Chocolate & Raspberry Mousse Cake
A beautiful French patissier-style cake made with a moist rich flourless chocolate cake, with layers of eggless chocolate and raspberry mousse. Topped with a shiny chocolate mirror glaze.
This Chocolate & Raspberry Mousse Cake is perfect for Valentine’s or any special occasion, it will satisfy any chocolate lover’s sweet craving.
If you have always been intimidated by the thought of making a beautiful French patissier-style cake, this one is a great place to start.
This cake is what I call a very happy accident. Hubby, wanted something extra special (he is my no. 1 taste tester), so I set to work on creating this marvellous indulgent creation.
Is this Chocolate & Raspberry Mousse Cake Easy To Make?
Although this cake looks a bit intimidating, it is actually easier to make than it looks.
There are a number of elements to it, however, the process is the same with each layer, and once you realise how easy it is make and use this chocolate mirror glaze, you will be dancing around your kitchen!
I will take you through each process, so you have nothing to be scared about.
It is 4 layers of chocolate cake, 2 layers of chocolate mousse and 1 thicker layer of raspberry mousse, a coat of chocolate mousse, then topped off with the chocolate mirror glaze.
Let’s Start By Making the Flourless Chocolate Sponge Cake
Yes, you saw right, this chocolate sponge is flourless, all of the air and rise comes from the whipped egg whites.
Start by melting the chocolate either in a microwave or over a bain marie (double boiler) and allow the chocolate to cool to room temperature.
There are 2 quantities of sugar in this recipe, so for this next stage you will whip the egg yolk with the 50g (1/4 cup) sugar. Beat them until they are light and fluffy and reaches the ‘ribbon stage’ - When the whisks are lifted from the mixture, a solid line or ribbon of egg mixture will fall into the bowl and slowly disappear back into the mixture.
Add the vanilla and gently pour the cooled melted chocolate into the whipped egg yolk mixture. Beat them together until well incorporated.
In a clean bowl free from any fat residue (use some white vinegar or lemon juice to wipe it clean), whisk the egg whites to frothy stage, then add the cream of tartar while still beating. Gradually add the 30g (2tbsp) sugar while still beating. The egg white should be stiff peak consistency and become thick and glossy.
Carefully and gradually add the egg white mixture to the chocolate mixture. Use a whisk or spatula to combine. Do not over mix, the aim is to try to keep as much air in the mixture as possible.
Line a 30cm x 40cm baking tray with greaseproof paper. Pour the mixture into the tray. You can use a cake smoother to help evenly distribute the cake mixture in the tray. and even out any large air bubbles. Tap tray on work surface once to further release any air bubbles.
Bake in a preheated oven 180C (350F) for 15 minutes.
From the oven, allow sponge to cool on a cooling rack and cover with a clean damp cloth.
Simple Syrup - Why?
The ease of making this syrup is in the name. It is super simple to make!
You could choose to leave this step out, however the simple syrup helps to make the sponge lovely and moist. The sponge cake used in this dessert is great at taking extra liquid, which enhances the texture and taste.
To a saucepan add the water, sugar and vanilla.
Bring to a gentle boil, then set aside to cool down. See simple!
Eggless Mousse - Chocolate
Yeap, you saw right again! We are making the chocolate mousse (and the raspberry mousse) with no eggs. It will still have the same great taste and be as light as a feather, but no raw eggs will be used in this recipe.
Add the powdered gelatin to the cold water, allow to bloom for 1 minute, then add the boiling water.
Add the *cream and vanilla to a bowl.
Sieve the cocoa powder and icing sugar into the *cream.
Use a whisk to mix it together. Then use either an hand mixer or stand mixer to whip until soft peaks form.
Once at soft peaks, take 2tbsp of the chocolate mousse and mix it with the gelatin.
Slowly pour in the gelatin mixture to the chocolate mousse while still mixing. Whip until stiff peaks form.
Put the chocolate mousse in the fridge to firm up for 1 hour.
*Use whipping cream
Eggless Mousse - Raspberry
The great thing about this raspberry mousse, you can use fresh or frozen raspberries. If using frozen raspberries, make sure they are thawed first.
