This chocolate cake with raspberry mousse can be stored in the freezer until needed, perfect for unexpected guests or any occasion!
I made these chocolate cake bases, you can find the recipe here.
Divide the batter between three round cake pans.
Leave the cakes to cool completely while you get on with the raspberry mousse filling
Raspberry mousse filling:
- 10 oz. (300 g) Philadelphia cream cheese
- 1 1/4 cup (300 ml) heavy cream
- 2 cups (500 ml) fresh raspberries
- 7 teaspoons gelatine powder or 7 gelatine sheets
- 3/4 cup (100 g) powdered sugar
- juice from 1/2 lemon
- 1 cup (225 g) regular sugar
Put the raspberries into a pan with the sugar and juice from 1/2 lemon.
Bring to a boil and simmer for a couple of minutes, then push through a sieve to get rid of the seeds.
Add 7 teaspoons gelatine powder and stir well. Set aside.
Put the cream cheese into a bowl with the powdered sugar and beat well.
In another bowl, whisk the cream until soft peaks form.
Fold the cooled raspberry puree into the whipped cream and place in the freezer for at least 15 minutes.
Line one of the cake pans with plastic wrap, then place one of the chocolate cakes into the base.
Spread half of the raspberry mousse over the cake.
Repeat with the next layer, then place the third cake on top.
Cover with plastic wrap and place in the freezer for at least 5 hours.
Remove the cake from the pan and turn it upside-down onto a cake stand or plate.
Cover the top and sides of the cake with some whipped cream (whipped with a little sugar and a few drops of pink food coloring).
Decorate with some sprinkles, if you like.
A fresh and tasty cake which can be stored in the freezer until needed.
I hope I was able to tempt you…
Hugs from me to you.