Chocolate Mousse Cake with Raspberries - Powerful Handmade site

Chocolate Mousse Cake with Raspberries

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Chocolate Mousse Cake with Raspberries

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Chocolate Mousse Cake with Raspberries Recipe Chocolate Mousse Cake with Raspberries Recipe

This cake is the winner of the 2010 Great Cake Contest, sponsored in part by King Arthur Flour. It took top honors for Sharon Kurtz of Emmaus, PA, at the Great Allentown Fair. Intensely moist and fudgy, it’s filled with chocolate mousse and fresh raspberries. It’s a tall, very special occasion sort of cake. What better way to make the most of summer’s bounty?

At a glance

Prep
Bake
Total
Yield
24 slices

Nutrition information

Ingredients

Cake

  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder, unsweetened baking cocoa or Dutch-process cocoa
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 cup boiling water
  • 2 teaspoons vanilla extract
  • 3 large eggs

Filling

  • 1 cup heavy cream
  • 1 cup confectioners’ sugar
  • 1 teaspoon Instant ClearJel
  • 2 tablespoons butter, soft
  • 1 (8 ounce) package cream cheese, at room temperature
  • 1/2 teaspoon vanilla extract
  • 2/3 cup semisweet chocolate chips, melted
  • 1/2 cup semisweet chocolate mini chips
  • 1 1/2 to 2 pints fresh raspberries

Frosting

  • 1/2 cup butter-flavored vegetable shortening
  • 1/2 cup (8 tablespoons) unsalted butter
  • 1/4 teaspoon salt
  • 4 cups confectioners’ sugar, sifted
  • 1/2 cup unsweetened cocoa, unsweetened baking cocoa or Dutch-process cocoa
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Cake

  • 7 1/2 ounces King Arthur Unbleached All-Purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 14 ounces granulated sugar
  • 3 ounces unsweetened cocoa powder, unsweetened baking cocoa or Dutch-process cocoa
  • 3 1/2 ounces vegetable oil
  • 8 ounces buttermilk
  • 8 ounces boiling water
  • 2 teaspoons vanilla extract
  • 3 large eggs

Filling

  • 8 ounces heavy cream
  • 4 ounces confectioners’ sugar
  • 1 teaspoon Instant ClearJel
  • 1 ounce butter, soft
  • 8 ounces cream cheese, at room temperature
  • 1/2 teaspoon vanilla extract
  • 4 ounces semisweet chocolate chips, melted
  • 3 ounces semisweet chocolate mini chips
  • 1 1/2 to 2 pints fresh raspberries

Frosting

  • 3 1/4 ounces butter-flavored vegetable shortening
  • 4 ounces (8 tablespoons) unsalted butter
  • 1/4 teaspoon salt
  • 1 pound confectioners’ sugar, sifted
  • 1 1/2 ounces unsweetened cocoa, unsweetened baking cocoa or Dutch-process cocoa
  • 2 ounces milk
  • 1 teaspoon vanilla extract

Cake

  • 213g King Arthur Unbleached All-Purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 397g granulated sugar
  • 85g unsweetened cocoa powder, unsweetened baking cocoa or Dutch-process cocoa
  • 99g vegetable oil
  • 227g buttermilk
  • 227g boiling water
  • 2 teaspoons vanilla extract
  • 3 large eggs

Filling

  • 227g heavy cream
  • 113g confectioners’ sugar
  • 1 teaspoon Instant ClearJel
  • 28g butter, soft
  • 227g cream cheese, at room temperature
  • 1/2 teaspoon vanilla extract
  • 113g semisweet chocolate chips, melted
  • 85g semisweet chocolate mini chips
  • 1 1/2 to 2 pints fresh raspberries

Frosting

  • 92g butter-flavored vegetable shortening
  • 113g (8 tablespoons) unsalted butter
  • 1/4 teaspoon salt
  • 454g confectioners’ sugar, sifted
  • 43g unsweetened cocoa, unsweetened baking cocoa or Dutch-process cocoa
  • 57g milk
  • 1 teaspoon vanilla extract

Instructions

  1. For the cake layers: Preheat the oven to 325°F. Grease and flour two 8″ round by 3″ deep cake pans, or four 8″ round pans. The recipe can also be made in three 9″ pans.Sift together or whisk the dry ingredients through a strainer into a large mixing bowl. Combine the oil, buttermilk, boiling water and vanilla in a medium bowl or large measuring cup. Add to the dry ingredients and mix well. Scrape the sides and bottom of the mixing bowl, then beat in the eggs, one at a time. Mix on medium speed for another 2 minutes or until smooth.
  2. Divide the batter among the prepared pans. Bake for 50 minutes for 3″ deep pans, or 28 to 33 minutes for four 8″ pans, or 9″ layers, until the cake just begins to pull away from the edge of the pan, and a tester inserted in the center comes out with just a few moist crumbs. Remove from the oven and place on a rack to cool completely.
  3. For the filling: Beat the heavy cream until soft peaks form. Whisk together 1/4 cup of the confectioners’ sugar with the Instant ClearJel and add to the whipped cream. Beat until the cream has stiff peaks; set aside. In a large mixing bowl, cream together the butter, cream cheese, remaining 3/4 cup of confectioners’ sugar and vanilla. Mix on medium speed for 2 minutes, or until well-blended and smooth. Add the melted chocolate to the bowl and mix on medium speed for 1 minute, or until light and fluffy. Scrape the mixing bowl, then fold in the whipped cream and mini chocolate chips. You’ll use the raspberries when you assemble the cake. Refrigerate the filling until you’re ready to assemble the cake.
  4. For the frosting: In a large bowl, beat together the shortening, butter, and salt. Sift the confectioners’ sugar and cocoa through a strainer to remove any lumps, and add to the bowl alternately with the milk. Add the vanilla. Mix on medium-high speed for 2 minutes, or until fluffy.
  5. To assemble the cake: Turn the cooled layers out of their pans. Split them horizontally if you’ve baked two deep 8″ cakes; trim any domes off the tops if you’ve baked 4 individual layers. Place the first layer on a serving plate (line the edges with strips of waxed or parchment paper to keep the plate clean), and spread it with 1 cup of the filling. Cut 1/2 pint of raspberries in half and place them over the filling, covering its entire surface. Repeat until all the layers are stacked; place the last layer bottom-side up for a flat surface on top. Frost the top and sides of the cake, decorating with more frosting and fresh raspberries.

Nutrition Information

  • Serving Size1 slice, 143g
  • Servings Per Batch24
Amount Per Serving:
  • Calories453
  • Calories from Fat225
  • Total Fat25g
  • Saturated Fat11g
  • Trans Fat0g
  • Cholesterol64
  • Sodium300mg
  • Total Carbohydrate57g
  • Dietary Fiber3g
  • Sugars46g
  • Protein4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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