Wednesday, October 24, 2012

Raspberry Vanilla Yogurt Mousse Cake

Time for a fancy cake attempt. My friend Mo and I occasionally get together and have a bake night to try some semi-complicated baking recipe. This one we have been wanting to do for awhile. And considering experiencing just one minor blooper, we were very pleased with the result.

The top layer of the cake is a chocolate mousse. For some reason, ours did not really turn into a mousse, but was rather a thick chocolate sauce...which we were okay with in the end. We believe we over mixed the mousse which is why it turned out flat, but it still tasted amazing and I am perfectly okay with the fact I didn't have to show off my horrible piping skills.

Allow about 5 - 6 hours for this recipe. Each layer needs to sit in the fridge for 1-2 hours. Oh yea and this recipe is from Germany, so bust out the food scale.

Chocolate Cake:
50 g dark chocolate, chopped (or use chips)
100 g butter, at room temperature
50 g powdered sugar
2 eggs
75 g flour

Vanilla Yogurt Mousse:
3 sheets of gelatin (powder conversion and tips)
50 ml milk
1 vanilla bean
250 g Greek yoghurt
2 egg whites (yolks will be used for the chocolate mousse)
pinch of salt
50 g sugar

Raspberry Layer:
2 sheets of gelatin
500 g raspberries
50 g powdered sugar

Chocolate Mousse:
100 g dark chocolate, chopped (or chips)
1 egg
2 egg yolks
50 g sugar
100 g heavy cream, whipped

couple raspberries to decorate

First Layer - Chocolate Cake:
1. Preheat oven to 350F. Line 8.5 inch round springform pan with parchment paper.
2. Melt the chocolate on medium heat. 

3. Cream together the butter and powdered sugar.

4. Add the eggs, one at a time and beat until completely mixed.

5. Mix in the melted chocolate and flour.

6. Pour batter into the prepared pan and bake for about 15 minutes.

7. Take out of the oven and let cool on a wire rack.


(NOTE: We did not do this step but if you do not want your cake to remain on the bottom of the springform pan, complete the following steps before moving on to the second layer of the cake. Once the chocolate cake is cool, remove it from the springform and place on desired serving dish. Take the ring of the springform and gently place it around the cake and clasp close). 

Second Layer - Vanilla Yogurt Mousse:
8. Soak the gelatin in cold water.

9. Split the vanilla bean lengthwise and scrape out the seeds.
10. Heat the milk with the vanilla seeds and the pod over medium heat. Discard the vanilla pod.

11. Dissolve the gelatin in the hot (not boiling) milk and stir until dissolved.

12. Let cool slightly then whisk the milk together with the yogurt.

13. In a separate bowl, beat the egg whites together with the salt until firm peaks form.

14. Slowly add the sugar and continue beating until stiff peaks form.

15. Carefully fold the egg whites into the yogurt mixture.

16. Put the yogurt mousse on top of the cake and put in the fridge for at least 2 hours.

Third Layer - Raspberry:
17. Soak the gelatin in cold water. 
18. In a saucepan cook the raspberries with the powdered sugar over medium heat until raspberries break down. About 10 minutes..

19. Put through a fine mesh sieve to remove the seeds.

20. Add the gelatin to the still hot raspberries and let dissolve.

21. Let cool for a few minutes, then pour the raspberry sauce on top of the set yogurt mousse.

22. Put the cake back in the fridge for at least 1-2 hours until the raspberry jelly has set.

Fourth Layer - Chocolate Mousse:
23. Whisk together the egg, egg yolks and sugar for about 5 minutes until thick and foamy.

24. Melt the chocolate over medium heat.
25. Fold together half of the whipped cream with the melted chocolate, then add it to the egg mixture.

26. Carefully fold in the remaining whipped cream.

27. Put in the fridge for one hour.
28. Spoon mousse over raspberry layer and top with raspberries and keep in the fridge until ready to serve. 

29. Carefully remove spring form and stuff face!!

Original Recipe

Might also enjoy:
Cookies and Cream Cake
No Frosting Chocolate Cake
Strawberry Cake


  1. That...looks...heavenly! I think it would be worth the time and effort!

  2. It really looks yummy,I'm thinking about doing this.=)

    1. You totally should. It is a great recipe for a day at home.