Chocolate Raspberry Mousse Cake

Ingredients

For base
1 cup powdered graham crackers
1/2 cup butter

For chocolate mousse
1 3/4 cup heavy cream
9 oz semi sweet chocolate chips
2 tsp gelatin
2 tbsp water

For raspberry mousse
1 3/4 cup heavy cream
1 cup raspberries
2 tsp gelatin
2 tbsp water

For Decoration
Ganache
Chocolate flakes
1 cup raspberries

Method

Base
Warm the butter and mix in the powdered graham crackers
Heat oven to 350 deg C
In a spring form pan, spread out the cracker mix to cover entire surface
Bake for 10 mins

Chocolate mousse
Take 3/4 cup cream in a bowl and add the chocolate chips
Heat for 30 secs in a microwave, mix with a spoon
Repeat this process till the chocolate melts completely and mixes well with the cream
Keep the chocolate aside to cool
In another bowl mix the gelatin and water
Once the chocolate cools, heat gelatin for 15 secs
Mix well to dissolve and then integrate into the chocolate
Take the remaining 1 cup cream in a bowl and whip till firm peaks are created
Fold in the chocolate slowly into the whipped cream
Pour this mix over the graham cracker base
Refrigerate for at least 30 mins

Raspberry mousse
In a bowl mix gelatin and water and keep aside
Purée the raspberries in a blender
Pass through a sieve to remove all seeds
Heat the gelatin mix for 15 secs and mix well to dissolve
Mix in 3/4 cup cream & 1/2 cup raspberry purée
In a separate bowl whip up 1 cup cream till firm peaks are formed
Fold in the raspberry mix into the cream till well integrated
Pour this over the chocolate mousse layer
Refrigerate for at least 4 hours

Decoration
Pour the ganache over the mousse, let it flow over the edges in few spots
Arrange fresh raspberries and chocolate flakes
Refrigerate for the ganache to set

Serving
Slice and plate the cake when chilled for neat slices
Wait 10 mins before eating for the cake to change to the smooth texture