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The Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake - Easy Version

This version of our chocolate raspberry mousse cake has the same incredible flavors as our “fancier” version, but is easier to put together. Treat the chocolate mousse like ice cream, and serve it alongside a piece of chocolate cake. Drizzle with chocolate sauce and top with roasted chopped almonds and fresh raspberries. Enjoy!

Chocolate Raspberry Mousse Cake - Whole Cake Presentation

If you need a finished whole cake to wow a crowd, or if you just feel like doing something fun - this cake will do the trick. This is a 3 layer chocolate cake filled with chocolate mousse and raspberries, topped with chocolate ganache and trimmed with roasted chopped almonds on the sides — crowned with beautiful fresh flowers, it is a "wow" kind of cake with the taste and flavor to back it up. We made a 6" round cake that will easily serve 12 people - remember, it's about 5" tall and has 5 layeres! Here's what we did in a nutshell:



1. Cut a 6" round chocolate cake into three layers, each about 1/2" thick.

2. For the first layer of cake and mousse: place a cake layer on a 6" round of cardboard to support it (make sure the cardboard is flush with the edges of the cake, not beyond. Buy cardboard cake rounds at your local craft store or cake decorating supply store). Spread chocolate mousse about 1/4" thick, and sprinkle with raspberries. We used forzen raspberries and did not defrost them first - this cuts down on raspberry juice leaking everywhere. Next, spread another layer of mousse on top of the raspberries to seal them in and give the next layer of cake something to stick to - like a chocolate mousse and raspberry sandwhich - and voila, your first cake and mousse layer is done.

3. Finish layering the cake with the next cake and mousse layer and top with the last cake layer. Then, using the leftover mousse, spread a thin layer of mousse all around the cake. This will fill in any air pockets at the sides of the cake, and will make a smooth surface for the ganache to glide over. Refrigerate until ready to pour the ganache.

4. “Glaze” the cake: put the refrigerated cake on a rack sitting over a cookie sheet (to catch the excess ganache). Pour the just warm (not hot!) ganache over the cake, being sure to pour near the edges as well so the ganache runs down the sides of the cake, too. If desired, gently smooth the top of the cake to make the surface a little flatter. Over a clean cookie sheet and before the ganache sets up, press the toasted chopped almonds into the side of the cake working your way around to cover up and down the sides. Refrigerate to let the ganache firm up.

5. Decorate the top of the cake with food safe flowers (nothing poisonous!). For flowers with weaker stems, first use a skewer or toothpick to make a hole in the ganache for the flower stem. The stems only need to go in ½” – 1” to secure the flowers on place. For our cake, we just laid the calla lilies on top. Put the cake on a pretty platter and enjoy!

Creative Ideas for Using The Truffle Kit

Ideas for leftovers

We've been sure to provide plenty of coating in The Truffle Kit, so it's very likely that you will have some leftover. It's too good to waste, so we've included some ideas here for what to do with the extra coating and the leftover flavoring oils.

Leftover Coating

This high quality coating can be used to dip pretzels, strawberries or other fruit pieces —pretty much anything that appeals to you. Try dipping some apple slices and then serving them with caramel sauce. Since the coating sets up like a firm shell, it is less successful as an ice cream topping or on other cold items where a soft texture is desired. However, it would be excellent drizzled over a warm piece of bread pudding or a warm slice of pecan pie.

Leftover Flavoring Oils

Because peppermint oil especially is very strong, the truffle filling only requires a small amount. You'll have plenty leftover for some of the ideas below. These ideas work for orange oil as well, but you're not likely to have as much of that leftover.

Add peppermint oil to taste to chocolate cake batter for chocolate mint cake. Start with a few drops and taste until you get it just to your liking.

Add a few drops flavoring oil to whip cream as you whip it. Dollop this flavored whip cream on coffee or hot chocolate—you could add the flavoring oil directly to the hot chocolate, too.

Make some chocolate chunk cookies with peppermint oil added to the dough. Once they've baked and cooled, dip them in leftover coating for a real chocolate pick-me-up.