Chocolate Mousse Raspberry Cake Recipes

CHOCOLATE RASPBERRY MOUSSE CAKE

Steps:

• For cake, preheat oven to 350 °F and grease and line a 9-inch spring form pan with parchment paper.
• Beat butter and sugar until smooth and creamy. Beat in vanilla and add eggs, one at a time, beating well after each addition.
• In a separate bowl, sift flour, cocoa, baking powder, baking soda and salt. Add alternately with butter milk, starting and ending with flour mixture, and blending gently but well after each addition.
• Scrape batter into prepared pan, tap to pop any hidden air bubbles and bake for 25 to 30 minutes, until a tester inserted in the centre of the cake comes out clean. Allow to cool for 20 minutes, then remove from pan to cool completely.
• Wash, grease and a re-line pan with parchment paper. Once cake is cooled, return to pan.
• For mousse, purée raspberries and strain - purée should measure to 2/3 cup (reserve any extra and sweeten lightly, for a coulis to serve with cake). Pour cold water over gelatin and stir. Whisk eggs, sugar and lemon juice over a pot of simmering water, until fluffy and warm. Remove from heat and stir in gelatin, whisking until melted. Set aside to cool to room temperature.
• Whip cream to medium peak and fold in egg mixture, gently but quickly and raspberry purée. Pour over cake in springform pan and chill for at least 4 hours.To serve, remove ring from pan and gently pull away parchment paper from side of cake. Top with a few fresh berries and serve.

CHOCOLATE RASPBERRY MOUSSE CAKE

Steps:

• Chocolate Cake: In a large bowl, beat egg yolks with 1/4 cup sugar until very pale.
• In a separate bowl, beat the egg whites until soft peaks form; gradually beat in the remaining sugar until stiff peaks form.
• Fold the egg white mixture into the egg yolk mixture.
• Sift the flour and cocoa over the egg mixture; gently fold in.
• Pour into a buttered 8-inch springform pan; bake is a 350 degree F oven for 30 to 35 minutes or until the top springs back when lightly touched.
• Run a knife around the edge of the cake to loosen it.
• Let cool on a wire rack.
• Raspberry Syrup: In a small saucepan, combine sugar and water; cook over medium heat until the sugar has dissolved, about 1 minute.
• Stir in the liqueur.
• Let cool.
• Raspberry Mousse: In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften.
• Puree the berries in a food processor and then strain through a sieve to remove the seeds.
• There should be approximately 2 cups of puree remaining.
• Transfer the puree to a separate saucepan.
• Add sugar and lemon juice; cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
• Stir in the liqueur; transfer to a large bowl.
• Over low heat, heat the gelatin until dissolved; stir into the raspberry mixture.
• Chill, stirring occasionally, over a larger bowl of ice and water for about 20 minutes or until the consistency of raw egg whites.
• Whip the cream; fold into the cooled raspberry mixture.
• Reserve 1/2 cup for garnish.
• To assemble, cut the cake into 3 or 4 thin layers; reserve 2 layers and freeze the remaining layers for another use.
• Sprinkle 1 cut side of each of the 2 layers with the raspberry syrup.
• Place 1 layer, syrup side up, in a 9-inch springform pan; pour in half of the raspberry mousse.
• Top with the second cake layer; pour in enough of the remaining mousse to come almost to the top of the pan.
• Smooth the surface.
• Refrigerate until firm, 1 to 2 hours.
• Chocolate Glaze: In the top of a double boiler over hot, not boiling, water, melt the chocolate with the cream, stirring until smooth.
• Let it cool to room temperature yet still spreadable; pour over the mousse and spread evenly.
• Spoon the remaining mousse into a pastry bag fitted with a small plain tip; pipe 3 concentric circles over the top of the cake.
• Pull a toothpick through the circles to form a spider web design.
• Refrigerate until chilled.

