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Dark Chocolate Raspberry Mousse Cake Recipe

★★★★★

4.6 from 110 reviews
  • Author: Lily
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings 1x

Description

This Dark Chocolate Raspberry Mousse Cake is an indulgent dessert that combines a rich, moist chocolate cake with a creamy, fruity raspberry mousse and a luscious dark chocolate ganache. Perfect for special occasions or chocolate lovers, this cake brings together bold flavors and elegant textures in every bite.

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, softened
  • 1 cup Granulated sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup Buttermilk

Raspberry Mousse

  • 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

Ganache

  • 4 ounces Dark chocolate, chopped
  • 1/2 cup Heavy cream

Instructions

  1. Prepare the Cake Batter: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan. In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly combine the dry ingredients.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which will take about 3 to 5 minutes. This step is vital to incorporate air for a tender cake.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, ensuring each egg is fully mixed before adding the next. Stir in the vanilla extract to infuse the batter with flavor.
  4. Combine Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, taking care not to overmix. Mix until just combined for a moist and tender crumb.
  5. Bake the Cake: Pour the batter evenly into the prepared cake pan and smooth the surface. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
  6. Cool the Cake: Let the cake cool in the pan for 10 minutes to set. Then, transfer it to a wire rack and allow it to cool completely to room temperature before proceeding.
  7. Make Raspberry Puree: Puree the fresh raspberries with 1/4 cup granulated sugar in a blender until smooth. Strain the mixture through a fine mesh sieve to remove seeds, resulting in a silky raspberry puree.
  8. Prepare Raspberry Mousse: Whip the heavy cream with 1 teaspoon vanilla extract until soft peaks form. Gently fold in the melted and cooled dark chocolate followed by the raspberry puree, combining thoroughly to create a light and airy mousse.
  9. Chill Mousse: Refrigerate the raspberry mousse for about 30 minutes to allow it to set and develop structure.
  10. Layer the Cake: Once the cake has completely cooled, slice it horizontally into two equal layers. Place one layer on a serving plate, spread half of the raspberry mousse evenly over it, then place the second layer on top and cover with the remaining mousse.
  11. Chill Assembled Cake: Refrigerate the layered cake for at least 1 hour to firm up the mousse and meld the flavors.
  12. Prepare Ganache: Heat the 1/2 cup heavy cream until just boiling. Pour it over the chopped dark chocolate and let sit for a few minutes. Stir gently until the ganache is smooth and glossy.
  13. Decorate Cake: Drizzle the ganache over the chilled cake for a rich and shiny finish. Garnish with extra fresh raspberries if desired. Serve and enjoy.

Notes

  • Ensure the butter is softened at room temperature for easier mixing.
  • Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
  • Straining the raspberry puree removes seeds, creating a silky mousse texture.
  • Chilling the mousse and assembled cake helps the dessert set properly.
  • The ganache should be smooth and pourable, adjust cream quantity slightly if needed.
  • Store the cake refrigerated and consume within 3 days for best freshness.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: dark chocolate cake, raspberry mousse, chocolate ganache, layered cake, chocolate dessert, berry mousse, homemade cake

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Find it online: https://flavorbylily.com/dark-chocolate-raspberry-mousse-cake-recipe-2/