CHOCOLATE MOUSSE AND RASPBERRY CAKE RECIPES

Steps:

• Preheat the oven to 350 degrees
• Grease and flour two 8 x 2 inch pans
• IMPORTANT: for this recipe you will need to add a circle of wax paper or parchment paper to the bottom of the cake pans to prevent sticking
• Heat the milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Let this cool down before using.
• Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.
• In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy
• Add the eggs one at a time, mixing after each until the yellow is blended in.
• Add the vanilla.
• Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture).
• Mix until just combined, do not over mix and do not mix above medium speed.
• Pour batter into prepared pans and bake at 350 degrees for 30 to 35 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done. Let cool 10 minutes in the pans and turn out.
• Works well for cupcakes
• Makes 6 cups cake batter
• Completely thaw the frozen raspberries. If in a hurry, and your raspberries are in a plastic bag you can thaw them more quickly by placing the bag in a bowl of hot water. Once thawed, puree the raspberries in a blender.
• Place a fine wire strainer over a bowl. Pour the pureed raspberries into the strainer and let the juice drain into the bowl. Using the back of a spoon, press the raspberries into the strainer to force the raspberry pulp into the bowl. It will take several minutes of pressing the raspberries. When finished be sure to scrape off raspberry pulp that will be clinging to the bottom of the strainer into the bowl. Discard the remaining seeds and pulp that would not go through the strainer. You should get from 1/2 to 3/4 cup of juice and pulp. Add enough water to this to make 1 1/4 cups.
• In a small saucepan, combine the raspberry juice, sugar, lemon juice and cornstarch. Whisk to blend. Cook over medium heat whisking constantly until the mixture thickens.
• Remove from the heat and add the raspberry extract. Stir well and allow to cool. Can be refrigerated in a covered container for a week.
• Makes 1 1/4 cups
• Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
• Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
• Mix the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
• Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
• If you do not have cake flour, you can use all purpose flour and the following substitution: for each cup of flour in the recipe, remove 2 Tablespoons and replace with 2 Tablespoons cornstarch. For this recipe measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend.
• Spread your layers with a thin layer of the raspberry filling. The raspberry filling is fairly thick and so piping a buttercream ring/dam around the filling isn't essential, although you should frost all the way to the edge. (See photo)
• Next, spread over the raspberry filling with a layer of White Chocolate Buttercream frosting.
• Frost the cake as usual. Enjoy!

Steps:

• Make the cake: Adjust racks to center and lower-third position, and preheat oven to 350°. Line 3, 8” cake pans with parchment, and grease with cooking spray. Place chocolate in a heat-safe bowl and set over a pan of simmering water, ensuring bottom of bowl doesn’t touch water. Stir until chocolate is completely melted and smooth. Remove from heat and let cool to room temperature. 
• In a large bowl, whisk together flour, baking powder, and salt. 
• In another large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. Add half of the dry ingredients and beat until just a few dry streaks remain. Add milk and sour cream, and beat until incorporated. Add remaining dry ingredients and beat until just combined. Divide batter evenly between cake pans, and smooth tops with an offset spatula. 
• Bake until a toothpick inserted in middle comes out clean, 28 to 30 minutes. Let cool 10 minutes, then invert onto a cooling rack and let cool completely. 
• Make the mousse: Place chocolate in a small heat-safe bowl. In a small pot over medium heat, heat ¼ cup cream until simmering. Pour over chocolate and let sit for 1 minute, then stir until smooth. Refrigerate to let cool completely, about 10 minutes. Give the mousse a stir after about 5 minutes to make sure the chocolate isn’t hardening. 
• Meanwhile, place remaining ¾ cup heavy cream in bowl of a stand mixer fitted with the whisk attachment, and beat until stiff peaks form. Gently fold in cooled chocolate mixture until just combined. 
• Make the frosting: In a large bowl using a hand mixer, or in bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth. Add powdered sugar and beat until no lumps remain, then add in vanilla. 
• Make ganache: Place chocolate in a small heat-safe bowl. In a small pot over medium heat, heat ¼ cup cream until simmering. Pour over chocolate and let sit for 1 minute, then stir until smooth.
• Assemble cake: Using a large serrated knife, level tops of cakes as needed. Place one layer on a serving dish, and top with half of the mousse. Smooth into an even layer. Top with a second layer of cake, then remaining mousse. Top with third layer of cake. 
• Frost top and sides with cream cheese frosting, reserving some to pipe onto top of cake, if desired. Spoon ganache over top of cake, and let drip down the side. 
• If desired, place reserved frosting into a pastry bag with a large open star tip, and pipe dollops around edge of cake. Sprinkle top with chocolate shavings.