Chocolate Raspberry Mousse Cake
INGREDIENTS
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For the Brownie Layer:
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3 1/3 oz (3/4 cup) all-purpose flour
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2 oz (2/3 cup) unsweetened cocoa powder
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1/2 tsp salt
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1/2 tsp baking powder
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4 oz unsalted butter
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7 3/4 oz (1 cup +2 tbsp) granulated sugar
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2 large eggs, at room temperature
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2 tsp vanilla extract
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For the Chocolate Mousse:
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9 oz semi-sweet chocolate, finely chopped
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1 3/4 cups heavy cream, divided use
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Pinch salt
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2 tsp unflavored powdered gelatin
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2 tbsp water
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For the Raspberry Mousse:
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1 1/2 cups fresh raspberries
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9 oz white chocolate, finely chopped
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1 1/2 cups heavy cream, divided use
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Pinch salt
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2 tsp unflavored powdered gelatin
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2 tbsp water
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Pink food coloring, optional
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For the Vanilla Mousse:
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9 oz white chocolate, finely chopped
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1 1/2 cups heavy cream, divided use
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4 tbsp honey
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Pinch salt
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2 tsp unflavored powdered gelatin
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2 tbsp water
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2 tsp vanilla bean paste (can substitute vanilla extract)
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To Finish:
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2 oz semi-sweet chocolate, finely chopped
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4 oz heavy cream
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1 pint fresh raspberries
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Chocolate curls or other decorations
Comments & Reviews
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