Red Velvet Raspberry Mousse Cake

Jump to Recipe

Valentine’s Day or not, you can treat yourself with a pink dessert all the time. It was Valentine´s Day that inspired me, I wanted to create some pink dessert. Whether you celebrate it or not, this pink dessert always looks cute. Red Velvet Raspberry Mousse Cake consists of a soft red velvet (red or pink, depending on the amount of food coloring) cake, fluffy raspberry mousse, of course, chocolate ganache is a must-have. Red velvet is fluffy and it has a specific taste with a hint of cocoa. Then, I added raspberry mousse made with frozen raspberries. Since frozen raspberries are not easy to mash, I cooked them over a medium heat. If you use fresh raspberries, just mash them and you would also need smaller amount of gelatin, as fresh raspberries are not as watery as the frozen one. Soft cake, fluffy sweet and sour raspberry mousse and sweet chocolate is a tasty combination that also looks great.

Print

Red Velvet Raspberry Mousse Cake

Prep Time

50 mins

Cook Time

30 mins

Total Time

1 hrs 20 mins

 

Soft red velvet as a torte, with raspberry mousse, topped with dark chocolate ganache

Servings: 8 pieces

Ingredients

• Red velvet cake:
• 185 g cake flour
• 1 tsp unroasted/raw cocoa
• ¼ tsp salt
• ¼ tsp baking powder
• 85 g butter at room temperature
• 200 g sugar
• 2 eggs
• 1 tsp vanilla extract
• 180 ml buttermilk
• Red food coloring
• 1 tsp vinegar
• 1 tsp baking soda
• Raspberry Mousse:
• 230 g frozen raspberries (defrosted)
• 230 g heavy cream
• 4 tbsp icing sugar
• 2 ¾ tsp gelatin powder
• 3 tbsp water
• Ganache:
• 150 g heavy cream
• 150 g dark chocolate

Instructions

1. Red Velvet Cake:
2. Sift flour with cocoa, salt and baking powder.
3. In the second bowl, beat together butter with sugar until fluffy. Add eggs, one at a time, then vanilla extract and beat again.
4. Whisk buttermilk with food coloring.
5. Using a mixer on low speed, incorporate the half of flour mixture into the butter mixture. Mix well.
6. Then incorporate the half of buttermilk as well. Beat the mixture and repeat – incorporate the second half of flour mixture, beat it, and add the second half of buttermilk.
7. In a cup, combine vinegar and baking soda. Immediately when it starts to fizz, fold it into batter.
8. Beat batter.
9. Pour batter in a baking pan covered with baking paper and bake for 30 minutes at 180 degrees or until the inserted toothpick will come out clean.
10. Let it cool and level the top using a knife.
11. Raspberry mousse:
12. Put raspberries in a sauce pan and cook them over medium heat until they fall apart. Let them cool.
13. In another bowl, whip heavy cream.
14. Add icing sugar, mix.
15. Incorporate the raspberry puree into the whipped cream using a spatula.
16. Prepare gelatin powder according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down, then incorporate a few tablespoons of raspberry mixture. Pour the gelatin into the rest of mixture. Stir well.
17. Pour mousse over the cooled red velvet cake and put it in the refrigerator for about 3 hours to get firm.
18. Ganache:
19. Heat heavy cream and bring it to boil.
20. When it starts to boil set it aside and add chopped chocolate.
21. Stir well, until you get a consistent mass.
22. Pour it over the mousse.
23. Let it cool in a refrigerator preferably overnight.

Recipe Notes

• Baking pan - 23 cm

Share

Related posts:

Raspberry Minicheesecakes with White Chocolate Ganache Brownie Chocolate Cake with Chocolate Mascarpone Filling and Berry Fruits Chocolate Cherry Bars Chocolate Coconut Mousse Charlotte