Rich Chocolate Raspberry Mousse Cake (Printer-Friendly Version)
# What You'll Need:
→ Brownie Cake
01 -
3/4 cup unsalted butter, room temperature
02 -
2 ounces semi-sweet chocolate, chopped
03 -
1/2 cup all-purpose flour
04 -
1/2 cup Dutch processed cocoa powder
05 -
1/2 teaspoon kosher salt
06 -
3/4 cup granulated sugar
07 -
1/2 cup light brown sugar, packed
08 -
3 large eggs, room temperature
→ Raspberry Mousse
09 -
2 1/4 teaspoons powdered gelatin (1 packet)
10 -
2 tablespoons water
11 -
3 cups fresh raspberries (two 6oz packs)
12 -
1/4 cup granulated sugar
13 -
1 cup heavy whipping cream, very cold
14 -
1/4 cup powdered sugar
→ Chocolate Ganache
15 -
6 ounces semi-sweet chocolate, chopped
16 -
1 1/4 cups heavy whipping cream
# Let's Cook!:
01 -
Preheat to 350°F. Line 9-inch springform pan. Melt butter and chocolate. Mix dry ingredients. Whisk sugars and eggs, add chocolate mixture, then fold in dry ingredients. Bake 25-30 minutes
02 -
Puree and strain raspberries. Bloom gelatin in water. Heat raspberry puree with sugar, add gelatin. Cool. Whip cream with powdered sugar, fold in raspberry mixture
03 -
Pour mousse over cooled brownie layer. Refrigerate at least 4 hours or overnight
04 -
Pour hot cream over chopped chocolate. Let stand, then stir until smooth. Cool slightly, then pour over chilled cake
# Cook's Notes:
01 -
Line entire pan with parchment to prevent sticking
02 -
Best when chilled overnight
03 -
Keeps in fridge for up to 5 days