Karensrecipes.comHealthy, fun, & tasty!  
Login to view your Recipe BoxLogin to view your Recipe BoxRegister for news/updates and your very own Recipe BoxYour Recipe BoxNeed help? Click here!
View Recipes Basics Meats Themese Desserts

Search Recipes:
Recipe Categories
  Beverage, Breakfast, Kids, Maindish, Salad, Sauces, Sidedish, Soup
  Beef, Chicken, Pasta, Pork, Seafood, Vegetarian
  Appetizer, Barbeque, Bread, Cake, Cookies, Dessert, Pie
  Christmas, Fondue, Holiday, Mexican, Thanksgiving

MainRecipesCake | Chocolate Mousse Cake with Raspberries

   Chocolate Mousse Cake with Raspberries submitted by Mom Johnson
A recipe from King Arthur flour......impressive and delicious! I want this for my birthday cake! I used strong coffee for the cake, and the Instant Jel keeps the filling from becoming runny. You may frost this cake with chocolate frosting but I thought a simple drizzle of ganache was better.

Whisk together the dry ingredients making sure there are no hard lumps. Combine the liquid ingredients with the dry ingredients and beat at medium speed for 30 seconds to a minute, or until the batter is smooth. Then beat in the 3 eggs. Mix on medium speed for another minute. The batter will be very thin. Divide the batter into 3 8-inch pans that have been sprayed with baking spray and parchment paper on the bottoms. Bake for 25-30 minutes until a tester inserted in the center comes out clean. Cook on rack for 15 minutes. Turn cakes out and cool completely.

Start by sifting your powdered sugar. Combine the butter, cream cheese, 3/4 cup of powdered sugar, vanilla and salt, mixing at medium speed until smooth. Melt the chocolate chips. Add the melted chocolate chips to the bowl and mix for about 1 minute until fluffy. Whisk together the remaining powdered sugar and the Instant Jel if you're using it. Beat the whipping cream and add the remaining powdered sugar mixture. Beat just until soft peaks form, do not over mix. Fold the whipped cream into the cream cheese mixture. finally, fold in the mini chocolate chips.

Split the cake layers horizontally if you used just 2 layers, and level off the tops. Place the first layer on the cake plate and spread with 1/3 of the filling. Use about 1 - 1 1/2 cups of fresh raspberries cut lengthwise (each berry will cover more surface that way). Repeat until all layers are stacked. (I used 3 layers of cake with the final layer of filling on the top of the cake) You may place the filled cake in the refrigerator for about 30 minutes to firm it up if desired.

Melt chocolate chips and butter in a small saucepan; add the cream to make a drizzling consistency. Drizzle on the top and sides of the cake. Refrigerate the cake until ready to serve. Enjoy!

Send to a Friend
Printable Version

v Cake:
v 1 3/4 cup unbleached flour
v 2 tsp. baking soda
v 1 tsp. baking powder
v 1 tsp. salt
v 2 cups granulated sugar
v 1 cup unsweetened cocoa powder

v 1 cup boiling water (or hot coffee)
v 1/2 cup vegetable oil
v 1 cup buttermilk (or yogurt)
v 2 tsp. vanilla extract

v 3 eggs

v Filling:
v 1 cup sifted powdered sugar
v 2 T. soft butter
v 1 (8 oz.) pkg. cream cheese, at room temperature
v 1/2 tsp. vanilla
v Dash of salt
v 2//3 cup semisweet chocolate chips, melted
v 1 cup heavy cream
v 1 tsp. Instant Clear Jel, optional
v 1/2 cup mini chocolate chips
v 1 1/2 - 2 pints fresh raspberries, washed and dried

v Ganache:
v 1 cup semisweet chocolate chips
v 2 T. butter
v 1/2 cup cream

Site Credits :: Legal :: Privacy Notice