Chocolate and raspberry cake with jelly
This is now the second weekend in a row when I made a no-baking cake. To prepare this cake, I used round-shaped biscuits as a cake bottom base, chocolate mousse, raspberry mousse and raspberry jelly. You can find the recipe for this chocolate raspberry cake below. I encourage you to make it 🙂
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Ingredients for chocolate and raspberry cake.
Chocolate mousse:
- 300 ml whipping cream (36%)
- 100 g dark chocolate
- 125 g mascarpone
Raspberry mousse:
- 125 g raspberries
- 200 ml whipping cream (36%)
- 2 tablespoons of icing sugar
- 125 g mascarpone
- 70 g powdered gelatine
- 50 ml cold water
Jelly with raspberries:
- 125 g raspberries
- 2 raspberry jellies in powder (75 g each)
- 500 ml cold water
Additionally:
- round biscuits (10 big ones plu 100 g of small ones)
How to make no-bake chocolate and raspberry cake.
Chocolate mousse: pour 100 ml of whipping cream into a pot and bring it to boil. Remove it from the heat and add chocolate broken into pieces to it, stir until the chocolate dissolves then cool it down.
Whisk 200 ml of whipping cream until stiff. Once done, first add the mascarpone then the cold chocolate cream. Mix it all for a few seconds with handheld mixer.
Raspberry mousse: blend fresh raspberries, then rub them through a fine sieve. Pour the water into a small bowl, add the gelatine and set it aside for 10 minutes. After that, warm up the gelatine in a microwave for 30 seconds and combine it with the mashed raspberries. Whisk the cream with icing sugar until stiff. Later, add the mascarpone and the thickening raspberries, and carry on mixing for a few seconds.
Raspberry jelly: boil the water and once hot, dissolve the jelly in it. Afterwards, cool it down.
Folding the cake: line a round-shaped baking tin with the biscuits and pour the thickening chocolate mousse over them. Place it in the fridge for 5 minutes. Next, cover the chocolate layer with the raspberry mousse and chill again in the fridge for a few minutes. Place fresh raspberries on the raspberry mousse and cover them with the thickening jelly. Place the cake in the fridge for a few hours.
Good to know when making chocolate and raspberry cake.
I used a round-shaped baking tin with a diameter of 20 centimetres.
I had leftovers of various sponge biscuits at home, so I used both small and large pieces of those in this cake.
For decorating, I also added a few leaves of fresh mint.
Do you like no-baking cakes? If so, try our recipe for No-bake lemon cake.
