A splendid three layer chocolate cake,spread with raspberry preserves, filled with a luscious chocolatemousse and frosted with a decadent chocolate ganache.
Recipe: Luscious RaspberryChocolate Cake
Cake:1 1/4 cups all-purpose flour1/3 cup unsweetened cocoa powder1 teaspoon baking sodaDash salt1/2 cup butter1 cup granulated sugar 1 cup milk1 tablespoon white vinegar1/2 teaspoon vanilla extract2 to 4 tablespoons seedless red or blackraspberry preserves Mousse Filling:1 teaspoon unflavored gelatin 1 tablespoon cold water 2 tablespoons boiling water 1/2 cup granulated sugar 1/4 cup unsweetened cocoa powder 1 cup cold whipping cream 1 teaspoon vanilla extractChocolate Ganache:2 cups heavy or whipping cream1 1/2 cups semisweet chocolate chips
Heat oven to 350°F (175°C). Linebottom of three 8-inch round baking pans with parchment or waxpaper. Lightly grease sides of pans.
For Cake: Combine flour, cocoa, bakingsoda and salt; set aside.
Combine melted butter and sugar; add milk,vinegar and vanilla and stir until blended.
Stir flour mixture into butter mixtureuntil well blended. Pour batter evenly into prepared pans.
Bake 15 minutes or until wooden pick insertedin center comes out clean. Cool 10 minutes. Remove from pansto wire racks; gently peel off wax paper. Cool completely.
For Mousse Filling: Sprinkle gelatin overcold water in small bowl; let stand 1 minute to soften.
Add boiling water; stir until gelatinis completely dissolved and mixture is clear. Cool slightly.
In small mixer bowl, stir together sugarand cocoa; add whipping cream and vanilla. Beat at medium speedof mixer, scraping bottom of bowl occasionally, until stiff;pour in cooled gelatin mixture and beat until well blended. Refrigerateabout 30 minutes.
To Assemble: Place one cake layer on servingplate; spread 2 tablespoons preserves over top. Carefully spreadhalf of filling over preserves to within 1-inch of edge. Refrigerateabout 10 minutes.
Place second layer on top; repeat procedurewith remaining preserves and filling. Placeremaining layer on top. Refrigerate.
For Chocolate Ganache: Heat heavy creamin medium saucepan over low heat until warm. Add chocolate chipsand stir until chips are melted and mixture is smooth. Do notlet mixture come to a boil. Transfer mixture to a medium bowland refrigerate until of spreading consistency, about 1 1/2 hours.
Spread ganache over top and sides of cake.Refrigerate at least 30 minutes prior to serving.
Refrigerate leftover cake.
Makes 12 servings.
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