Chocolate Brownie Raspberry Mousse Cake
Prep Time: 45 mins | Cook Time: 35 mins | Course: Dessert | Serves: 12
Dark chocolate cake base is fudgy and topped with a tart, light, and airy raspberry mousse. Chocolate ganache spreads over the top and artfully down the sides of the cake. Inspired by Callen Wenner of The Cozy Plum https://thecozyplum.com/chocolate-raspberry-mousse-cake/
¾ cup butter, softened
3.5 oz 70% dark chocolate bar (or chips), chopped
½ cup flour
½ cup unsweetened cocoa
½ tsp salt
¾ cup sugar
½ cup brown sugar
3 eggs
Raspberry Mousse:
2 ½ tsp or 1 packet powdered gelatine
2 Tbsp water
12 oz raspberries, thawed if using frozen
¼ cup sugar
2 Tbsp raspberry Liqueur, optional
1 cup heavy cream
¼ cup powdered sugar
Chocolate Ganache:
1 cup heavy cream
6 oz dark chocolate chips
Fresh raspberries, for garnish
Preheat oven to 350*. Butter or spray oil a 9” springform pan with a parchment circle on the bottom (for easy removal). In a microwave-safe mixing bowl, heat the butter and broken chocolate bar in the microwave for 2 minutes. In a medium-sized mixing bowl, whisk the flour, cocoa powder, and salt together. In a stand mixer with a whisk attachment, beat sugar, brown sugar, and eggs together for 3 minutes. The eggs will be thickened and pale. Pour in the cooled chocolate mixture and whisk briefly until mixed. Fold in the dry ingredients until just combined being careful not to deflate the egg mixture. Spread evenly into the prepared springform pan and bake for 25-30 minutes. Allow the cake to cool while making the mousse.
In a small glass bowl, measure water over the gelatine and stir to combine. Let sit for 5 minutes, then microwave for 15 seconds. In a blender, puree the raspberries, then press through a sieve into a microwave-safe bowl, discarding the seeds. Microwave the raspberries with the sugar for 1 minute. Add the raspberry liqueur and the gelatine, whisking to combine. Allow to cool completely, but not so long that the gelatine completely sets the mixture. Whip the heavy cream and powdered sugar to stiff peaks. Fold into the cooled raspberries. Spread mousse onto the cake evenly, stopping just short of the edges of the cake so the mousse isn’t touching the sides of the pan. Refrigerate for at least 2 hours or overnight.
In a microwave-safe bowl, microwave the heavy cream for 2 minutes. Add in the chocolate chips and let sit for 5 minutes, then whisk until smooth. Allow to cool for 30 minutes. run a thin knife around the edges of the cake and unmold the springform from around it. Place cake on a platter or serving board and pour ganache over the cake so it drips elegantly over the edges. Serve with fresh raspberries for garnish.
