Hello Sweethearts, Valentine's Day is just around the corner, and what better way to celebrate love than with a decadent dessert? This year, we're elevating the traditional chocolate cake to new heights by introducing the Raspberry Mousse Chocolate Gateau.
A Word on Gateau
"Gateau" is a French term that simply means "cake." It refers to a variety of cakes in French cuisine, and the word is often used to describe rich and elaborate cakes. A gateau can be made with various ingredients, including layers of sponge or chiffon cake, mousse, cream, fruit, and sometimes liqueur. The term is commonly used to denote a more sophisticated or celebratory cake, often adorned with elaborate decorations. In the context of this Raspberry Mousse Chocolate Gateau, it signifies a special and indulgent cake prepared for Valentine's Day.
Setting the Mood with Hand Painted Plates
Presentation matters, especially on a day dedicated to love. To enhance the visual appeal of our Raspberry Mousse Chocolate Gateau, we're serving it on charming hand-painted Valentine's plates. These plates not only add a touch of artistry to your dessert but also create a warm and intimate atmosphere. They are perfect for sharing a delightful moment with your special someone, or at a galentines soiree.
The Chocolate Cake
- Prep: 10 minutes
- Total: 1 Hour 45 Minutes
- Servings: 22
Ingredients
- 3 cups unbleached all-purpose flour, plus more for pans
- 1 ½ cups unsweetened cocoa powder
- 3 cups sugar
- 1 tablespoon baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 4 large eggs
- 1 ½ cups buttermilk
- 1 ½ cups warm water
- 6 tablespoons safflower oil
- 2 teaspoons pure vanilla extract
Directions for Chocolate Cake
1.Preheat oven to 350 degrees. Spray two 9-by-13-inch baking pans with cooking spray. Line with parchment, leaving an overhang on long sides. Spray parchment. Flour pans, tapping out excess.
2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl.
3. Mix in eggs, buttermilk, water, oil, and vanilla until smooth. Divide batter between pans. Bake, rotating halfway through, until tops of cakes spring back when pressed and a toothpick comes out clean, about 35 minutes.
4. Let cool completely, then lift cakes from pans using parchment. Remove parchment. Cakes can be wrapped in plastic wrap and kept at room temperature 1 day or refrigerated 2 days.
5. Once completely cooled, take a circle cookie cutter, (or any shape you prefer) and cut out circles.
6. While the cake is cooling, make your raspberry Mousse. See directions below.
The Raspberry Mousse
Mousse is one of those things you typically only see on a fancy dessert menu, but it's actually really easy to make. Here's a recipe I adapted from our lord and savior, Martha Stewart.
- Prep: 30 minutes
- Total: 30 Minutes
- Servings: 11
Ingredients
- 3 tablespoons fresh lemon juice
- 2 ¼ teaspoons powdered gelatin (from one ¼-ounce packet)
- 5 cups fresh or frozen raspberries (about 20 oz if frozen)
- ½ cup plus 2 tablespoons sugar
- 2 cups cold heavy cream
Directions for Raspberry Mousse
1. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes.
2. (optional step) If you are using frozen raspberries, either let them thaw or throw them in a sauce pan with a dash of water on low heat until they are soft. Don't cook them though!
3. In a blender, puree 2 cups of raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
4. In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes.
5. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes.
6. With a rubber spatula, gently fold in raspberry puree mixture until combined.
7. Put into a piping bag with your desired tip and pipe onto half of your cooled cake pieces.
8. Set the other half of your cake pieces on top, making a sandwich.
8. Pipe more mousse onto the top of each sandwich and top with a fresh raspberry for presentation.
