Home-made Moist Chocolate Cake with home-made Raspberry Mousse! I can’t think of a better dessert for Valentine’s Day. For those of you who like to stay in and have a nice home cooked meal on Valentine’s Day, this dessert is for you. After all, doesn’t your loved one deserve the best? You and your Valentine will not forget this decadent treat. Makes 3 cakes.
For the Chocolate Cake
Use my moist chocolate cake recipe. Cut the recipe in half. If you don’t feel like cutting the recipe in half, use the other half for cupcakes. It is moist and delicious and pairs perfectly with the raspberry mousse.
Make the chocolate cake according to instructions. Line a half sheet pan with parchment paper. Pour the cake batter into the half sheet pan. The pan should be half way full, and no more. If you have extra, make some cupcakes with it. Bake for about 30 to 35 minutes at 300 degrees F or until the a toothpick inserted comes out clean. Let cool.
Once completely cooled, cover (still in the pan) with plastic wrap. Freeze for at least 30 minutes. Remove from freezer and use a cookie cutter to cut out desired shape. Use an angled spatula to lift it up out of the pan. Start layering.
For the Raspberry Mousse
Use my raspberry mousse recipe. It’s perfect for molding and it’s made completely from scratch. There’s nothing like rolling up your sleeves and baking, especially for your loved ones.
Once the raspberry mousse is finished. Line a 13 x 9 inch pan with parchment paper. Pour the mousse mixture into the pan and refrigerate for at least one hour, or until completely set.
Remove from the refrigerator and use a cookie cutter to cut out desired shapes. Make sure to use an angled spatula to remove the shapes from the pan. Layer with the chocolate cake cutouts.