This cake has layers of raspberry mousse with fresh rasberries inside, decadent chocolate mouse, and covered with chocolate mirror glaze. The thing I like best about this cake is the cool donut shape of the cake. I got this effect using a donut shaped silicon mold!
Ingredients
- For the Chocolate Mousse:
- •9 oz semi-sweet chocolate, finely chopped
- •1¾ cups heavy cream, divided use
- •Pinch salt
- •2 tsp unflavored powdered gelatin
- •2 tbsp water
- For the Raspberry Mousse:
- •1½ cups fresh raspberries
- •9 oz white chocolate, finely chopped
- •1½ cups heavy cream, divided use
- •Pinch salt
- •2 tsp unflavored powdered gelatin
- •2 tbsp water
- •Pink food coloring, optional
Instructions
- To Make the Mousse Layers:
- . Prepare the chocolate mousse layer: combine the chocolate, ¾ cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
- While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.
- Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream.
- For the raspberry mousse, make a quick puree by blending ½ cup fresh raspberries in a blender or food processor. Pour them through a fine mesh strainer to remove the seeds, and measure out ¼ cup raspberry puree. (If you have extra puree, save it for another use.)
- Combine the white chocolate, raspberry puree, ½ cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatin, and folding in whipped cream. Add a few drops of pink food coloring to boost the pink color, if desired. At the very end, stir in the remaining 1 cup of fresh raspberries.
- Make the raspberry mousse first. Pour into the smaller mold and refrigerate overnight.
- The next day, make the chocolate mousse and pour into the larger mold. 1/2 way. Take the raspberry mousse out of the mold and place inside the larger mold with the chocolate mousse. Smooth top of chocolate over the raspberry mousse. Refrigerate overnight.
- The next day, make the mirror glaze. Pour over the mousse cake.
- Refrigerate until it has set!
This mirror glaze recipe is my own creation. I took many different recipes and translated them to English. I tried many times and came up with this recipe! I used grams because it is more precise. Just use a food scale to measure grams if you are used to using cups.
Mirror Glaze Recipe (to make a chocolate glaze, just substitute chocolate for white chocolate)
Ingredients
20 g gelatin powder
120 g water
300 g light corn syrup
300 g sugar
150 g water
200 g sweetened condensed milk
300 g white chocolate good quality chopped fine
food coloring
Directions
Bloom 20 g gelatin in 120 g water
boil 300 g corn syrup, 300 g sugar, and 150 g water
remove from heat and add gelatin
add condensed milk
pour over chocolate and mix until chocolate is melted completely (make sure you chop the chocolate really small before hand)
stir and make sure glaze reaches 95 degrees F
separate into multiple bowls if you want multiple colors
add food color
Let it cool until the glaze reaches 89.6 degrees F and is semi thick.
Pour glaze over cake
refrigerate for 2 hours.
Enjoy!
This cake was featured here!
Other mousse cakes you might like!
Your creation in incredible! I would LOVE to make your cake! Fingers crossed as you have now inspired me!
THank you so much Joanne! I hope you get a chance to make it and I would love to see a picture!
I love your work! I am a hobby baker and love mousse cakes 😍I was wondering how do you layer the mousse in this donut shaped mold, is it non stick? Do you start with the chocolate mousse, how do you shape it up the edges like that so you can poor the raspberry mousse in? And how do you take it out of the pan without messing th smooth finish of the mousse before glazing? Do you like the mold with something to help it not stick? Sorry for the list of questions as i am very interested in learning this technique ❤️Have a good day
Hi Saria,
I actually bought a donut shaped mold, it had two molds that came with the set. They are both silicon and they do not stick. would you like the link I got it off amazon. I start with the raspberry mold and freeze it. Then I take it out and put it inside the bigger mold. Then I pour the chocolate mousse in. I freeze it and then it pops right out! After that I take it out and put it on a wire rack over a bowl and pour the glaze on. I hope it helps! let me know if you have any more questions.
Can you please share the link to the mold that you used?
https://www.amazon.com/Silicone-Savarin-Mold-Outer-Large/dp/B0096DN2QG/ref=sr_1_64?s=home-garden&ie=UTF8&qid=1498874456&sr=1-64&keywords=silikomart+silicone+molds
Hello,
I’m from italy and would like to finally try your mirror glaze recipe. I just can’t get light corn syrup, can you tell me if i can substitute it with glucose syrup or a homemade syrup (water and sugar ratio 1:1)?
I would really appreciate your answer, thank you.
Jasmin
you can substitute with glucose syrup
Hi. Can you confirm that it takes ‘many hours’ to cool the glaze from 95 to 89.6F? Also, how long does it take to set on the cake until you can cut it?
Hi Gill, the cooling time varies depending on the temperature of where you live. Mine took over 2 hours in califormia.
Also, let it set in the refrigerator for about two hours before you can cut it.