Much has happened since I last updated this space, but we’ll keep this space for the bakes. March is the birthday month of the family and that got me motivated to pick up the spatula again. I watched an episode on Anna Olson’s raspberry mousse chocolate torte and I thought I’ll give this a try. It’s a good cake and I’ll keep the chocolate cake and raspberry mouse recipes because I can then use the cake and mousse separately.

Makes a 6-inch torte


For the chocolate cake

  • 140g caster sugar
  • 100g top flour
  • 60g unsalted butter chilled and cubed
  • 30g cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 60ml hot coffee
  • 60ml milk
  • 1 tsp vanilla extract
  • 1 large egg at room temperature

For the raspberry mousse

  • 140g caster sugar
  • 500ml whipping cream
  • 250ml raspberry puree
  • 4 large egg yolks
  • 1 large egg
  • 3 tbsp lemon juice
  • 1 tbsp gelatin powder
  • 1 tsp vanilla extract

Either For the chocolate ganache

  • 75ml whipping cream
  • 75g dark chocolate drops
  • additional to adjust drip consistency

Or For the strawberry glaze

  • 125g strawberry puree
  • 45g caster
  • 6g gelatine leaves

For decorations

  • assorted fruits, I used berries and fresh figs


For the chocolate cake

  1. Line a 6-inch cake tin with baking paper and preheat the oven at 180 degrees C.
  2. Sift flour, sugar, cocoa powder, baking soda and salt together into the bowl of a mixer fitted with a paddle attachment.
  3. Add the cold, cubed butter and cut the butter into the flour with the paddle attachment working at medium speed. The resultant mixture should resemble fine sand.
  4. In a bowl or large measuring cup, mix hot coffee, milk, egg and vanilla extract together and pour into the flour mixture all at once with the mixer working at medium speed until the mixture is pale and thick. This should take about 3 minutes.
  5. Pour the batter into prepared pans and bake for about 30 minutes until a skewer inserted into the centre of the cake comes out clean. Allow to cool before assembly or this can be baked and frozen until ready to use.

For the raspberry mousse

  1. Prepare a cake pan with a removable base before preparing the mousse for assembly. I also used a clear acetate ring to line the circumference of the cake pan before assembling the cake.
  2. Whip the cream to soft peak, stir in the vanilla extract and chill till ready to use.
  3. Bloom gelatin in the cold water and set aside for about 5 minutes.
  4. In a large metal bowl, whisk egg yolk, whole egg, sugar and lemon juice till combined. Place the bowl over a pot of simmering water and whisk constantly until frothy and doubled in volume.
  5. Remove the bowl from heat and add in the bloomed gelatin, mixing well and ensuring that the gelatin is melted completely. I returned the bowl back to heat to ensure the gelatin is completely dissolved.
  6. Add in the raspberry puree and fold it through the yolk mixture.
  7. Fold the chilled whipped cream in 2 additions.

To assemble

  1. Prepare a cake pan with a removable base before preparing the mousse for assembly. I also used a clear acetate ring to line the circumference of the cake pan before assembling the cake.
  2. Level the chocolate cake into 2 layers (use 1 layer and freeze the other for use later) or if you prefer more cake, just level off the cake.
  3. Pour the mousse into the prepared cake pan and leave to set in fridge for at least 6 hours.

For topping (chocolate ganache or raspberry glaze)

Either Chocolate ganache

  1. Place chocolate in a bowl.
  2. Heat cream until simmering but not boiling.
  3. Pour the hot cream into the bowl of chocolate and leave for a minute.
  4. Stir through to melt the chocolate.
  5. Allow the ganache to cool to dripping consistency, adding additional cream if necessary.
  6. Drip the chocolate over the cake with set mousse.
  7. Decorate with desired fruits.

Or Raspberry Glaze

  1. Soak gelatine leaves in cold water for about 5 minutes.
  2. Squeeze excess water from the soaked gelatine and set aside.
  3. Boil puree and sugar in a saucepan.
  4. Add the gelatine leaves and stir to make sure all the gelatine is melted into the puree.
  5. Cool to room temperature before using to glaze.
  6. Pour the glaze over the cake with set mousse and leave to chill in fridge.

I ended up preparing 2 cakes, one with the chocolate drip for the husband’s birthday cake and another extra cake using the raspberry glaze. Both are delicious, but I liked the glazed one better because it is lighter and the slightly tangy glaze balances the sweetness of the chocolate cake very well.