![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrvHbXYHlmE5MzbzCEYRDM1FmRnACapy4XLYkJz6sWfJUOVFdrSDwg7U6lZJtzr0mNddqmm4Mqt2ZXgmCRkPM26Me0O9youpx7S0dsul38uMUMuFhoUR0Qs6uILYFzGLEBqZUFfkCZftB/s320/Raspberry+Mousse+Cake_5.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGwi4xjbTw2mjTnb7rIgEGsdLHq7TnKo7Xla6LVdOX6Za8SxqDipbjFy__XuFoUecYDOA5oq5-fc_hbn9Wf2HifiNzzVnco8uvr62Uws9D1f7Hy2yfzkoETy8fUE6zVKsMJPeQjPID0kF/s320/Raspberry+Mousse+Cake_6.jpg)
I have many ideas for this project, cake, cupcake, brownies and etc. But at last I choose: Raspberry Mouse Cake.
The reason is easy, I never make it before, so it's my change to make something new, ^ ^.
This cake is very easy to make (even thought you may think it's not because of the long list of how to and the long list of the ingredients, >*<), the base is the chocolate chiffon that top up with the raspberry mousse. I have to make a lot of change form the original recipe, I really don't know it's good or not but I believe that there is something wrong in the book. So, I don't want to give you the name of the book, ^ ^".
Makes 4 (8 cm cakes)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-nBVC3wBBxck6-HWSu-co3EAmEe4HMOCBWwYJhG6EETCT6IwKEQA8hyphenhyphenVrQ_5sfeNrZEJwnnWLVWXzQ8jThyGiXx13MooF717btNEIfwu90dsx8Yv0Q4qX73zf6r4ZBileDCvjUg5y4Jf/s320/Raspberry+Mousse+Cake_4.jpg)
Cocoa chiffon (makes 20x20cm square cake) | |
4 | Egg yolks |
70g | Caster sugar |
2tbsp | Salad oil |
50ml | Water |
50g | Cake flour |
20g | Cocoa powder |
4 | Egg whites |
Syrup | |
20g | Caster sugar |
50ml | Water |
1tbp | Raspberry or Cassis liquor |
Raspberry mousse | |
300g | Raspberry puree |
90g | Caster sugar |
6g | Gelatin powder |
300g | Whipping cream |
Preheat the oven to180°C
Line the base of 20X20 cm pan with baking paper.
Sift the flour and cocoa powder together.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLcxFFI6tfpGYvF5GcOEZ6KwBHSPPdPMhUVgowA8qvRhYWgLKl7AbwAEygeaarP0UORou4UxzUynOHxQj_kxfpyVGMrLYswkkcaqvaqOaSviIKiOL-pgbX3BbynxjV0EPqPgdzUnFUbC8/s320/Raspberry+Mousse+Cake_8.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSV2RFtrO6A9scCaQc9igltw0_Ee4MahqSxyrtElBKZf6Tz1fq9MsYpzwIQOEb5cPK40FLufc_hSdQgdCRILMrxFr2Mu5PXEQE_rgNg_84aUFLoR0b6x_oJkMal6zj7d2d8KNldZd2w-58/s320/Raspberry+Mousse+Cake_9.jpg)
*Note: if your cake is not black enough, use a little bit of black coloring gel.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCJca0F_vRLVDrHJRvZUUcxn6C6706PGVMxnEPCuKabshNokGjfb2aNZy4BT4ftRF5f0jYCvNtdnooPUeze5wGt3CEEcllaOgw6jcz7DDvlhg9JcOUfun8SiK9KpQdaPBoI4uI94_5KWM/s320/Raspberry+Mousse+Cake_10.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSc3oMIyhlVhE9rzCPrFlybUa9b54Bddi0wUw7KdYeWie18JsRLfDpnhRwxm3s4SrlVIAzlYtVeJ7aAsTDY6bXnEEUlq-ttgqh9-mthXjYImB57Uygs3oMpRTvycqWTSqgGQ5jagOBtfNh/s320/Raspberry+Mousse+Cake_11.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0PaOlnYPXQhPE7xuh5nxOLC9irWUFgIwoYFgFFOAqGt-Twa7wlWsxtwHXLzR5ivJEVa5YRaNhvzT0QUm9v3tEkI3LrQjPvjXab_oTwcM8gEaBHb9xOhHDxyNKKufVKX6eEy_E8nPPH_3/s320/Raspberry+Mousse+Cake_12.jpg)
Bake for 30 minutes.
