Name: Dark Chocolate Raspberry Mousse Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 cup All-purpose flour; 1/2 cup Unsweetened cocoa powder; 1 teaspoon Baking powder; 1/2 teaspoon Baking soda; 1/4 teaspoon Salt; 1/2 cup Unsalted butter, softened; 1 cup Granulated sugar; 2 large Eggs; 1 teaspoon Vanilla extract; 1/2 cup Buttermilk; 1 cup Fresh raspberries (plus extra for garnish); 1/4 cup Granulated sugar; 1 cup Heavy cream; 1 teaspoon Vanilla extract; 4 ounces Dark chocolate, melted and cooled; 4 ounces Dark chocolate, chopped; 1/2 cup Heavy cream

Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1 cup fresh raspberries (plus extra for garnish)

1/4 cup granulated sugar (for the mousse)

1 cup heavy cream (for whipping into mousse)

1 teaspoon vanilla extract (for mousse)

4 ounces dark chocolate, melted and cooled (for mousse)

4 ounces dark chocolate, chopped (for ganache)

1/2 cup heavy cream (for ganache)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.

Step 2: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

Step 3: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.

Step 4: Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

Step 5: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.

Step 6: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.

Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: For the raspberry mousse, puree raspberries with sugar in a blender, then strain through a fine mesh sieve.

Step 9: Whip heavy cream and vanilla extract until soft peaks form, then fold in melted dark chocolate and raspberry puree.

Step 10: Refrigerate the mousse for about 30 minutes to set.

Step 11: Once the cake is cooled, slice it in half horizontally to create two layers.

Step 12: Place one layer on a serving plate and spread half of the raspberry mousse over it, then add the second layer and top with remaining mousse.

Step 13: Chill the assembled cake in the refrigerator for at least 1 hour.

Step 14: For the ganache, heat heavy cream until just boiling, then pour over chopped dark chocolate and let sit for a few minutes before stirring until smooth.

Step 15: Drizzle the ganache over the chilled cake before serving.

Tips & Variations

Use fresh, ripe raspberries for the best flavor in the mousse.

For a dairy-free version, substitute coconut cream for heavy cream and use a dairy-free chocolate.

Chill the cake well before slicing for cleaner layers and easier assembly.

Garnish with fresh raspberries and chocolate shavings for an attractive presentation.

FAQs

Can I make this cake in advance?

Yes, this cake can be prepared a day ahead. Assemble and chill as instructed, and keep refrigerated until serving to allow the mousse and ganache to set perfectly.

What is the best way to cut the cake?

Use a sharp knife warmed in hot water and wiped dry for clean, smooth slices. Cutting while the cake is well chilled helps maintain the mousse layers without smearing.