Professional Baker Teaches You How To Make CHOCOLATE MOUSSE CAKE!

Chef Anna Olson teaches you how to make this amazing torte made of a chocolate-coffee cake base and filled with a homemade raspberry mousse, all topped off with a bittersweet chocolate ganache glaze.

Ingredients

Cake

¾ cup (100 g) cake and pastry flour
⅔ cup (140 g) granulated sugar
¼ cup (30 g) Dutch process cocoa powder
½ tsp (2.5 g) baking soda
¼ tsp (1.25 g) salt
¼ cup (60 g) cool unsalted butter, cut into pieces
¼ cup (60 mL) hot, strongly-brewed coffee
¼ cup (60 mL) milk
1 large egg, at room temperature
1 tsp (5 mL) vanilla extract

Raspberry Mousse

400 g frozen raspberries, thawed (keep juices)
2 cups (500 mL) whipping cream
1 tsp (5 mL) vanilla extract
1 Tbsp (1 pkg/7 g) unflavoured gelatin powder
4 large egg yolks
1 large egg
⅔ cup (140 g) granulated sugar
3 Tbsp (45 mL) lemon juice

Ganache Glaze

4 oz (120 g) bittersweet chocolate, chopped
½ cup (115 g) unsalted butter
1 Tbsp (15 mL) corn syrup
Fresh raspberries, for garnish

Directions

Cake

1. For the cake, preheat the oven to 350 ºF (180 ºC). Grease a 9-inch (23 cm) cake pan and line the bottom with parchment. Dust the sides of the pan with flour, tapping out any excess flour.

2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.

3. Stir the hot coffee, milk, egg and vanilla together and add it all at once to the flour mixture, blending until smooth and then increase the speed to medium and whip until pale and thick, about 3 minutes. Pour the batter into the prepared pan and tap it on the counter to eliminate any bubbles.

4. Bake the cake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 20 minutes in the pan, and then tip out onto a cooling rack to cool completely to room temperature. The cake can be baked a day ahead, wrapped and stored at room temperature before assembling.

5. To prepare for assembly, lightly grease and line the sides of a 9-inch (23 cm) springform pan with parchment paper so that it comes just a little above the top of the pan. Set the cooled chocolate cake into the bottom of the pan.

Raspberry Mousse

1. For the raspberry mousse, puree and strain the raspberries and measure out 1 cup (250 mL) to use. Whip the cream to a soft peak, stir in the vanilla, and chill until ready to assemble. Stir the gelatin into ¼ cup (60 mL) of cool water in a small dish and set aside.

2. In a large metal bowl, whisk the egg yolks, whole egg, sugar and lemon juice together. Place the bowl over a pot of gently simmering water and whisk constantly and rather vigorously (or you can use electric beaters) until they are frothy and doubled in volume, and registers 175 ºF (80 ºC). Remove the bowl from the heat and whisk in the softened gelatin (the mixture will go fluid). Whisk in the raspberry puree – this will cool down the mixture, but make sure it has cooled to room temperature before folding in the whipped cream in 2 additions. Pour the mousse into the pan and spread to level if needed (the mousse will be somewhat fluid at this point). Chill the mousse for at least 6 hours before unmolding (this can be done a day ahead of serving.

Ganache Glaze

1. For the ganache glaze, put the chocolate, butter and corn syrup in a small metal bowl and place this over a small pot of barely simmering water, stirring with a spatula until melted. Set aside to cool slightly until it is at room temperature and a little thickened (you can re-warm if it sets up too much, or if you make it ahead).

2. Remove the ring from the springform pan and peel away the parchment paper from the mousse. Carefully transfer the cake onto a serving platter or cake stand. Pour the ganache glaze over the cake and gently coax the glaze to the edges so that it drips down a little without running down. The chilled mousse will set the chocolate, so you need to work quickly. Top the cake with a few fresh raspberries and chill until ready to serve.

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[mommynme]

Hello! I made a double recipe of the cake and cut it into 3 layers and alternated Ganche for my birthday and the family went wild!!!! I love Chocolate and Raspberries and this was the BOMB! Thank you so much for sharing this recipe I will absolutely make it again, and again, and again....

[JG-opde]

Her kitchen is magic with all of the flour and sugar drawers and her cooking ahead and having everything ready for our sake.

[lilajordan]

I watched this recipe, immediately subscribed, and went up to make this torte not even two minutes later . . . so far I've only done the chocolate cake part and I was completely stunned by the incredibly silky texture of the batter and how moist the cake turned out, and I expect nothing less of the raspberry mousse! Thank you so much for this recipe!

[clementleeeee]

I remember watching Anna Olson 10 years ago on Food Channel! Today, here I am, thanks to YouTube I've finally got acress her channel! You still look fabulous as 10 years ago Anna and your recipes and products are always mouth-watering!!!

[mehakkhanna]

The way you explain everything is truly amazing. you are a big inspiration .
stay blessed .

[claritahabal]

your explanation is so simple yet so detailed that is so easy for 2nd language speakers to understand and follow. Thank You.

[maxime]

It is very evident that Anna is a kind human being.

[mathematicsnyc]

Detailed explanations of elaborated recipes is what makes your channel so unique and my absolute favorite! I'm glad to watch you back to your classic lengthy desserts and cakes. Keep the excellent work Anna.

[beckymccreary]

Anna - everything you do is first class. I thoroughly enjoy your tutorials on baking.

[doge]

After starting following you a few months back, I finally made one of your recipes (always too busy). It was my birthday, and I did this mousse, except that I used blackberries and blueberries as well. It was amazing. Everyone loved it. You are amazing!

[johnninan]

Anna you are world’s best in the baking. If there is an olympics for baking, you will be gold medalists in all categories. Keep the good work, just watching you bake a cake is relaxing.

[melelmo]

I have made this cake once per year for the last 4 years - it is a family favorite - keeper recipe - Thank you Anna.

[jacquelined.]

I made this last night, it was perfect! So light! Both the cake and the mousse were very light. One of my favorite new desserts. Thank you Anna! Btw, I made 2 6in rounds out of this recipe, perfect for 4 ppl. Then I froze the other one.

[jonimakhoian]

You are amazing!!!! I decided to be a baker by watching you on tv !!!! I am Johnny Makhoian writing you from Armenia.

[inesguereca]

The way the knife cuts into the ganache and torte is so satisfying. So pretty and tasty-looking.

[rheahayes]

ANNA OLSON IS A POSITIVE & ENCOURAGING TEACHER❣️ I APPRECIATE ALL THE EXTRA TIPS SHE INCLUDES IN HER VIDEOS. COOKBOOKS OFTEN DO NOT GO THAT EXTRA MILE....SO ANNA OLSON IS MY OFFICIAL TEACHER. MY SUCCESSES IN BAKING HAVE PUT MANY, MANY SMILES ON THE FACES OF FRIENDS, FAMILY & NEIGHBOURS. CHEERS FROM 🇨🇦

[huongstonebraker]

I love all her recipes . She is lively, pretty, and she gives easy and clearly instruction . Thanks Lady Anna.

[TheCupcakeConfession]

This is such a decadent cake! Love the play between all the textures, colours and flavours! Absolutely beautiful! ❤️

[jahnabearl]

Anna Olson Your the reason why I want to be a baker😍💕

[victoriaromo]

my taste for repostry is thanks to ana olson
ana olson is the best pastry of all