CHOCOLATE RASPBERRY MOUSSE CAKE

Steps:

• Preheat the oven to 350 F. Line a 9-inch cake pan with parchment and spray well with nonstick cooking spray. Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl. Set aside for now.
• Cube the butter and place it in a medium saucepan over medium-low heat. Stir occasionally as the butter melts. Add the sugar and stir it into the melted butter until combined.
• Remove the pan from the heat, and let it cool to lukewarm. Once it 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.
• Scrape the brownie batter into the prepared pan, and bake it for 22-24 minutes, until a toothpick comes out with just a few moist crumbs attached. Cool the brownie layer completely before proceeding.
• 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. Line the inner wall with a 4-inch high acetate cake collar or strip of aluminum foil or waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using foil/waxed paper, make sure you cut the strip tall enough to extend at least an inch over the pan's sides, since the cake is about 4 inches tall.
• Place a cake cardboard in the bottom of the pan, then carefully place the baked brownie on top of the cardboard. Prepare the chocolate mousse layer: combine the chocolate, 3/4 cup of cream, and salt in a microwave-safe bowl. Microwave in 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 the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.
• Whip the remaining 1 cup 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 mousse on top of the brownie, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mouse has started to set and is firm enough that a second layer can be added.
• For the raspberry mousse, make a quick puree by blending 1/2 cup fresh raspberries in a blender or food processor. Pour them through a fine mesh strainer to remove the seeds, and measure out 1/4 cup raspberry puree. (If you have extra puree, save it for another use.)
• Combine the white chocolate, raspberry puree, 1/2 cup of 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, whisking in melted gelatin, and folding in whipped cream. Add a few drops of pink food coloring to boost the pink color, if desired. At the very end, stir in the remaining 1 cup of fresh raspberries and pour the mousse over the chocolate mousse layer. Spread it into an even layer, and refrigerate again.
• Finally, prepare the vanilla bean layer. Combine the white chocolate, 1/2 cup heavy cream, honey, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the previous two layers. At the very end, stir in the vanilla bean paste and pour the mousse over the raspberry mousse layer. Refrigerate to set the mousse layers very well, at least 4 hours or overnight.
• To finish the cake, push the bottom out from the pan, or unhinge the sides, and unwrap the acetate strip. Transfer the cake to your serving platter. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture.
• Pour the ganache 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 the 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.

CHOCOLATE MOUSSE CAKE WITH RASPBERRIES

Steps:

• This unusual cake may be made in advance -- make sure to bring it to room temperature before serving with whipped cream and a few raspberries Preheat the oven to 325 degrees and set a rack in the middle level. Butter an 8-inch round pan and line the bottom with a disk of parchment or waxed paper cut to fit. Butter the paper. Chop the chocolate finely and set it aside. Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve. Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5 minutes. Whisk smooth. Whisk liqueur and eggs, one at a time, into the chocolate mixture, being careful not to over mix. Pour the batter into the pan and place the pan in a small roasting pan covered with one inch of warm water. Bake about 45 minutes, until set and slightly dry on the surface. Cool to room temperature in the pan and cover with plastic wrap. Refrigerate dessert in pan. To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over the heat. Invert to a platter. To finish, whip the cream with the sugar until it holds a soft peak. Spread the whipped cream on the top of the dessert. Decorate the top with the raspberries.

CHOCOLATE RASPBERRY-MOUSSE CANDY CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper, butter the parchment and dust with flour, tapping out excess.
• Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
• Transfer the cakes to a rack and let cool 15 minutes. Invert the cakes on the rack, discard the parchment paper then flip the cakes right-side-up again. Move the rack with the cakes over a baking sheet and let the cakes cool completely.
• Make the raspberry mousse: In a small saucepan, mash the raspberries with the sugar and salt and bring to a simmer over medium heat. Cook, stirring often, until thickened and jammy, 6 to 8 minutes. Remove the pan from the heat, press the raspberry mixture through a sieve into the bowl of a food processor and let cool completely.
• Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the mixture into a bowl and refrigerate, checking every 5 minutes, until the mousse is just set enough to spread, 5 to 15 minutes. (Do not let the mousse firm up too much.)
• Place one cake layer on a cake stand and pile the raspberry mousse in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
• Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 5 minutes. (Do not let the ganache harden too much.)
• Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.

CHOCOLATE AND RASPBERRY MOUSSE CAKE

Steps:

