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Dark Chocolate Raspberry Mousse Cake Recipe

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This Dark Chocolate Raspberry Mousse Cake is a luxurious dessert featuring rich dark chocolate and tangy raspberries. With layers of moist chocolate cake, creamy raspberry mousse, and a smooth chocolate ganache, it’s the perfect indulgent treat for any special occasion.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours (including chill time)
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

1 cup fresh raspberries (plus extra for garnish)

¼ cup granulated sugar (for mousse)

1 cup heavy cream (for mousse)

1 teaspoon vanilla extract (for mousse)

4 ounces dark chocolate, melted and cooled (for mousse)

4 ounces dark chocolate, chopped (for ganache)

½ cup heavy cream (for ganache)

Instructions

  1. For the Cake: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  2. In a large mixing bowl, beat butter and sugar together until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  3. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, and mix until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  4. For the Raspberry Mousse: Puree raspberries with sugar in a blender or food processor. Strain the puree through a fine mesh sieve to remove the seeds.
  5. Whip the heavy cream and vanilla extract until soft peaks form. Gently fold in the melted dark chocolate and raspberry puree, mixing until smooth. Refrigerate the mousse for about 30 minutes to set.
  6. Assembling the Cake: Once the cake has cooled, slice it in half horizontally to create two layers. Place the first layer on a serving plate and spread half of the raspberry mousse over it. Add the second layer of cake and top with the remaining mousse. Chill the assembled cake in the refrigerator for at least 1 hour.
  7. For the Chocolate Ganache: Heat heavy cream in a saucepan until just boiling. Pour over chopped dark chocolate and let it sit for a few minutes. Stir until smooth and glossy. Drizzle the ganache over the chilled cake before serving.
  8. Garnish with fresh raspberries. Slice and serve!

Notes

  • For a different fruit twist, you can substitute raspberries with strawberries, blackberries, or blueberries.
  • Add a dash of orange zest or espresso powder to the ganache for a unique flavor.
  • To make this cake gluten-free, substitute the flour with a gluten-free flour blend.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • If you want to freeze the cake, omit the ganache and freeze the cake and mousse layers for up to 2 months. Add the ganache before serving.

Nutrition

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