Dark Chocolate Raspberry Mousse Cake
A rich and comforting cake featuring layers of dark chocolate mousse and fresh raspberries, perfect for any occasion.
Ingredients
For the Cake
- 1 cup All-purpose flour Provides structure to the cake.
- 1/2 cup Unsweetened cocoa powder Adds rich chocolate flavor.
- 1 teaspoon Baking powder Helps the cake rise.
- 1/2 teaspoon Baking soda Works with the baking powder for leavening.
- 1/4 teaspoon Salt Enhances flavor.
- 1/2 cup Unsalted butter Soften for easy mixing.
- 1 cup Granulated sugar Sweetens the cake.
- 2 large Eggs Provides moisture and structure.
- 1 teaspoon Vanilla extract Adds flavor.
- 1/2 cup Buttermilk Adds moisture and richness.
- 1 cup Fresh raspberries Plus extra for garnish.
For the Mousse
- 1/4 cup Granulated sugar Sweetens the mousse.
- 1 cup Heavy cream For whipping into mousse.
- 1 teaspoon Vanilla extract Adds flavor to the mousse.
- 4 ounces Dark chocolate Melted and cooled for the mousse.
For the Ganache
- 4 ounces Dark chocolate Chopped for ganache.
- 1/2 cup Heavy cream For making ganache.
Instructions
Preparation
- Begin by preheating your oven to 350°F (175°C).
- In a mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together well.
- In another bowl, cream the softened unsalted butter with granulated sugar until light and fluffy.
- Add the eggs, one at a time, to the creamed mixture, mixing well after each addition.
- Stir in the vanilla extract until well combined.
- Next, alternate adding the dry ingredients and the buttermilk to the butter mixture, mixing until just combined.
- Gently fold in the fresh raspberries.
- Pour the batter into a greased 9-inch round cake pan and smooth the top.
Baking
- Bake the cake until a toothpick inserted into the center comes out clean, about 25-30 minutes.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Making the Mousse
- In a bowl, combine the heavy cream with the 1/4 cup of granulated sugar and vanilla extract. Whip until soft peaks form.
- Gently fold the melted dark chocolate into the whipped cream until well combined.
Assembling the Cake
- Spread the mousse evenly over the cooled cake.
- For the ganache, heat the heavy cream until hot but not boiling, then pour it over the chopped dark chocolate.
- Stir until smooth and pour the ganache over the mousse layer.
- Refrigerate the cake for at least 2 hours before serving.
Notes
Use room-temperature ingredients for best results. Don’t overmix the batter to avoid a dense cake. Allow cooling and refrigeration for proper texture.