Explosive Raspberry Cake

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By Darren Purchese

Looking for a dessert that packs a serious punch? Look no further than the most popular cake of all time from B&P. The explosive raspberry cake by renowned pastry chef Darren Purchese is an absolute classic that has been front and centre for countless celebrations.

This show-stopping cake is not just a treat for the tastebuds, but a feast for the eyes as well. With layers of chocolate chip cookie and smooth raspberry cream, tangy compote and fluffy marshmallow all encased in the most luxurious chocolate mousse, this dessert is sure to impress on any occasion.

The star of the show (along with the taste) is the beautiful shiny glaze finish adorned with gold coated popping candy. With its combination of flavours and textures, our explosive raspberry cake is a dessert experience like no other. Let the legacy of this cake live on in your celebrations and plan for an explosive celebration.

This cake needs to be made over several days to allow for setting in a domestic freezer so plan your attack.

The individual recipe for each component of this cake can be found here:

Chocolate Chip Cookie Dough

Raspberry Cream

Raspberry Compote

Raspberry Marshmallow

Milk Chocolate & Raspberry Mousse

Red Glaze

Raspberry Jelly

White Chocolate Red Square Garnish

OK let's get started to create a cake that's sure to make a lasting impression!

 

Time

80

hour

0

minutes

Degree of Difficulty

Pro Chef

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1

Portions

12
servings

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Ingredients

Servings

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COMPONENTS

200g Chocolate Chip Cookie Base
140g Raspberry Cream
160g Raspberry Compote
70g Raspberry Marshmallow
600g Milk Chocolate & Raspberry Mousse
 Raspberry Cream (5 X 2 cm diameter hemisphere domes)
5 Raspberry Jellies (5 X raspberry shaped jellies)
 Red Glaze
 Raspberry Marshmallow (5 X piped bulbs to garnish)
 Red Chocolate Garnish (5 X 2cm X 2 cm squares)
15g Gold Brushed Chocolate Coated Popping Candy
2g Freeze Dried Raspberries
1

Timeline...

Day 1 – Chocolate Chip Cookie, Raspberry Cream, Raspberry Compote

Day 2 – Raspberry Marshmallow, Milk Chocolate & Raspberry Mousse, Raspberry Jelly

Day 3 – Red Chocolate Glaze, Finish & Serve

 

 

2

Day 1

For the cookie base… Take 200g of chocolate chip cookie dough and push it into a 14 cm diameter cake ring or silicone mat. Bake the cookie in an oven preheated to 180°C for 18 - 20 minutes or until golden brown and baked with a light softness on the interior. Leave to cool before gently demoulding, set aside.

To start the cake insert… Pour 150g of the warm raspberry cream into a 14 cm diameter silicone mould and freeze until hard. Pour some of the remaining cream into five 2 cm diameter hemisphere moulds and freeze until hard. Spoon the raspberry compote onto the frozen disc of raspberry cream and use a small palette knife to level smooth, freeze hard.

 

3

Day 2

To assemble the cake insert… make the marshmallow and transfer the mixture into a piping bag fitted with a medium sized plain nozzle. Demould the previous days frozen layers of raspberry cream and compote from the mould and pipe around 70g of marshmallow onto the centre of the previous days reserved cookie. Pipe some of the excess marshmallow into five small bulbs onto a tray lightly sprayed with canola oil. Leave the marshmallow uncovered at room temperature overnight to set a skin. These bulbs will be used to garnish the cake. Take the frozen raspberry cream/compote layers and gently lay them (raspberry cream side down) onto the piped marshmallow. Gently press to push the marshmallow to the edge of the cookie. Reserve the completed cake insert by placing it onto a tray and covering before transferring into the freezer until needed.

To make the mousse and assemble… Make the raspberry & milk chocolate mousse and pour 600g of the mousse into a 20 cm diameter silicone mould. Take the completed ‘insert’ from the freezer and invert it, push it down (compote side first) into the mousse and push/twist to make the insert level with the mousse rising up the sides. Freeze the cake hard overnight.

Raspberry jelly… Pour the jelly into small silicone moulds shaped like individual raspberries and refrigerate. Once they have set place the mould into the freezer and freeze hard.

