- 2 8-inch round chocolate cakes, cooled
- 1 6-oz carton fresh raspberries, for garnish
3-ingredient Chocolate Mousse (need about 3 cups):
- 2 cups cold cream
- 1/2 cup cocoa powder, sifted
- 2/3 cup powdered sugar
- 1/2 teaspoon almond extract, optional
Raspberry Buttercream (need about 1.5-2 cups):
- 1/3 cup salted butter
- 3-4 cups powdered sugar
- 4 oz fresh raspberries, about 2/3 cup
- 3-4 Tablespoons cream
- 1/3 cup chocolate chips
- 1/3 cup cream
For the cakes:
- I use a regular chocolate box cake, "doctored up." I switch the oil for butter, milk in place of water, add an extra egg, 1 teaspoon of vanilla extract and a 1/2 cup of sour cream, yogurt OR pudding (which ever I have on hand at the time). These minor changes "doctor" up the box cake and make it taste a lot better. You can doctor up your box cake or make it as instructed. Make two 8-inch round cakes and let them cool completely.
For the Chocolate Mousse:
- In a chilled mixing bowl, begin whipping cream. Whip until frothy and slightly thicken.
- Add powdered sugar and cocoa powder. Carefully mix until soft peaks form.
- Add almond extract if desired.
- Whip until stiff peaks form.
- Refrigerate until ready to use.
For the Raspberry Buttercream:
- In a bowl, mix the salted butter and powdered sugar together.
- Add the fresh raspberries and vanilla extract. Bend until the raspberries are completely mixed in. The buttercream should be a little on the thick side.
- Add cream and whip for 1-2 minutes. If the buttercream isn't stiff enough, add a little extra sugar. If too stiff, add a little extra cream. You what the consistency stiff enough to hold the cake without oozing out the sides but thin enough to be able to spread it onto the cake and over the whole raspberries.
- Set aside until ready to use.
- Heat in the microwave for 30 seconds. Stir. Heat for another 15-30 seconds and stir until the melted chocolate is completely mixed in with the cream. This may take up to a minute or two of stirring to combined completely.
- Using a long serrated knife, level the top of one cake round. Place the bottom (leveled cake round) onto the center of the plate or cake stand. Add a layer of raspberry buttercream on top of the bottom cake layer.
- Add a layer of fresh raspberries that will become part of the middle filling. Start placing the raspberries about 3/4-inch from the edge working your way to the center and push the raspberries down into the layer. This will help secure the raspberries for the top layer of buttercream.
- Next, add a thin layer of the raspberry buttercream, just enough to cover the fresh raspberries. Smooth out.
- Place the second cake round onto, lightly pressing down to ensure it is level.
- Using a pastry knife, smooth the raspberry buttercream around the edge to make the two cake rounds flush.
- For best results, chill for at least 1 hour to allow the buttercream to set. This will make covering the cake with mousse much easier.
- After chilling, completely cover cake with chocolate mousse. Smooth mousse.
- Add chocolate ganache. Pour ganache from the center to the edge allowing some to drip down the sides. Use the back of a spoon to smooth and spread if needed.
- Add fresh raspberries on top and around the bottom of the cake.
- Store in the refrigerator.
A quick tip to keep your cake stand clean and pretty, use pieces of waxed paper around the edge to avoid getting excess mousse on the cake stand. I also like to add a dollop of buttercream in the center of the plate to help it stay put.