Print

Dark Chocolate Raspberry Mousse Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in a luscious Dark Chocolate Raspberry Mousse Cake, featuring rich layers of chocolate and vibrant raspberry flavors, perfect for any occasion.

Ingredients

Scale
  • 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
  • 1 cup Granulated sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup Buttermilk
  • 1 cup Fresh raspberries
  • 1/4 cup Granulated sugar (for mousse)
  • 1 cup Heavy cream (for mousse)
  • 1 teaspoon Vanilla extract (for mousse)
  • 4 ounces Dark chocolate (melted)
  • 4 ounces Dark chocolate (chopped for ganache)
  • 1/2 cup Heavy cream (for ganache)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
  2. Mix the dry ingredients: whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream the butter and sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well, then stir in the vanilla extract.
  5. Combine the dry ingredients with the butter mixture, alternating with buttermilk, mixing until just combined.
  6. Bake the batter in the prepared cake pan for 25-30 minutes or until a toothpick comes out clean.
  7. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Prepare the raspberry mousse by pureeing raspberries with sugar and straining through a fine mesh sieve.
  9. Whip heavy cream with vanilla until soft peaks form, then fold in the melted dark chocolate and raspberry puree.
  10. Set the mousse in the refrigerator for about 30 minutes.
  11. Layer the cooled cake by slicing it in half horizontally and spreading half of the mousse over the first layer.
  12. Assemble the cake with the second layer and top with remaining mousse. Chill for at least 1 hour.
  13. Make the ganache by heating heavy cream until just boiling, then pouring over chopped dark chocolate and stirring until smooth.
  14. Drizzle the ganache over the chilled cake and garnish with fresh raspberries before serving.

Notes

For best results, ensure ingredients are at room temperature before starting. Can substitute raspberries with strawberries or blackberries.

Nutrition

Find it online: https://lunarecipez.com/dark-chocolate-raspberry-mousse-cake/

Scroll to Top