- Prep time 1 hour
- Total time 8 hours
- Portion size 12 servings
Ingredients
Chocolate Mousse:
Assembly:
Method
Preheat oven to 350°F. Grease three 8-inch round cake pans and line bot- toms with parchment paper. Dust bottoms and sides of pans with cocoa powder; tap to remove excess.
Sift 3/4 cup cocoa powder into bowl. Whisk in boiling water; let cool. Whisk in milk. In large bowl, sift together flour, baking soda and salt; set aside.
In separate large bowl, using electric mixer on medium speed, beat butter until fluffy. Beat in sugar, 2 tbsp at a time, until light and fluffy. Beat in vanilla. Beat in eggs, in thin stream, until smooth. On low speed, beat in flour mixture, alternating with cocoa mixture, beginning and ending with flour mixture, until batter is smooth. Pour into prepared pans.
Bake until cake tester inserted in centres of cakes comes out clean, 35 to 45 minutes. Let cool on racks for 15 minutes. Transfer directly to racks; let cool completely. Remove parchment paper.
(Make-ahead: Can be stored in airtight container at room temperature for 24 hours or frozen for up to 2 weeks.)
Chocolate Mousse
In small saucepan, heat milk over medium-high heat until small bubbles form around edge of pan. Remove from heat; cover and set aside. In heatproof bowl set over saucepan of gently simmering water, melt chocolate until smooth; set aside. In bowl, whisk together egg yolks and sugar until sugar has dissolved. Whisk in warm milk in thin stream. Pour mixture back into saucepan; cook over medium heat, stirring constantly, until mixture is thick enough to coat back of spoon, 4 to 5 minutes. Remove pan from heat. Whisk in melted chocolate. Let cool completely.
In large bowl, using electric mixer on medium speed, beat whipping cream until soft peaks form. Fold one-third of the whipped cream into chocolate mixture. Fold in remaining whipped cream. Cover with plastic wrap and refrigerate until set, at least 4 hours.
(Make-ahead: Can be refrigerated for up to 24 hours.)
Assembly
Using serrated knife, trim tops of cakes to level, if necessary. Place one cake on cake plate. Brush top of cake with one-third of the raspberry liqueur. Spread Choco- late Mousse over top in 1/2-inch thick layer. Repeat with remaining cakes, liqueur and mousse. Spread remain- ing Chocolate Mousse over top and sides of cake. Cover and refrigerate until set, at least 2 hours.
Before serving, garnish cake with fresh raspberries and sprinkle with icing sugar, if using.
Nutritional facts Per serving: about
- Calories 860
- Total fat 48 g
- Saturated fat 29 g
- Cholesterol 240 mg
- Sodium 265 mg
- Total carbohydrate 100 g
- Fibre 6 g
- Protein 11 g
