Godiva Milk Chocolate Mousse Cake - cooking recipe

Ingredients

CHOCOLATE GENOISE
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
MILK CHOCOLATE MOUSSE
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
GANACHE
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
RASPBERRY SAUCE
1 (12 ounce) bag frozen unsweetened raspberries, thawed
1/2 cup granulated sugar
1 tablespoon raspberry liqueur
GARNISH
fresh raspberry

Preparation

MAKE THE CHOCOLATE GENOISE:
Preheat oven to 350\u00b0F
Lightly butter bottom of 9-inch springform pan and line with parchment paper.
Sift together flour, cocoa powder, 2 tablespoons of the sugar, baking powder and salt.
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.
Add flour all at once, folding until just combined.
Pour batter into prepared pan.
Bake for 30 to 35 minutes or until cake springs back when touched lightly.
Cool completely in pan on wire rack.
MAKE THE CHOCOLATE GANACHE:.
Place chocolate in microwave-safe bowl.
Microwave on medium (50% power) for 1 minute; stir.
Microwave 30 seconds more or until chocolate is softened; stir until smooth.
Add Godiva Liqueur, oil and vanilla, stirring to combine.
Cool to room temperature.
Beat heavy cream in bowl until soft peaks form, using electric mixer at medium-high speed.
Gently fold whipped cream into chocolate mixture.
ASSEMBLE THE CAKE:.
Loosen genoise from pan, using a knife.
Remove side of springform pan; carefully remove paper.
Cut cake horizontally into two equal layers.
Place one layer cut side up in bottom of springform pan.
Spread half of the mousse on cake.
Place top layer on mousse and spread with remaining mousse.
Cover and refrigerate for 3 to 4 hours or until mousse is set.
MAKE THE GANACHE:.
Place chocolate, corn syrup and vanilla in bowl.
Heat heavy cream in saucepan over medium heat to a simmer.
Pour over chocolate mixture.
Let stand 30 seconds.
Stir until smooth and let cool.
MAKE THE RASPBERRY SAUCE:.
Puree raspberries in food processor.
Strain through a fine-meshed sieve into small bowl.
Stir in sugar and Chambord.
Refrigerate sauce until needed.
TO SERVE:.
Spread side of cake with ganache, reserving 1/3 cup.
Drizzle top of cake with more ganache, using a fork.
Garnish with raspberry sauce, fresh raspberries, and a sprig of mint.