Chocolate Raspberry Mousse Cake

You have months left to enjoy pumpkin desserts! Let’s forgo the gourd for a minute, change it up a little, and say goodbye to the last of the berries with this stunning Chocolate Raspberry Mousse Cake.

Cook Time: 24 minutes

Ingredients
For the Brownie Layer:

• 3 1/3 oz all-purpose flour (3/4 cup)
• 2 oz unsweetened cocoa powder (2/3 cup)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 4 oz unsalted butter
• 7 3/4 oz granulated sugar (1 cup +2 tbsp)
• 2 eggs large, at room temperature
• 2 tsp vanilla extract

For the Chocolate Mousse:

• 9 oz semi-sweet chocolate finely chopped
• 1 3/4 cups heavy cream divided use
• Pinch salt
• 2 tsp unflavored powdered gelatin
• 2 tbsp water

For the Raspberry Mousse:

• 1 1/2 cups raspberries fresh
• 9 oz white chocolate finely chopped
• 1 1/2 cups heavy cream divided use
• Pinch salt
• 2 tsp unflavored powdered gelatin
• 2 tbsp water
• Pink food coloring (optional)

For the Vanilla Mousse:

• 9 oz white chocolate finely chopped
• 1 1/2 cups heavy cream divided use
• 4 tbsp honey
• Pinch salt
• 2 tsp powdered gelatin unflavored
• 2 tbsp water
• 2 tsp vanilla bean paste (can substitute vanilla extract)

To Finish:

• 4 oz semi-sweet chocolate finely chopped
• 4 oz heavy cream
• 1 pint raspberries fresh
• Chocolate curls or other decorations

Instructions
Please visit sugarhero.com for full instructions.

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