Chocolate Raspberry Mousse Cake

Ingredients

For the Brownie Layer:

3⅓ oz (3/4 cup) all-purpose flour

2 oz (2/3 cup) unsweetened cocoa powder

½ tsp salt

½ tsp baking powder

4 oz unsalted butter

7¾ oz (1 cup +2 tbsp) granulated sugar

2 large eggs, at room temperature

2 tsp vanilla extract

For the Chocolate Mousse:

9 oz semi-sweet chocolate, finely chopped

1¾ cups heavy cream, divided use

Pinch salt

2 tsp unflavored powdered gelatin

2 tbsp water

For the Raspberry Mousse:

1½ cups fresh raspberries

9 oz white chocolate, finely chopped

1½ cups heavy cream, divided use

Pinch salt

2 tsp unflavored powdered gelatin

2 tbsp water

Pink food coloring, optional

For the Vanilla Mousse:

9 oz white chocolate, finely chopped

1½ cups heavy cream, divided use

4 tbsp honey

Pinch salt

2 tsp unflavored powdered gelatin

2 tbsp water

2 tsp vanilla bean paste (can substitute vanilla extract)

To Finish:

4 oz semi-sweet chocolate, finely chopped

4 oz heavy cream

1 pint fresh raspberries

Chocolate curls or other decorations

Instructions