Layer Chocolate Cake Gf Recipe
dark chocolate - chocolate mascarpone mousse cold marinated chambord blackberries homemade raspberry purée
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Ingredients
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Cake
Chocolate Mascarpone Mousse
Chambord Blackberries
Raspberry Purée
Method
Cake
- 1
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- 2
Combine Dry Ingredients
In a large bowl, sift together almond flour, cocoa powder, baking powder, baking soda, and salt. Mix well to ensure all dry ingredients are evenly distributed.
- 3
- 4
Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- 5
Bake the Cakes
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Mascarpone Mousse
- 6
Whip the Cream
In a large mixing bowl, beat the heavy cream until soft peaks form. Gradually add powdered sugar and continue to beat until stiff peaks form.
- 7
Combine Mascarpone and Chocolate
In a separate bowl, mix the mascarpone cheese and melted dark chocolate until well blended. Add vanilla extract and combine.
- 8
Fold the Mixtures
Gently fold the whipped cream into the chocolate mascarpone mixture until fully incorporated. Be careful not to deflate the whipped cream.
Chambord Blackberries
- 9
Marinate Blackberries
In a bowl, combine fresh blackberries and Chambord liqueur. Let marinate for at least 30 minutes to absorb the flavors.
Raspberry Purée
- 10
Prepare the Raspberry Purée
In a blender, combine fresh raspberries, sugar, and lemon juice. Blend until smooth. Strain through a fine mesh sieve to remove seeds, if desired.