Chocolate Mousse Cake
Rich devil's food cake pairs with chocolate whipped cream frosting for a special dessert treat. Raspberries add just the right note of tartness to this classic cake recipe. Whipped cream frosting is easy to make and spread.
Prep batter: 45 minutes Bake: 26-28 minutes Bake at: 350° Frost cake: 45 minutes Makes: 10-12 servings Pan: two 6-inch cake pans
Difficulty: intermediate
Ingredients:
Cake Batter:
1 1/2 ounces Baker's unsweetened chocolate
1 1/4 cups (171g) cake flour
Scant 1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup (5 1/3 tablespoons) butter
3/4 cup plus 2 tablespoons (178g) sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup plus 3 tablespoons whole milk
Baker's Joy
Chocolate Mousse Frosting:
3 tablespoons plus 1 teaspoon agave nectar or maple syrup
3 tablespoons plus 1 teaspoon semi-sweet chocolate chips
1 1/2 teaspoons vanilla extract
1 1/2 - 3 tablespoons semi-sweet chocolate chips, finely chopped (for decorating)
1 cup (6-ounce box) fresh raspberries
1 1/4 cups heavy whipping cream, very cold
2 tablespoons plus 1 teaspoon cocoa powder
Directions:
Bring all cake batter ingredients to room temperature.
Pre-heat the oven to 350°.
To make cake batter: In a small microwave-safe bowl, melt Baker's chocolate at 50% power in 30 second intervals for 2 1/2-3 minutes. Whisk, set aside, and let cool.
In a medium bowl, sift together flour, soda, and salt.
In a large bowl, use an electric mixer on low speed to cream butter until whipped, about 30 seconds. Gradually add sugar and beat until pale yellow and fluffy, about 5-6 minutes. Add the egg and vanilla and beat until yellow just disappears. Add cooled, melted chocolate, and beat to combine.
Working in thirds, fold in flour mixture by hand alternating with milk until almost incorporated (start and end with dry ingredients). Fully incorporate the final flour addition.
Prepare pans with Baker's Joy. Divide batter evenly between pans and bake at 350° for 26-28 minutes. Cool in pans on a wire rack for 15 minutes. Run a knife around the edge of the pan to loosen cake and turn out on a wire rack to cool completely.
To make frosting: In a small saucepan over medium heat, warm the agave nectar or maple syrup until heated through, but not boiling. Remove pan from heat. Add semi-sweet chips and let stand until softened. Add vanilla and whisk mixture until smooth. Let cool, whisking occasionally, for about 10 minutes.
In the small work bowl of a food processor, finely chop 1 1/2-3 tablespoons semi-sweet chocolate chips and set aside for decorating cake.
Slice 18 raspberries in half and set aside. Have ready 16-18 whole raspberries or more to taste.
Place cream in a large bowl. Sift cocoa into cream. Use an electric mixer and beat until soft peaks form. Add cooled chocolate mixture and beat until stiff. Use a rubber spatula and fold cream from bottom to fully incorporate chocolate.
Use a long, serrated knife and cut the dome tops off both cakes to create a flat surface. Take a pastry brush and lightly brush away crumbs. Place one cake with cut side down on your cake stand and spread frosting across the cake. Place sliced raspberries, cut side down, in circles beginning from the outside; press lightly into frosting. Place the second cake cut side down on top of the first layer and spread frosting on top. Frost around the side of the cake and smooth with an offset or straight spatula. Use any remaining frosting to pipe as desired. Decorate the top with whole raspberries. Sprinkle chopped semi-sweet chips on any empty areas of cake top and press lightly into frosting.
Refrigerate uncovered for up to 4 hours before serving and then cover and refrigerate leftovers. Do not freeze.
Tips:
- Double the cake batter ingredients to make two 9-inch layers. Bake about 35 minutes at 350°. To make frosting for 9-inch layers, use 5 tablespoons agave nectar or maple syrup, 1/4 cup semi-sweet chocolate chips, 1 tablespoon vanilla extract, 3-6 tablespoons semi-sweet chocolate chips for decorating, 2 cups (two 6-ounce boxes) fresh raspberries, 2 1/3 cups heavy whipping cream, and 1/4 cup cocoa powder.