Sebastians Chocolate Raspberry Mousse Cake Torte

Submitted by Chef #648984

"Dark chocolate devil's food cake layered with drunken raspberries and tart raspberry mousse, garnished with chocolate filled raspberries. This recipe comes from Boston based Sebastians"

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Ready In:: 1hr
Ingredients:: 15
Yields:: 20 cakes
Serves:: 20

ingredients

1 cup cocoa powder
2 ³⁄₄ cups flour
2 ¹⁄₄ cups sugar
1 teaspoon baking powder
¹⁄₄ teaspoon baking soda
1 cup oil
3 eggs
2 cups hot brewed coffee (or water)
1 ¹⁄₂ cups raspberry jam
1 ¹⁄₂ cups heavy cream
1 (1 ounce) packet raspberry gelatin powder
¹⁄₄ cup sugar
2 tablespoons Chambord raspberry liquor
1 pint raspberries
8 ounces white chocolate

directions

Devil's Food Cake.
Method of Preparation.
Using a stand mixer or a bowl and whisk, mix all the dry ingredients and oil together.
Add eggs one at a time.
Add hot coffee or water in 3 stages, mixing well each time, and scraping the bowl each time.
Pour onto a greased sheet pan and spread evenly.
Bake at 350 for 12 minutes.
Tart Raspberry Mouse.
Method of Preparation.
Bloom gelatin, and set aside.
Heat Raspberry Jam in a small sauce pan.
Add the gelatin to the heated jam.
Cool on ice.
Whip Cream and fold into chilled raspberry jam mixture.
Drunken Raspberries.
Method of Preparation.
Place cleaned raspberries in a bowl, pour Chambord over the raspberries and toss in sugar.
Allow to sit at room temperature.
Raspberry Garnishes.
Method of Preparation.
Melt chocolate and put into a piping bag.
Pipe into the raspberries and chill.
Assembly.
Use 3" ring molds to cut out 20 pieces of cake.
Place 4 drunken raspberries around the edges of the ring mold, on top of the cake.
Pipe or pour raspberry mousse into the mold to the top.
Gently tap the side of the mold with the handle of a wooden spoon to settle the mousse.
Freeze the cakes for 20 minutes or until set.
Un-mold and garnish with chocolate filled raspberries.