Chocolate Cake - Raspberry Mousse Frosting Recipe

Name: Chocolate Cake - Raspberry Mousse Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 2/3 cups cake flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 2/3 cup unsweetened cocoa powder; 1 teaspoon instant espresso powder; 2/3 cup boiling water; 1 1/3 cups milk; 2 teaspoons vanilla extract; 2 cups sugar; 1/2 cup butter; 1/2 cup vegetable shortening; 2 eggs; 2 cups fresh raspberries; 1/3 cup sugar; 1 tablespoon unflavored gelatin; 2 cups heavy cream; 3 tablespoons sugar; 6 tablespoons raspberry jam; mint

Servings: persons

2 2/3 cups cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
2/3 cup boiling water
1 1/3 cups milk
2 teaspoons vanilla extract
2 cups sugar
1/2 cup butter
1/2 cup vegetable shortening
2 eggs
2 cups fresh raspberries
1/3 cup sugar
1 tablespoon unflavored gelatin
2 cups heavy cream
3 tablespoons sugar
6 tablespoons raspberry jam
mint

1
Butter two 9-inch cake pans, Preheat oven to 350u00b0F.
2
Sift 2 2/3 cups flour, baking soda and salt into medium bowl. Combine cocoa and espresso powder in another medium bowl. Whisk boiling water, then milk and vanilla into cocoa mixture. Using electric mixer, beat sugar, butter and shortening in large bowl until fluffy. Beat in eggs 1 at a time. Add dry ingredients alternately with buttermilk mixture in 3 additions each. Beat batter until smooth, divide between pans.
3
Bake cakes for 35 minutes, or until toothpick is clean, let cakes cool.
4
Combine raspberries and sugar in a saucepan and cook over medium heat. Stir mixture until it is a liquid. Stir in gelatin, continue to cook until dissolved. Remove from heat and transfer to a bowl. Refrigerate overnight.
5
Beat heavy cream on high until stiff peaks form. Add the three tablespoons of sugar and beat until combined.
6
Mix about a third of the whipped cream into raspberry mixture until well combined. Fold in remaining whipped cream.
7
Now put a thick layer of jam on the tops of your cakes. take one cake and put some raspberry mousse on the top, cover with 2nd cake. use the rest of your frosting to cover sides and top of the cake.
8
Feel free to garnish with a few raspberries and some mint.

1915

kcal

Calories

116

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 2/3 cups cake flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 2/3 cup unsweetened cocoa powder, and more.

Yes, Chocolate Cake - Raspberry Mousse Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cake - Raspberry Mousse Frosting

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