Chocolate Raspberry Mousse Cake

I tried this lovely mousse cake out as a dessert to serve to some guests. It was a little time intensive, as each layer required some time to set, but the result was beautiful, and I will definitely be making it again. I used this recipe for inspiration, but didn't make the vanilla layer, as I thought the dark chocolate and raspberry layers complimented each other perfectly. The dessert was a hit and tasted even more amazing than it looked. The mousse was light and fluffy, and the brownie and ganache tied the dish together perfectly. Even though it took some time to put together, the dessert was easy to make, and definitely worth the effort.

Here's the recipe:

Brownie Layer:

• 3/4 cup all purpose flour
• 2/3 cup cocoa powder, unsweetened
• pinch of salt
• 1/2 tsp baking powder
• 4 tbsp butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla extract

Chocolate Mousse:

• 9 oz. dark chocolate (I used 72%)
• 1 + 3/4 cup heavy cream, use divided
• 1 packet (2 tsp) unflavored powdered gelatin
• 2 tbsp water
• 1/2 cup sugar

Raspberry Mousse:

• 1 cup raspberries, plus additional for garnish
• 1 3/4 cup heavy cream
• 1 packet (2 tsp) unflavored powdered gelatin
• 2 tbsp water
• 1/3 cup sugar

Ganache:

• 4 oz dark chocolate
• 1/2 cup heavy cream
• 3 tbsp sugar

Brownie Layer

1. Preheat the oven to 350 degrees. 
2.  Grease a 9" springform cake pan. You may also line the sides of the cake pan with parchment paper for ease of removal, if you like. 
3. Sift together all-purpose flour, cocoa powder, baking powder, and salt in a large bowl. 
4. Melt butter in a suacepan over low heat. Stir in sugar until it dissolves. Remove from heat, and let cool.
5. Beat eggs, and slowly add the cooled butter and sugar mixture. 
6. Add dry ingredients to the wet ingredients in thirds, and mix to combine. 
7. Pour the batter into a greased springform pan, and bake for about 25 minutes. Start testing at 20 minutes to check if it's done. Leave out to cool - the brownie layer can be refrigerated after it reaches room temperature

Chocolate Mousse Layer

1. On top of a double boiler, combine 9 oz. dark chocolate and 3/4 c heavy cream. Add in sugar and stir until smooth and creamy. 
2. Whisk gelatin and water together to combine.
3. Once chocolate mixture is cooled, microwave the gelatin for about 15-20 seconds until it is melted, and stir into the chocolate. Set aside to cool. 
4. Whip remaining 1 cup of heavy cream into stiff peaks. When the chocolate mixture is completely cooled, fold in half of the whipped cream until fully combined, then fold in the remaining half. 
5. Spread chocolate mouse on top of the cold brownie layer, and place in the refrigerator for at least 30 minutes, to set.

Raspberry Mousse Layer

1. Puree the raspberries in a blender and then press the mixture through a sieve. You should be left with about 1/3 cup of raspberry puree. Discard the seeds.
2. Add sugar to puree, and mix. 
3. Whisk gelatin and water together to combine.
4. Whip 1 and 3/4 cup of heavy whipping cream into stiff peaks. 
5. Microwave the gelatin for about 15-20 seconds until it is melted, and stir into the raspberries. 
6. Allow raspberry mixture to cool to room temperature, then fold in whipped cream in two parts, as detailed in step 11. 
7. Spread on top of the chocolate mousse mixture once the chocolate layer is completely set. 
8. Refrigerate for at least 30 minutes.

Ganache Topping

1. Combine chocolate, heavy cream, and sugar in the top of a double boiler, and stir until completely melted. The ganache should have a nice sheen to it. 
2. Remove the cake and mousse layers from the spring form pan and place over a cooling rack. Spoon the warm ganache mixture over the cake. You can choose to use the glaze to cover the sides, or leave them open to reveal the layers. 
3. Refrigerate after topping with ganache until set.
4. Top with raspberry decoration of your choice, and serve the cake once it has been sitting at room temperature for 10-15 minutes. Enjoy!