Killer Mousse Cake

Layer upon meltingly yummy layer

Ingredients: impressive quantities of chocolate and raspberries. Not a hint of almonds or meringue. In short, perfection!

This is my Mogador, an airy cake made up of a chocolate sponge cake base, a raspberry jam filling, and a chocolate mousse top, all covered with a thin layer of raspberry coulis and, in my world, a handful of fresh raspberries tossed in icing sugar. I'm taking birthday requests (my own included).

Mogador

The bottom half is doused in simple syrup mixed with raspberry brandy, which makes it a bit soggy for my taste but the French chefs insist on it-- in fact, I didn't put quite enough for Chef Walter's taste, but it was passable. I'll omit the syrup entirely when I make it at home.

And now for a confession: I messed up my sponge cake base. Shocking, I know! I didn't whisk the batter enough to get it thick and light, like whipped cream, but rather poured a thin liquid into the bottomless ring. You can see the delectably messy results below. (I won't have this problem at home thanks to my loyal friend Kitchenaid, who will also rid me of my whisking-induced blisters from whipping up my own meringues, sponge cakes, and chantilly cream.) My classmate Kathryn stirred up a perfect base and was generous enough to share her leftover batter, which I then poured into a second mold.

A taste of where my real baking skills lie...

Once again, I donated my cake to the noble cause of raising my classmates' BMI and cholesterol, and it was gone from the common room in a heartbeat. Thank you all for saving me from having to eat it all myself-- which I admit I am entirely capable of doing.