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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Four layers of pure heaven! Well worth the time for making, assembling and chilling! From Easy Home Cooking......I'll take a photo next time, haven't done this in awhile. Ingredients:
cake layer |
2/3 c flour |
1/2 tsp baking powder |
1/4 tsp salt |
6 tbl butter, softened |
1/2 c sugar |
1 large egg |
1 tsp vanilla |
1/4 c milk |
chocolate layer |
2 cups (12 ounces) chocolate chips |
3/4 c heavy whipping cream |
raspberry mousse layer |
1/3 cup sugar |
2 tbl water |
1 tsp cornstarch |
2 cups (8 ounces) frozen raspberries, thawed |
3 bars (6 ounces box) white baking chocolate, broken into pieces |
1 3/4 c heavy whipping cream, divided |
1 tsp vanilla |
sweetened whipped cream (optional) |
fresh raspberries ( optional) |
Directions:
1. Cake Layer
2. 350F oven 9” springform pan, greased
3. Combine flour, baking powder and salt in a small bowl
4. Beat butter and sugar in mixer bowl until creamy
5. Beat in egg and vanilla
6. Alternately beat in flour mixture and milk
7. Bake for 15 to 20 minutes or until lightly browned
8. Cool completely on wire rack
9. Chocolate Layer
10. Microwave chips and cream on high for 1 minute, stir and/or microwave until smooth
11. Cool completely
12. Raspberry Mousse Layer
13. Combine sugar, water and cornstarch in a medium saucepan; stir in raspberries.
14. Bring to a boil. Boil, stirring constantly for 1 minute
15. Cool completely
16. Microwave baking bars and 1/2 C cream in uncovered bowl on 70% power for 1 minute
17. Stir and/or microwave until completely smooth
18. Cool completely, stir into raspberry mixture
19. Beat remaining cream and vanilla in a large mixer bowl until stiff peaks form
20. Fold raspberry mixture into whipped cream
21. To assemble
22. Remove side of springform pan; dust off crumbs from cake
23. Grease inside of pan; reattach side
24. Spread 1/2 C chocolate mixture over cake layer; feeze for 5 minutes
25. Spoon raspberry mousse over chocolate; freeze 10 minutes
26. Carefully spread remaining chocolate mixture over raspberry mousse
27. Refrigerate at least 4 hours or until firm
28. Carefully remove side of pan
29. Garnish with whipped cream and raspberries, if desired
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