Chocolate Raspberry Mousse Cake


Working method

1. Satin Chocolate Velvet Cake


  • Place the ingredients in the mixing bowl and blend together for 1 minute on low speed using the paddle attachment
  • Scrape down bowl and mix for an additional 4 minutes on medium speed
  • Scale: 1000 grams in 2 slab molds
  • Bake Temperature: 165- 170°C
  • Bake Time: 35-40 minutes
  • Allow to cool completely before cutting

2. Mousse


  • Using whisk attachment pour cold water in mixing bowl followed by the One Step Neutral Mousse mix, 1 minute slow speed and 3-4 minutes medium to high speed depending on mixer. Add in the Fruitfil Raspberry the last minute of mixing

3. Filling


4. Glaze


  • Proceed in glazing surface of finished cake


  • Cut layers of Satin Chocolate Velvet cake of 300 grams each, 3 layers per slab
  • Place one layer on bottom of mould and continue by filling with 800 grams of mousse
  • Proceed by drizzling 50 grams of Cremfil Dark Chocolate along the top layer of the mousse
  • Place the second layer of the cake and fill with the remaining 550 grams of mousse. Place in the freezer to stabilize
  • Once stabilized, proceed in glazing with Miroir L'Original Neutre

About this recipe

Complexity level:  


  • Glazes
  • Bavarois & mousses
  • Fun Cake
  • Fillings