Chocolate Caramel Raspberry Mousse Cake
"If you are looking for a dessert that has a tremendous "wow" factor without a ton of work, this is the cake for you. It's basically a single-layer chocolate cake enrobed in a caramel mousse and topped off with a raspberry glaze. It's the magic of gelatin and a springform pan that makes this gorgeous creation so easy to produce...."
INGREDIENTS
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FOR CAKE:
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1/4 cup plus 2 tablespoons unsweetened cocoa (not Dutch-process)
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1/3 cup water
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1/2 cup milk
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1 cup all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 stick (8 tablespoons) unsalted butter, softened, plus additional for buttering pan
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1/2 cup packed brown sugar (dark or light)
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1/2 cup granulated sugar
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2 large eggs, at room temp
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3 tablespoons raspberry jam
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2 teaspoons water
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FOR MOUSSE:
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1 1/4 cups granulated sugar
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3/4 cup water, divided
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1 1/2 cups chilled heavy cream, divided
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1 teaspoon pure vanilla extract
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1/4 teaspoon salt
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3 teaspoons unflavored gelatin (less than 2 packages)
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FOR RASPBERRY GLAZE:
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1 1/2 teaspoons unflavored gelatin
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6 tablespoons water, divided
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1 cup raspberry jam (almost all of a 12-ounce jar)
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Equipment: 1 (9-inch) round cake pan; 1 (10-inch) springform pan
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Garnish: fresh raspberries (optional)
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