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Dark Chocolate Raspberry Mousse Cake

Decadent Dark Chocolate Raspberry Mousse Cake for Celebrations

This Dark Chocolate Raspberry Mousse Cake combines rich chocolate and tart berries, making it the perfect centerpiece for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-purpose flour Use gluten-free flour for a gluten-free version.
  • 1/2 cup Unsweetened cocoa powder Adds a deep, rich chocolate flavor.
  • 1 tsp Baking powder Essential for helping the cake rise.
  • 1 tsp Baking soda Works in conjunction with baking powder for leavening.
  • 1/2 tsp Salt Enhances the flavors.
  • 1/2 cup Unsalted butter Softened for easy mixing.
  • 1 cup Granulated sugar Balances the cocoa's bitterness.
  • 2 large Eggs Provides structure and moisture.
  • 1 tsp Vanilla extract Adds depth of flavor.
  • 1/2 cup Buttermilk Contributes to moisture.
For the Mousse
  • 2 cups Fresh raspberries Reserve some for garnish.
  • 1/4 cup Granulated sugar (for mousse) Sweetens the raspberry mousse.
  • 1 cup Heavy cream Whipped to create a light mousse.
  • 8 oz Dark chocolate Melted for the mousse.
For the Ganache
  • 1/2 cup Heavy cream Heated to create a smooth ganache.

Equipment

  • 8-inch round cake pan
  • Mixing Bowls
  • Electric mixer
  • Blender
  • Serrated knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
  3. Beat the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Gradually mix in the dry ingredients with buttermilk, alternating between the two.
  6. Pour the batter into the prepared cake pan and bake for 25-30 minutes.
  7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Puree raspberries with sugar, strain, and whip the heavy cream until soft peaks form. Fold in chocolate and raspberry puree.
  9. Slice the cooled cake horizontally in half. Spread mousse on the bottom layer and top it with the other half.
  10. For the ganache, heat the heavy cream, pour it over chopped chocolate, and stir until smooth.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 40gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 180mgPotassium: 200mgFiber: 3gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best results, allow the cake to cool completely before slicing to prevent the mousse from melting.

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