Name: Dark Chocolate Raspberry Mousse Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 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, softened; 1 cup Granulated sugar; 2 large Eggs; 1 teaspoon Vanilla extract; 1/2 cup Buttermilk; 1 cup Fresh raspberries (plus extra for garnish); 1/4 cup Granulated sugar; 1 cup Heavy cream; 1 teaspoon Vanilla extract; 4 ounces Dark chocolate, melted and cooled; 4 ounces Dark chocolate, chopped; 1/2 cup Heavy cream

Ingredients

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, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1 cup fresh raspberries (plus extra for garnish)

1/4 cup granulated sugar (for mousse)

1 cup heavy cream (for mousse)

1 teaspoon vanilla extract (for mousse)

4 ounces dark chocolate, melted and cooled (for mousse)

4 ounces dark chocolate, chopped (for ganache)

1/2 cup heavy cream (for ganache)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.

Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Step 3: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.

Step 4: Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Step 5: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.

Step 6: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 8: For the raspberry mousse, puree raspberries with sugar in a blender, then strain through a fine mesh sieve.

Step 9: Whip the heavy cream and vanilla extract until soft peaks form, then gently fold in the melted dark chocolate and raspberry puree.

Step 10: Refrigerate the mousse for about 30 minutes to help it set.

Step 11: Once the cake is cooled, slice it in half horizontally to create two layers.

Step 12: Place one layer on a serving plate and spread half of the raspberry mousse over it. Top with the second cake layer and spread the remaining mousse on top.

Step 13: Chill the assembled cake in the refrigerator for at least 1 hour to set the mousse.

Step 14: For the ganache, heat the heavy cream until just boiling. Pour it over the chopped dark chocolate and let sit for a few minutes, then stir until smooth.

Step 15: Drizzle the ganache over the chilled cake before serving.

Tips & Variations

Use frozen raspberries if fresh are unavailable; thaw and drain excess liquid before pureeing.

For extra texture, sprinkle chopped toasted nuts between the mousse layers.

Substitute buttermilk with milk mixed with 1 tablespoon lemon juice or vinegar.

To enhance the chocolate flavor, use high-quality dark chocolate with at least 70% cocoa.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and mousse layers a day in advance and assemble several hours before serving. Just keep it refrigerated to maintain freshness.

What if I don’t have buttermilk?

If you don’t have buttermilk, you can make a substitute by stirring 1 tablespoon of lemon juice or vinegar into 1/2 cup of milk and letting it sit for 5 minutes before using.