This was a behemoth to table. Mostly because for whatever reason, the cake starting leaning the moment I stacked on the mini cake. It was probably because I used chiffon cake as a base, which is super fluffy, so I recommend using dowels (or boba straws that are cut down to the height of the bottom cake), to stabilize the bottom tier before adding on the top. I wanted to do something Valentine’s Day-inspired, so low and behold, a chocolate-raspberry cake. 

For my layers, I have chocolate chiffon cake, raspberry-hot chocolate soaking liquid, chocolate pastry cream, raspberry mousse, chocolate ganache, and fresh raspberries to garnish the cake with.

For the chocolate chiffon cake:
3/4 cups all-purpose flour
1/4 cup cocoa powder
3/4 cups granulated sugar
6 egg whites
3 egg yolks
1 teaspoon baking powder
a pinch of salt
1/4 cup canola oil

Whip egg whites with 1/2 cup sugar and baking powder. In another bowl, whip egg yolks with sugar, cocoa powder, and salt. Slowly stream the oil into the yolks to emulsify them, giving them more height and creaminess. Fold sifted flour with the whites and yolks. Spread on two baking trays, lined, and bake at 350 degrees F for at least 25 minutes. Cool completely before unmolding from the trays.

For the raspberry mousse:
1 cup raspberry puree
1 cup heavy cream
2 teaspoons gelatin powder + 1 tablespoon water
a pinch of salt
1 teaspoon lemon juice

Heat up the puree with lemon juice and gelatin. Once gelatin is melted in, take off heat and cool completely. Whip cream to stiff peaks. Once the puree is at room temperature, but not entirely set, fold in the cream. Keep mousse at room temperature for assembly.

For the chocolate pastry cream:
1 cup heavy cream; two parts
3 egg yolks
1/3 cup dark chocolate chips
a pinch of salt
2 tablespoons cocoa powder

Steep cocoa powder and salt into heavy cream. Melt in the chocolate chips in as well. Temper the yolks with the mixture, mixing on medium-high heat until significantly thickened. Pass through a sieve and allow the mixture to cool down to room temperature. Whip the remaining cream to stiff peaks and fold into the chocolate mixture. Keep at room temperature for assembly.

For the chocolate ganache:
1/3 cup chocolate chips
a pinch of salt
1 teaspoon unsalted butter or canola oil
1/4 cup soy milk

Melt together and strain to remove lumps.

For the raspberry hot chocolate:
1 cup water
1/4 cup raspberry puree
1/3 cup cocoa powder
2 tablespoons powdered sugar
a pinch of salt

Combine ingredients and bring to a simmer. Pass through a sieve to remove any lumps.

For garnish:
Fresh raspberries

For assembly:
Create 3 6-inch rings of cake and 4 4-inch rings of cake. Line a 6 inch ring mold, and a 4 inch. Divide up the fillings so that there are seven portions of hot chocolate, five portions of mousse and pastry cream, and two portions of the ganache. Alternate between cake, hot chocolate, mousse, pastry cream, and repeat that until you’ve got a three layer 6-inch cake and a four layer 4-inch cake. Top both with the ganache and refrigerate for at least 1 hour. Unmold and if desired, place dowels into the bottom tier before mounting on the smaller cake. Garnish with fresh raspberries.