Description
A luxurious dark chocolate raspberry mousse cake layered with tender chocolate cake, light raspberry mousse, and finished with smooth chocolate ganache.
Ingredients
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
- 4 ounces dark chocolate, melted
- 4 ounces dark chocolate, chopped
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy, then add eggs and vanilla.
- Alternate adding dry ingredients and buttermilk until just combined.
- Bake for 25–30 minutes, then cool completely.
- Puree raspberries with sugar and strain through a fine-mesh sieve.
- Whip heavy cream with vanilla, then fold in melted chocolate and raspberry puree.
- Slice the cooled cake horizontally into two layers.
- Spread mousse between layers and on top, then chill for 1 hour.
- Heat cream and pour over chopped chocolate to make ganache, then drizzle over cake.
Notes
- This cake works best when chilled well before slicing. For deeper flavor, prepare the cake one day in advance.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 85 mg