Godiva Milk Chocolate Mousse Cake

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READY IN: 6hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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.
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