Chocolate cake with raspberry mousse, covered with ganache

Chocolate Cake with Raspberry Mousse Covered in Ganache

Who doesn't love a decadent cake with a soft base and refined filling? Today, I invite you to prepare a chocolate cake with raspberry mousse, covered with a fine ganache that will surely impress everyone. This recipe combines the richness of chocolate with the freshness of raspberries, creating a perfect balance of flavors and textures.

Preparation time: 2 hours
Baking time: 75 minutes
Total time: 3 hours 15 minutes
Number of servings: 12

Ingredients:

For the Base:
- 125 g good quality dark chocolate
- 125 g butter (at room temperature)
- 250 g sugar
- 350 g flour
- 15 g cocoa powder
- 1 teaspoon baking soda
- 1 tablespoon vinegar
- 250 ml milk
- 2 eggs

For the Raspberry Mousse:
- 400 g fresh raspberries
- 100 g sugar
- 100 g yogurt
- 100 g heavy cream
- 2 packets of whipped cream (or 300 ml natural cream)
- 10 g gelatin

For the Ganache:
- 100 g dark chocolate
- 50 g white chocolate
- 200 ml cream

For the Raspberry Sauce:
- 200 g raspberries
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 50 g white chocolate

For Soaking the Base:
- Cognac, as your heart desires

Preparation:

1. Preparing the Base:
Start by preheating the oven to 180°C. In a small bowl, melt the dark chocolate in the microwave. Be sure to stir it every 30 seconds to avoid burning. Once melted, add the softened butter and mix well until you obtain a homogeneous mixture. Let the mixture cool slightly.

In a larger bowl, combine the dry ingredients: sugar, flour, cocoa powder, and baking soda. When the chocolate has cooled, add it to the dry ingredients and mix gently.

In another container, mix the milk with the vinegar, then incorporate the eggs. Add this mixture to the bowl with the chocolate and mix well until everything is well combined. Divide the mixture into 5 equal parts and bake each layer in a 20 cm pan lined with parchment paper for 15 minutes each.

2. Preparing the Raspberry Mousse:
While the base cools, you can prepare the mousse. In a saucepan, add the fresh raspberries and sugar. Heat them over low heat, stirring gently, until the sugar melts, but do not let it boil. Pureeing the raspberries with a blender will give you a smooth texture.

Separately, whip the cream until it becomes firm. In another bowl, mix the yogurt and cream with the remaining sugar, then add the previously hydrated gelatin. Combine the yogurt mixture with the pureed raspberries and finally, gently fold in the whipped cream.

3. Preparing the Ganache:
For the ganache, heat the cream in a small saucepan, then add the dark and white chocolate, stirring until completely melted. Let it cool slightly before using.

4. Preparing the Raspberry Sauce:
In a saucepan, place the raspberries with the sugar and heat until the sugar melts. Puree the mixture and strain it to remove the seeds. Mix the sugar with the cornstarch and add it to the raspberry sauce, allowing it to thicken over low heat for a few minutes.

5. Assembling the Cake:
On a platter, use plastic wrap to form a base. Place the first layer of the base, soaking it with cognac. Add a generous layer of raspberry mousse and freeze for 30 minutes. Repeat the process with the other layers: base, soak with cognac, mousse, until all layers are used, finishing with a layer of mousse.

Once the cake is fully assembled, wrap it in plastic and freeze for 2 hours (ideally, let it sit overnight for the flavors to meld).

6. Finalizing the Cake:
After the cake is well chilled, cover it with the previously prepared ganache, using a spatula to achieve a smooth surface. Decorate with raspberry sauce and a few fresh raspberries for an appetizing look.

Serving Suggestions:
Serve the cake with a glass of sweet wine or a cup of fruit tea for a special experience. You can also pair it with vanilla ice cream for a pleasant contrast.

Variations and Tips:
- You can replace whipped cream powder with natural cream or use a combination of half whipped and half unwhipped for a lighter mousse.
- If you prefer a cake with a more intense raspberry flavor, you can add a splash of raspberry extract to the mousse.
- Instead of ganache, you can opt for a white chocolate glaze to enhance the color contrast.

Nutritional Benefits:
This cake is an excellent source of antioxidants due to dark chocolate and raspberries, which contribute to heart health. Additionally, yogurt and cream provide calcium and probiotics, beneficial for the digestive system.

Frequently Asked Questions:
1. Can I use frozen raspberries? Answer: Yes, but make sure to let them thaw and drain well before using.
2. Can I substitute the eggs in the base recipe? Answer: Yes, you can use a mixture of flaxseed or chia seeds with water as a substitute for eggs.
3. How can I store the cake? Answer: The cake can be stored in the refrigerator for 3-4 days, but it is just as delicious if frozen.

In the end, don't forget to put your personal touch on this cake! Experiment with different flavors, textures, and techniques to make it truly yours. Every bite will be an explosion of flavor, and your friends and family will be delighted by the treat you created. Enjoy!