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Chocolate Raspberry Mousse Cake

Elizabeth LaBau
  • 204 minutes
  • Serves 20

INGREDIENTS

3 1/3 oz

all-purpose flour ((3/4 cup) )

2 oz

unsweetened cocoa powder ((2/3 cup))

1/2 tsp

salt

1/2 tsp

baking powder

4 oz

unsalted butter

7 3/4 oz

granulated sugar ((1 cup +2 tbsp) )

2

eggs (large, at room temperature)

2 tsp

vanilla extract

9 oz

semi-sweet chocolate (finely chopped)

1 3/4 cups

heavy cream (divided use)

salt

2 tsp

unflavored powdered gelatin

2 tbsp

water

1 1/2 cups

raspberries (fresh)

9 oz

white chocolate (finely chopped)

1 1/2 cups

heavy cream (divided use)

salt

2 tsp

unflavored powdered gelatin

2 tbsp

water

Pink food coloring ((optional))

9 oz

white chocolate (finely chopped)

1 1/2 cups

heavy cream (divided use)

4 tbsp

honey

salt

2 tsp

powdered gelatin (unflavored)

2 tbsp

water

2 tsp

vanilla bean paste ((can substitute vanilla extract))

4 oz

semi-sweet chocolate (finely chopped)

4 oz

heavy cream

1 pint

raspberries (fresh )

Chocolate curls or other decorations