Makes: 1 9-inch cake
Serves: 10 to 14
¾ cup hot brewed coffee
1 ½ oz semisweet chocolate, chopped
1 ½ cups sugar
1 ¼ cups all purpose flour
¾ cup Dutch process cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp fine salt
1 large egg
1 large egg white
6 Tbsp vegetable oil
¾ cup buttermilk
1 tsp vanilla
Chocolate Mousse & Assembly:
6 oz. semisweet chocolate, chopped½½
½ cup 2% milk, at room temperature
1 ¼ cups whipping cream
1 Tbsp sugar
Dash of salt
2 cups of fresh raspberries
6 oz. semisweet chocolate, chopped
6 Tbsp unsalted butter, cut into pieces
1 Tbsp golden corn syrup
1. Preheat oven to 300°F (150°C). Grease a 9-inch (2.5 L) springform pan and line the bottom of the pan with parchment. Coat the sides of the pan with sugar, tapping out any excess.
2. Pour freshly brewed coffee over the chocolate and gently stir to melt. Set aside.
3. Sift the sugar, flour, cocoa powder, baking soda, baking powder and salt and set aside. In a large bowl, beat the eggs on high speed for 1 minute. While beating, slowly add the oil, buttermilk and vanilla. Alternate adding the flour mixture and chocolate mixture and beat until combined. Pour the batter into the prepared pan and bake for 60 to 70 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cake to cool for 20 minutes in the pan, then remove to cool completely.
4. For the mousse, melt the chocolate in a bowl over a pot of barely simmering water, stirring constantly. Remove from the heat, whisk in the milk and allow to cool to room temperature. Whip the cream to soft peaks and stir in the sugar and salt. Fold the cream into the chocolate in 2 additions.
5. To assemble, grease and line the sides of a 9-inch (2.5 L) springform pan with parchment paper (this is so the assembled cake sets and comes out of the pan easily). Slice the cake in half horizontally and place the bottom half in pan. Spread half of the mousse over the cake and arrange the raspberries on top, pressing in gently. Spread the remaining half of the mousse gently over the berries and top with the second half of the cake. Chill for at least 3 hours.
6. For the chocolate glaze, place the chocolate, butter and corn syrup in a bowl over barely simmering water and stir gently until melted and glossy. Let cool 15 minutes, stirring occasionally.
7. Remove the springform pan from the cake and peel away parchment paper. Pour the chocolate glaze over top of cake in the center and gently coax the glaze to the sides with an offset spatula. Let the chocolate just catch the edge of the cake and drip down a touch. Chill cake until ready to serve.