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.
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.