Professional Baker Teaches You How To Make CHOCOLATE MOUSSE CAKE!
Chef Anna Olson teaches you how to make this amazing torte made of a chocolate-coffee cake base and filled with a homemade raspberry mousse, all topped off with a bittersweet chocolate ganache glaze.
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Ingredients
Cake
¾ cup (100 g) cake and pastry flour
⅔ cup (140 g) granulated sugar
¼ cup (30 g) Dutch process cocoa powder
½ tsp (2.5 g) baking soda
¼ tsp (1.25 g) salt
¼ cup (60 g) cool unsalted butter, cut into pieces
¼ cup (60 mL) hot, strongly-brewed coffee
¼ cup (60 mL) milk
1 large egg, at room temperature
1 tsp (5 mL) vanilla extract
Raspberry Mousse
400 g frozen raspberries, thawed (keep juices)
2 cups (500 mL) whipping cream
1 tsp (5 mL) vanilla extract
1 Tbsp (1 pkg/7 g) unflavoured gelatin powder
4 large egg yolks
1 large egg
⅔ cup (140 g) granulated sugar
3 Tbsp (45 mL) lemon juice
Ganache Glaze
4 oz (120 g) bittersweet chocolate, chopped
½ cup (115 g) unsalted butter
1 Tbsp (15 mL) corn syrup
Fresh raspberries, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 ºF (180 ºC). Grease a 9-inch (23 cm) cake pan and line the bottom with parchment. Dust the sides of the pan with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk, egg and vanilla together and add it all at once to the flour mixture, blending until smooth and then increase the speed to medium and whip until pale and thick, about 3 minutes. Pour the batter into the prepared pan and tap it on the counter to eliminate any bubbles.
4. Bake the cake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 20 minutes in the pan, and then tip out onto a cooling rack to cool completely to room temperature. The cake can be baked a day ahead, wrapped and stored at room temperature before assembling.
5. To prepare for assembly, lightly grease and line the sides of a 9-inch (23 cm) springform pan with parchment paper so that it comes just a little above the top of the pan. Set the cooled chocolate cake into the bottom of the pan.
Raspberry Mousse
1. For the raspberry mousse, puree and strain the raspberries and measure out 1 cup (250 mL) to use. Whip the cream to a soft peak, stir in the vanilla, and chill until ready to assemble. Stir the gelatin into ¼ cup (60 mL) of cool water in a small dish and set aside.
2. In a large metal bowl, whisk the egg yolks, whole egg, sugar and lemon juice together. Place the bowl over a pot of gently simmering water and whisk constantly and rather vigorously (or you can use electric beaters) until they are frothy and doubled in volume, and registers 175 ºF (80 ºC). Remove the bowl from the heat and whisk in the softened gelatin (the mixture will go fluid). Whisk in the raspberry puree – this will cool down the mixture, but make sure it has cooled to room temperature before folding in the whipped cream in 2 additions. Pour the mousse into the pan and spread to level if needed (the mousse will be somewhat fluid at this point). Chill the mousse for at least 6 hours before unmolding (this can be done a day ahead of serving.
Ganache Glaze
1. For the ganache glaze, put the chocolate, butter and corn syrup in a small metal bowl and place this over a small pot of barely simmering water, stirring with a spatula until melted. Set aside to cool slightly until it is at room temperature and a little thickened (you can re-warm if it sets up too much, or if you make it ahead).
2. Remove the ring from the springform pan and peel away the parchment paper from the mousse. Carefully transfer the cake onto a serving platter or cake stand. Pour the ganache glaze over the cake and gently coax the glaze to the edges so that it drips down a little without running down. The chilled mousse will set the chocolate, so you need to work quickly. Top the cake with a few fresh raspberries and chill until ready to serve.
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YUM! - Velvety smooth dark chocolate raspberry mousse cake
I'm calling this 1st attempt at a dark chocolate mousse cake my Anniversary Cake. I made it for my husband to celebrate our 3rd anniversary together. The cake includes 4 velvety smooth layers of chocolate cake, dark chocolate mousse, and raspberry mousse. So delicious!
#dessert
#DIY
#baking
#cake
#bakery
#chocolate
#mousse
Chocolate Raspberry Mousse Cake
Although rich, bittersweet, and decadent, this cake is airy and light in texture. Like a cello concerto in the clouds. It's not difficult to make (surprisingly), especially because this mousse is a no-egg recipe with only four ingredients. I hope you enjoy making this as much as I do!
Dark Chocolate Cake
2/3 cup dark cocoa powder
1 cup hot strong coffee
1/2 cup coconut oil, melted and cooled
2 cups granulated sugar
2 eggs, room temp
1 cup buttermilk (or 1 cup whole milk + 1 Tbsp vinegar)
1/2 cup unsweetened apple sauce
1 tsp vanilla
1 3/4 cup all purpose flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
Steep cocoa in hot coffee for 5 minutes. Whisk oil and sugar on medium-high until well combined. Add eggs and whisk again until well combined. Add buttermilk, cocoa-coffee mixture, and vanilla. Sift together remaining dry ingredients and then add to batter, whisking until just combined. Bake on parchment-lined cake pans for 28-35 minutes at 350 degrees F (check after 28 minutes in case your oven runs hot). Store in the fridge wrapped in plastic at least 4 hours.
Chocolate Mousse
1 cup heavy whipping cream
4 Tbsp dark cocoa powder
6 Tbsp powdered sugar
2 tsp vanilla extract
Combine ingredients and whip on high until stiff peaks form. WATCH CLOSELY and stop whipping the moment the cream becomes stiff otherwise it will split (become lumpy). Chill your mixing bowl and whisk in the freezer or fridge first if you can. Store in airtight container in the fridge.
