Raspberry Chocolate Mousse Cake

• Preheat the oven at 350 F.
• Line a 9-inch cake pan with parchment and butter (spray well with nonstick cooking spray.)

To Make the Brownie Layer:

• Cube the butter and place it in the medium saucepan over medium low heat. Stir occasionally as the butter melts. Add the sugar and stir until it melts. Don’t allow the mixture to come to a boil. Remove the pan from the heat, and let it cool to lukewarm.
• While the butter and sugar cool, whisk together the flour, cocoa powder, salt and baking powder in a small bowl.
• Once the butter has cooled, add the eggs, one at a time, whisking well between each addition. The mixture will start out grainy, but as you add the eggs, it will become shiny and smooth.
• Whisk the vanilla in. Finally, add the dry ingredients, and stir them in with a spatula. Do not over mix.
• Scrape the brownie batter into the prepared pan, and bake for 22-24 minutes, until a toothpick comes out with just a few moist crumbs attached. Cool the brownie layer completely before proceeding.

To Make the Mousse Layer:

• While the brownie is cooling:
• Prepare your pan. You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Butter or spray the pan lightly with nonstick spray, then line it with cling wrap that extends up and over the sides. Line the Inner wall with an acetate cake collar or strip of waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using waxed paper, make sure you cut the strip tall enough to extend at least as high as the pan’s sides.
• Carefully place the baked brownie in the bottom of the pan. Prepared the chocolate mousse layer; combine the chocolate, 170 g (3/4 cup) of cream and salt in a microwave safe bowl. Microwave is 30 second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl and let it cool to room temperature, stirring occasionally.
• While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl and set it aside to let the gelatin absorb water. When the chocolate is at room temperature, microwave the bowl of gelatin for 10-15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.
• Whip the remaining heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Scrape the cake for 25 minutes, until the mousse has started to set and is firm enough that a second layer can be added.

For the raspberry mousse:

• While the chocolate mousse is setting: Make a quick puree by blending 57 g (1/2 cup) fresh raspberries in a blender or food processor or simple mashing them in a mortar or bowl. Pour them through a fine mesh strainer to remove the seeds and measure our 60 g (1/4 cup) raspberry puree. (If you have extra puree, save it for another use.)
• Combine the white chocolate, 115 g (1/2 cup) heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, add raspberry, whisking in melted gelatin, and folding in whipped cream. At the very end, stir in the remaining 225 g (1 cup) fresh raspberries and pour the mousse over the chocolate mousse layer. Spread it into an even layer, and refrigerate again.
• For the vanilla layer: While the white mousse is setting: Combine the white chocolate, 115 g (1/2 cup) heavy cream, honey and salt in a microwave-safe bow. Continue to make this the same way you made the previous two layers. At the very end, stir in the vanilla bean paste and pour the mouse over the raspberry layer. Refrigerate to set the mousse layers very well, at least 4 hours or overnight.

To finish the cake:

• Remove the cake from the refrigerator and leave it a room temperature while preparing the ganache.
• Place the cream and chocolate in a microwave safe bowl and microwave for 30 seconds at a time, until the chocolate is melted and ganache is very smooth when mixed (if using a whisk make sure not to incorporate air in the ganache.)
• While the ganache cool, unmold the cake; push the bottom out from the pan, or unhinge the sides. Peel back the cling wrap and unwrap the acetate or wax paper strip. Transfer the cake to your serving platter or a cake cardboard.
• When the ganache has cooled to body temperature, pour it over the top of the cake, and use a spatula to nudge it right to the edge and over in evenly spaced drizzles. Don’t worry if the top is not smooth – it will be covered up! Add the fresh raspberries and chocolate curls on top of the cake. Refrigerate to set the ganache.
• For cleanest slices, cut the cake when it is well chilled. Use a large sharp knife, and wash it frequently between cuts. For the best taste and texture, allow the cake slices to sit at room temperature for 10-15 minutes before serving.
• Store chocolate Raspberry Mousse Cake, well wrapped in the refrigerator for up to a week.