Chocolate Rasberry Mousse Rapsody Cake
From midgelet 14 years agoIngredients
- cake LAYER shopping list
- 2/3 cup all-purpose flour shopping list
- 1/2 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup granulated sugar shopping list
- 6 tablespoons butter or margarine, softened shopping list
- 1 large egg shopping list
- 1 teaspoon vanilla extract shopping list
- 1/4 cup milk shopping list
- chocolate LAYER shopping list
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet shopping list
- chocolate Morsels shopping list
- 3/4 cup heavy whipping cream shopping list
- RASPBERRY MOUSSE LAYER shopping list
- 1/3 cup granulated sugar shopping list
- 2 tablespoons water shopping list
- 1 teaspoon cornstarch shopping list
- 1 pkg. (10 oz.) frozen raspberries in syrup, thawed, pureed and shopping list
- strained shopping list
- 8 oz. NESTLÉ® TOLL HOUSE® Premier White Baking Bar, broken shopping list
- into small pieces shopping list
- 1 3/4 cups heavy whipping cream, divided shopping list
- 1 teaspoon vanilla extract shopping list
- sweetened whipped cream (optional) shopping list
- fresh raspberries (optional) shopping list
How to make it
- Prep does not include chilling times
- PREHEAT oven to 350° F. Grease 9-inch springform pan.
- FOR CAKE LAYER:
- COMBINE flour, baking powder and salt in small bowl.
- Beat sugar and butter in small mixer bowl until creamy.
- Beat in egg and vanilla extract.
- Alternately beat in flour mixture and milk.
- Spread into prepared springform pan.
- BAKE for 15 to 20 minutes or until lightly browned. Cool completely in pan on wire rack.
- FOR CHOCOLATE LAYER:
- MICROWAVE morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
- If morsels may retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool completely.
- FOR RASPBERRY MOUSSE LAYER:
- COMBINE sugar, water and cornstarch in medium saucepan; stir in raspberries.
- Bring mixture to a boil.
- Boil, stirring constantly, for 1 minute.
- Cool completely.
- MICROWAVE baking bars and 1/2 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
- If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until pieces are melted.
- Cool completely.
- Stir into raspberry mixture.
- BEAT remaining 1 1/4 cups cream and vanilla extract in large mixer bowl until stiff peaks form. Fold raspberry mixture into whipped cream.
- TO ASSEMBLE:
- REMOVE side of springform pan; dust off crumbs.
- Grease inside of pan; reattach side.
- Spread 3/4 cup chocolate mixture over cake layer; freeze for 5 minutes.
- Spoon raspberry mousse over chocolate; freeze for 10 minutes.
- Carefully spread remaining chocolate mixture over raspberry mousse.
- Refrigerate for at least 4 hours or until firm.
- Carefully remove side of springform pan.
- Garnish with whipped cream and raspberries.
People Who Like This Dish 3
- bostyn San Diego, CA
- momo_55grandma Mountianview, AR
- clbacon Birmingham, AL
- crazeecndn Edmonton, CA
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 2 people-
Beautiful! gotta make this one soon hig5
momo_55grandma in Mountianview loved it
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