• Genoise Sponge Method • For the sponge cake, preheat the oven to 180C/350F/Gas 4. Grease a 20cm cake tin and line the base and sides with greaseproof paper, making sure the paper extends above the top of the tin. • Place the flour and cocoa powder in a bowl and mix thoroughly • Place the eggs, egg yolk and sugar in a bowl set over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water. Whisk the eggs and sugar over the heat for about five minutes or until the mixture is light, fluffy and warm. • Remove the bowl from the heat and whisk with an electric whisk for about five minutes or until the mixture has tripled in volume and has the consistency of softly whipped cream. • Sift one-third of the flour and cocoa powder mixture over the whipped eggs and gently fold in using a large rubber spatula. Fold in half of the remaining flour mixture, then the rest. (Do not over mix the batter.) • Mix a cupful of the batter into the melted butter with a small spatula. When completely combined, fold the butter mixture into the batter with a spatula. Divide the batter between the prepared cake tins, smoothing the top level. (The batter should not reach more than half the depth of the tins.) • Bake the cakes in the oven for 20-25 minutes or until the mixture shrinks slightly from the edges of the pan and the top springs back when lightly pressed. Cool on a wire rack, removing the cake tins and greaseproof paper as soon as they are cool enough to handle.
• Raspberry Bavoir Method • Make the mousse. Place one and a half punnets of the raspberries in a bowl with the raspberry liqueur and icing sugar. Stir gently until the sugar has dissolved then set aside. • Pulse the remaining raspberries in a food processor, or mash with a fork, pass through a sieve to remove seeds • Place the raspberry juice in a small saucepan with the caster sugar, heat gently until the sugar has dissolved then remove the pan from the heat. • • Squeeze the water from the gelatine and add it to the pan, stirring until it has completely dissolved. • Transfer the mixture to a bowl and set aside to cool. When the raspberry mixture is cold and starting to set, whisk the cream until it forms soft peaks then gently fold it into the raspberry mixture. • Gently fold in the whole raspberries • Slice Sponge into two layers approx 1.5cm thick • Place one sponge layer in a greased and lined springform tin • Pour in raspberry mousse mixture • Lay 2nd sponge layer on top of mousse mixture Place in fridge and allow to set
• Ganache Glaze Method • Melt chocolate and butter in bowl over a saucepan of water then allow to cool slightly • Heat double cream until just boiling and then mix into chocolate mixture • Stir in kirche • Tap to remove air bubbles and allow to cool until thickened but not set • Place cake on a wire rack stood on a piece of grease proof paper • Pour cooled ganache over cake working from middle towards edges smoothing overrun around sides of cake to completely cover • Place in fridge to set • Decorate cake

CHOCOLATE RASPBERRY MOUSSE

Steps:

• In a large saucepan, heat 1-1/2 cups cream and sugar over medium heat until bubbles form around sides of pan. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in the chocolate, liqueur and vanilla., In a large bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spoon into dessert glasses. Cover and refrigerate for 2 hours before serving. Garnish with raspberries.

RASPBERRY CHOCOLATE MOUSSE CAKES

Steps:

• Preheat the oven to 325 degrees.
• Butter two half-cup ramekins or molds. Line the bottoms of the molds with circles of wax paper and butter the paper.
• Melt the chocolate in the top of a double boiler over hot, barely simmering water, making sure not to let the pan touch the water. Set aside.
• Cream the butter and sugar together until smoothly blended. (Although this can be done with a food processor or a mixer, it is better to do it by hand, because the quantity is so small.) Beat in the egg yolk, and stir in the raspberry preserves, the eau de vie and the melted chocolate. Stir in the flour.
• Beat the egg white until it holds a peak but still has a creamy quality. Stir a little of the egg white into the chocolate mixture to lighten the batter, then fold the remaining egg white into the chocolate mixture.
• Divide the batter between the two prepared molds. Place the molds in a baking dish that will accommodate both comfortably and pour enough boiling water into the baking dish to come halfway up the sides of the molds. Place the baking dish in the oven and bake for 40 minutes.
• Remove the baking dish from the oven and allow the molds to cool in the water.
• Set aside one-quarter cup of the raspberries. Press the rest through a sieve to remove the seeds. If desired, sweeten the sauce to taste with the superfine granulated sugar.
• When ready to serve, unmold the cakes by running a knife around the inside of each mold, then inverting the cakes onto individual plates. (For the picnic, it is best to transport the cakes in their molds.) Peel off the wax paper.
• Surround each cake with a pool of the sauce and scatter the reserved fresh raspberries in it.

CHOCOLATE-RASPBERRY MOUSSE CAKE

Steps:

• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Reserve 12 raspberries; spread remaining raspberries over crust.
• Melt 7 oz. chocolate as directed on package; set aside. Beat cream cheese in large bowl with mixer until creamy. Add condensed milk; mix well. Add melted chocolate; beat until well blended. Whisk in 1 cup COOL WHIP; spoon over raspberry layer in pan. Freeze 2 hours.
• Run knife around rim of pan to loosen dessert; remove rim. Cut 8 of the reserved raspberries in half. Garnish dessert with remaining COOL WHIP, halved berries and remaining whole berries. Melt remaining chocolate; drizzle over dessert. Let stand until firm.

