Chocolate Genoise with Raspberry Mousse
Prep Time: 40 mins | Cook Time: 35 mins | Course: Dessert | Serves: 12
Light and fluffy chocolate genoise cake is split into layers with a decadent chocolate raspberry mousse sandwiching each lovely bite..a slice of heaven. Inspired by Nancy Baggett in her beautiful book The International Chocolate Cookbook.
5 eggs
⅔ cup sugar
⅛ tsp salt
2 tsp vanilla
3 Tbsp butter, melted and cooled a bit
⅔ cup flour
⅓ cup unsweetened cocoa powder
Raspberry Mousse:
12 oz raspberries, fresh or frozen & thawed
¼ cup sugar
2 ½ tsp (one envelope) unflavored gelatin
2 Tbsp cold water
2 ⅔ cup heavy cream, divided
12 oz bittersweet chocolate chips
2 Tbsp Chambord (or raspberry liqueur), divided
1 tsp vanilla
¼ cup raspberry jam
1 pint fresh raspberries, garnish
Preheat the oven to 350*. Spray oil or butter a 8” springform pan and sprinkle with cinnamon sugar, set to one side. In a large stand mixing bowl, set over a pan with 2 inches of simmering water (the mixing bowl should not touch the water), whisk eggs, sugar, salt, and vanilla until warm and the sugar has melted. Transfer the mixing bowl to the mixer and whip with a balloon whisk attachment for 5 minutes, the egg mixture should have tripled in volume. Pour in the warm butter and sift the flour and baking cocoa on top through a sieve. Fold butter and dry ingredients into the batter just until incorporated with a rubber scraper, being careful not to knock the air out of the batter. Spread evenly into the prepared pan. Bake for 25-30 minutes or until a toothpick tester comes out batter-free. Or test with an insta-thermometer, it should read a minimum of 200*. While the cake is baking, prepare the mousse.
Transfer the cake to a wire rack and allow to cool. Split into 3 layers with a cake wire or a serrated edge knife. Place the bottom layer back into the springform pan.
Pour raspberries and sugar into a blender and blend until smooth (you may wish to press the berries through a sieve to deseed). Transfer the berries to a mixing bowl.
Sprinkle gelatin over the water in a small microwavable measuring cup and let sit for 3 minutes to soften. Microwave for a few seconds to melt, then stir into the berries.
Microwave 1 cup heavy cream for 2 minutes in a large microwave-safe bowl or Pyrex batter bowl. Pour chocolate chips into the hot cream and let sit for 5 minutes. Whisk until smooth, adding 1 tablespoon of the Chambord or raspberry liqueur. Transfer ⅓ cup of the chocolate ganache into the berries and stir. Set the rest of the chocolate to one side for topping the cake. Chill the berries for about 20 minutes, but not until completely firm.
Warm the raspberry jam in the microwave for 30 seconds, and whisk in the remaining tablespoon of Chambord. Spread half of the jam mixture over the bottom layer of the cake in the springform pan.
Whip the remaining 1 ⅔ cups cream to stiff peaks along with the vanilla with a mixer. With a rubber scraper gently fold the cream into the berries to finish the mousse. Top the bottom jammed cake layer with a generous ⅓ layer of mousse. Top with the middle layer of cake (reserving the smooth top layer for the top) and spread with the remaining jam and one more ⅓ layer of mousse. Place the top cake layer onto the cake and spread with the remaining layer of mousse. Place in the fridge to chill until set or at least for 1 hour.
Remove the cake from the fridge and take the springform side off. Glaze the cake with the leftover ganache pouring a layer over the top and encouraging drips to fall down the sides of the cake gracefully. If the ganache is too set to pour, briefly microwave it for 10 seconds or until pourable. You don’t want it to be hot, just pourable. You can refrigerate the cake if not serving it right away. Transfer to a cake plate or serving platter/board, and top with fresh berries just before serving.
