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Dark Chocolate Raspberry Mousse Cake

Irresistible Dark Chocolate Raspberry Mousse Cake Bliss

Experience the rich blend of dark chocolate and tart raspberries in this Dark Chocolate Raspberry Mousse Cake, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.75 cups all-purpose flour For gluten-free, substitute with a gluten-free flour blend.
  • 0.75 cups unsweetened cocoa powder Ensure it’s unsweetened for balanced taste.
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter Can use vegan butter for a dairy-free version.
  • 1 cups granulated sugar Coconut sugar can be used for a lower GI option.
  • 3 large eggs Substitute with flax eggs for a vegan option.
  • 1 teaspoon vanilla extract
  • 1 cups buttermilk Substitute with a mix of milk and vinegar if not available.
  • 1 cup fresh raspberries Plus, extra for garnish. Can replace with strawberries or blueberries.
For the Mousse
  • 0.25 cups granulated sugar For mousse.
  • 1 cups heavy cream Whipped coconut cream can be a dairy-free alternative.
  • 1 teaspoon vanilla extract For mousse.
  • 6 ounces dark chocolate Melted and cooled.
For the Ganache
  • 6 ounces dark chocolate Chopped for making ganache.
  • 0.5 cups heavy cream For making ganache.

Equipment

  • 8-inch round cake pan
  • Mixing Bowls
  • whisk
  • hand mixer
  • Serrated Knife
  • Fine mesh sieve
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it with butter or oil.
  2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition, and incorporate the vanilla extract.
  5. Gradually add dry ingredients to the butter mixture, alternating with buttermilk until just combined.
  6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the raspberry mousse by pureeing raspberries with sugar, straining the mixture, and setting aside.
  9. Whip the heavy cream with vanilla extract until soft peaks form, then fold in the melted chocolate and raspberry puree.
  10. Once the cake is cool, slice it in half horizontally, and spread half of the mousse on one layer, then add the second layer.
  11. Refrigerate the assembled cake for at least 1 hour to allow the mousse to set properly.
  12. For the ganache, heat the heavy cream until boiling, then pour it over the chopped chocolate and stir until smooth.
  13. Drizzle the ganache over the chilled cake before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Ensure to use high-quality dark chocolate for all layers to enhance the flavor significantly.

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