CHOCOLATE AND RASPBERRY MOUSSE CAKE

Steps:

• Genoise Sponge Method • For the sponge cake, preheat the oven to 180C/350F/Gas 4. Grease a 20cm cake tin and line the base and sides with greaseproof paper, making sure the paper extends above the top of the tin. • Place the flour and cocoa powder in a bowl and mix thoroughly • Place the eggs, egg yolk and sugar in a bowl set over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water. Whisk the eggs and sugar over the heat for about five minutes or until the mixture is light, fluffy and warm. • Remove the bowl from the heat and whisk with an electric whisk for about five minutes or until the mixture has tripled in volume and has the consistency of softly whipped cream. • Sift one-third of the flour and cocoa powder mixture over the whipped eggs and gently fold in using a large rubber spatula. Fold in half of the remaining flour mixture, then the rest. (Do not over mix the batter.) • Mix a cupful of the batter into the melted butter with a small spatula. When completely combined, fold the butter mixture into the batter with a spatula. Divide the batter between the prepared cake tins, smoothing the top level. (The batter should not reach more than half the depth of the tins.) • Bake the cakes in the oven for 20-25 minutes or until the mixture shrinks slightly from the edges of the pan and the top springs back when lightly pressed. Cool on a wire rack, removing the cake tins and greaseproof paper as soon as they are cool enough to handle.
• Raspberry Bavoir Method • Make the mousse. Place one and a half punnets of the raspberries in a bowl with the raspberry liqueur and icing sugar. Stir gently until the sugar has dissolved then set aside. • Pulse the remaining raspberries in a food processor, or mash with a fork, pass through a sieve to remove seeds • Place the raspberry juice in a small saucepan with the caster sugar, heat gently until the sugar has dissolved then remove the pan from the heat. • • Squeeze the water from the gelatine and add it to the pan, stirring until it has completely dissolved. • Transfer the mixture to a bowl and set aside to cool. When the raspberry mixture is cold and starting to set, whisk the cream until it forms soft peaks then gently fold it into the raspberry mixture. • Gently fold in the whole raspberries • Slice Sponge into two layers approx 1.5cm thick • Place one sponge layer in a greased and lined springform tin • Pour in raspberry mousse mixture • Lay 2nd sponge layer on top of mousse mixture Place in fridge and allow to set
• Ganache Glaze Method • Melt chocolate and butter in bowl over a saucepan of water then allow to cool slightly • Heat double cream until just boiling and then mix into chocolate mixture • Stir in kirche • Tap to remove air bubbles and allow to cool until thickened but not set • Place cake on a wire rack stood on a piece of grease proof paper • Pour cooled ganache over cake working from middle towards edges smoothing overrun around sides of cake to completely cover • Place in fridge to set • Decorate cake