Raspberry chocolate cake

Chocolate and raspberry cake with a moist chocolate sponge, fluffy raspberry mousse and fresh raspberries.

For a 18 cm cake, approximately 2kg.

For the sponge:

• 100 g 55% Dark Chocolate

• 60 g Coffee (espresso)

Melt together until you get a shiny ganache.

• 125 g Buttermilk

• 100 g Oil

• 2 bc Egg

• 150 g Sugar

Mix with a whisk until homogenized and then add the chocolate and coffee ganache.

• 150 g Flour

• 50 g Cocoa

• 4 g Baking Powder

• 1 g Salt

Mix until homogenized.. Add the wet ingredients and mix with a spatula just until combined, avoid overmixing the batter.

Bake at 150 C, no fan, until it passes the toothpick test (Approx. 50 minutes), then cover with cling film and let cool.

For the raspberry mousse:

• 215 g Raspberry Puree

• 75 g Sugar

Heat until the sugar has dissolved.

• 7.5 g Gelatin

• 38 g Cold Water

Hydrate the gelatin in cold water, then add in the hot raspberry puree and mix until dissolved.

• 75 g Mascarpone

• 225 g Cream

Pour the puree over the mascarpone little by little, mixing to form a homogeneous paste. Add the whipped cream quite hard and integrate to obtain a fluffy mousse.

• 150 g Fresh Raspberries

Cut the sponge into 3 slices (+ a thin lid) and fill using half the amount of mousse on each layer and 75 g of fresh raspberries on each layer. Place in the refrigerator for at least 6 hours to harden.

For the frosting:

• 250 g Mascarpone

• 150 g Cream

• 30 g Powder Sugar

• 1 bc Vanilla

• Red/Pink Colorant

The ingredients are mixed in a bowl using a whisk or mixer until they harden, after which the cake is frosted with the obtained cream.

• 100 g 55% Dark Chocolate

• 100 g Cream

Heat together in a kettle on a double boiler until the chocolate melts and we get a glossy ganache that is poured over the cake to get a "drip" decoration.