Gluten Free Raspberry Mousse Cake
For the cake portion:
- 3/4 cup sorghum flour (I find that if you spoon it into the measuring cup it works best; also take one teaspoonful of each flour and starch – I don’t know why exactly, but one time I did it exactly 3/4 cups leveled off and it was super grainy.)
- 3/4 cup potato starch (corn starch or tapioca starch also work, depending on the allergy)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 2 lg. eggs, room temperature
- 1 cup sugar
- pinch of salt (1/8 tsp)
- 1 tsp baking soda
- 1/8 tsp white vinegar (or enough to make a paste with baking soda)
- 3/4 cup buttermilk (can replace any rice/almond/soy milk in case of casein or lactose intolerance)
- 1/4 cup coffee (I use instant in 1/4 c. hot water) (can be replaced with just water or extra buttermilk/subs)
- 3 tablespoons melted butter (use oil if casein or lactose intolerant)
In a large bowl, sift the first five ingredients together. I find the more times you sift, the better your end result. It’s time consuming and a bit of a pain, but I do it at least four times.
Put eggs sugar and salt into mixing bowl. Beat the eggs and sugar and salt together until the mix gets light in colour. You’ll still be able to feel the sugar in the mix, but that’s okay.
Make a paste of the baking soda and vinegar. You want to do this instead of adding the soda in with the dry ingredients, unless you like the taste of soda in your baking. In a bowl or 4 cup liquid measuring cup, add in buttermilk, coffee and butter. Give it a quick mix and add it to the egg mixture. Slowly, or it will make a mess all over the counter.
Pour the wet ingredient mixture into your sifted dry ingredients and mix for at least 2 minutes (you may need to go another minute if it’s still a bit lumpy). You want the batter to be really smooth, but you don’t want to work the batter too much or it will make the cake hard.
Divide the batter equally between the two pans you prepped at the beginning. I doubled this recipe last time, and I got two volcano-like cakes at the end. Ooops. When evening out the batter, leave the center a bit lower than the sides – this will probably help the cake to be more even all around. If not, you can always trim it after it bakes and cools.
Bake for 30 mins. Check them at 25, inserting a fork/butterknife/whatever. You don’t want it to come out super raw, but you also don’t want the fork to be completely clean. Undercooking the cake a tiny bit will ensure you have a moist cake (it will continue to bake in the pan a bit once you take it out of the oven). For mini-cupcakes, I bake for 19-20 minutes. Haven’t tried standard size yet.
Cool in pans for five minutes, then turn them out onto a wire rack to completely cool. Trim the cakes if needed to make both layers the same size. If you won’t be using the cake right away, make sure to cover it in plastic to keep it from drying out.
For the Mousse:
- 9 egg yolks (!)
- 3/4 c sugar (if you have it, use superfine or berry sugar)
- 9 egg whites
- 1 1/4 cups sugar (regular is fine)
- 1/2 cup water
- 16 oz. (2 cups) dark chocolate (I used the callebaut from the bulk section at Superstore)
- 2 oz. (1/4 cup) butter
- 2 cups whipping cream, whipped to soft peaks (if you whip these first, you’ll save a lot of time later).
Separate the yolks from the whites. Set the whites aside for later. In a small-ish heatproof bowl, add the egg yolks and 3/4 cup sugar. Fill the bottom of a pot with water and bring to a boil. Turn water down to a simmer and set the bowl with the egg and sugar mix to form a water bath. Whisk this mixture until it comes to 165 F. Transfer to mixing bowl and whip until 95 F, or slightly warm. Set aside for later.
In your sparkling clean mixing bowl, add the egg whites. Set them aside until the next step.
Put the sugar and water in a pot and stir to combine. Bring to a boil and turn it to medium, leaving the mixture to cook until it reaches 245 F, or soft-ball stage. Make sure not to stir this mixture so that sugar crystals do not form.
Start your mixer with the egg whites on medium speed, and in a slow drizzle add the sugar syrup. Be careful not to get the hot sugar onto the whisk. Keep whipping the whites until they get to 85 F, or the bowl feels lukewarm to the touch. Set the meringue aside (in a non-warm place, or it will “die” – this happened to me) for later.
Over a water-bath, melt the 2 cups of chocolate and butter. You want this mixture to reach 135 F to get the right texture. Add in 1/4 of the whipped cream you prepared earlier, and mix until the chocolate and cream is thoroughly mixed.
Add the egg yolk mixture into the chocolate mix right away. Fold the meringue into the mixture bit by bit, being careful not to deflate the mix too much. Fold in the whipped cream the same way as the meringue.
I used a 9 inch springform pan, but it was a little too big for the cake layers (about an inch all around). If you can, use a 7 inch springform pan so that the cake fits snugly to the edges. To help unmold the cake, line the inside of the springform pan with wax paper. The overhang at the top is okay – especially if you want to use all of the mousse up to make an extra-tall cake.
Start with a layer of cake. You can spread a thin layer of your choice of jam or pie filling over this layer to keep things moist, and add a little extra something-something. Spoon enough mousse to reach halfway up the sides of the pan (if you’ve left the wax paper a bit taller than the pan, you can put half the mousse over the first layer). Place the second layer of cake (jam/filling on this one is optional) on top of the first mousse layer. Fill the rest of the pan up with mousse. Cover loosely with saran wrap and place in the fridge overnight. The longer this cake sits, the better it gets.
After unmolding, you can garnish the cake with any type of berries or fruit that is in season. Enjoy!