Chocolate Raspberry Mousse Cake
- serves 6 - 8
A delicious, velvety-soft cake perfect for tea or dessert.
6 Tbsp unsalted butter, room temperature
1 cup light brown sugar, packed
1 tsp vanilla extract
2 large eggs, room temperature
1 cup all-purpose flour
3 Tbsp all-purpose flour
½ cup regular cocoa powder
¾ tsp baking powder
¼ tsp baking soda
¼ tsp fine salt
¾ cup buttermilk, room temperatureRaspberry Mousse
4 cup fresh raspberries, plus extra for garnish
¼ cup cold water
1 ½ tsp gelatin powder
2 large eggs
½ cup sugar
1 Tbsp lemon juice
¾ cup whipping cream
1. For cake, preheat oven to 350 °F and grease and line a 9-inch spring form pan with parchment paper.
2. Beat butter and sugar until smooth and creamy. Beat in vanilla and add eggs, one at a time, beating well after each addition.
3. In a separate bowl, sift flour, cocoa, baking powder, baking soda and salt. Add alternately with butter milk, starting and ending with flour mixture, and blending gently but well after each addition.
4. Scrape batter into prepared pan, tap to pop any hidden air bubbles and bake for 25 to 30 minutes, until a tester inserted in the centre of the cake comes out clean. Allow to cool for 20 minutes, then remove from pan to cool completely.
5. Wash, grease and a re-line pan with parchment paper. Once cake is cooled, return to pan.Raspberry Mousse
1. For mousse, purée raspberries and strain – purée should measure to 2/3 cup (reserve any extra and sweeten lightly, for a coulis to serve with cake). Pour cold water over gelatin and stir. Whisk eggs, sugar and lemon juice over a pot of simmering water, until fluffy and warm. Remove from heat and stir in gelatin, whisking until melted. Set aside to cool to room temperature.
2. Whip cream to medium peak and fold in egg mixture, gently but quickly and raspberry purée. Pour over cake in springform pan and chill for at least 4 hours. To serve, remove ring from pan and gently pull away parchment paper from side of cake. Top with a few fresh berries and serve.