 

4

Day 3

To glaze… Stir the melted glaze occasionally to cool down and use the glaze at 24°C on the frozen cake. Remove the frozen cake from the freezer and place it onto an upturned bowl or jar on a lipped tray. Ensure the cookie base is on the bottom and the smooth mousse surface faces upwards. Pour the glaze over the top of the frozen cake in one go ensuring it totally covers the entire cake and the sides. Allow the glaze to drip down and let it drip until it stops. Lift the cake with your hand and use a small palette knife to trim any excess glaze from the base of the cake. Use a large palette knife to transfer the glazed and trimmed cake onto a serving plate, cake stand or cake board.

To finish… Unmould the frozen 2 cm hemisphere raspberry creams and place them onto the surface of the cake. Unmould the frozen raspberry jellies and them onto the surface of the cake. Use a palette knife and finger wettened with water to transfer 5 X bulbs of raspberry marshmallow onto the cake. Add gold brushed chocolate coated popping candy to the surface of the cake. Add freeze dried raspberries (if using) or fresh raspberries to the surface of the cake. Finish the cake with red chocolate garnish onto the surface of the cake. Leave the cake to defrost thoroughly before serving. Cut the cake using a clean, hot sharp knife.

 

1
0 hours 0 minutes

Timeline...

Day 1 – Chocolate Chip Cookie, Raspberry Cream, Raspberry Compote

Day 2 – Raspberry Marshmallow, Milk Chocolate & Raspberry Mousse, Raspberry Jelly

Day 3 – Red Chocolate Glaze, Finish & Serve

 

2
0 hours 0 minutes

Day 1

For the cookie base… Take 200g of chocolate chip cookie dough and push it into a 14 cm diameter cake ring or silicone mat. Bake the cookie in an oven preheated to 180°C for 18 - 20 minutes or until golden brown and baked with a light softness on the interior. Leave to cool before gently demoulding, set aside.

To start the cake insert… Pour 150g of the warm raspberry cream into a 14 cm diameter silicone mould and freeze until hard. Pour some of the remaining cream into five 2 cm diameter hemisphere moulds and freeze until hard. Spoon the raspberry compote onto the frozen disc of raspberry cream and use a small palette knife to level smooth, freeze hard.

3
0 hours 0 minutes

Day 2

To assemble the cake insert… make the marshmallow and transfer the mixture into a piping bag fitted with a medium sized plain nozzle. Demould the previous days frozen layers of raspberry cream and compote from the mould and pipe around 70g of marshmallow onto the centre of the previous days reserved cookie. Pipe some of the excess marshmallow into five small bulbs onto a tray lightly sprayed with canola oil. Leave the marshmallow uncovered at room temperature overnight to set a skin. These bulbs will be used to garnish the cake. Take the frozen raspberry cream/compote layers and gently lay them (raspberry cream side down) onto the piped marshmallow. Gently press to push the marshmallow to the edge of the cookie. Reserve the completed cake insert by placing it onto a tray and covering before transferring into the freezer until needed.

To make the mousse and assemble… Make the raspberry & milk chocolate mousse and pour 600g of the mousse into a 20 cm diameter silicone mould. Take the completed ‘insert’ from the freezer and invert it, push it down (compote side first) into the mousse and push/twist to make the insert level with the mousse rising up the sides. Freeze the cake hard overnight.

Raspberry jelly… Pour the jelly into small silicone moulds shaped like individual raspberries and refrigerate. Once they have set place the mould into the freezer and freeze hard.

4
0 hours 0 minutes

Day 3

To glaze… Stir the melted glaze occasionally to cool down and use the glaze at 24°C on the frozen cake. Remove the frozen cake from the freezer and place it onto an upturned bowl or jar on a lipped tray. Ensure the cookie base is on the bottom and the smooth mousse surface faces upwards. Pour the glaze over the top of the frozen cake in one go ensuring it totally covers the entire cake and the sides. Allow the glaze to drip down and let it drip until it stops. Lift the cake with your hand and use a small palette knife to trim any excess glaze from the base of the cake. Use a large palette knife to transfer the glazed and trimmed cake onto a serving plate, cake stand or cake board.

To finish… Unmould the frozen 2 cm hemisphere raspberry creams and place them onto the surface of the cake. Unmould the frozen raspberry jellies and them onto the surface of the cake. Use a palette knife and finger wettened with water to transfer 5 X bulbs of raspberry marshmallow onto the cake. Add gold brushed chocolate coated popping candy to the surface of the cake. Add freeze dried raspberries (if using) or fresh raspberries to the surface of the cake. Finish the cake with red chocolate garnish onto the surface of the cake. Leave the cake to defrost thoroughly before serving. Cut the cake using a clean, hot sharp knife.

Recipe Tags B&P, chocolate, raspberry