Puree the thawed or fresh raspberries in a food processor or blender.
Sprinkle the gelatin over the the milk and set aside to bloom.
Sieve the raspberry puree into a saucepan.
Sieve the icing sugar into the saucepan with the raspberry puree.
Heat until the icing sugar has fully dissolved, DO NOT BOIL.
Add the gelatin and stir until the gelatin has completely dissolved.
Sieve the puree again, allow to cool before using it.
Whip the *cream to soft peaks.
Use a hand whisk to fold in the raspberry puree in over 3 intervals. Make sure not to over whip the cream.
Put the raspberry mousse in the fridge to firm up for 1 hour.
*Use whipping cream
Time To Build Those Layers
Prepare The Chocolate Sponge
Use a sharp knife to release the sides of the chocolate sponge from the baking tray.
Place a sheet of greaseproof paper over the top of the chocolate sponge, and flip it over. Carefully peel the greaseproof paper from base.
Trim all the edges, make sure all edges are cut straight.
Divide the sponge into 4 equal sections. Use a ruler to cut each section into equal sizes and ensure the edges are super straight.
Chocolate & Raspberry Mousse
Add the chocolate & raspberry mousse to individual piping bags fitted with a 8mm or 1cm width round piping tip.
First Layer
Sorry! I didn’t show it in the video, but I placed the first layer of cake onto a cake card cut slightly smaller than the cake layer.
Use a pastry brush, to lightly brush simple syrup onto each sponge layer.
Pipe the chocolate mousse onto the first layer of chocolate chocolate sponge as individual lines.
Use a palette knife to smooth out the chocolate mousse.
Second Layer
Add the next layer of chocolate sponge onto the chocolate mousse.
Brush again with simple syrup, but this time pipe a double layer of the raspberry mousse as individual lines. Use a palette knife again to smooth out the raspberry mousse.
Third Layer
Repeat the process - brush chocolate sponge with simple syrup, but switch back to piping chocolate mousse.
Try to keep the mousse contained and neat within each layer.
Final Layer
Add the final sponge layer and set in fridge for 1-2 hours
Once chilled, add the final layer of mousse using either chocolate or raspberry mousse for the top.
Make sure the top layer of mousse is super smooth. This is to ensure that the mirror glaze will sit and look super slick and smooth when poured.
Set in the fridge for 2 hours to firm up.
Easy Chocolate Mirror Glaze
Most people get scared at the prospect of making and using mirror glaze, but this one really is easy. This was my first time experimenting with it, and it came out perfect! Including the pour much to my surprise, which was even, smooth and soo shiny, I could do my make up in it! Creating a real showstopper cake!
Follow my instructions step-by-step and you will be fine.
Chocolate Mirror Glaze, or ‘Glacage Chocolat’ in French - Looks absolutely stunning adorned on a cake. This one is made with a simple mixture of cocoa, cream, sugar, water and gelatine, no condensed milk in sight!
The only equipment that is required - a thermometer if you have one and a strainer.
So let’s get started.
Sprinkle the gelatin over the smaller quantity of water. Leave it to bloom for 5 minutes.
Sieve the cocoa powder into a saucepan and pour the larger quantity of water over it. Mix it into a paste.
Pour in a small quantity of cream and stir it into the chocolate paste to loosen it. Pour in the remaining cream and stir until fully incorporated.
Add the sugar and stir it into the chocolate mixture.
Bring the chocolate mixture to a boil. It will be bubbling hot chocolate, so be careful!
Gently melt the gelatin in the microwave for a few seconds, then pour the gelatin into the chocolate mixture.
Strain the now completed chocolate mirror glaze into a shallow bowl. Be careful not to incorporate any bubbles as you sieve the chocolate glaze.
NOTE: Bubbles in your chocolate glaze may cause raised or popped bubbles, when you do the pour over and you don’t want that!
Cover the chocolate mirror glaze with cling wrap. Make sure the cling wrap touches the surface.
Allow for it cool for up to 2 hours or until the chocolate mirror glaze reaches a temperature of 30C/86F. This the perfect pouring temperature, so it coats your cake well, without being patchy and will not melt the mousse.