Raspberry Sauce
Bring to boil and then simmer 1 pint fresh raspberries with 1/4 cup granulated sugar. Simmer for 5-8 minutes until desired consistency is reached (the longer you simmer the thicker and more concentrated the sauce). Store in an airtight container in the fridge at least 4 hours.
Assembly
Level the tops of your cake layers with a serrated knife. Smooth raspberry sauce on first layer, then add a layer of mousse. Add second cake layer. Cover cake with mousse and smooth with offset spatula. Cover top of cake with raspberry sauce and then decorate with fresh raspberries. Chill in the fridge until serving time.
Raspberry Chocolate Mousse Recipe
Ingredients: 5 ounces glasses for 10-12 servings
Raspberry Layer:
3oz (85 grams) raspberry jello
1 cup (236 ml) boiling water
1/2 cup (118 ml) cold water
1 1/2 cup (360 grams) heavy cream or 2 cups cool whip
Chocolate Layer:
1/2 cup (125 ml) half and half or milk
1/2 oz (14 grams) unflavored gelatin
2/3 cup (134 grams) granulated sugar
1/2 cup (50 grams) unsweetened cocoa powder
2 cups (475ml) milk or water
Serving: Fresh raspberries and cocoa powder (optional)
#raspberrychocolatemousse #mousse #mousserecipe #favoriterecipes
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Raspberry layer:
1. Mix 3 ounces of raspberry jello powder and 1 cup boiling water in a bowl. Stir until completely dissolved, then add 1/2 cup of cold water. Let the jello sit at room temperature until it sets (20-30min).
2. In a medium mixing bowl, pour 1 1/2 cups of cold heavy cream and beat on high speed until stiff peaks.
3. Once the jello begins to thicken, add the whipped cream and stir until the mixture is combined.
4. Pour the mixture into 5-ounce glasses halfway through.
5. Refrigerate 1 hour or until mousse is set.
Chocolate layer:
1. In a small bowl, add 1/2 ounce of unflavored gelatin and 1/2 cup half a half or milk, leave to bloom for 2 minutes.
2. In a medium saucepan, combine 2/3 cup granulated sugar and 1/2 cup unsweetened cocoa powder.
3. Add 2 cups of milk or water and gelatin mixture.
4. Place a saucepan over medium heat. Heat until barely boiling, stirring constantly. Then remove from heat and set aside to cool.
5. Once the chocolate mixture is lukewarm, pour into glasses to cover the raspberry layer.
6. Refrigerate for at least one more hour to set.
7. Garnish with fresh raspberries and cocoa powder as desired.
Enjoy! :)
♡Thanks for watching♡
►Our Favorite Raspberry Cake -
►Raspberry Maracon -
►Very Delicious Souffle Cake -
►Our Favorite Chicken Kebab Recipe -
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Three Layer White Chocolate & Raspberry Mousse Cake Recipe
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
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INGREDIENTS
Crust
• 9 oz (250 g) digestive biscuits/graham crackers
• 6 tbsp (80 g) butter, melted
White Chocolate Mousse
• 7 oz (200g) white chocolate
• 12 oz (350g) whipping cream (35% fat), cold, divided
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30g) cold water
Raspberry Mousse
• 10 oz (300g) raspberries
• 1/4 cup (50g) sugar
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30g) cold water
• 7 oz (200g) whipping cream (35% fat), cold
Topping
• Fresh berries
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Biscuit
• 9 oz (250 g) de biscuits digestifs / biscuits Graham
• 6 c. À table (80 g) de beurre fondu
Mousse au chocolat blanc
• 7 oz (200 g) de chocolat blanc
• 12 oz (350 g) de crème à fouetter (35% de graisse), froide, divisée
• 1/2 c. À table (5g) de poudre de gélatine
• 2 c. À table (30g) d'eau froide
Mousse à la framboise
• 10 oz (300 g) de framboises
• 1/4 tasse (50g) de sucre
• 1/2 c. À table (5g) de poudre de gélatine
• 2 c. À table (30g) d'eau froide
• 7 oz (200 g) de crème fouettée (35% de matière grasse), froide
Garniture
• Baies fraîches
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المكونات
بسكويت
• 250 غ من البسكويت الهضمي / المفرقعات الغراهام
• 80 غرام زبدة ، ذابت
موس الشوكولاتة البيضاء
• 200 غرام من الشوكولاتة البيضاء
• 350 غرام من كريمة الخفق (35٪ من الدهون) ، باردة ، مقسمة
• 1/2 ملعقة طعام (5 غرام) من مسحوق الجيلاتين
• 2 ملعقة كبيرة (30 غ) من الماء البارد
موس التوت
• 300 جم من التوت
• 50 جرام سكر
• 5g مسحوق الجيلاتين
• 30 جرام من الماء البارد
• 200 غرام من كريمة الخفق (35٪ من الدهون) ، باردة
إضافات
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ABOUT MIRIAM'S CUISINE:
Hi,
My name is Miriam and I am a working mom of two little princesses. I have a passion for good food and I love spending time in the kitchen cooking and baking. Food has an amazing power of bringing families, friends and loved ones together.
I strongly believe that good food doesn’t have to be complicated; that’s why I decided to create my channel, to share with you some yummy and easy to follow sweet and savory recipes.
I hope you will enjoy my recipes and you will try them in your own kitchen, and I will be more than happy to read your comments on how they turned out.
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137-1140 Burnhamthorpe Rd W, Box 194
Mississauga, ON L5C 0A3
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#moussecake #rapsberrycake #3layermoussecake
Chocolate Raspberry Mousse Cake | CHELSWEETS
This chocolate raspberry mousse cake has the perfect balance of tart and sweet! Its moist chocolate cake layers are filled with fluffy chocolate mousse, tart raspberry jam, and is studded with fresh raspberries.
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