why make this recipe

This Dark Chocolate Raspberry Mousse Cake is a perfect treat for chocolate lovers. The deep, rich chocolate flavor pairs wonderfully with the tart freshness of raspberries. It’s a great dessert for special occasions or simply to enjoy with family and friends. This cake is not only visually stunning, but it also has a delightful taste that will impress anyone who tries it.

how to make Dark Chocolate Raspberry Mousse Cake

Ingredients :

• 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.)
• 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.)
• 4 ounces Dark chocolate (Chopped for ganache.)
• 1/2 cup Heavy cream (For making ganache.)

Directions :

1. Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.
6. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the raspberry mousse, puree raspberries with sugar in a blender, then strain through a fine mesh sieve.
9. Whip heavy cream and vanilla extract until soft peaks form, then fold in melted dark chocolate and raspberry puree.
10. Refrigerate the mousse for about 30 minutes to set.
11. Once the cake is cooled, slice it in half horizontally to create two layers.
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.
13. Chill the assembled cake in the refrigerator for at least 1 hour.
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.
15. Drizzle the ganache over the chilled cake before serving.

how to serve Dark Chocolate Raspberry Mousse Cake

Serve this cake chilled for an extra refreshing taste. You can garnish it with fresh raspberries or a sprinkle of cocoa powder for added flair. Enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect dessert experience.

how to store Dark Chocolate Raspberry Mousse Cake

Store the cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Make sure to cut pieces carefully to avoid messing up the mousse layers.

tips to make Dark Chocolate Raspberry Mousse Cake

• Use high-quality dark chocolate for the best flavor in both the mousse and ganache.
• Be careful not to overmix the batter to keep the cake light and fluffy.
• Let the mousse set long enough in the fridge for a better texture.
• Allow the ganache to cool slightly before drizzling to avoid it running off the cake too quickly.

variation (if any)

You can add a layer of whipped cream between the cake layers for extra creaminess. For a twist, try using different fruits such as strawberries or blueberries in the mousse.

FAQs

1. Can I make this cake in advance?
Yes, you can prepare the cake and mousse a day ahead. Just assemble and chill before serving.

2. Can I substitute other types of chocolate?
Yes, you can use milk chocolate if you prefer a sweeter taste, but keep in mind that it will change the overall flavor profile.

3. Is it possible to make this cake gluten-free?
Yes, you can use gluten-free flour instead of all-purpose flour to make this cake gluten-free.

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Dark Chocolate Raspberry Mousse Cake

A visually stunning and delicious treat, this Dark Chocolate Raspberry Mousse Cake combines rich chocolate flavor with tart raspberries, perfect for special occasions or family gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 300 kcal

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

 

Baking the Cake

• 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.
• 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.

Preparing the Raspberry 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

Serve this cake chilled for an extra refreshing taste. Garnish it with fresh raspberries or a sprinkle of cocoa powder. Enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect dessert experience. Store in an airtight container in the refrigerator for 3-4 days.

Keyword Cake Recipe, Chocolate Cake, Dessert Recipe, Raspberry Mousse, Special Occasions