Dark Chocolate Raspberry Mousse Cake is a must-try!

Scale

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

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

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1. Preheat oven to 350°F.

2. Grease and flour an 8-inch cake pan.

3. Whisk flour, cocoa, baking powder, baking soda, and salt.

4. Beat butter and sugar until fluffy.

5. Add eggs and vanilla.

6. Add dry mix and buttermilk alternately.

7. Bake 25–30 minutes and cool completely.

8. Blend raspberries and sugar.

9. Strain the puree.

10. Whip cream and vanilla.

11. Fold in melted chocolate.

12. Fold in raspberry puree.

13. Chill 30 minutes.

14. Slice cake horizontally.

15. Spread mousse on first layer.

16. Add second layer and spread remaining mousse.

17. Chill 1 hour.

18. Heat cream and pour over chopped chocolate to make ganache.

19. Drizzle ganache over chilled cake and serve.

Chill the cake for the cleanest slices.

Use fresh raspberries for the brightest flavor.