RASBERRY AND WHITE CHOCOLATE MOUSSE CAKE
Ingredients
Melted butter, to grease
4 eggs
155g (3/4 cup) castor sugar
115g (3/4 cup) plain flour
35g (1/4 cup) cornflour
5ml (1 tsp) baking powder
50g butter, melted
125ml (1/2 cup) Frangelico liqueur
300ml thickened cream
Raspberry mousse
300g frozen raspberries, thawed
100g white chocolate, finely chopped
2 tablespoons boiling water
3 teaspoons powdered gelatine
250ml (1 cup) thickened cream
2 eggs
100g (1/2 cup) caster sugarChocolate curls
1 x 375g pkt white chocolate melts
2 teaspoons vegetable oil
6-8 drops pink liquid food colouringMethod
Step 1
To make the sponge cake, preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
Step 2
Use an electric beater to beat together the eggs and sugar in a medium bowl until the sugar has dissolved and the mixture is thick and pale, and a ribbon trail forms when the beaters are lifted. Sift the flour, baking powder and cornflour over the egg mixture and use a large metal spoon to gently fold until just combined. Add the butter and fold until just combined. Spoon the mixture into the prepared pan. Bake in oven for 30-35 minutes or until the surface is dry and the cake springs back when lightly tapped. Set aside for 5 minutes to cool before turning out onto a wire rack to cool completely.
Step 3
To make the raspberry mousse, place the raspberries in the bowl of a food processor and process until smooth. Strain through a fine sieve over a bowl. Use the back of a spoon to push the pulp through the sieve. Discard seeds.
Step 4
Place the chocolate in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon for 5 minutes or until the chocolate melts and is smooth.
Step 5
Place the water in a small glass and sprinkle over the gelatine. Stir until the gelatine dissolves.
Step 6
Use an electric beater to beat the cream in a medium bowl until soft peaks form. Use a clean electric beater to beat together the eggs and sugar in a bowl until thick and pale, and a ribbon trail forms when the beaters are lifted.
Step 7
Add the egg mixture to the melted chocolate and stir until just combined. Add the raspberry mixture and gelatine and gently fold until just combined. Add the cream and fold until just combined.
Step 8
Line a round 22cm (base measurement) cake pan with plastic wrap, allowing the sides to overhang. Use a large serrated knife to cut the cake into 3 even layers. Place the top layer, cut-side up, in the lined pan. Brush with one-third of the Frangelico. Spoon half the raspberry mousse over the top and gently shake the pan to spread. Repeat layering with remaining cake, Frangelico and raspberry mousse, finishing with a layer of cake. Cover with plastic wrap and place in the fridge for 6 hours or overnight to set.
Step 9
To make the chocolate curls, place the chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Cook, stirring, for 5 minutes or until the chocolate melts and is smooth. Add the oil and stir to combine. Divide the chocolate mixture between 3 bowls. Add 2-3 drops of pink food colouring to 1 bowl and 4-5 drops to another. Spread 1 portion of chocolate over a clean work surface or marble board and set aside for 10-15 minutes or until set. Run a melon baller along the surface to create curls. Repeat with remaining chocolate.
Step 10
Turn the cake out onto a cake stand. Use an electric beater to whisk the cream in a bowl until firm peaks form. Use a palette knife to spread the cream over the top and side of the cake. Arrange the pink and white chocolate curls over the cake to decorate.
Recipe by Sarah Hobbs
Tested by: Wilmien van der Merwe
