Espresso Chocolate Cake with Raspberry Mousse and Italian Meringue Buttercream

It’s seems that every time I turn around…there is another birthday in the family. And since I am the cupcake/cake queen I typically take on the task of baking the birthday boy or girl their cake of choice.

Yesterday was my husband’s Aunt’s birthday a.k.a. “Fancy Nancy”, so I wanted to make a very special cake since she always does so much for me. What is more indulgent than chocolate and raspberry?




I went out on a limb and decided to use a different chocolate cake than my “go to” recipe. Don’t ask me why, but I always feel like I need to re-create the wheel. I think I just need to realize if it’s not broke, don’t fix it. Not that this recipe was bad by any stretch; it wasn’t. But it just wasn’t what I expected, make sense?

I filled the cake with a raspberry mousse, and then slathered the cake with my “oh so favorite”, chocolate Italian meringue buttercream. The cake was delicious….especially at 11:30 PM after listening to Joe Cocker live across the Canadian border. Don’t laugh…it was an awesome concert!


Happy Birthday, Nance! Love, Coco xo





Chocolate Espresso Cake
Recipe derived from Bon Appetit, April 2009

Ingredients:
2 cups cake flour
1 cup packed cocoa powder (such as Valrhona)
1 ½ teaspoons baking soda
¾ teaspoons kosher salt
¾ cups unsalted butter, room temperature
2 cups light brown sugar
3 eggs
1 tablespoon vanilla extract
1 cup buttermilk
4 teaspoons instant espresso powder dissolved in ¾ cups hot water

Directions:
Preheat oven to 325°F. Spray two 8-inch cake pans with Pam and dust with flour or cocoa powder. Tap out the excess. Line the bottom of cake pans with parchment paper.

Sift the flour, cocoa, baking soda and salt together. Set aside. In a large mixing bowl, beat butter until smooth, add brown sugar and beat until creamy, about 4 minutes on low/medium. Add eggs 1 at a time and beat well after each addition and scraping down the sides of the bowl when needed. Add vanilla and mix. Add espresso mixture and mix together. Then on LOW alternatively add the flour mixture and the buttermilk starting and ending with the flour mixture. Mix only until just combined.

Split batter into 2 cake pans and place on a larger baking sheet. Put on middle rack in the oven and bake for about 40-45 minutes or until a cake tester comes out clean. Cook cakes on cooling racks until completely cooled. Using a serrated knife, gently run it around the edges of the cake pan so that it loosens the cakes. Invert cakes onto wax or parchment paper, then invert cake again so its top side up. Level cakes, assemble and frost once fully cooled.




Raspberry Mousse

Ingredients:
1 ¼ cup frozen raspberries (I used frozen black raspberries)
¼ cup granulated sugar
1 tablespoon lemon juice, freshly squeezed
1 ½ teaspoons gelatin
1 cup heavy cream
1 ½ tablespoons confectioners’ sugar

Directions:
In a small heavy bottomed sauce pot, add frozen berries and granulated sugar. Cook on medium/low until soft and liquefied. About 5-8 minutes. Put berries through a fine mesh sieve and push through with a rubber spatula. Make sure you get all the puree by running the spatula along the outside of the sieve. Do this until all the berry pulp is out. (You do this to keep the most seeds from being in the mousse.)


Pushing Raspberry Puree through the sieve

Return puree to the saucepan and put back on the heat. Add lemon juice and gelatin. Stir to combine. Cook until the gelatin is completely dissolved stirring constantly. Remove from heat and cool completely.

In a medium sized bowl, whip cream to soft peaks. Add confectioners’ sugar and beat until you get firm peaks.

Put puree in a medium sized mixing bowl, add whipped cream in 3 additions, slowly folding the ingredients together with a rubber spatula. Cover and chill until ready for use or serving.


Folding Puree in Whipped Cream

Serving tip: You can fill 1 two layer cake with this. Or you can pipe into fancy glasses and serve with fresh fruit.



Filling the cake

Pin It