Raspberry Blondie Mousse Cake with Caramel Ganache & Chocolate Glaze
Elegant raspberry blondie cake layered with caramel ganache and milk chocolate mousse, topped with dual glaze and decorated with pink macarons.This Raspberry Blondie Cake is a luxurious layered dessert that beautifully balances sweetness, tartness, and creaminess. It features a moist white chocolate blondie studded with fresh raspberries, a smooth caramel ganache made from golden chocolate, and a velvety milk chocolate mousse. Finished with a duo-colored glaze, chocolate spray, and garnished with fresh raspberries, pink macarons, and a delicate white chocolate band—this cake is an absolute showstopper for any celebration.Designed to be prepared over two days, it sets in the freezer before being glazed and decorated. Perfect for birthdays, spring events, or a dessert to impress.
Ingredients
Raspberry Blondie Base:
- 130 g good-quality white chocolate e.g., Callebaut, chopped
- 100 g butter
- 100 g sugar
- Seeds from ½ vanilla bean
- 2 medium eggs
- 50 g all-purpose flour
- 10 –14 fresh raspberries
Caramel Ganache:
- 100 g caramelized chocolate e.g., Callebaut Gold
- 50 ml heavy cream
- 10 g glucose syrup
Milk Chocolate Mousse:
- 200 g milk chocolate e.g., Callebaut 33.6%
- 300 ml heavy cream
Two-Toned Glaze:
- 4 gelatin sheets
- 75 ml heavy cream
- 30 ml water
- 100 g sugar
- 100 g glucose syrup
- 100 g white chocolate e.g., Callebaut, chopped
- Gel food coloring: pink and white
Chocolate Spray (Velvet Finish):
- 1 can pink/rose chocolate spray
- Decorations:
- Freeze-dried raspberries
- Fresh raspberries
Pink Macarons with Caramel Filling:
- 75 g powdered sugar
- 75 g almond flour
- 27 g egg whites first batch
- A touch of pink gel food coloring
Meringue Syrup:
- 75 g sugar
- 25 g water
- 27 g egg whites second batch
Filling:
- 1 can Dulce de Leche or caramelized condensed milk
- White Chocolate Band:
- 100 g white chocolate tempered to 29°C
- 1 strip of cake collar/plastic 1 cm height x 12 cm length
Instructions
Raspberry Blondie Base:
- Preheat oven to 175°C (347°F).
- Melt chocolate and butter together over a bain-marie.
- Whip sugar, vanilla, and eggs until pale and fluffy.
- Fold in the chocolate-butter mixture, then sift in flour and mix gently.
- Pour into a 16 cm springform pan lined with baking paper.
- Press fresh raspberries into the batter.
- Bake for 30–40 minutes until golden and set.
- Let cool and reinsert into springform with acetate collar.
Caramel Ganache:
- Melt caramelized chocolate gently.
- Heat cream and glucose to just below boiling.
- Pour over melted chocolate and stir until smooth.
- Pour ganache over blondie base and freeze until firm.
Milk Chocolate Mousse:
- Melt chocolate and set aside.
- Heat ⅓ of the cream until hot, pour over chocolate, and stir.
- Whip remaining cream to soft peaks and fold in gradually.
- Pour mousse into an 18 cm silicone mold.
- Unmold frozen blondie with ganache and place into mousse (ganache side down).
- Freeze overnight.
Glaze & Spray Decoration:
- Soak gelatin in cold water.
- Heat cream, water, sugar, and glucose to just below a boil.
- Stir in gelatin, pour over white chocolate, and blend gently.
- Cool to 38°C and divide into two portions. Tint one pink, one white.
- Pour alternating colors back into one jug.
Final Assembly:
- Remove cake from freezer and silicone mold.
- Spray half with pink chocolate spray (outdoors or well-ventilated area).
- Pour glaze over the other half.
- Clean off excess glaze and transfer to serving plate.
- Garnish base with freeze-dried raspberries.
Macaron Decoration:
- Mix powdered sugar, almond flour, and first egg whites into a paste.
- Heat sugar and water to 118°C and stream into whipped egg whites. Whip until cool.
- Fold meringue into almond mixture. Pipe 2 cm rounds onto parchment.
- Rest 30 mins. Bake at 175°C (fan) for 10 minutes.
- Let cool and fill with caramel. Chill until firm.
White Chocolate Band:
- Temper white chocolate to 29°C.
- Spread onto cake collar strip and wrap around a 12 cm ring.
- Chill until set, peel off plastic, and place on top of cake.
- Decorate with macarons and raspberries.
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.