Raspberry Mousse Chocolate Cake
An easy and suuuuper beautiful raspberry mousse chocolatecake. This is the perfect cake for summer.
I always like to use fruit from the freezer because it's available all year round and you can always have it at home. In addition, the sour raspberries round off the taste perfectly!
Raspberry Mousse Chocolate Cake
Rated 5.0 stars by 1 users
Servings
12
Prep Time
5 hours
Ingredients
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All the ingredients of the Chocolate Sponge Cake. Prepare it.
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2 cups (300 g) raspberries, frozen
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¼ cup (60 grams) of sugar
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8 sheets of gelatin + 2 tablespoons of water
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300 ml of cream
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1 cup (200 g) Greek yoghurt (10% fat)
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1 Tablespoons (10 g) vanilla extract
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1 cup fresh raspberries, plus more for garnish
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½ cup (80 g) dark chocolate chips
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1/8 cup (20 grams) of butter
Chocolate Sponge Cake
Raspberry mousse and finishing
KPKitchen Baking Tools Used in This Recipe
Directions
Chocolate Sponge Cake
Prepare the Chocolate Sponge Cake. Find the recipe from our blog here: https://shop.kpkitchen.eu/blogs/news/chocolate-sponge-cake
Raspberry mousse and finishing
In a cooking pot add frozen raspberries, sugar and water and bring to boil. During this time, soak the gelatine according to the packet instructions.
Squeeze out the gelatine and mix with the raspberry pulp in a mixing bowl.
In another bowl of an electric mixer, beat the cream in the mixing bowl and whip until stiff.
In another medium sized mixing bowl add yoghurt, vanilla extract and raspberry pulp in mixing bowl and whisk until combined. Add the whipped cream, fold in with the spatula and leave to set for 30 minutes.
Halve the sponge cake horizontally and place a cake ring around the bottom layer. Spread half of the raspberry mousse on the base and press the fresh raspberries into the cream. Place the top layer on top, pour the remaining cream over it and let it set in the fridge for at least 4 hours, preferably overnight.
Melt chocolate and butter in mixing bowl, let it cool for 2-3 minutes and place in a piping bag.
Cut off a small corner from the piping bag and spread ¾ of the melted chocolate around the edge of the cake so that the chocolate runs down the edges slightly. If desired, place fresh raspberries in the chocolate, mix with the remaining chocolate, e.g. B. Draw a heart in the middle of the cake or write name and let it dry.