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

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