Prepare For The Pour - Glazing!
Once the mirror glaze reaches the correct temperature. Slowly, sieve it into a jug, again be careful not to introduce any bubbles.
I used 2 drinking glasses of the same height, to rest the cake on. Then transferred everything onto a wire rack, to catch any drips, when doing the mirror glaze pour.
When you are ready to pour, just go for it! Evenly pour & cover each area. I did a mirror glaze for the top only, so was not concerned about the drips down the sides of the cake.
I was super happy with how my first mirror glaze turned out!
Did I mention that it was soo smooth and shiny, I could do my make-up in it! Just thought I would mention it again!
IMPORTANT: When pouring the mirror glaze do not hesitate. If you hesitate, it may cause the mirror glaze to become uneven, for lumps/patchy drips to form from an inconsistent pour or bubbles to form. Just pour at a nice even steady pace!
Tidy Up Those Edges!
Use a sharp knife to cut away the edges, to expose all those gorgeous layers of chocolate cake, chocolate mousse & raspberry mousse. Take your time, to make sure you cut all the edges as straight as an arrow!
Decoration Time
You can use whatever yummy delights you have to hand, to finish off your cake, but this is what I used:
I found an elegant filigree heart template on the internet, to trace/pipe some chocolate hearts. Here is a short video to show how I did them:
You may have noticed by now, I love using edible gold leaf, just to add that extra touch of elegance.
I used chocolate cubes & fresh raspberries to add the final touches.
The only thing left for you to do, is transfer your cake to a beautiful serving plate, evenly slice, then serve and enjoy your impressive and professional French patissier-style cake!
I hope you enjoyed this tutorial. If you make it, please remember to tag me - #arisecakecreations - @arisecakecreations on Instagram or Facebook, so I can see you beautiful grand, yummy creation.
Chocolate & Raspberry Mousse Cake
Ingredients
- 6 Egg yolks
- 6 Egg whites
- 120g (1/2 cup) Semi-sweet chocolate – chopped or use chocolate coins/chips to be melted
- 50g (1/4 cup) Sugar – For egg yolk
- 30g (2 tbsp) Sugar – For egg white
- 1 tsp Vanilla extract
- ¾ tsp Cream Tartar
- 50ml (1/4 cup) Water
- 35g (1/3 cup) Sugar
- 1 tsp Vanilla Extract
- 1 tsp Powdered gelatin
- 1 tbsp Cold water
- 2 tbsp Boiling water
- 80g (3/4 cup + 1tsp) Icing Sugar
- 25g (1/4 cup) Cocoa Powder
- 240ml (1 cup) Whipping cream
- 1 tsp Vanilla extract
- ¾ tsp Powdered gelatin
- 200g (1 cup) Frozen raspberries, thawed OR Fresh
- 8.75ml (1 tsp + ½ tsp + ¼ tsp) Milk
- 25g (2 tbsp) Icing sugar
- 150ml (2/3 cup) Whipping cream
- Gelatin Mix
- 18.5ml (1 tbsp + ½ tsp + ¼ tsp) Water
- 2 tsp Powdered gelatin
- Mirror Glaze Mix
- 79ml (1/3 cup) Water
- 79ml (1/3 cup) Whipping Cream
- 50g (1/2 cup) Cocoa powder
- 112.5g (1/2 cup) Sugar
Instructions
- Preheated oven 180C (350F)
- Start by melting the chocolate either in a microwave or over a bain marie (double boiler) and allow the chocolate to cool to room temperature.
- There are 2 quantities of sugar in this recipe, so for this next stage you will whip the egg yolk with the 50g (1/4 cup) sugar. Beat them until they are light and fluffy and reaches the ‘ribbon stage’ - When the whisks are lifted from the mixture, a solid line or ribbon of egg mixture will fall into the bowl and slowly disappear back into the mixture.
- Add the vanilla and gently pour the cooled melted chocolate into the whipped egg yolk mixture. Beat them together until well incorporated.
