Chocolate Raspberry Cake

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: Dans La Rue
TOTAL TIME: 2 hr 22 min
Prep: 25 min
Inactive Prep: 1 hr 32 min
Cook: 25 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

CHOCOLATE CAKE BATTER:
  • 12 eggs, separated
  • 1 cup sugar
  • 1/3 cup cocoa, sifted
RASPBERRY FILLING:
CHOCOLATE MOUSSE:
  • 1/4 cup sugar
  • Chocolate shavings, for garnish
  • Powdered (confectioners') sugar, for garnish
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Directions

For the chocolate cake batter:
Preheat the oven at 350 degrees F. Butter 2 (9-inch round by 2-inch deep cake pans), and line the bottom with a round of parchment paper.

Beat the 12 egg yolks with the sugar until thick and pale, about 3 minutes using a hand or stand mixer. Sift and fold in the cocoa using a spatula.

Beat the egg whites until firm peaks form. Slowly add the egg whites to the chocolate mixture in 3 increments.

Divide the batter evenly between the pans lined with parchment paper and bake in the middle of the oven for 20 minutes, or until it springs back with the touch of your fingers. Let cool slightly and unmold. Cool completely.

For the raspberry filling:
In a small saucepan, melt the raspberry jam, transfer to a bowl and add the fresh raspberries. Stir delicately to coat the raspberries with the jam. Keep aside.

For the chocolate mousse:
In a saucepan, bring the cream to a boil and remove from heat. Pour the hot cream on the chopped chocolate and let stand for 2 minutes. Whisk the ganache until smooth. Add the butter and let cool at room temperature for about 30 minutes.

Beat the 3 egg whites to soft peaks. Add the sugar and continue beating until firm peaks form. Slowly add the meringue in 3 increments to the chocolate ganache. Keep the mixture in the refrigerator for 1 hour.

To assemble the cake:
Remove the parchment paper from the cake and invert one layer onto a plate. Spread half of the chocolate mousse and garnish with the reserved raspberry mixture. Place the second cake layer on top. Spread the remaining mousse and garnish with fresh raspberries. Top with chocolate shavings and sprinkle with powdered sugar.

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3

Newest Ratings and Reviews

Read all 3 reviews

  • on May 15, 2012

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    I was very disappointed with this recipe! I consider myself an experienced baker and this recipe completely failed. The cakes were almost tasteless and the mousse was too thin to use. I would not recommend this recipe.

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  • on July 10, 2011

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    This cake was amazing! It was my first attempt at making it and my family gave it 10 out of 10. Unlike iHEARTcake, I am not an experienced baker or cook in fact I'm a home maker and I didn't have any problems. It was chocolatey, light, fluffy,not too sweet and the raspberries just aced it. This is every woman's dream and with a little TLC there shouldn't be any problems. I'd recommend it to anyone!

    people found this review Helpful.
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  • on June 19, 2011

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    This recipe was awful. After following the recipe to the letter, the cakes fell flat and were not useable, not to mention they didn't even taste that great. The mousse also never set up and was more soup than anything else. I read reviews on Food Network Canada, and found others had this same problem with the mousse. As an experienced baker and cook, I know what I'm doing in the kitchen, and this is just a bad recipe. The only thing that turned out was the raspberry filling. What a waste of time, food and money.

    people found this review Helpful.
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