Frozen Raspberry & Chocolate Mousse Cake {Sugar-Free, Grain-Free, Banting}

I recently had some fabulous chocolate mousse cake at a friend’s place and really wanted to recreate that dense, chocolaty, almost fudgy texture of the cake.

I also saw some yummy-looking raspberry & chocolate energy bars on Pinterest…

So I kind of combined those two ideas into one spectacular frozen dessert:

Frozen Raspberry & Chocolate Mousse Cake

Servings: 16
Difficulty: easy
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You will need:

For the chocolate cake:
2 1/4 cups 70% dark chocolate chips
3/4 cup butter
5 eggs
1/2 cup xylitol
1 1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup unsweetened cocoa powder
2 tbs water
2 cups frozen raspberries

For the raspberry mousse:
400 ml frozen raspberries
seeds from 1 vanilla pod
5 ml gelatin powder
400 ml cream
2 tsp water

For the chocolate ganache topping:
1 cup 70% dark chocolate chips
1/2 cup cream

Start off by making the chocolate cake:

Prepare 2 loaf pans by greasing it, lining the bottoms and dusting it with cocoa powder.
Add a cup of frozen raspberries to each pan.

Melt the butter and chocolate chips in a heatproof bowl in the microwave, stirring every 30 seconds until it’s all melted – about 2 minutes.
Set aside to cool.
Whisk the eggs, xyiltol, vanilla, salt and 2 tbs water together for about 2-3 minutes until pale, fluffy and doubled in volume.
Reduce the speed of the mixer and slowly add in the melted chocolate.
Whisk until combined.
Add the cocoa and incorporate it into the mixture.
Pour into the prepared pans and bake at 150C / 300F for 30 minutes.

Let it cool completely.

Now make the raspberry mousse:

Simmer the frozen berries, along with 2 tsp water in a small saucepan for about 10 minutes.
Add the vanilla.

Prepare the gelatin by soaking it first in a tsp of cold water.

Blitz the hot berries with a stick blender, return to the saucepan and melt in the gelatin.

Whisk the cream until stiff peaks form, then fold the berries into the cream.

Let it cool, then pour over the baked chocolate cakes and place in the freezer until frozen.

For the chocolate ganache, simply heat the cream and pour over the chocolate chips. Let it stand for a few minutes, then gently whisk until glossy and smooth.

Pour the chocolate ganache onto the cakes and garnish with fresh raspberries.