Godiva Milk Chocolate Mousse Cake
Ready In: 6 hrs
Serves: 12
Ingredients
CHOCOLATE GENOISE
- 1⁄2 cup all-purpose flour
- 1⁄4 cup plus 2 tablespoons unsweetened cocoa powder
- 1⁄2 cup plus 2 tablespoons granulated sugar, divided
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 3 large eggs, at room temperature
- 3 large egg yolks, at room temperature
- 1⁄4 cup vegetable oil
- 1 tablespoon vanilla extract
MILK CHOCOLATE MOUSSE
- 9 ounces godiva milk chocolate, coarsely chopped (6 1.5-oz bars)
- 1⁄4 cup godiva liqueur
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 1⁄4 cups heavy cream
GANACHE
- 7 1⁄2 ounces godiva dark chocolate, coarsely chopped (5 1.5-oz bars)
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 3⁄4 cup heavy cream
RASPBERRY SAUCE
- 1 (12 ounce) bag frozen unsweetened raspberries, thawed
- 1⁄2 cup granulated sugar
- 1 tablespoon raspberry liqueur
GARNISH
- fresh raspberry
Directions
- MAKE THE CHOCOLATE GENOISE:
- Preheat oven to 350°F
- Lightly butter bottom of 9-inch springform pan and line with parchment paper.
- Sift together flour, cocoa powder, 2 tablespoons of the sugar, baking powder and salt.
- Beat whole eggs, egg yolks, oil, 1/2 cup sugar and vanilla in bowl until tripled in volume, using electric mixer at medium-high speed.
- Add flour all at once, folding until just combined.
- Pour batter into prepared pan.
- Bake for 30 to 35 minutes or until cake springs back when touched lightly.
- Cool completely in pan on wire rack.
- MAKE THE CHOCOLATE GANACHE:.
- Place chocolate in microwave-safe bowl.
- Microwave on medium (50% power) for 1 minute; stir.
- Microwave 30 seconds more or until chocolate is softened; stir until smooth.
- Add Godiva Liqueur, oil and vanilla, stirring to combine.
- Cool to room temperature.
- Beat heavy cream in bowl until soft peaks form, using electric mixer at medium-high speed.
- Gently fold whipped cream into chocolate mixture.
- ASSEMBLE THE CAKE:.
- Loosen genoise from pan, using a knife.
- Remove side of springform pan; carefully remove paper.
- Cut cake horizontally into two equal layers.
- Place one layer cut side up in bottom of springform pan.
- Spread half of the mousse on cake.
- Place top layer on mousse and spread with remaining mousse.
- Cover and refrigerate for 3 to 4 hours or until mousse is set.
- MAKE THE GANACHE:.
- Place chocolate, corn syrup and vanilla in bowl.
- Heat heavy cream in saucepan over medium heat to a simmer.
- Pour over chocolate mixture.
- Let stand 30 seconds.
- Stir until smooth and let cool.
- MAKE THE RASPBERRY SAUCE:.
- Puree raspberries in food processor.
- Strain through a fine-meshed sieve into small bowl.
- Stir in sugar and Chambord.
- Refrigerate sauce until needed.
- TO SERVE:.
- Spread side of cake with ganache, reserving 1/3 cup.
- Drizzle top of cake with more ganache, using a fork.
- Garnish with raspberry sauce, fresh raspberries, and a sprig of mint.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off