Gluten Free Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake



For the Brownie Layer:

3/4 cup gluten free self raising flour

2/3 cup unsweetened cocoa powder

½ tsp salt

½ tsp baking powder

125g unsalted butter

1 cup +2 tbsp granulated sugar

2 large eggs, at room temperature

2 tsp vanilla extract


To Make the Brownie Layer:

Preheat the oven to 350 F. Line a 9-inch spring form pan with a removable bottom with parchment and spray well with non-stick cooking spray. Whisk together the gluten free flour, cocoa powder, salt, and baking powder in a small bowl. Set aside for now.

Cube the butter and place it in a medium saucepan over medium-low heat. Stir occasionally as the butter melts. Add the sugar, and stir until it melts. Don’t allow the mixture to come to a boil.

Remove the pan from the heat, and let it cool to lukewarm. Once it has cooled, add the eggs, one at a time, whisking well between each addition. The mixture will start out grainy, but as you add the eggs, it will become shiny and smooth. Whisk the vanilla in. Finally, add the dry ingredients, and stir them in with a spatula.

Scrape the brownie batter into the prepared pan, and bake it for 22-24 minutes, until a toothpick comes out with just a few moist crumbs attached. Cool the brownie layer completely before proceeding.

For the Chocolate Mousse:

255g semi-sweet chocolate, finely chopped

1¾ cups heavy cream, divided use

Pinch salt

2 tsp unflavoured powdered gelatine

2 tbsp water


To Make the Mousse Layers:

Using the same spring form pan. Release the cake and line the inner wall with a 4-inch high acetate cake collar of waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using foil/waxed paper, make sure you cut the strip tall enough to extend at least an inch over the pan’s sides, since the cake is about 4 inches tall and then tighten up the spring form again

Chocolate mousse layer:

Combine the chocolate, ¾ cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.

While you wait for the chocolate mixture to cool, prepare the gelatine. Whisk together the gelatine and the cold water in a small bowl, and set it aside to let the gelatine absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatine for 15 seconds, until it is melted. Whisk the melted gelatine and chocolate together.

Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Scrape the mousse on top of the brownie, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mouse has started to set and is firm enough that a second layer can be added.

For the Raspberry Mousse:

1½ cups fresh raspberries

255g white chocolate, finely chopped

1½ cups heavy cream, divided use

Pinch salt

2 tsp unflavoured powdered gelatine

2 tbsp water

Pink food colouring, optional


Raspberry mousse

Make a quick puree by blending ½ cup fresh raspberries in a blender or food processor. Pour them through a fine mesh strainer to remove the seeds, and measure out ¼ cup raspberry puree. (If you have extra puree, save it for another use.)

Combine the white chocolate, raspberry puree, ½ cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatine, and folding in whipped cream. Add a few drops of pink food colouring to boost the pink colour, if desired. At the very end, stir in the remaining 1 cup of fresh raspberries and pour the mousse over the chocolate mousse layer. Spread it into an even layer, and refrigerate again.

For the Vanilla Mousse:

255g white chocolate, finely chopped

1½ cups heavy cream, divided use

4 tbsp honey

Pinch salt

2 tsp unflavoured powdered gelatine

2 tbsp water

2 tsp vanilla extract


White Chocolate mousse

Combine the white chocolate, ½ cup heavy cream, honey, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the previous two layers. At the very end, stir in the vanilla bean paste and pour the mousse over the raspberry mousse layer. Refrigerate to set the mousse layers very well, at least 4 hours or overnight.

To Finish:

125g semi-sweet chocolate, finely chopped

125g heavy cream

1 pint fresh raspberries

Chocolate curls or other decorations (I used golden edible spray, gold and silver glitter and gold sprayed chocolate squares with cocoa nibs)



Finishing touches

Push the bottom out from the pan, or unhinge the sides, and unwrap the acetate strip. Transfer the cake to your serving platter. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture.

Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and over in evenly spaced drizzles. Don’t worry if the top is not smooth—it will be covered up! Add the fresh raspberries and chocolate curls on top of the cake. Refrigerate to set the ganache.

Cake will keep in the fridge for a week covered


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s