So I made myself a birthday cake over the weekend 🙂
While we were in Vegas we went to The Wynn buffet. If in Vegas, we always have to do one buffet and one show, it’s tradition! The Wynn’s desserts were the best thing about the buffet (but then I’m a dessert person). I especially loved their gelatos, passion fruit cups and these sweet little raspberry cakes they had. I didn’t try to remake the cake (theirs definitely did not have mousse or use fresh raspberries inside, and I’m pretty sure they used joconde rather than the Devil’s Food cake mix I used lol 😉 but I was inspired by the flavors and created my own cake. It turned out as delish as I hoped.
My rating: 9.5/10
Why: Came out as good as I hoped. I only wish there was a way to keep the wafer from being consumed by the mousse. I love the crispiness of the wafers but it disappears after sitting for a while. Personal thing.
P.S. Don’t forget about the giveaway.
Nutella Raspberry Mini Mousse Cakes
Makes 3 mini cakes
- 1/2 pkg of your favorite chocolate cake mix
- about 6 wafer sticks (mine were vanilla wafers with chocolate cream)
- 1.5 small pkgs raspberries, set aside a few for garnish
Simple Syrup: (optional)
- 2 Tbsp water
- 2 Tbsp sugar
- 1 Tbsp Chambord or raspberry juice (opt.)
- 1 Tbsp cocoa powder, plus extra for garnish
- 2.5 Tbsp hot water
- 3.5 oz milk chocolate
- 3/4 c heavy cream
- 1/2 Tbsp sugar
Make your chocolate cake according to the package directions in mini spring form pans. Another option, if you want the round shape, is to bake the cake flat then use pastry rings for cutting cake circles and for the assembly.
Make the simple syrup by pouring all of the ingredients into a small saucepan. Cook on high heat until the sugar is completely dissolved. Set aside.
Once baked and cooled, cut each cake into 3 layers. Brush the simple syrup onto each layer and set aside. These can be made ahead of time and refrigerated.
To make the mousse, combine the hot water and cocoa powder. Whisk until smooth. Using a large heat-proof bowl, melt the chocolate over a double boiler or in the microwave. Let it rest for about 5 minutes while you are making the whipped cream.
Pour the cream into a clean bowl and beat. Once it starts setting up, gradually add the sugar while still beating. You’re finished when stiff peaks form.
Add the cocoa powder mixture to the chocolate and whisk. Add one third of the whipped cream and whisk again. Gently fold in the rest of the whipped cream until completely combined. Then fold in the raspberries.
Choose a piece of cake to be your base, and spread a layer of Nutella on it. Fit it into the spring form pan and sprinkle with the crushed wafers. Layer that with the mousse-covered raspberries, squeezing in as many raspberries as you can. Use a rubber spatula to scrape off any excess mousse on top.
You may have to slice your next layer of cake thinner to make room for the last layer of mousse. You want the cake to sit below the top of the spring form pan.
So cut that accordingly, spread the Nutella over it, sit it into the pan and sprinkle with wafers. Cover with a thin layer of mousse (no raspberries) and use an offset spatula or back of a knife to even off the mousse and make it flat.
Place in the freezer for at least 30 minutes until set. Use a small sifter to dust the top with cocoa powder. Before removing from the pan, you may want to hold your hands around the sides to gently melt the mousse away from the pan so that it is easier to remove. Garnish the top with raspberries and refrigerate until ready to serve.
Mousse recipe is adapted from Cook’s Illustrated via Brown-Eyed Baker