Red Velvet Cake with Vanilla Mousse & Raspberry Glaze
Ingredients
- For the Red Velvet Base:
- 180 g all-purpose flour
- 150 g sugar
- 1 large egg
- 120 ml buttermilk
- 60 ml vegetable oil
- 1 tsp vanilla extract
- 1 tbsp unsweetened cocoa powder
- 1 tsp red gel food coloring
- 1 tsp white vinegar
- 1 tsp baking soda
- 1 pinch of salt
- For the Vanilla Mousse:
- 500 ml heavy whipping cream (minimum 35% fat)
- 250 g mascarpone cheese
- 100 g powdered sugar
- 2 tsp vanilla extract
- 8 g gelatin sheets (or 1 packet of powdered gelatin, bloomed)
- For the Raspberry Glaze:
- 250 g raspberries (fresh or frozen)
- 70 g sugar
- 60 ml water
- 8 g gelatin
- 1 tsp lemon juice
- For Decoration:
- Whipped cream rosettes
- Dark chocolate squares
Instructions
1. Prepare the Base
Preheat your oven to 170°C (340°F).
Sift together the flour, cocoa powder, and salt.
Whisk the egg and sugar until the mixture becomes pale and fluffy.
Stir in the oil, vanilla extract, food coloring, and buttermilk.
Fold in the dry ingredients until just combined.
Mix the white vinegar and baking soda together in a small cup (it will fizz) and immediately fold it into the batter.
Pour into a 20 cm (8-inch) springform pan or cake ring.
Bake for 25 to 30 minutes.
Allow to cool completely.
2. Prepare the Vanilla Mousse
Soak the gelatin sheets in cold water for 5–10 minutes to soften.
Heat 3 tablespoons of the heavy cream, then stir in the wrung-out gelatin until completely dissolved.
Beat the mascarpone with the powdered sugar and vanilla extract until smooth.
Whip the remaining heavy cream into soft peaks.
Gently fold the whipped cream into the mascarpone mixture.
Fold in the cooled gelatin mixture until thoroughly combined.
3. Assembly
Place the cooled Red Velvet cake layer inside a cake ring or springform mold.
Pour all of the vanilla mousse evenly over the cake base.
Smooth the top surface with a spatula.
Refrigerate for at least 4 hours to let the mousse set.
4. Prepare the Raspberry Glaze
Simmer the raspberries, water, sugar, and lemon juice in a saucepan for 5 minutes.
Blend the mixture and strain it through a fine-mesh sieve to remove the seeds.
Add the bloomed, wrung-out gelatin to the warm raspberry purée and stir until dissolved.
Allow the glaze to cool to room temperature (about 30°C / 86°F).
Gently pour the glaze over the well-chilled mousse layer.
Return to the refrigerator for another 2 hours.
5. Decoration & Serving
Carefully remove the cake ring.
Pipe whipped cream rosettes on top.
Garnish with dark chocolate squares.
Serve chilled!
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