Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake


DifficultyAdvancedYields8 Servings

This chocolate raspberry mousse cake recipe is such a showstopper! It takes a little bit of effort, but the results are worth it.

Starting with a chocolate financier base, it’s topped with a smooth raspberry mousse filling and finished with a glossy chocolate ganache as a glaze.

I use raspberry purée for the mousse instead of fresh raspberries as I find it gives more flavour. If you want to switch up the flavour, you can also try other fruit purées instead!

Follow my video and step-by-step recipe to make this show-stopping raspberry mousse cake.

Looking for more advanced recipes? You have to try my Apple Crumble Brioche recipe.


 


 

Ingredients


For the Chocolate Financier
 25 g Icing Sugar / Powdered Sugar
 20 g Ground Almonds
 20 g Plain / All Purpose Flour
 2 g Baking Powder
 50 g Egg Whites
 65 g Double / Heavy Cream
 70 g Dark Chocolate (70%)
 25 g Unsalted Butter
For the Raspberry Mousse
 50 g Egg Yolks
 110 g Whole Milk
 35 g Sugar
 5g Powdered Gelatin + 30g Cold Water (200 Bloom)
 135 g Double / Heavy Cream
For the Chocolate Ganache
 100 g Dark Chocolate (70%)
 140 g Double / Heavy Cream
 20 g Unsalted Butter, Soft
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Method


Chocolate financier
1

Pre-heat the oven to 175C/340F non-fan assisted. Lightly grease and line the bottom a 7” cake tin with a circle of parchment paper.

2

In a medium bowl, whisk together the icing sugar, almonds, flour & baking powder, then pour in the cream and egg whites and whisk to combine.

3

Melt the chocolate and butter over a bain-marie, then pour this into the previous mixture and whisk to form a chocolate batter. Pour this into the prepared cake tin and bake for 15 minutes.

4

Once baked, carefully flip it out onto a baking tray lined with a silicon mat. Place it into the freezer for 20 minutes.

5

Remove the tray from the freezer, and use the 16cm/6.2” cake ring, to cut the financier down to size so that it is a neat circle. Wipe the cake ring clean, then line the same cake ring with a tall collar of acetate and lift it onto a baking tray lined with a silicon mat. Carefully lift the disc of financier into the bottom. If the financier is still a little warm it can be quite fragile to handle so be careful not to break it.

6

Set this in the fridge while you make the mousse.

Raspberry mousse
7

Into a small saucepan, add the raspberry purée, and over a low heat, gently simmer it for 8 minutes, stirring occasionally. Pour it into a separate bowl to cool.

8

Add the powdered gelatin into a small bowl and mix it with the water. Allow it to bloom for 5 minutes. Once bloomed, scoop it out on top of the raspberry puree mixture and set it to one side.

9

Whisk together the egg yolks and sugar, and in the meantime, heat the milk over a medium heat until it is steaming. Slowly pour this over the egg yolk mixture and whisk to combine.

10

Pour it back into the pan and whisk over a medium-low heat, until it reaches 82C/180F on a digital thermometer.

11

Pour this hot mixture through a sieve over the raspberry purée and whisk to combine. Place a sheet of clingfilm on the surface and refrigerate it for 20 minutes.

12

After 20 minutes, whisk the cream to a medium-stiff peak, then fold the whipped cream through the cooled raspberry mixture.

13

Pour the raspberry mousse onto the financier base and use a spoon to level it if needs be. Refrigerate overnight.

Chocolate ganache
14

Very finely chop the chocolate, to ensure it melts easily, and scrape this into a tall measuring jug, along with the butter.

15

Add the cream into a small saucepan and heat it until it is steaming.

16

Pour the cream over the chocolate and let it sit for 2 minutes before using a hand blender to blend until smooth. Try to avoid adding any air bubbles here.

17

If you find the cream hasn’t fully melted the chocolate, just pour the mixture into a bowl, and gently stir it over a pan of gently simmering water until smooth.

Assembly
18

Remove the mousse from the fridge and pour the ganache onto the surface. You just need to pour enough ganache to cover ¾ of the top of the cake, then working quickly, gently tilt the tray so that the ganache spreads to the edges of the mousse cake. You will probably have a little ganache leftover, you can use it all but you will just have a thicker layer of ganache on top.

