Name: Dark Chocolate Raspberry Mousse Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 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; Extra fresh raspberries for garnish (optional)

Ingredients

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 (plus extra for garnish)

1/4 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)

1/2 cup heavy cream (for ganache)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.

Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Step 3: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3 to 5 minutes.

Step 4: Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, mixing until just combined.

Step 6: Pour the batter into the prepared cake pan and smooth the top. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: For the raspberry mousse, puree raspberries with sugar in a blender, then strain through a fine mesh sieve to remove seeds.

Step 9: Whip heavy cream and vanilla extract until soft peaks form, then gently fold in melted dark chocolate and raspberry puree until combined.

Step 10: Refrigerate the mousse for about 30 minutes to allow it to set slightly.

Step 11: Once the cake is completely cooled, slice it in half horizontally to create two layers.

Step 12: Place one layer on a serving plate and spread half of the raspberry mousse over it. Add the second cake layer on top and spread with the remaining mousse.

Step 13: Chill the assembled cake in the refrigerator for at least 1 hour to firm up the mousse.

Step 14: For the ganache, heat heavy cream until just boiling. Pour it over the chopped dark chocolate and let sit for a few minutes, then stir until smooth and glossy.

Step 15: Drizzle the ganache over the chilled cake before serving. Garnish with extra fresh raspberries if desired.

Tips & Variations

Use fresh, ripe raspberries for the best flavor in the mousse. Frozen raspberries can be used but thaw and drain them well first.

For a more intense chocolate flavor, try using 70% or higher cocoa dark chocolate in the mousse and ganache.

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

If you prefer a lighter mousse, fold in some whipped gelatin for added stability when serving in warm environments.

FAQs

Can I use frozen raspberries for the mousse?

Yes, you can use frozen raspberries, but be sure to thaw and drain them well to avoid excess liquid in the mousse, which can affect its texture.

How do I make sure the ganache is smooth and shiny?

Heat the cream just until it starts to boil, then pour it over the chopped chocolate and let it sit without stirring for a few minutes before gently stirring. Avoid overheating the chocolate to keep a smooth texture.