Raspberry Chocolate Mousse Cake
#raspberrycake #cake #moussecake #chocolatecake #raspberrymoussecake
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RECIPE INGREDIENTS IN ENGLISH AND RUSSIAN ⬇️
The Sponge Cake Chocolate Cake
►4 eggs
►Pinch of salt
►1/4 cup of sugar
►1/4 cup of sugar
►1/4 cup of oil
►1/2 cup of flour
►2 tablespoons of cocoa powder
White Chocolate Mousse Layer
►1 1/4 cup of white chocolate
►1 cup heavy cream
►1 package () gelatin
►1/4 cup cold water
►1 cup of heavy cream
Raspberry Jelly
►2 cups of raspberries
►1/2 cup sugar
►1/2 cup of water
►1 package () gelatin
►1/4 cup of water
Chocolate Mousse Layer
►1 1/4 cup of milk chocolate
►1 cup heavy cream
►1 package of gelatin
►1/4 cup cold water
►1 cup of heavy cream
Chocolate Mirror Glaze
►1 cup of heavy cream
►1 cup of white chocolate
►2 tablespoons of butter
►1 pack of gelatin () gelatin
►1/4 cup cold water
►1-2 tsps. pink or red food coloring
Décor
►Raspberries
►Fresh mint
Бисквитный Корж
►4 яйца
►Щепотка соли
►1/4 стакана сахара
►1/4 стакана сахара
►1/4 стакана масла
►1/2 чашки муки
►2 столовые ложки какао-порошка
Mусс из Белого Шоколада
►1 1/4 стакана белого шоколада
►1 стакан густых сливок (33%)
►1 пакет желатина
►1/4 стакана холодной воды
►1 чашка густых сливок
Желе Mалиновое
►2 стакана малины
►1/2 стакана сахара
►1/2 стакана воды
►1 пакет желатина
►1/4 стакана воды
Слой Шоколадного Mусса
►1 1/4 чашки молочного шоколада
►1 стакан густых сливок
►1 пакет желатина
►1/4 стакана холодной воды
►1 стакан густых сливок (33%)
Шоколадная Зеркальная Глазурь
►1 стакана густых сливок
►1 стакана белого шоколада
►2 столовые ложки сливочного масла
►1 пакет желатина
►1/4 стакана холодной воды
►1-2 ч. л. розовый или красный пищевой краситель
Декор
►Малина
►Свежая мята
CHOCOLATE CAKE with RASPBERRY mousse filling recipe | RASPBERRY CAKE RECIPE EASY
CHOCOLATE CAKE with RASPBERRY mousse filling recipe | RASPBERRY CAKE RECIPE EASY
#raspberrycakerecipe #raspberrycake #yummycake
Chocolate and raspberry mousse cake: too delicious not to try it!
This cake has all the flavor you desire in a decadent dessert!
INGREDIENTS
• 250ml milk
• 360g flour
• 250g sugar
• 50g cocoa
• 250g cream
• 150ml oil
• 20g baking soda
• 3 eggs
• 120g sour cream
• salt
For the raspberry mousse:
• 500ml cream
• 500g raspberries
• 20g gelatin
• 100g sugar
METHOD
Dough: Mix flour, sugar, cocoa, soda, and salt. Then add milk, eggs, sour cream, butter, cream. Mix to combine. Pour the dough into a baking sheet. Bake at 180C/350F for 40-50 minutes
Mousse: Beat raspberries with a blender, strain through a sieve. Add sugar, gelatin. Beat the cream to the peaks and add the cooled raspberries.
Pour mousse onto the cooked chilled biscuit. Flatten. Cool.
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Mirror Glaze Cake
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Inspired by -
How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i
Chocolate & Raspberry Mousse Cake With Mirror Glaze | Flourless Chocolate Sponge | Eggless Mousse
Chocolate & Raspberry is a beautiful flavour combination. This Chocolate & Raspberry Mousse Cake with Chocolate Mirror Glaze will have your taste buds dancing. Two great things about this dessert - It is a light flourless chocolate sponge and both the chocolate and raspberry mousse are eggless. It's a win, win dessert, you will not be disappointed!
Learn how to make fantastic desserts watching the on-line courses in ENGLISH held by Chef LORIS OSS EMER, one of the greatest Italian pastry chefs, who is followed by more than 17K students. CLICK HERE►►
Some of the links in this post are affiliate links. This means if you take action and click on the link and purchase. I will receive an affiliate commission, enough for some more baking tins, at no extra cost to you. Which I promise I will use to create more helpful content like this.
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***RECIPES BELOW***
Check out some of my other videos:
STRAWBERRY & VANILLA PANNA COTTA -
STRAWBERRY AND CREAM LAYER CAKE -
VANILLA BUTTERMILK CAKE -
TIRAMISU -
STICKY TOFFEE -
PERFECT CHOCOLATE CAKE -
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*CHOCOLATE SPONGE - FLOURLESS
6 Egg yolks
6 Egg whites
120g (1/2 cup) Semi-sweet chocolate – chopped or use chocolate coins/chips to be melted
50g (1/4 cup) Sugar – For egg yolk
30g (2 tbsp) Sugar – For egg white
1 tsp Vanilla extract
¾ tsp Cream Tartar
**SIMPLE SYRUP – To lightly soak sponge layers
50ml (1/4 cup) Water
35g (1/3 cup) Sugar
1 tsp Vanilla Extract
***CHOCOLATE MOUSSE – EGGLESS
1 tsp Powdered gelatin
1 tbsp Cold water
2 tbsp Boiling water
80g (3/4 cup + 1tsp) Icing Sugar
25g (1/4 cup) Cocoa Powder
240ml (1 cup) Whipping cream
1 tsp Vanilla extract
****RASPBERRY MOUSSE – EGGLESS
¾ tsp Powdered gelatin
200g (1 cup) Frozen raspberries, thawed
8.75ml (1 tsp + ½ tsp + ¼ tsp) Milk
25g (2 tbsp) Icing sugar
150ml (2/3 cup) Whipping cream
*****CHOCOLATE MIRROR GLAZE
Gelatin Mix
18.5ml (1 tbsp + ½ tsp + ¼ tsp) Water
2 tsp Powdered gelatin
Mirror Glaze Mix
79ml (1/3 cup) Water
79ml (1/3 cup) Whipping Cream
50g (1/2 cup) Cocoa powder
112.5g (1/2 cup) Sugar
I have given cup measurements; however, my biggest suggestion is to use kitchen scales. This will provide the most accurate way to bake all your yummy creations and will make your baked goods and desserts super professional.
Check out this link to YouTuber ‘Sugar Geek Show’, who explains the reasons why it is best to use a kitchen scale for baking:
Top 10 best Kitchen Scales 2021 -
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I owe all of my baking skills to my Mum; as a child I remember spending every Saturday with her whisking up yummy creations from scratch. I believe that everyone has the potential to learn baking and decorating skills with the right tips and tricks. I take great pleasure in seeing people reach their full potential, gain self-confidence, become whole and achieve life-changing results through using creative arts.
You all have the ability to create, allow yourself to dream, so let the creating, baking and artist cake creations begin.
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With Love,
Thanks for watching!
STUNNING Raspberry Caramel Mousse Cake - With Raspberry Gelee & Chocolate Garnishes!
FULL RECIPE HERE:
A stunning, no-bake cheesecake-mousse cake that's perfect for summer! My 'Caramel Raspberry Mousse Cake' is made with a surprise raspberry gelee center, caramel mousse, whipped cream and extravagant chocolate garnishes.
Caramel Sauce:
Whipped Cream:
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