Dark Chocolate & Raspberry White Chocolate Mousse Cake

I'd been wanting to make this cake for a while but couldn't find a pack of frozen raspberries in the supermarkets near where I live. Anyway, with some effort made, I finally got one recently and like you can guess..when  it comes to baking, there's no doubt that I always find time to get it done sooner rather than later !

There are three steps to make the cake. Firstly, you make a cake base which I chose the same chocolate chiffon one as I've used for my chocolate mud cake. Next is to make a dark chocolate followed by white choc. raspberry mousse which is quite plain and simple..what I've thought it's the most difficult thing to make the cake is time needed to get everything set  !

As for the result, I asked my husband how he'd rate my cake and he immediately said ' ten out ten ' !! so no more word to be said !! :)

Dark Chocolate Mousse:

Dark Chocolate 100 g
Whipping Cream (1) 50 g
Whipping Cream (2) 150 g
Caster sugar  50 g
Egg yolk  2
Powdered gelatin 1/2 tsp

Melt the chocolate in a large bowl. Put the whipping cream (1), sugar, yolks and gelatin in the saucepan on the low heat until everything melted. Combine the egg mixture with the melted chocolate, stirring until well incorporated,set aside until completely cool. Whisk the whipping cream(2) to soft peaks, then gently fold in the chocolate mixture until blended. Pour mousse over the chocolate cake layer. Spread evenly over top then refrigerate the cake for 30 minutes.

White Chocolate Raspberry Mousse:

1 tablespoon water
1 teaspoon unflavored gelatin
12 ounces frozen raspberries
1 tsp sugar
6 ounces white chocolate, finely chopped
200 ml whipping cream

Pour water into a small bowl. Sprinkle gelatin over top and set aside for 5 minutes to bloom. Pour frozen raspberries into the bowl of a food processor and puree. Pour puree into a fine mesh strainer set over a bowl. Allow the raspberry juice to drip into the bowl. Press on the solids to get as much juice out of the puree as possible. Discard solids. Pour raspberry juice into a small saucepan. Add sugar. Bring to a boil over medium heat. Continue to boil, stirring often until the juice reduces to 1/2-2/3 cup, about 5 minutes. Remove from heat and add the bloomed gelatin. Stir until the gelatin is dissolved. Put chopped white chocolate into a large bowl. Pour hot juice over chocolate. Allow to sit for 3 minutes. Stir until melted and smooth, set aside until completely cool.
Whisk cream to soft peaks. Whisk 1/3rd of the whipped cream into the white chocolate mixture. Gently fold in the remaining whipped cream until light and fluffy. Pour over the chocolate mousse layer and the other layet of cake , then spread evenly. Refrigerate for at least 4 hours.