Summer is all about celebration and every celebration deserves a delicious cake. For every seasonal fruit or berry, I have a favorite recipe to celebrate it.
Raspberries have made their annual appearance and I’m excited to make my favorite raspberry mousse cake for the finale of our dinner this weekend.
It may seem a bit laborious, but this cake is beautiful and breathtaking.
If you want to spread out the process, you can make the cake the day before or even freeze it and then defrost it when you’re ready to make the mousse. Enjoy!
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Recipe
Chocolate cake:
3 large eggs, at room temperature
¼ cup light brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup plain (all-purpose) flour
1 tablespoon cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
75 g of 75% dark chocolate, melted
Raspberry mousse:
3 tablespoons fresh lemon juice
2¼ teaspoons powdered gelatin
3 cups fresh raspberries
1/3 cup granulated sugar
2 cups whipping cream
Serve:
Fresh raspberries
Raspberry jam or sauce
¼ cup dark chocolate (see note), melted
Chocolate cake:
Grease and line the bottom and sides of a 9-inch springform pan. Preheat oven to 350°.
In the bowl of a stand mixer, using the whisk attachment, add the eggs, sugar, light brown sugar, and vanilla extract to the bowl.
Beat on medium-high speed until light and creamy, about 4 minutes.
When you lift the whisk, you want to see traces of batter.
Sift the flour, cocoa powder, baking powder and salt into the bowl.
Mix on low speed until only a few traces of flour remain.
Fold the melted chocolate into the batter using a rubber spatula. Be sure to scrape the bottom of the bowl as you fold in the chocolate until the ingredients are well combined and smooth.
Pour the batter into the prepared springform pan.
Tap the mold firmly on the counter a few times to remove air bubbles and smooth the top with a spatula.
Bake for 15 to 20 minutes or until the center springs back when pressed.
Remove from oven and place pan on a wire rack and let cool to room temperature.
Cover and refrigerate until ready to use for the rest of the recipe.
Prepare the mousse:
To swell the gelatin, pour the lemon juice into a small bowl and sprinkle the powdered gelatin on top. Stir with a fork, then let sit for a few minutes to gel (it will become quite solid). Set aside.
In a blender, blend the raspberries until smooth.
Place a fine-mesh sieve over a small saucepan and pour in the blended raspberries. Use the back of a spoon or spatula to push the raspberries through the sieve; discard the seeds. Scrape the bottom of the sieve to include all of the seedless raspberry pulp.
Stir the sugar into the raspberry puree and bring to a boil over medium-high heat.
Reduce heat to low, scrape gelatin mixture into saucepan and heat gently, stirring constantly, until gelatin dissolves.
Do not boil. Once the gelatin has dissolved, remove the pan from the heat and let cool.
Once the raspberry mixture has cooled, pour the cream into the large bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form.
Working in batches, fold the raspberry puree into the whipped cream until completely combined.
Pour the raspberry mousse on top of the chocolate cake and smooth if necessary with a spatula.
Cover and refrigerate for at least 3 hours, preferably overnight.
When ready to serve, remove the raspberry mousse cake from the refrigerator and carefully remove the sides of the springform pan.
Decorate with fresh raspberries and chocolate shavings.
Note: Cake can be stored in the springform pan and covered in the refrigerator until ready to serve.
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Food and drink pairings:
Located in Comox on Vancouver Island, this distillery uses honey to create its award-winning libations!
Rebel Distilleries
Raspberry Gin Liqueur
This bright and refreshing raspberry gin liqueur will be your best friend all year round, simply put it over ice, over bubbles or substitute it with any of your favourite gin cocktails and simply enjoy!
