Chocolate Mousse Cake
Chocolate Raspberry Mousse Cake
Yield: 12-18 Servings
adapted from "Chocolate Mousse Cake with Raspberries" from King Arthur Baking.
Ingredients:
For the Cake
- 1 1/2 cups (210 g) All-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups (400 g) granulated sugar
- 1 cup (100 g) unsweetened cocoa powder, natural or Dutch-process cocoa
- 1/2 cup (4 fl. oz.) vegetable oil
- 1 cup (8 fl. oz.) buttermilk
- 1 cup (8 fl. oz.) boiling water or hot coffee
- 2 teaspoons vanilla extract
- 3 (5 fl. oz) large eggs
For the filling
- 2 tbsp (1 oz) softened, unsalted butter
- 8 oz cream cheese, (brick style, not tub) at room temperature
- 1 cup (120 g) powdered sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2/3 cup semisweet chocolate, chopped, or chips, melted
- 1 cup (8 fl. oz.) heavy cream
- 1 1/2 to 2 pints (9-12 oz) fresh raspberries, washed and dried
For the Frosting
- 1 cup (8 oz) unsalted butter, softened
- 1/4 teaspoon salt
- 4 - 6 cups (1 - 1 1/2 lbs) powdered sugar, sifted
- 1/2 cup (50 g) unsweetened cocoa, natural or Dutch-process
- 2-4 tbsp heavy cream or milk
- 1 teaspoon vanilla extract
Instructions:
Make the Cake
- Preheat the oven to 325°F.
- Lightly grease two 8-inch round pans. Line the bottom of the pans only with parchment. Do not grease or flour the parchment or sides of the pan.
- In a large bowl, whisk combine flour, baking soda, baking powder, salt, and sugar. Sift in the cocoa powder to ensure there are no lumps in the cocoa. Whisk together well.
- Combine the oil, buttermilk, boiling water and vanilla in a medium bowl or 4-cup measuring cup.
- Add to the dry ingredients and beat until the batter is smooth.
- Beat in the eggs, one at a time. Mix until smooth.
- Divide the batter between pans. Bake for 45 to 50 minutes for two 8” pans. Allow cakes to cool completely.
Make the filling
- In a large bowl, or bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, 3/4 cup of the powdered sugar, vanilla, and salt, beating on medium until smooth. Melt the chocolate (about 45-60 seconds in the microwave, and stir until totally melted and smooth). Add the melted chocolate to the bowl and mix on medium-high speed for 1 minute.
- In a separate bowl, beat the heavy cream until soft peaks form, then add the confectioners’ sugar mixture. Beat just until the whipped cream holds stiff peaks. Fold the whipped cream into the cream cheese mixture.
Assemble the cake
- Trim any dome off the top of both cakes. Split horizontally so you have four cake layers.
- Line an 8-inch spring form pan with plastic wrap by laying two long strips of plastic wrap on top of each other, forming an "x". Then ease into the spring form pans so the sides of the pan are lined and the excess is hanging over the edge of the pan. Alternatively, using one of your 8-inch cake pans, line the bottom with a parchment round. Line the sides with a strip of acetate at least 4 inches wide.
- Place the first cake layer into your prepare mold. Settle it it evenly on the bottom of the pan. Spread 1/3 of the filling evenly over the layer. Cover with 1/3 of your raspberries, splitting them in half, so that all of the filling is covered in raspberries. Place second cake layer on top of berries is press down gently. Spread 1/2 of remaining filling over cake and cover with split raspberries as with the first layer. Settle third cake layer into the pan. Spread with remaining filling and split raspberries. Gently and evenly press in last cake layer. Cover with plastic wrap and chill for at least 1 hour.
- Frost cake and serve.
Make the frosting
- In a large bowl, cream together the butter and salt.
- Sift the powdered sugar and cocoa and slowly add to the butter. Beat for 2-3 minutes. Add a little milk or cream to thin to a spreadable consistency. Add the vanilla. Beat on medium-high speed for 2 minutes, or until fluffy.
