cold water. Swirl around and let it sit for five minutes to bloom. You don’t necessarily need gelatin, however, the mousse won’t set up nearly as much without it. It remains a soft peak whipped cream consistency. If you use are Muslim or can’t use pork gelatin, here’s a link for the halal gelatin I use and highly recommend. You could also use agar-agar which is a seaweed-based thickener.

Place the bloomed gelatin in a saucepan over medium heat. Add in the boiling water, raspberries, lemon zest and juice, and sugar. Bring to a boil over medium-high heat, stirring occasionally.
After the sauce is brought to a boil, turn down the heat to medium-low heat and allow it to simmer for five minutes.

Pour the sauce into a medium to large-sized bowl through a strainer. Push out as much sauce as possible. Scrape the sauce that collects on the bottom of the strainer. Stir in the vanilla extract. Set to the side and allow the sauce to cool for about ten minutes.

After ten minutes, whip the heavy cream on high speed until you get soft peaks.

Add the cooled raspberry sauce into the whipped cream in two stages. Fold in gently.

Refrigerate for an hour.

Chocolate Ganache

Chop the chocolate and add it to a large heatproof bowl. Set aside.
Pour the heavy whipping cream into a microwave-safe bowl (I like to use a glass measuring cup) and heat in the microwave for about 45 seconds-1 minute. Make sure to keep an eye on it so it doesn't bubble over in the microwave.
Pour the warm heavy whipping cream over the chocolate and let it sit for 2-3 minutes. Start whisking slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined. Add in the instant coffee granules and vanilla and continue to mix until combined.
Once well combined, allow to cool for about 10-15 minutes or you can wrap well and place in the fridge until ready for use.
Now after a couple of hours, you should have all your components and you should be ready for assembly!

Assembly

Take your frozen chocolate cake out of the freezer and let it thaw for about 10-15 minutes. Depending on the size of the cake you're using, you'll want either an 8" or 10" springform pan. The springform will be the key to making assembly so easy. Place an 8" or 10" cake board below the springform pan. Lock the pan using the trigger on the outside. Place one chocolate cake on the bottom. If you find the cake isn't fitting, you can cut the edges to make it fit. Pour the mousse from the fridge on top of the cake. Use an offset spatula to spread evenly. Place the second cake on top. Wrap really well with plastic wrap and freeze for 24 hours.

The next day, re-heat the ganache and stir well for a couple of minutes. Unmold the cake from the pan. Use a blowtorch around the outside, if necessary. Place the cake over a wire rack and place the wire rack over a sheet pan. Pour the ganache over the top of the cake and let the ganache run down the sides. Decorate as you wish. The ganache will firm up pretty quickly. Freeze for about ten minutes to allow the ganache to set further. Take out of the freezer and let the cake thaw for about 10 minutes before cutting into. Use a hot knife and/or a blowtorch and a clean towel to help in cutting the perfect slice. Let the slice thaw for about 10-15 minutes before enjoying!

MORE GREAT CHOCOLATE RECIPES:

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