Chocolate Cake with Raspberry Mousse Filling

I have always been a fan of the combination of chocolate and raspberry.  This year for my husbands birthday I decided to try something new and I experimented making a raspberry mousse to make as a filling.  Needless to say it was a hit and I will be making it again when the right occasion arises.


Chocolate Cake

1 tsp instant coffee
3/4 cup water
2 cups sugar
1 3/4 cup flour
3/4 cup cocoa
2 tsp vanilla essence
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
1 1/4 cups milk
1/2 cup sunflower oil

Preheat oven to 180 C and grease and line 2 medium springform pans
Dissolve coffee granules in water
Combine all ingredients together and beat until smooth
Divide evenly into two baking tins, the mixture is very runny
Bake approximately 1 hour until cooked
Cool on wire rack

Raspberry Mousse Filling

1 cup raspberries
2 tsp gelatine
1 cup of whipped cream

Cook the raspberries gently in a saucepan until a sauce has formed
Put through sieve if you want to remove the seeds
Stir in the gelatine and leave to cool to room temperature
Fold in the whipped cream
Spread onto top of one of the cooled cakes
Put in fridge and allow to partially set before adding top cake
Ice as desired – I used a chocolate butter cream on this one

Source: Chocolate Cake Recipe from the back of a Chelsea Sugar Bag

7 thoughts on “Chocolate Cake with Raspberry Mousse Filling

  1. Pingback: KITCHEN

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s