jbrechtel
61963e72f5
- Moved image: field from outside to inside YAML frontmatter (50 files) - Converted all 56 non-WebP images to proper WebP format via ImageMagick - Fixed Python shebangs for portability - Updated source fields in 2 Task 3 recipes
33 lines
1.6 KiB
Plaintext
33 lines
1.6 KiB
Plaintext
---
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title: Chocolate Mousse Cake with Raspberries
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servings: 24
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category: Desserts
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source: King Arthur Baking
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image: https://roux.roo.lol/recipe-images/chocolate-mousse-cake-with-raspberries.webp
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---
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Preheat the oven to 325°F. Lightly grease two 8" round pans (or adjust for your pan mix) and line with parchment.
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Sponge:
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In a large mixing bowl, combine dry ingredients: flour, baking powder, baking soda, salt, sugar, and cocoa.
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In a separate bowl, whisk together oil, buttermilk (or yogurt), coffee, and vanilla. Add to dry ingredients and beat until smooth.
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Beat in eggs, one at a time.
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Divide batter among prepared pans.
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Bake 45–50 minutes for two 8" pans, or 25–30 minutes for four 8" pans or three 9" pans; until a tester comes out clean.
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Cool completely on rack.
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Filling:
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In a large bowl, beat together butter, cream cheese, part of confectioners' sugar, vanilla, and salt until smooth.
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Melt chocolate and fold into the cream cheese mixture. Add remaining confectioners' sugar and mix until fluffy.
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Beat heavy cream until stiff peaks, then fold into chocolate-cheese mixture.
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Assembly:
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Split cakes into layers if needed; spread filling between layers and along top. Press raspberries between layers and on top.
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Refrigerate to firm, at least 30 minutes.
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Frosting:
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Cream shortening and butter with salt.
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Sift confectioners' sugar with cocoa; alternately beat in with milk and vanilla until fluffy.
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Apply a thin crumb coat, chill 20 minutes, then apply final frosting.
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Refrigerate until ready to serve. Garnish with fresh raspberries if desired.
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