Dark Chocolate Raspberry Mousse Cake Recipe
Indulge in the decadent delight of this Dark Chocolate Raspberry Mousse Cake. A moist chocolate cake layered with luscious raspberry mousse and topped with a rich dark chocolate ganache, this dessert is a showstopper for any occasion.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 1 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1/2 cup Buttermilk
- 1 cup Fresh raspberries
Raspberry Mousse:
- 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 the oven: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- Prepare dry ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs and vanilla: Add eggs one at a time, mixing well, then stir in vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Bake the cake: Pour the batter into the cake pan and bake for 25-30 minutes.
- Cool and slice: Cool the cake, then slice it in half horizontally.
- Make raspberry mousse: Puree raspberries with sugar, whip cream, fold in chocolate and raspberry puree.
- Assemble the cake: Spread mousse between cake layers.
- Chill: Refrigerate the cake for 1 hour.
- Prepare ganache: Heat cream, pour over chocolate, stir until smooth.
- Finish the cake: Drizzle ganache over the chilled cake before serving.
Notes
- For best results, use fresh raspberries for the mousse.
- Ensure the melted chocolate for the mousse is cooled to room temperature before folding into the cream.
- The ganache should be poured over the cake when it is still slightly warm for a smooth finish.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Dark Chocolate, Raspberry, Mousse Cake, Dessert, Chocolate Cake
