Description
This Dark Chocolate Raspberry Mousse Cake is a decadent and elegant dessert featuring a rich, moist chocolate cake layered with a smooth raspberry mousse and topped with a glossy dark chocolate ganache. Perfect for special occasions or whenever you’re craving a luxurious chocolate treat with a fruity twist.
Ingredients
Scale
Cake
- 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
Raspberry Mousse
- 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
Ganache
- 4 ounces Dark chocolate, chopped
- 1/2 cup Heavy cream
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to combine evenly.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing well after adding each one. Stir in the vanilla extract for flavor.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, mixing gently just until combined to maintain moisture.
- Bake the cake: Pour the batter into the prepared cake pan, smoothing the top evenly. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare raspberry mousse: Puree fresh raspberries with sugar in a blender, then strain through a fine mesh sieve to remove seeds for a smooth texture.
- Whip cream and combine mousse: Whip the heavy cream and vanilla extract until soft peaks form. Gently fold in the melted dark chocolate and the raspberry puree to create the mousse.
- Chill mousse: Refrigerate the mousse for about 30 minutes to allow it to set slightly.
- Slice the cake: Once cooled, carefully slice the cake horizontally to create two even layers.
- Assemble the cake: Place one cake layer on a serving plate, spread half of the raspberry mousse evenly on top, then add the second cake layer and cover with the remaining mousse.
- Chill assembled cake: Refrigerate the assembled cake for at least 1 hour to set the mousse.
- Make ganache: Heat the heavy cream until just boiling. Pour it over the chopped dark chocolate and let sit for a few minutes before stirring gently until the ganache is smooth and glossy.
- Decorate and serve: Drizzle the ganache over the chilled cake and garnish with extra fresh raspberries before serving.
Notes
- Ensure the butter is softened to room temperature for easier mixing and better texture.
- Straining the raspberry puree removes seeds, giving the mousse a silky smooth texture.
- Be careful when slicing the cake horizontally; use a serrated knife for clean layers.
- You can prepare the mousse and ganache ahead of time and refrigerate to save time on the day of serving.
- Serve chilled for the best texture and flavor experience.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: dark chocolate cake, raspberry mousse, chocolate mousse cake, raspberry cake, chocolate ganache, layered cake, dessert recipe
