Wednesday, February 10, 2010

Valentine's Raspberry Chocolate Mousse Cake

Valentine's Raspberry Chocolate Mousse Cake

1 box chocolate cake mix (or 2 boxes Betty Crocker Gluten Free chocolate cake mix)
1 cup frozen raspberries + a few for garnish
1 cup heavy cream
3 oz bittersweet chocolate
2 tbsp sugar
3/4 cup heavy cream
8 oz semisweet chocolate, chopped
2 tbsp unsalted butter

Prepare cake according to package directions in 2 heart shaped cake pans or 2 round cake pans. Set aside to cool completely. Puree raspberries in blender or food processor till smooth.

In double boiler (or on low heat), melt bittersweet chocolate. Set aside to cool. In mixer, beat whipping cream and sugar until stiff but not buttery. Set aside 1/4 cup for garnish. Fold chocolate into whipping cream until blended. Spread chocolate mixture on top of one of the cake layer and place in refrigerator to harden.

When cake and mousse have cooled:

To make ganache frosting, place chocolate chunks in large bowl. Heat cream and butter in pan over medium low heat until just boiling. Pour heated cream over semisweet chocolate chunks and whisk until smooth.

To assemble, spread raspberry puree over the chocolate mousse layer. Top with second cake layer. Place cake on cooling rack set over a large cookie pan. Pour ganache over center of cake, making sure to coat evenly. Allow ganache to cool until hard. Garnish with reserved whipped cream and raspberries.

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