Sebastians Chocolate Raspberry Mousse Cake Torte

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 1 cup cocoa powder
• 2 3/4 cups flour
• 2 1/4 cups sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup oil
• 3 eggs
• 2 cups hot brewed coffee (or water)
• 1 1/2 cups raspberry jam
• 1 1/2 cups heavy cream
• 1 (1 ounce) packet raspberry gelatin powder
• 1/4 cup sugar
• 2 tablespoons chambord raspberry liquor
• 1 pint raspberries
• 8 ounces chocolate

Recipe

• 1 devil's food cake.
• 2 method of preparation.
• 3 using a stand mixer or a bowl and whisk, mix all the dry ingredients and oil together.
• 4 add eggs one at a time.
• 5 add hot coffee or water in 3 stages, mixing well each time, and scraping the bowl each time.
• 6 pour onto a greased sheet pan and spread evenly.
• 7 bake at 350 for 12 minutes.
• 8 tart raspberry mouse.
• 9 method of preparation.
• 10 bloom gelatin, and set aside.
• 11 heat raspberry jam in a small sauce pan.
• 12 add the gelatin to the heated jam.
• 13 cool on ice.
• 14 whip cream and fold into chilled raspberry jam mixture.
• 15 drunken raspberries.
• 16 method of preparation.
• 17 place cleaned raspberries in a bowl, pour chambord over the raspberries and toss in sugar.
• 18 allow to sit at room temperature.
• 19 raspberry garnishes.
• 20 method of preparation.
• 21 melt chocolate and put into a piping bag.
• 22 pipe into the raspberries and chill.
• 23 assembly.
• 24 use 3" ring molds to cut out 20 pieces of cake.
• 25 place 4 drunken raspberries around the edges of the ring mold, on top of the cake.
• 26 pipe or pour raspberry mousse into the mold to the top.
• 27 gently tap the side of the mold with the handle of a wooden spoon to settle the mousse.
• 28 freeze the cakes for 20 minutes or until set.
• 29 un-mold and garnish with chocolate filled raspberries.