Chocolate Mousse Cake Recipe
Chocolate sponge cake with a chocolate mousse center, dipped in ganache, topped with raspberry sauce
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Ingredients
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Chocolate Sponge Cake
Chocolate Mousse Center
Chocolate Ganache
Raspberry Sauce
Method
Chocolate Sponge Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- 5
Add Boiling Water
Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
- 6
Bake the Cake
Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cake
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Chocolate Mousse Center
- 8
Melt Chocolate
In a heatproof bowl, melt the semi-sweet chocolate over a double boiler or in the microwave until smooth. Allow to cool slightly.
- 9
Whip Cream
In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- 10
- 11
Combine Mixtures
Gently fold the melted chocolate into the whipped cream, then fold in the beaten egg whites until fully incorporated.
- 12
Chill Mousse
Refrigerate the mousse for at least 30 minutes or until set.
Chocolate Ganache
- 13
Heat Cream
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- 14
Make Ganache
Remove from heat and add the semi-sweet chocolate, stirring until fully melted and smooth.
Raspberry Sauce
- 15
Cook Raspberries
In a small saucepan, combine the raspberries, sugar, and water. Cook over medium heat until the raspberries break down and the sauce thickens, about 5-7 minutes.
- 16
Strain Sauce
Strain the sauce through a fine-mesh sieve to remove the seeds, then let it cool.