Let the cake cool on the wire rack.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK6VfAj8B_gXXso-zMcMep5Ir2qL1gVNIQ2w8Bq7B99Bl2sm0bMbM_umSr5wwDteC9Ae4Qw1Q9hKiTIzzJWYZOYFmElQgWPomqb3XJ6jE78pLNhTsAl6RcMhOuLINYjmTkWgytlPNPNFoA/s320/Raspberry+Mousse+Cake_13.jpg)
Make the syrup:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgRX_8JaTyqkkxt8obsNXfBlhWpeJF5zMTUWfjMLw0QwWuQ33oZ4lQaGvz5mmADJkqU1w5CMXVk7GAoB-Ey0dT1AoZ8C_tVf3eDA_YRK6371vEZDg_TlW-Jre_ia7mFSygO8lkDN-Iyo6/s320/Raspberry+Mousse+Cake_16.jpg)
Brush the cake with the syrup.
Put the cakes in the refrigerator.
Makes the Raspberry mousse:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX67fbi7EXTpEk1dcnJmKLY4wXPI3M9dMvv3vkxymaFAzcLiJL3cWcIG_MHiLcl2tkgtnweXU8hXlcBX0XoZTm0_BukwMZgc8FR-3qFnUzXZ8s7Eb71QsQE7y9YX4T-lm9URJVQq7Pou_9/s320/Raspberry+Mousse+Cake_15.jpg)
Pour half of the raspberry with the sugar into the microwavable bowl, heat for 1-2 minutes until hot.
Put the gelatin into the raspberry puree, whisk to combine.
Pour the hot mixture into the rest of raspberry puree, beat to combine. Let the mixture cool.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMIcLu6sYB8M9GEjxdfk0LyG5U1VL4mG6-lD6jcFeQX8X2-V1hd3C_LljWGX1f2EnIEOMSzR7uZ1hjG5GPb_bEQ6nFXFLpsEAxLAv7oNwTVN2bQpLhxfYEF43zHGGe-yDg9V60KHiwR3Y/s320/Raspberry+Mousse+Cake_17.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgtMStahDK3h89v65Za2GRCNrbZ27OWUx00MYUdGBRcbphyIdaMRR-gOC20stRrEYGrQpqNEZPwjwBxX5k978odXZQaNfw5DvPKLQg26crR_i1HQl_KbxGlKpo5Stth7DKhbFa3qMLYNgz/s320/Raspberry+Mousse+Cake_18.jpg)
Gently fold back the raspberry and cream mixture into the cream. The mixture will be quite loose.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRaznrrMZ0kzoR_jCoMD2LiLs8w-tf9e-6MukmoLQ-AA6e5NFzLLCkpN7bm9oKxpkYE3qNdSbM6STv5-aSwARC-o8LJnDUP4GwtVHIarBhbsr2dJIqrYRIfQeYTs4N6Byn4n6vDutvZhb/s320/Raspberry+Mousse+Cake_19.jpg)
Hi, this is an absolutely adorable!
ReplyDeleteMay I ask if you use the dairy or non-dairy whip cream for the mousse?
Thanks
cookie
Hi, this is an absolutely adorable!
ReplyDeleteMay I ask if you use the dairy or non-dairy whip cream for the mousse?
Thanks
cookie
Hi, cookie you can use non-dairy whip cream.
ReplyDeleteThis looks amazing! Can't wait to try it. I was wondering did you just use cake rings for the molds or do your molds have bottoms?? Thanks!
ReplyDeleteHi Amanda,
ReplyDeleteI use cake ring without the bottom.
Hi Pook, I am wondering why you choose to bake in a sheet pan, then cut out using the cake ring.
ReplyDeleteWhy is it not baked in a round springform pan directly?
Thanks
cookie
Hi' Cookies
ReplyDeleteThe reason that I baked the cake then cut it, because after baking, cake will shrink and it won't be perfectly round ^ ^.
So, the cake won't look polished.
Pook
Thanks Pook. I got what you mean...
ReplyDeleteI just made this with my loose bottom pan cos I do not have cake ring. Will see how it turn out tomorrow.
Once again, thanks for posting this recipe.
Thank you! Hope to try real soon :)
ReplyDeleteIs it ok to leave it in the cake tin as it is, without cutting 4 circles?
ReplyDelete:-)
Yes, you can make a big one but it won't be as high as mine.
ReplyDelete