Bake challenge last week was layers, and I’ve wanted to make this raspberry mousse cake for a long time!
The original recipe calls for white chocolate, and I discovered while making that I had none. I saw a bunch of white chocolate at our local discount grocery store weeks ago and THOUGHT I bought some. It was one of those things I probably picked one up and said to myself, ‘I should buy some of this,’ and promptly put it down for some reason. Tell me I’m not the only person who does that!
So dark chocolate it is for this bake. I really like to use up stuff I already have, and figured dark chocolate + raspberry make a good pair anyway 🙂
The layers are a fabulous vanilla cake – I would seriously use this recipe again just for the cake. Similar to sponge cake in consistency, but softer, more buttery.
Between the cake are layers of raspberry mousse plus a homemade raspberry puree. In the future I would double the puree – it would have made the raspberry flavor really pop.
BTW, if you’ve never made mousse before, it’s really easy. Think of it as a lighter, fluffier pudding. Most recipes use some sort of liquid, like a fruit puree, combined with clear, unflavored gelatin. Add that to homemade whipped cream or something similar. Chill the whole thing and it’s done!
Now that I’ve made this with dark chocolate, I’m really curious as to how it would have turned out with white chocolate instead. Probably sweeter, but I doubt I’ll bake it again just to find out – I’m 100% a dark chocolate fan!
Original recipe here.