19

Place the mousse into the fridge for 45 minutes.

20

Carefully lift the cake onto your serving plate, lift off the cake ring and peel away the acetate. You can use a palette knife to smooth any edges if needs be.

21

Garnish with a raspberry and then the mousse cake is ready to serve.

Ingredients

For the Chocolate Financier
 25 g Icing Sugar / Powdered Sugar
 20 g Ground Almonds
 20 g Plain / All Purpose Flour
 2 g Baking Powder
 50 g Egg Whites
 65 g Double / Heavy Cream
 70 g Dark Chocolate (70%)
 25 g Unsalted Butter
For the Raspberry Mousse
 50 g Egg Yolks
 110 g Whole Milk
 35 g Sugar
 5g Powdered Gelatin + 30g Cold Water (200 Bloom)
 135 g Double / Heavy Cream
For the Chocolate Ganache
 100 g Dark Chocolate (70%)
 140 g Double / Heavy Cream
 20 g Unsalted Butter, Soft
Shop the equipment

Directions

Chocolate financier
1

Pre-heat the oven to 175C/340F non-fan assisted. Lightly grease and line the bottom a 7” cake tin with a circle of parchment paper.

2

In a medium bowl, whisk together the icing sugar, almonds, flour & baking powder, then pour in the cream and egg whites and whisk to combine.

3

Melt the chocolate and butter over a bain-marie, then pour this into the previous mixture and whisk to form a chocolate batter. Pour this into the prepared cake tin and bake for 15 minutes.

4

Once baked, carefully flip it out onto a baking tray lined with a silicon mat. Place it into the freezer for 20 minutes.

5

Remove the tray from the freezer, and use the 16cm/6.2” cake ring, to cut the financier down to size so that it is a neat circle. Wipe the cake ring clean, then line the same cake ring with a tall collar of acetate and lift it onto a baking tray lined with a silicon mat. Carefully lift the disc of financier into the bottom. If the financier is still a little warm it can be quite fragile to handle so be careful not to break it.

6

Set this in the fridge while you make the mousse.

Raspberry mousse
7

Into a small saucepan, add the raspberry purée, and over a low heat, gently simmer it for 8 minutes, stirring occasionally. Pour it into a separate bowl to cool.

8

Add the powdered gelatin into a small bowl and mix it with the water. Allow it to bloom for 5 minutes. Once bloomed, scoop it out on top of the raspberry puree mixture and set it to one side.

9

Whisk together the egg yolks and sugar, and in the meantime, heat the milk over a medium heat until it is steaming. Slowly pour this over the egg yolk mixture and whisk to combine.

10

Pour it back into the pan and whisk over a medium-low heat, until it reaches 82C/180F on a digital thermometer.

11

Pour this hot mixture through a sieve over the raspberry purée and whisk to combine. Place a sheet of clingfilm on the surface and refrigerate it for 20 minutes.

12

After 20 minutes, whisk the cream to a medium-stiff peak, then fold the whipped cream through the cooled raspberry mixture.

13

Pour the raspberry mousse onto the financier base and use a spoon to level it if needs be. Refrigerate overnight.

Chocolate ganache
14

Very finely chop the chocolate, to ensure it melts easily, and scrape this into a tall measuring jug, along with the butter.

15

Add the cream into a small saucepan and heat it until it is steaming.

16

Pour the cream over the chocolate and let it sit for 2 minutes before using a hand blender to blend until smooth. Try to avoid adding any air bubbles here.

17

If you find the cream hasn’t fully melted the chocolate, just pour the mixture into a bowl, and gently stir it over a pan of gently simmering water until smooth.

Assembly
18

Remove the mousse from the fridge and pour the ganache onto the surface. You just need to pour enough ganache to cover ¾ of the top of the cake, then working quickly, gently tilt the tray so that the ganache spreads to the edges of the mousse cake. You will probably have a little ganache leftover, you can use it all but you will just have a thicker layer of ganache on top.

19

Place the mousse into the fridge for 45 minutes.

20

Carefully lift the cake onto your serving plate, lift off the cake ring and peel away the acetate. You can use a palette knife to smooth any edges if needs be.

21

Garnish with a raspberry and then the mousse cake is ready to serve.

Chocolate Raspberry Mousse Cake