It always looks so nice when making a cake for a special occasion when it is 2 different colours.  I have used this technique a couple of times now where instead of using two different sponges (a yellow for example and a chocolate) I make one sponge and then make a mousse and let it set around the sponge.  it not only looks great but tastes great too!

In this Raspberry Bavarian Cake I have made a chocolate sponge with a Raspberry Mousse.  Here is the recipe:

Raspberry Syrup

1/4 cup sugar

1/3 cup water

1/4 cup raspberry liqueur

Chocolate Filling

1/2 cup heavy whipping cream

4 ounces semisweet chocolate, cut into 1/4 inch pieces

2 tablespoons (1/4 stick) unsalted butter

Raspberry Bavarian

Two 10 ounce packages frozen raspberries

3/4 cup sugar

1/3 cup sugar

1/3 cup raspeberry liqueur

1 1/2 envelopes unflavoured gelatin

2 cups heavy whipping cream

one 9 inch round chocolate genoise, baked and cooled

Finishing

1 cup heavy whipping cream

chocolate shavings

one 1/2-pint basket raspeberries

confectioners’ sugar

one 10 inch springform pan

1.  For the syrup, combine the sugar and water, bring to a boil and cool.  Stir in the liqueur.

2.  For the chocolate filling, bring the cream, to a boil.  Remove from heat, add the chocolate, and allow to stand for 2 minutes. Whisk in the butter until smooth and cool.

3.  To make the Bavarian, combine the reaspberries and sugar into a saucepan.  Bring to a boil and simmer for 10 minutes.  Use a food mill or a fine sieve to puree and strain away seeds. Cool. Combine the liqueur and gelatin in a small. heatproof bowl and soak for 5 minutes.  Place bowl over simmering water to make liquid again, then whisk into cooled puree.  Whip Cream and fold it in.

4.  Slice genoise into two layers and place one in the bottom of a 10 inch springform pan.  Moisten with half the syrup.  Whip cooled chocolate filling to lighten and spread half of it over cake layer; pour on half the bavarian.  Repeat with remaining cake layer, syrup, chocolate filling, and Bavarian.  Chill to Set.

5.  To unmold, run a small knife between dessert and mold and lift off side of pan.  Whip the cream and spread over sides of dessert.  Press some of the chocolate shavings into cream.  Arrange raspberries on top in two concentric circles around the top rim, then sprinkle centre with shavings and confectioners’ sugar.

Chocolate Genoise

Makes one round layer 9 or 10 inches in diameter by 2 inches deep

1/3 cup cake flour

1/3 cup cornstarch

1/4 cup cocoa powder

3 large eggs & 3 large egg yolks

3/4 cup sugar

pinch salt

one 9 or 10 x2 inch round layer pan or a 9 inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper.

1.  Set rack at the middle level of the oven and preheat to 350 degrees.

2.  Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of wax paper to break up any small lumps in the cocoa.  Set sifted ingredients aside with the strainer.

3.  Whisk together the eggs, yolks, sugar and salt.  Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees.  This should take only a minute or two.

4.  Whip until the mixture is cooled and increased in volume, about 3 to 4 minutes.

5.  Remove bowl from mixer and sift in dry ingredients, in three additions, gently folding eah third in with a rubber spatula.  Pour the batter into the prepared pan and spread the top even with a spatula.

6.  Bake the layer about 30 minutes, until it is well risen and the center is firm to the touch.

7.  If necessary, looawn the layer from the side of the pan and with a small knife or spatula and invert the cake onto a rack.  Place another rack ont ehcake invert again.  Remove the top rack, so that the layer cools tight side up, still on the paper.

Hints for success : keep the egg and sugar mixture just warm.  If the temperature gets higher, the mixture will not whip up well, and the cake layer will not rise as much while baking.

You could omit the cocoa powers for a Plain Genoise and use 1/2 cup cake flour and 1/4 cup cornstarch.

I have also tried using chocolate sponge with a white chocolate mousse … also works great.