Recipe courtesy of Sky Goble

Genoise Cake with Chocolate Chevre Mousse and Raspberry Sauce

  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 6 servings
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Ingredients

Genoise cake:

3/4 pound sifted cake flour

3/4 pound sugar

2 tablespoons baking powder

1/2 teaspoon salt

6 large eggs

1 1/2 cups whole milk

7 ounces high-ratio cake shortening

5 ounces milk

2 teaspoons vanilla extract

Shortening for greasing pan

Chocolate chevre mousse:

2 ounces semisweet chocolate

4 ounces chevre cheese

Raspberry sauce:

1 pint raspberries

3 tablespoons sugar

3 ounces water

1/2 teaspoon cream of tartar

1/2 lemon, juiced

Garnish:

1 pint raspberries

Directions

  1. For the genoise cake: Preheat oven to 375 degrees F.
  2. In an electric mixing bowl with the whip attachment on low speed, combine the flour, sugar, baking powder, and salt. Use a rubber spatula to scrape the mixture down from the sides of the bowl. Add the eggs and half of the milk. Once milk and eggs are incorporated, scrape down the bowl, also be sure to scrape the bottom of the bowl. Mix until lump free.
  3. Add the shortening and whip on high speed for 1 1/2 minutes. Add the remaining milk and vanilla extract. Mix on low speed until well incorporated, and the batter is smooth.
  4. Grease an 18 by 13-inch baking tray with shortening. Place a piece of parchment paper on top of the sheet pan. Then grease the parchment paper with shortening as well.
  5. Pour the cake batter onto the sheet pan and spread until even. Bake for 25 to 30 minutes or until lightly golden in color, do not let brown. The cake is done when a toothpick poked in the middle comes out clean. Once cool, using a biscuit or cookie cutter, cut the cake into 3-inch round circles.
  6. For the chocolate chevre mousse: In a double boiler, melt the chocolate. Once all the chocolate is melted, remove from heat. Place the chevre in a medium mixing bowl, then add the melted chocolate. Whisk together the chocolate and chevre until smooth.
  7. For the raspberry sauce: In a medium saucepan on medium heat, combine the raspberries, water, sugar, cream of tartar, and lemon juice. Stir the sauce to prevent it from sticking to the bottom of the pan. Cook the sauce until it comes to a slight boil. The remove the saucepan from the heat and add the contents to a blender. Blend the sauce until smooth. Pass the sauce through a strainer or cheesecloth to remove any seeds.
  8. To plate the dessert: Place a cake round in the center of the plate. Then spread a layer of the chocolate chevre mousse on the cake. Place an even layer of whole raspberries on top of the mousse. Repeat the layers with the cake, mousse, and raspberries. Drizzle the sauce over the cake tiers and around the plate. Serve.
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