Ingredients
The Base
- 1 cup (120 g) flour
- 1/2 cup (50 g) cocoa powder
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (120 ml) hot water
- 1/3 cup (70 ml) vegetable oil
- 1 teaspoon vanilla extract
The Raspberry Filling
- 2 cups (250 g) fresh or frozen raspberries
- 1/3 cup (70 g) sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch + 1 tablespoon water (to dissolve)
The Caramel Mousse
- 1 cup (200 g) granulated sugar (for caramel)
- 1/4 cup (60 ml) water (for caramel)
- 1 cup (240 ml) heated cream (for caramel)
- 4 tablespoons (60 g) butter (for caramel)
- 1 1/2 cups (360 ml) cold cream (for whipping caramel)
- 3 teaspoons gelatin + 3 tablespoons water (for blooming)
The Ganache
- 1 cup (240 ml) cream (for ganache)
- 200 g dark chocolate (chopped for ganache)
For Topping
- Fresh raspberries
- Caramel chips (optional for topping)
Instructions on the next page 👇👇