Ingredients
Ingredients:
- Sponge Cake: 1 ½ cups cake flour, 1 ¼ cups granulated sugar, ½ cup unsalted butter (softened), 4 large eggs, 1 tsp vanilla extract, ½ tsp baking powder, pinch of salt
- Chocolate Mousse: ½ cup heavy cream (cold), ¼ cup milk, ½ cup chopped dark chocolate (70 % cacao), 2 tbsp granulated sugar, 1 tsp unflavored gelatin powder, 2 tbsp cold water
- Chocolate Ganache: ½ cup heavy cream, ¾ cup chopped dark chocolate
- Optional Raspberry Coulis: 1 cup fresh raspberries, ¼ cup sugar, 1 tbsp lemon juice
Instructions
Instructions:
- Bake two 8‑inch sponge layers as described above.
- Prepare the chocolate mousse by melting chocolate with hot milk, whisking in gelatin, whipping cream, and folding. Chill until set.
- Make a smooth ganache by simmering cream and stirring in chopped chocolate. Cool to room temperature.
- Trim sponge layers, then stack with thin ganache layers, followed by generous mousse layers, finishing with a final sponge and a glossy ganache coat. Chill for at least 4 hours.
- Slice and serve with optional raspberry coulis.
Notes
- Use high‑quality dark chocolate for the best flavor and meltability.
- Gelatin is essential for a firm mousse; do not skip it.
- For a polished look, pipe the mousse edges before adding the next layer.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert / Cake
- Method: Baking + No‑bake assembly
- Cuisine: French / Contemporary Patisserie