Ingredients
- • FOR THE CAKES:
- • 1 stick Unsalted Butter
- • 1-½ cup Semi-Sweet Chocolate Chips
- • 6 whole Eggs
- • 1 cup Sugar
- • ¼ cups Coffee, Cooled
- • 1 Tablespoon Vanilla Extract
- • 1 teaspoon Salt
- • ¾ cups Cocoa Powder (sifted)
- • FOR THE CHOCOLATE MOUSSE:
- • 1-½ cup Heavy Cream
- • ½ cups Powdered Sugar
- • ⅓ cups Cocoa Powder
- • 1 Tablespoon Raspberry Liqueur
- • FOR THE RASPBERRY SAUCE:
- • 1 pint Fresh Raspberries
- • ¼ cups Water
- • ¼ cups Sugar
- • 1 Tablespoon Lemon Juice
- • ¼ teaspoons Cornstarch
- • FOR THE CHOCOLATE GANACHE:
- • 9 ounces, weight Semi-Sweet Chocolate Chips
- • ½ cups Heavy Cream
- • 1 teaspoon Vanilla Extract
Instructions
- Notes:
- – If you want to make baby cakes, you will have to double this recipe. If you want to make a simple Bundt cake or a layered cake then the measurements of the recipe will do just fine.
- – If you are making the baby cakes, you can use any size cut out that you want. I used a biscuit cutter that was 3 inches wide, which is rather large, but you can use whatever size you want. In fact, I recommend using a cut-out that is a little smaller because you will get more baby cakes out of the batter.
- – If you are going to make the baby cakes you will need to use a long baking sheet. The pan I used was 17.5 inches long by 11.5 inches wide and about 1 inch deep. If you are going to make a layered cake use 2 round 9 inch cake pans.
- – Don’t throw away the scraps that are left after you cut out your mini cakes. You can use the scraps for parfaits or something else creative. I put them in a Mason jar and put some of the left over mousse on top.
- For the cakes:
- Preheat oven to 350 F.
- 1. In a medium saucepan on low to medium heat, melt the stick of butter. Once the butter has melted, add the cup and a half of chocolate chips. Use a rubber spatula or wooden spoon to slowly stir the chocolate until it has completely melted and turns smooth. Take pan off the heat and set aside to cool slightly.
- 2. It is best if you have a standing mixer for this next part but if you don’t that is okay. In a bowl, add the eggs and sugar. Beat on high until the eggs begin to double in size and turn pale. This takes about 5 minutes. When the eggs have risen and turned pale, turn the mixer on a low speed. Add the coffee, vanilla, salt and sifted cocoa powder and blend until well incorporated. While mixing, slowly pour in the melted chocolate.
- 3. Do not skip this part! It is important to line your bundt pan, 9-inch round pans or the large cookie sheet with parchment paper. So first, butter the pan, then line with parchment paper, and add more butter or baking spray on top of the paper. Pour your batter into your pans (if you are making a layered cake make sure you divide the cake batter evenly among the two pans. If you are using the cookie sheet for the baby cakes pour evenly on the sheet). Bang the pans on the counter top to release the excess air. Bake for about 25-30 minutes or until a toothpick is inserted and comes out clean. Once finished, remove the pan(s) from the oven and allow to cool completely. This could take several hours.
- While that is cooling make the ganache.
- I actually made the ganache before I made the cake. I like my ganache to be nice and cooled so it can be thick when I’m ready to use it.
- For the ganache:
- 1. Place the 9 ounces of chocolate in a shallow bowl. Heat up the the cream in a pan on the stove. Once the cream has come to a slight boil immediately pour the cream over the chocolate and use a rubber spatula to stir until the chocolate is completely melted and smooth. Add the vanilla extract and stir. Set aside to allow to cool.
- While that is cooling make the mousse.
- For the mousse:
- 1. In a medium bowl, add the cream, powdered sugar, cocoa powder and your raspberry liqueur and beat on high until stiff peaks form. This takes about 2-3 minutes. Place in a piping bag and back into the refrigerator until ready to use.
- While that is chilling make the raspberry sauce.
- For the raspberry sauce:
- 1. In a medium saucepan, add the raspberries, water, sugar, and lemon juice and allow to simmer for 10 minutes. The raspberries will begin break down into a sauce. After 10 minutes, add the cornstarch and stir. The sauce will begin to thicken slightly. Continue to simmer for another 5 minutes and remove pan from heat. Allow that to cool as well. I know there are some recipes where you strain the seeds and if you prefer to do that then that is okay. I wanted to keep the seeds in mine as a personal preference.
- For the assembly of the Baby Cakes:
- Cut out your mini baby cakes, to create an even number (details for size and cutting are in the notes above). Take one cake, pipe chocolate mousse in the middle of the top, place another cake on top, pour some of the chocolate ganache on top of that. Then add a little of the raspberry sauce, and then more of the chocolate mousse. Now you have a baby cake! You can garnish with chocolate shards or chocolate curls and fresh raspberries. If you are making a bundt or layered cake, assemble similarly.