Red Velvet Raspberry Chocolate Cake Recipe

Cake Structure (Bottom to Top)

1. Crunchy Almond Feuilletine Layer

2. Raspberry Chocolate Biscuit

3. Mascarpone & Whipped Milk Chocolate Ganache

4. Mascarpone & White Chocolate Mousse

5. Velvet Spray Finish

1. Crunchy Almond Feuilletine Layer

A crispy base that provides texture contrast.

Ingredients:

• 50g feuilletine (or crushed crispy crêpes)

• 50g almond praline paste

• 50g Valrhona Raspberry Chocolate (melted)

• 15g cocoa butter (optional, for stability)

Method:

1. Melt the raspberry chocolate and cocoa butter together.

2. Mix in almond praline paste.

3. Fold in feuilletine and spread into a thin layer in a cake ring (18cm).

4. Freeze until firm.

2. Raspberry Chocolate Biscuit

A moist, flavorful sponge using Valrhona Raspberry Chocolate.

Ingredients:

• 100g Valrhona Raspberry Chocolate (melted)

• 60g unsalted butter

• 2 whole eggs

• 60g sugar

• 40g almond flour

• 30g cake flour

• 5g cocoa powder

• 1g baking powder

• 50g buttermilk

• 1 tsp white vinegar

Method:

1. Melt the raspberry chocolate and butter together.

2. Whisk eggs and sugar until fluffy.

3. Sift dry ingredients (almond flour, cake flour, cocoa, baking powder).

4. Fold dry ingredients into the egg mixture alternately with buttermilk.

5. Add the melted chocolate-butter mixture and vinegar.

6. Pour into a 18cm mold and bake at 160°C (320°F) for 20 minutes.

7. Cool completely, then place on top of the crunchy layer.

3. Mascarpone & Whipped Milk Chocolate Ganache

A silky, semi-aerated ganache with a balanced sweetness.

Ingredients:

• 150g Valrhona Jivara Milk Chocolate

• 100g heavy cream (warm)

• 100g mascarpone

• 150g heavy cream (cold)

Method:

1. Melt the milk chocolate gently.

2. Heat 100g heavy cream and pour over the chocolate in 3 additions, stirring until smooth.

3. Mix in the mascarpone.

4. Chill for 4 hours.

5. Whip the remaining cold 150g heavy cream until soft peaks, then fold into the ganache.

6. Spread over the raspberry chocolate biscuit and freeze until set.

4. Mascarpone & White Chocolate Mousse

A light yet creamy mousse with an elegant texture.

Ingredients:

• 120g Valrhona Ivoire White Chocolate

• 100g mascarpone

• 3g gelatin (bloomed in 15g cold water)

• 150g heavy cream (whipped)

• 50g milk

• 1 tsp vanilla extract

Method:

1. Melt white chocolate.

2. Heat milk and dissolve bloomed gelatin in it.

3. Mix milk-gelatin into white chocolate and stir until smooth.

4. Stir in mascarpone.

5. Whip heavy cream to soft peaks and fold into the mixture.

6. Pour over the ganache layer and freeze overnight.

5. Velvet Spray Finish

For a professional, velvety texture.

Ingredients:

• 100g white chocolate

• 100g cocoa butter

• Red or pink food coloring (fat-soluble)

Method:

1. Melt white chocolate and cocoa butter together.

2. Add coloring and blend.

3. Transfer to a spray gun and spray onto the frozen cake at -18°C (0°F) for a velvet effect.

The Cake Final Assembly

1. Prepare the crunchy layer in a cake ring. Freeze.

2. Bake the raspberry chocolate biscuit and place it on the crunchy layer.

3. Spread the mascarpone & milk chocolate ganache over the biscuit. Freeze.

4. Pour the mascarpone & white chocolate mousse over and smooth the surface. Freeze overnight.

5. Apply the velvet spray onto the frozen cake.

6. Decorate minimally with chocolate pieces, gold leaf, or a tempered chocolate curl.

Storage & Serving Tips

• Store frozen for up to 1 month, but serve chilled (not frozen).

• Best served at +4°C (39°F) for the perfect texture.