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Dark Chocolate Raspberry Mousse Cake

Decadent Dark Chocolate Raspberry Mousse Cake to Delight You

Indulge in the luxurious layers of Dark Chocolate Raspberry Mousse Cake, an exquisite dessert for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter Softened for easy mixing. Use unsalted butter for better flavor control.
  • 1 cup granulated sugar
  • 2 large eggs Egg whites can be replaced with aquafaba for a vegan option.
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk Use regular milk with a splash of vinegar as a substitute.
  • 1 cup fresh raspberries Essential for flavor; plus extra for garnish. Can substitute with strawberries or blueberries for alternative flavors.
For the Mousse
  • 1/4 cup sugar for mousse
  • 1 cup heavy cream For whipping into mousse. Coconut cream can be used for a dairy-free version.
  • 4 ounces dark chocolate melted and cooled to create the mousse layer.
For the Ganache
  • 4 ounces dark chocolate chopped for ganache preparation.
  • 1/2 cup heavy cream for making ganache.

Equipment

  • 8-inch Round Cake Pan
  • Mixing Bowls
  • Whisk
  • Electric mixer
  • Saucepan
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until combined.
  3. In a separate bowl, beat butter and sugar until light and fluffy, then add eggs one at a time and mix in vanilla.
  4. Gradually mix in the dry ingredients with buttermilk, alternating, until just combined.
  5. Pour batter into the pan and bake for 25-30 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a rack.
  6. Prepare the raspberry mousse by pureeing raspberries with sugar, straining the mixture, then folding in whipped cream and melted chocolate. Chill for 30 minutes.
  7. Once cooled, slice the cake in half horizontally, spread half of the mousse on the bottom layer, and then place the top layer on. Spread remaining mousse on top.
  8. Chill the assembled cake in the refrigerator for at least 1 hour.
  9. For ganache, heat cream until boiling and pour over chopped chocolate, stirring until smooth. Drizzle ganache over the chilled cake before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for optimal mixing. Allow the assembled cake to chill for enhanced flavors.

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