Chocolate Framboise (Raspberry) Cake

One of the main reasons I started this blog was to challenge myself. Learning for me is a continuous process and something I look forward to all the time. To start a blog seemed to be the right platform to add different skills and techniques in my repertoire. Little did I know I would also have the opportunity to meet fabulous people online.

This post is more of a thank you post. An acknowledgment for reigniting in me a feeling lost somewhere. Cake decorating is something I truly find challenging and it may not even be my style. I just like to explore! I made my first theme cake few months ago for my hubby’s birthday. I wanted to make a cricket themed cake as he is utterly passionate about it. It turned out to be a complete mess, disaster to say the least.

I gave up the thought of trying to create something like this again! However, over the last few days, I came across two very beautiful posts. One from Bonnie and the other from Violets & Vanilla. I was mesmerized to say the least. These girls have talent and are extremely creative and versatile. So when we decided to throw a surprise pre-birthday drinks for one of our friends i jumped in to try my luck. This time I decided to take baby steps. To bite as much as I could chew and I kept it simple. Voila! I was happy with the end result. Simple and chic!

Thank you so much girls!

It’s nothing elaborate and like I said important baby steps. 🙂

Ingredients :

Chocolate-Framboise

Raspberry Syrup :

100 g raspberries, pureed
50 ml water
1 tbsp lemon juice
50 g sugar

Chocolate Sponge Cake:
150 g all purpose flour
20 g cocoa powder
240 egg whites (I needed 6.5)
180 g egg yolks (I needed 8)
120 g sugar

Chocolate Mousse:
500 ml heavy cream
90 g sugar
50 ml water
4 egg yolks
1 egg
220 g chocolate (70% cocoa)

Chocolate Glaze:
200 g chocolate (50% cocoa)
25 g vegetable shortening (replaced with butter)
25 g grapeseed oil

Instructions :

Raspberry Syrup :
Combine all the ingredients and stir until the sugar dissolves.

Chocolate Sponge Cake:
Preheat the oven to 180 C. Line 2 baking sheets with baking paper.

Sift the flour and cocoa powder.

Whip the egg whites at medium speed until they hold a soft peak. Add the sugar and whip the egg whites until stiff and glossy.
Add the egg yolks and whip until smooth, about 5-10 seconds.

Gradually add the sifted dry ingredients and gently fold in with a flexible spatula.

Spread the cake batter on the trays and bake for 10-12 minutes or until done.
Transfer the cake to a rack and let cool.

Chocolate Mousse :
Pour the cream into a bowl and chill.

Place the sugar and water in a small pan and cook over a high heat until it has reached 117C/242F or the ‘soft ball’ stage.I do not own a thermometer so I just tell when the bubbles are almost the same size, that’s the stage we are looking to achieve here.
Meanwhile beat the egg yolks with the whole egg at low speed.
Pour the sugar syrup from the sides of the bowl onto the egg yolks mixture and increase the speed to medium and continue to whisk for 8-10 minutes until the mixture cools to room temperature.

Finely chop the chocolate and melt over a double boiler.

Whip the chilled cream unitl it holds a stiff peak.

Scrape the chocolate into the egg mixture and stir until smooth.
Beat one-third of the whipped cream into the mousse to lighten it. Gently fold in the remaining whipped cream until smooth.

Chocolate Glaze:
Finely chop the chocolate and place with butter in a bowl. Place over a double boiler and let melt, stiring until the chocolate reaches between 95 and 104° F or 35 to 40° C. Remove the bowl from the heat.

Pour the glaze over the top of the cake, smooth with an offbeat spatula and chill until set.

Assembling the Cake :
Line the cake board with parchment paper.
Place one sponge cake and brush with raspberry syrup.
Spread half of the chocolate mousse over the cake with an offbeat spatula.

Place the second sponge onto it and brush with raspberry syrup.
Spread half of the chocolate mousse over the cake with an offbeat spatula. I mixed the mousse with some raspberries at this stage.
Chill until set, at least an hour.
Pour the glaze over the top of the cake, smooth with an offbeat spatula and chill until set.

Decorate as you please.

A little bit about my friend who is going to turn 35 in a couple of days. He is a gem of a person… a true gentleman, this is what I wanted to reflect in the cake! The saying “Age is just a number” suits hims best. Anyone who meets him would describe him as 18 by heart. He not only takes care of the more younger people in our group, but he is also a fun loving, humorous guy. Hence I personalized the cake with some of the words he frequently uses to indulge in the amusing side of his personality. He knows how to brighten up a dull day anytime! 🙂

Bon Apetit!

I am taking this cake over to Angie’s Fiesta Friday for the celebrations! 🙂

Happy Fiesta Friday!