Sebastians Chocolate Raspberry Mousse Cake Torte
Indulge in the decadent elegance of Sebastian’s Chocolate Raspberry Mousse Cake Torte, an irresistible dessert that combines rich layers of moist chocolate cake with silky bittersweet chocolate mousse and a luscious raspberry compote. Perfectly balanced with sweetness and a hint of tartness from fresh raspberries, this show-stopping torte is a dream for chocolate and berry lovers alike. The light and airy mousse contrasts beautifully with the moist chocolate sponge, while a vibrant layer of raspberry jam elevates each bite with fruity brightness. Topped with fresh raspberries for a visually stunning presentation, this dessert is ideal for special occasions, dinner parties, or as a centerpiece to wow your guests. Ready in under 90 minutes and serving up to 10, this chocolate raspberry cake recipe is a must-try for anyone seeking an unforgettable dessert.
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Ingredients
- 120 grams All-purpose flour
- 60 grams Unsweetened cocoa powder
- 200 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 large Eggs
- 240 milliliters Whole milk
- 120 milliliters Vegetable oil
- 2 teaspoons Vanilla extract
- 240 milliliters Boiling water
- 200 grams Bittersweet chocolate
- 480 milliliters Heavy whipping cream
- 30 grams Powdered sugar
- 250 grams Fresh raspberries
- 100 grams Raspberry jam
Directions
Step 1
Preheat oven to 175°C (350°F). Grease and line two 9-inch round cake pans with parchment paper.
Step 2
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
Step 4
Gradually stir in the boiling water. The batter will be thin; this is normal. Divide the batter evenly between the prepared pans.
Step 5
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 6
While the cakes cool, create the chocolate mousse by melting the bittersweet chocolate in a heatproof bowl over a pot of simmering water. Let it cool slightly.
Step 7
In a separate bowl, beat 240 milliliters of heavy whipping cream with the powdered sugar until soft peaks form. Gently fold in the melted chocolate until fully combined. Chill the mousse in the fridge.
Step 8
For the raspberry compote, combine fresh raspberries and raspberry jam in a small saucepan over low heat. Cook until the mixture is thickened and slightly reduced, then let cool.
Step 9
Once the cake layers are completely cool, place one layer on a serving plate. Spread an even layer of raspberry compote over it.
Step 10
Top the raspberry compote with half of the chocolate mousse, smoothing it out evenly.
Step 11
Place the second layer of cake on top, then spread the remaining mousse over the top and sides of the cake.
Step 12
Decorate with fresh raspberries and refrigerate the torte for at least 2 hours before serving.
Nutrition Facts
| Serving size | (2158.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5759.0 |
| Total Fat 356.7g | 0% |
| Saturated Fat 161.9g | 0% |
| Polyunsaturated Fat 68.4g | |
| Cholesterol 881.7mg | 0% |
| Sodium 2126.3mg | 0% |
| Total Carbohydrate 580.9g | 0% |
| Dietary Fiber 55.1g | 0% |
| Total Sugars 401.5g | |
| Protein 57.9g | 0% |
| Vitamin D 190.9IU | 0% |
| Calcium 659.3mg | 0% |
| Iron 42.6mg | 0% |
| Potassium 3064.6mg | 0% |
Source of Calories