Godiva Milk Chocolate Mousse Cake

Total Time: 6 hrs Preparation Time: 1 hr 30 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 12
• 1/2 cup all-purpose flour
• 1/4 cup plus 2 tablespoons unsweetened cocoa powder
• 1/2 cup plus 2 tablespoons granulated sugar, divided
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 3 large eggs, at room temperature
• 3 large egg yolks, at room temperature
• 1/4 cup vegetable oil
• 1 tablespoon vanilla extract
• 9 ounces godiva milk chocolate, coarsely chopped (6 1.5-oz bars)
• 1/4 cup godiva liqueur
• 2 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 1 1/4 cups heavy cream
• 7 1/2 ounces godiva dark chocolate, coarsely chopped (5 1.5-oz bars)
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 3/4 cup heavy cream
• 1 (12 ounce) bag frozen unsweetened raspberries, thawed
• 1/2 cup granulated sugar
• 1 tablespoon raspberry liqueur
• fresh raspberry

Recipe

• 1 make the chocolate genoise:
• 2 preheat oven to 350°f
• 3 lightly butter bottom of 9-inch springform pan and line with parchment paper.
• 4 sift together flour, cocoa powder, 2 tablespoons of the sugar, baking powder and salt.
• 5 beat whole eggs, egg yolks, oil, 1/2 cup sugar and vanilla in bowl until tripled in volume, using electric mixer at medium-high speed.
• 6 add flour all at once, folding until just combined.
• 7 pour batter into prepared pan.
• 8 bake for 30 to 35 minutes or until cake springs back when touched lightly.
• 9 cool completely in pan on wire rack.
• 10 make the chocolate ganache:.
• 11 place chocolate in microwave-safe bowl.
• 12 microwave on medium (50% power) for 1 minute; stir.
• 13 microwave 30 seconds more or until chocolate is softened; stir until smooth.
• 14 add godiva liqueur, oil and vanilla, stirring to combine.
• 15 cool to room temperature.
• 16 beat heavy cream in bowl until soft peaks form, using electric mixer at medium-high speed.
• 17 gently fold whipped cream into chocolate mixture.
• 18 assemble the cake:.
• 19 loosen genoise from pan, using a knife.
• 20 remove side of springform pan; carefully remove paper.
• 21 cut cake horizontally into two equal layers.
• 22 place one layer cut side up in bottom of springform pan.
• 23 spread half of the mousse on cake.
• 24 place top layer on mousse and spread with remaining mousse.
• 25 cover and refrigerate for 3 to 4 hours or until mousse is set.
• 26 make the ganache:.
• 27 place chocolate, corn syrup and vanilla in bowl.
• 28 heat heavy cream in saucepan over medium heat to a simmer.
• 29 pour over chocolate mixture.
• 30 let stand 30 seconds.
• 31 stir until smooth and let cool.
• 32 make the raspberry sauce:.
• 33 puree raspberries in food processor.
• 34 strain through a fine-meshed sieve into small bowl.
• 35 stir in sugar and chambord.
• 36 refrigerate sauce until needed.
• 37 to serve:.
• 38 spread side of cake with ganache, reserving 1/3 cup.
• 39 drizzle top of cake with more ganache, using a fork.
• 40 garnish with raspberry sauce, fresh raspberries, and a sprig of mint.