32 lines
1.5 KiB
Plaintext
32 lines
1.5 KiB
Plaintext
---
|
||
title: Chocolate Mousse Cake with Raspberries
|
||
servings: 24
|
||
category: Desserts
|
||
source: King Arthur Baking
|
||
---
|
||
|
||
Preheat the oven to 325°F. Lightly grease two 8" round pans (or adjust for your pan mix) and line with parchment.
|
||
|
||
Sponge:
|
||
In a large mixing bowl, combine dry ingredients: flour, baking powder, baking soda, salt, sugar, and cocoa.
|
||
In a separate bowl, whisk together oil, buttermilk (or yogurt), coffee, and vanilla. Add to dry ingredients and beat until smooth.
|
||
Beat in eggs, one at a time.
|
||
Divide batter among prepared pans.
|
||
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.
|
||
Cool completely on rack.
|
||
|
||
Filling:
|
||
In a large bowl, beat together butter, cream cheese, part of confectioners' sugar, vanilla, and salt until smooth.
|
||
Melt chocolate and fold into the cream cheese mixture. Add remaining confectioners' sugar and mix until fluffy.
|
||
Beat heavy cream until stiff peaks, then fold into chocolate-cheese mixture.
|
||
|
||
Assembly:
|
||
Split cakes into layers if needed; spread filling between layers and along top. Press raspberries between layers and on top.
|
||
Refrigerate to firm, at least 30 minutes.
|
||
|
||
Frosting:
|
||
Cream shortening and butter with salt.
|
||
Sift confectioners' sugar with cocoa; alternately beat in with milk and vanilla until fluffy.
|
||
Apply a thin crumb coat, chill 20 minutes, then apply final frosting.
|
||
Refrigerate until ready to serve. Garnish with fresh raspberries if desired.
|