Raspberry and Chocolate Mousse Ghirardelli Cake
I had the most fun making this delicious cake using Ghirardelli products. It does have 4 layers to it but the good thing is that resting time is needed for the layers to set, so you are going to make it in stages. This is not fast food but you do want to make it because when you take your first bite out of this cake you’ll know every minute was so worth it! This is the perfect dessert for Valentine’s Day. One spoonful and you’re sure to swoon.
It all starts out with a layer of cake made using Ghirardelli 60% Cacao Baking Chips. This cake layer is so moist and chocolaty you could almost stop here, but we’re not going to. When this cake bakes it is so tall when it comes out of the oven that you are going to be wondering how we are going to get 2 layers of mousse in this spring-form pan. Don’t worry as the cake cools it falls down to about 1 1/2 inches tall. In fact I want you to run a sharp knife around the outside of the cake as soon as it comes out of the oven to help it fall more evenly. Don’t release the pan! Let it cool and then I want you to press lightly down on the top of the cake around the edges and try to flatten it a little. This cake is all chocolate and eggs, no flour! Don’t worry it will be fine.
Ghirardelli 60% Cacao Baking Chips will ensure the best taste and texture to any baked treat or decadent confection.
Next comes a layer of chocolate mousse, Ghirardelli semisweet chocolate chips of course! This goes together quickly and you can do it anytime after the cake cools. After you make the mousse and put it on the cake layer you should let it set for a couple of hours in the refrigerator to set up before adding the raspberry mousse layer.
Ghirardelli chocolate is an essential ingredient in any baker’s kitchen, with its signature smooth-melting chocolate taste. Do you see a trend here my friend? Ghirardelli chocolates have been for years one of my favorites to use.
Are you intimidated using gelatin? The gelatin is going to be what stabilizes your mousse layers. You don’t need to be as long as you remember a couple of things. Use cool water to let the gelatin bloom. When you add the gelatin to the cold water it will absorb the gelatin, give it a stir and let it set this takes about 5 minutes. Then add it to a hot mixture and stir until dissolved. I’ve seen lots of recommendations to add it to boiling water but I have never been a real fan of that. I add water that is around 200 degrees and I’ve never had an issue. A couple of times when I’ve used boiling water I have ended up with balls or stringy gelatin.
I used frozen (fresh works also) raspberries for the raspberry mousse layer, Thaw them before starting. I’d let them start thawing when you bake the cake. You are going to strain the seeds out so our mousse is super smooth. Oh and by the way, I used Ghirardelli White Baking Chips in this layer. There is almost 4 lbs. of chocolate in this cake! This cake is literally a chocolate lovers bite of heaven.
Here’s how the cake looks before we add a layer of Ghirardelli chocolate ganache and decorate it with the Ghirardelli Valentine’s Impressions which are the perfect size for the sides for the cake.
Ghirardelli Valentine’s Day Impressions Chocolate is the perfect premium gift to impress that someone special this Valentine’s Day, whether given alone or topped on a baked treat!
- Ghirardelli Valentine’s Day Impressions leverage the format of candy conversa,on hearts in premium chocolate with four different Valen,ne’s Day messages: “love,” “xoxo,” “sweet,” and “be mine” – the perfect candy dish filler or casual giF for your friends and family!
- Available in two flavors: Milk & White, and Milk & Dark
- Sizes and MSRP: 7.33oz ($4.99), 5.49oz ($4.29) and 4.58oz ($3.99)
Ready to start baking this cake of love?
- 10 oz. Ghirardelli 60% Dark Chocolate
- ½ cup butter (softened at room temperature)
- 4 large eggs
- ⅓ cup sugar
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 10 oz. Ghirardelli semisweet chocolate
- 1-1/2 cups heavy whipping cream
- 1 teaspoon unflavored gelatin
- 2 tablespoons cool water
- 1 (10 ounce) package frozen raspberries, thawed
- ⅓ cup white sugar
- 3 tablespoons orange liquor - use water as a substitute
- 2 teaspoons gelatin
- 1½ cups heavy whipping cream
- 6 ounces white chocolate, chopped
- 1 - 2 drops red food coloring - optional
- 8 ounces Ghirardelli semisweet chocolate
- 2 tablespoons butter
- 1 cup heavy whipping cream
- 2 teaspoons light corn syrup
- Ghirardelli Valentines' Impressions to decorate sides of cake with (I used one bag of each)
- Bake at 350 degrees. Prepare a 9 or 10 inch springform pan. Put a piece of parchment on the bottom. Spray the inside of the pan with cooking spray.If you have baking strips wrap them around the outside of the pan. If you don't use 2 layers of aluminum foil around the outside of the pan. You need a pan the springform will go into as you are going to bake this cake in a water bath.