- In a clean bowl free from any fat residue (use some white vinegar or lemon juice to wipe it clean), whisk the egg whites to frothy stage, then add the cream of tartar while still beating. Gradually add the 30g (2tbsp) sugar while still beating. The egg white should be stiff peak consistency and become thick and glossy.
- Carefully and gradually add the egg white mixture to the chocolate mixture. Use a whisk or spatula to combine. Do not over mix, the aim is to try to keep as much air in the mixture as possible.
- Line a 30cm x 40cm baking tray with greaseproof paper. Pour the mixture into the tray. You can use a cake smoother to help evenly distribute the cake mixture in the tray. and even out any large air bubbles. Tap tray on work surface once to further release any air bubbles.
- Bake in a preheated oven 180C (350F) for 15 minutes.
- From the oven, allow sponge to cool on a cooling rack and cover with a clean damp cloth.
- To a saucepan add the water, sugar and vanilla.
- Bring to a gentle boil, then set aside to cool down.
- Add the powdered gelatin to the cold water, allow to bloom for 1 minute, then add the boiling water.
- Add the whipping cream and vanilla to a bowl.
- Sieve the cocoa powder and icing sugar into the *cream.
- Use a whisk to mix it together. Then use either an hand mixer or stand mixer to whip until soft peaks form.
- Once at soft peaks, take 2tbsp of the chocolate mousse and mix it with the gelatin.
- Slowly pour in the gelatin mixture to the chocolate mousse while still mixing. Whip until stiff peaks form.
- Put the chocolate mousse in the fridge to firm up for 1 hour.
- Puree the thawed or fresh raspberries in a food processor or blender.
- Sprinkle the gelatin over the the milk and set aside to bloom.
- Sieve the raspberry puree into a saucepan.
- Sieve the icing sugar into the saucepan with the raspberry puree.
- Heat until the icing sugar has fully dissolved, DO NOT BOIL.
- Add the gelatin and stir until the gelatin has completely dissolved.
- Sieve the puree again, allow to cool before using it.
- Whip the whipping cream to soft peaks.
- Use a hand whisk to fold in the raspberry puree in over 3 intervals. Make sure not to over whip the cream.
- Put the raspberry mousse in the fridge to firm up for 1 hour.
- Sprinkle the gelatin over the smaller quantity of water. Leave it to bloom for 5 minutes.
- Sieve the cocoa powder into a saucepan and pour the larger quantity of water over it. Mix it into a paste.
- Pour in a small quantity of cream and stir it into the chocolate paste to loosen it. Pour in the remaining cream and stir until fully incorporated.
- Add the sugar and stir it into the chocolate mixture.
- Bring the chocolate mixture to a boil. It will be bubbling hot chocolate, so be careful!
- Gently melt the gelatin in the microwave for a few seconds, then pour the gelatin into the chocolate mixture.
- Strain the now completed chocolate mirror glaze into a shallow bowl. Be careful not to incorporate any bubbles as you sieve the chocolate glaze.
- Cover the chocolate mirror glaze with cling wrap. Make sure the cling wrap touches the surface.
- Allow for it cool for up to 2 hours or until the chocolate mirror glaze reaches a temperature of 30C/86F. This the perfect pouring temperature, so it coats your cake well, without being patchy and will not melt the mousse.
- I highly suggest that you either watch the video, or follow my blog with pictorial and written information given, which shows in great detail how to assembling this delicious creation together.
Notes:
TOP TIPS TO CREATING YOUR CHOCOLATE & RASPBERRY MOUSSE CAKE
NOTE: Bubbles in your chocolate glaze may cause raised or popped bubbles, when you do the pour over and you don’t want that!
IMPORTANT: When pouring the mirror glaze do not hesitate. If you hesitate, it may cause the mirror glaze to become uneven, for lumps/patchy drips to form from an inconsistent pour or bubbles to form. Just pour at a nice even steady pace!
Nutrition Facts
Calories
449.03Fat (grams)
23.20Sat. Fat (grams)
12.66Carbs (grams)
54.33Fiber (grams)
3.62Net carbs
50.71Sugar (grams)
44.95Protein (grams)
8.83Sodium (milligrams)
76.40Cholesterol (grams)
174.31Per serving
