Dark Chocolate Raspberry Mousse Cake
A delightful and comforting cake with a rich chocolate base, airy raspberry mousse, and glossy ganache, perfect for celebrations or cozy gatherings with family.
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 Softened 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.
For the Raspberry Mousse
- 1 cup Fresh raspberries Plus extra for garnish.
- 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
- Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Making the Cake
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Making the Mousse
- For the raspberry mousse, puree raspberries with sugar in a blender, then strain through a fine mesh sieve.
- Whip heavy cream and vanilla extract until soft peaks form, then fold in melted dark chocolate and raspberry puree.
- Refrigerate the mousse for about 30 minutes to set.
Assembling the Cake
- Once the cake is cooled, slice it in half horizontally to create two layers.
- 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.
- Chill the assembled cake in the refrigerator for at least 1 hour.
Making the Ganache
- 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.
- Drizzle the ganache over the chilled cake before serving.
Notes
If using frozen raspberries, gently warm them and drain any excess liquid. Leftover mousse should be stored covered in the refrigerator.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 5gFat: 30gSaturated Fat: 18gSodium: 150mgFiber: 3gSugar: 25g
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