- Melt the dark chocolate in microwave at half power. It will take a couple of minutes.Whisk in the butter. Let cool.
- Divide the eggs and put the whites in a mixing bowl with the sugar, cream of tartar, salt and vanilla. Beat on low to start and increase to medium. Beat until soft peaks form and the egg whites are shiny.
- Whisk the egg yolks into the chocolate mixture after the chocolate cools. Add about a third of the meringue to the chocolate. Use a spatula and fold the meringue into the chocolate. Add the other third and then the remaining egg whites. Be careful not to deflate the mixture too much. When adding egg whites to a chocolate like this you want to do a lift and fold method. Go to the bottom of the bowl and lift u a portion of the mixture and then fold it back into the bowl. Repeat until almost no white streaks remain.
- Add the batter to the springform pan. Put the pan in the oven. Add the hot water if using the water bath method for baking. Bake for 25 - 30 minutes until a tester comes out clean.
- Remove cake from the water bath, Run a sharp knife around the edge of the pan. Do not remove or loosen the springform pan. The cake will have raised to about an inch from the top of the pan. Let cool The cake will fall as it cools to about 1½ inches tall. Lightly press down around the edges and try to level the top the best you can. When completely cool, refrigerate the cake.
- Make the chocolate mousse. Now remove the ring from the springform pan and wash it. Lightly coat it with a little cooking spray. Put it back on around the cake.
- Add the semisweet chocolate to a bowl. Bring ⅓ cup of the whipping cream to a boil in a saucepan. Pour it over the chocolate and stir until melted..If it won't all melt put it in the microwave in 30 second intervals.
- Add the gelatin to a small bowl with the cool water. Stir, let set until it blooms. Heat 3 tablespoons of the whipping cream, pour it into the gelatin and stir until it all melts. Add it to the chocolate mixture. Let chocolate mixture cool to about 80 degrees.
- Add the remaining 1 cup of heavy cream to a bowl. Mix on medium speed until soft peaks form. Carefully add half of the whipped cream to the chocolate. Try not to deflate the cream. Add remaining whipped cream. Spread on top of cake. Refrigerate for at least 2 hours before making the raspberry mousse.
- To make the raspberry mousse, blend the raspberries in a blender. Pour thru a sieve to remove seeds.
- To make the raspberry mousse melt the white chocolate chips in the microwave with ¼ cup of the heavy cream.
- Add the gelatin to the orange liquor. Let set 5 minutes for the gelatin to bloom. Add to the white chocolate chips and stir until the gelatin dissolves. Stir in the raspberries and food coloring if using.
- Whip the remaining 1¼ cups heavy cream to soft peaks. Fold into the white chocolate and raspberry mixture. Add on top of the chocolate mousse layer. Smooth it out as flat as you can get it. Refrigerate cake for at least 2 hours.
- To make the ganache, Add the heavy cream, butter, whipping cream and corn syrup to a saucepan. Put over low heat and whisk until it all comes together. Let cool to about 80 degrees before putting on top of cake.
- Use a knife and go around the edge of the springform pan. Loosen the ring around the cake. Remove the cake from the bottom of the springform pan. (I use a round metal disc that comes in a quiche pan with a removable bottom) Slide it under the cake and move the cake carefully to a cake plate.
- Pour about ⅔ of the ganache over the top of the cake. Using a spatula spread the ganache gently to cover the top of the cake. If it goes down the sides that's okay.
- Unwrap the Ghiraradelli Lasting Impressions Valentines Chocolates.Put a dab of the ganache on the back of the chocolate and stick it on the cake, Continue until you've gone all around the sides of the cake. Refrigerate!
- Take the cake out of the refrigerator 20 minutes before serving.
Want to try our easy dipped strawberries?
Or maybe our Strawberry Cake?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.