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Raspberry & white chocolate mousse cake
Raspberry & white chocolate mousse cake
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Impress with decadent raspberry mousse chocolate cake.
Ingredients:
  • 4 eggs
  • 155g (3/4 cup) caster sugar
  • 115g (3/4 cup) plain flour
  • 35g (1/4 cup) cornflour
  • 50g butter, melted
  • 125ml (1/2 cup) Frangelico liqueur
  • 300ml thickened cream
  • 300g frozen raspberries, thawed
  • 100g white chocolate, finely chopped
  • 40.00 gm boiling water
  • 9.00 gm powdered gelatine
  • 250ml (1 cup) thickened cream
  • 1 x 375g pkt white chocolate melts
  • 9.20 gm vegetable oil
  • 6-8 drops pink liquid food colouring
Instructions:
  • Preheat your oven to 180°C. Grease a 22cm round cake pan with melted butter, then line the base and sides with non-stick baking paper.
  • In a medium bowl, use an electric beater to combine eggs and sugar until thick and pale, with a ribbon trail forming when lifted. Then sift in flour and cornflour, gently folding with a large metal spoon until just combined. Add butter and fold again until combined. Transfer the mixture to the prepared pan and bake for 30-35 minutes until the cake springs back when tapped. Let it cool for 5 minutes before transferring to a wire rack to cool completely.
  • Prepare the raspberry mousse by blending the raspberries in a food processor until smooth. Strain the mixture through a fine sieve into a bowl, pressing the pulp through using the back of a spoon. Discard the seeds.
  • Place the chocolate in a heatproof bowl set over simmering water, ensuring the bowl does not touch the water. Stir with a metal spoon for 5 minutes until the chocolate melts and becomes smooth.
  • In a small glass, pour the water and sprinkle the gelatine over it. Stir until the gelatine completely dissolves.
  • In a medium bowl, use an electric beater to whip the cream until soft peaks form. In a separate bowl, use a clean electric beater to beat the eggs and sugar until thick and pale, with a ribbon trail forming when the beaters are lifted.
  • Combine the egg mixture with the melted chocolate, stirring until just mixed. Fold in the raspberry mixture and gelatine until just combined. Gently fold in the cream until just combined.
  • Prepare a 22cm round cake pan by lining it with plastic wrap, ensuring the sides overhang. Using a large serrated knife, divide the cake into 3 equal layers. Start by placing the top layer, cut-side up, in the pan. Brush with one-third of the Frangelico. Spread half of the raspberry mousse over the cake and gently shake the pan to even it out. Repeat the layers with the remaining cake, Frangelico, and raspberry mousse, finishing with a cake layer on top. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to set.
  • To create the chocolate curls, melt the chocolate melts in a heatproof bowl placed over simmering water. Ensure the bowl doesn't touch the water. Stir until smooth, then mix in the oil. Divide the mixture into 3 bowls. Add pink food coloring drops to each bowl as specified. Spread one portion of the chocolate on a clean work surface and let it set for 10-15 minutes. Use a melon baller to create curls. Repeat with the rest of the chocolate.
  • Transfer the cake to a cake stand. Whip the cream using an electric beater until stiff peaks form. Spread the whipped cream over the cake using a palette knife. Decorate the cake with pink and white chocolate curls.

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