RICH RASPBERRY CHOCOLATE MOUSSE CAKE

Steps:

• For the base, melt the chocolate with the butter and golden syrup in a bowl over barely simmer watering or on a low heat in the microwave.
• Put the biscuits in a bag and crush with a rolling pin until they reach a crumb consistency. Combine the two and spread over the base of a 23cm springform tin. Refrigerate for about an hour to set.
• For the mousse, melt the remaining plain chocolate and the milk chocolate together in the same way and allow to cool until lukewarm. Using an electric beater, whisk the eggs whites in one bowl to stiff peaks. Softly whip the whipping cream in another bowl until thickened but not as far as soft peaks.
• Stir the egg yolks into the chocolate, then beat the cream into the mixture - a balloon whisk is good for this. Work quickly if the chocolate looks like it might be becoming grainy. Gently fold in the eggs whites with a whisk, spread the mixture over the biscuit base and return to the fridge overnight.
• Release from the tin and decorate with concentric circles of raspberries and serve.

RASPBERRY WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Make the white chocolate mousse:
• In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined. Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth. Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap, until it is cooled completely. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well. In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.
• Line the sides of an oiled 9 1/2-inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the bottom of the pan. Invert the top layer of the génoise onto the round, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups). Invert the middle layer of the génoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.
• Make the raspberry mousse:
• In a blender or food processor purée the raspberries with the reserved syrup and strain the purée through a fine sieve set over a metal bowl, pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and whisk it into the purée. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the consistency of raw egg white. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly.
• Spread about 1 cup of the raspberry mousse evenly over the middle layer of génoise in the pan, arrange some of the raspberries neatly around the edge of the pan, and continue to arrange the raspberries in concentric circles until the surface of the mousse is covered. Spread the remaining raspberry mousse over the raspberries, invert the third layer of génoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the génoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a serving plate.
• Garnish the cake:
• Arrange some of the raspberries around the top edge of the cake, mound the white chocolate curls in the center, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs.
• Make the white chocolate génoise:
• Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper. Reinvert the cake onto the rack and let it cool completely.

CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350°F.
• Line the base and sides of a 8 inch spring form with greaseproof paper.
• Melt the chocolate and butter in a bowl over a pan of simmering water (au bain Marie).
• Let slightly cool.
• Whisk the yolks with 2 tbs of the sugar until creamy.
• Stir in the melted chocolate and butter and mix well.
• Beat the eggwhites with the remaining sugar until very stiff.
• Fold the eggwhites into the chocolate mix and pour the mix in the prepared form.
• Place on the middle shelf of the oven and bake for 20 minutes.
• When the cake is cooled, keep refridgerated.
• Sauce:.
• Put all the ingredients in a bowl, stir and then blend until smooth.
• For an extra smooth sauce simply pass through a sieve.

WHITE CHOCOLATE MOUSSE-FILLED RASPBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Stir cake mix and Jell-O® mix together in a mixing bowl. Add thawed raspberries with syrup, vegetable oil, hot water, and eggs; beat with an electric mixer until well blended. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
• Meanwhile prepare mousse filling: Whisk cold milk and pudding mix in a bowl for 2 minutes. Place in the refrigerator until the cupcakes have finished cooling.
• Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.
• Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.

CHOCOLATE MOUSSE-RASPBERRY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 9- or 8-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake as directed on box for 8- or 9-inch round cake pans. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in medium microwavable bowl, microwave chocolate chips and 1/2 cup of the whipping cream uncovered on High 45 to 60 seconds; stir until smooth and melted. Refrigerate 15 to 30 minutes or until cool.
• In large bowl, beat remaining 1 cup whipping cream and the powdered sugar with electric mixer on high speed until mixture starts to thicken. Add melted chocolate. Beat until stiff peaks form (do not overbeat or mixture will begin to look curdled).
• On serving plate, place 1 cake layer, rounded side down. Spread raspberry jam over cake layer. Spread 1/2-inch-thick layer of chocolate mixture over jam. Cut 1/2 cup of the raspberries in half; press into chocolate mixture. Top with other cake layer, rounded side up; press lightly. Frost side and top of cake with remaining chocolate mixture. Refrigerate about 1 hour or until firm. Let stand at room temperature about 10 minutes before serving. Garnish with remaining raspberries and candies. Sprinkle with cocoa. Store loosely covered in refrigerator.