Raspberry Mousse Topped Chocolate Cakes serve creamy fruited mousse on light, chocolate sponge cake. Garnish with raspberries and mint. An any occasion treat or just because.
Welcome to December’s Improv Cooking Challenge!
December’s secret ingredients…Chocolate and Raspberries!
This happens to be a favorite combo of mine. For today’s recipe, I’m bringing back my Raspberry Mousse. Originally I filled homemade chocolate cups with this fluffy stuff.
This time I switched to pairing raspberry mousse with chocolate sponge cake cutouts. Sponge cake is super easy to work with for this kind of dessert.
Think jelly roll aka sponge cake.
If you’ve made homemade jelly rolls, you can appreciate sponge cake. Moist, flexible and doesn’t get soggy easily. A great choice for showcasing toppings!
Frozen raspberries work well for the mousse. I boil the raspberries with sugar to make a syrup. Then I strain out the seeds. You don’t need to remove the seeds, we just prefer it that way.
Prepare the cake in a jelly roll pan. It comes out the perfect thickness for cutouts! You can dip your ring mold or cutter in flour or cocoa to make cake release easier.
Do yourself a flavor favor. Top your mousse with raspberries and fresh mint!
Raspberry Mousse Topped Chocolate Cakes
Ingredients
cake
- 6 eggs
- 2 cup sugar
- 10 Tablespoons water
- 2 teaspoons vanilla
- 2 cup flour
- 1/4 cup cocoa
- 2 teaspoon baking powder
- 1/4 teaspoon salt
mousse
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla
- 2 cups fresh or frozen raspberries
- 1 teaspoon sugar
- 1 teaspoon unflavored gelatin
- 2 Tablespoon raspberry juice (from pulp)
cake
- Line a jelly roll pan with parchment paper
- Beat eggs on medium speed until thick and lemony colored.
- Gradually add the sugar.
- Mix in water and vanilla.
- Add flour, baking powder and salt.
- Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
- Loosen the cake around the edges if needed. Cool 10 minutes in pan. Move cake leaving paper intact, to cool on a rack. Cut cooled cake into desired shapes.
Instructions
cake
- Line a jelly roll pan with parchment paper
- Beat eggs on medium speed until thick and lemony colored.
- Gradually add the sugar.
- Mix in water and vanilla.
- Add flour, cocoa, baking powder and salt.
- Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
- Loosen the cake around the edges if needed. Cool 10 minutes in pan. Move cake leaving paper intact, to cool on a rack. Cut cooled cake into desired shapes.
mousse
- In a cold bowl (the colder the better), whip cream, powdered sugar and vanilla together to form stiff peaks. Refrigerate.
- Bring berries and teaspoon of sugar to a boil over medium heat. Whisk to dissolve sugar. Cook to soften berries to a pulp. Cool and mash. Run pulp through a sieve to remove seeds if desired.
- Set an empty bowl over a bowl of hot water. Mix gelatin with the Tablespoon of raspberry pulp juice over the hot water to dissolve. Add to the pulp. Mix.
- Fold whipped cream into pulp. Chill.
- Assemble dessert by topping cake shapes with mousse. Garnish with raspberries and mint if desired.
Notes
Plus cooling time for cake and pulp.
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Ingredients
- 6 eggs
- 2 cup sugar
- 10 Tablespoons water
- 2 teaspoons vanilla
- 2 cup flour
- 1/4 cup cocoa
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla
- 2 cups fresh or frozen raspberries
- 1 teaspoon sugar
- 1 teaspoon unflavored gelatin
- 2 Tablespoon raspberry juice (from pulp)
- Line a jelly roll pan with parchment paper
- Beat eggs on medium speed until thick and lemony colored.
- Gradually add the sugar.
- Mix in water and vanilla.
- Add flour, baking powder and salt.
- Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
- Loosen the cake around the edges if needed. Cool 10 minutes in pan. Move cake leaving paper intact, to cool on a rack. Cut cooled cake into desired shapes.
Instructions
- Line a jelly roll pan with parchment paper
- Beat eggs on medium speed until thick and lemony colored.
- Gradually add the sugar.
- Mix in water and vanilla.
- Add flour, cocoa, baking powder and salt.
- Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
- Loosen the cake around the edges if needed. Cool 10 minutes in pan. Move cake leaving paper intact, to cool on a rack. Cut cooled cake into desired shapes.
- In a cold bowl (the colder the better), whip cream, powdered sugar and vanilla together to form stiff peaks. Refrigerate.
- Bring berries and teaspoon of sugar to a boil over medium heat. Whisk to dissolve sugar. Cook to soften berries to a pulp. Cool and mash. Run pulp through a sieve to remove seeds if desired.
- Set an empty bowl over a bowl of hot water. Mix gelatin with the Tablespoon of raspberry pulp juice over the hot water to dissolve. Add to the pulp. Mix.
- Fold whipped cream into pulp. Chill.
- Assemble dessert by topping cake shapes with mousse. Garnish with raspberries and mint if desired.
Notes
Plus cooling time for cake and pulp.
Raspberry Mousse Topped Chocolate Cakes
About Improv Cooking Challenge
Open to food bloggers and foodies alike. Two ingredients are assigned each month and you can let your imagination run wild, making a recipe that includes them. Share on your blog and/or in this group
on Facebook at https://www.facebook.com/groups/improvcooking/
Are you up to the challenge?
Enjoy all these delicious raspberry and chocolate recipes!
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