SEBASTIANS CHOCOLATE RASPBERRY MOUSSE CAKE TORTE

Sebastians Chocolate Raspberry Mousse Cake Torte image

Provided by jackie

Categories Dessert

Time 1h

Yield 20 cakes, 20 serving(s)

Number Of Ingredients 15

1 cup cocoa powder
2 3/4 cups flour
2 1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup oil
3 eggs
2 cups hot brewed coffee (or water)
1 1/2 cups raspberry jam
1 1/2 cups heavy cream
1 (1 ounce) packet raspberry gelatin powder
1/4 cup sugar
2 tablespoons Chambord raspberry liquor
1 pint raspberries
8 ounces white chocolate

Steps:

Devil's Food Cake.
Method of Preparation.
Using a stand mixer or a bowl and whisk, mix all the dry ingredients and oil together.
Add eggs one at a time.
Add hot coffee or water in 3 stages, mixing well each time, and scraping the bowl each time.
Pour onto a greased sheet pan and spread evenly.
Bake at 350 for 12 minutes.
Tart Raspberry Mouse.
Method of Preparation.
Bloom gelatin, and set aside.
Heat Raspberry Jam in a small sauce pan.
Add the gelatin to the heated jam.
Cool on ice.
Whip Cream and fold into chilled raspberry jam mixture.
Drunken Raspberries.
Method of Preparation.
Place cleaned raspberries in a bowl, pour Chambord over the raspberries and toss in sugar.
Allow to sit at room temperature.
Raspberry Garnishes.
Method of Preparation.
Melt chocolate and put into a piping bag.
Pipe into the raspberries and chill.
Assembly.
Use 3" ring molds to cut out 20 pieces of cake.
Place 4 drunken raspberries around the edges of the ring mold, on top of the cake.
Pipe or pour raspberry mousse into the mold to the top.
Gently tap the side of the mold with the handle of a wooden spoon to settle the mousse.
Freeze the cakes for 20 minutes or until set.
Un-mold and garnish with chocolate filled raspberries.