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Dark Chocolate Raspberry Mousse Cake Recipe

★★★★★

4.5 from 127 reviews
  • Author: Victor
  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings 1x

Description

This exquisite Dark Chocolate Raspberry Mousse Cake combines a rich, moist chocolate cake layered with a luscious raspberry mousse and finished with a silky dark chocolate ganache. Perfect for special occasions or whenever you crave an indulgent dessert, this cake balances dense chocolate flavor with fresh raspberry tartness, creating a sophisticated and delightful treat.

Ingredients

Scale

Cake

  • 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

Raspberry Mousse

  • 1 cup Fresh raspberries (plus extra for garnish)
  • 1/4 cup Granulated sugar
  • 1 cup Heavy cream
  • 1 teaspoon Vanilla extract
  • 4 ounces Dark chocolate, melted and cooled

Ganache

  • 4 ounces Dark chocolate, chopped
  • 1/2 cup Heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan thoroughly to prevent sticking during baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, which should take about 3-5 minutes. This step incorporates air for a tender texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure even incorporation. Then, stir in the vanilla extract for flavor.
  5. Combine Dry Ingredients and Buttermilk: Gradually add the dry ingredient mixture to the wet butter mixture in portions, alternating with the buttermilk. Mix gently until just combined to maintain cake lightness without overmixing.
  6. Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
  7. Cool the Cake: Allow the cake to cool in the pan on a wire rack for 10 minutes to firm up, then remove the cake from the pan and cool completely on the rack to room temperature.
  8. Prepare Raspberry Mousse – Puree: In a blender, puree fresh raspberries with 1/4 cup granulated sugar until smooth. Strain the puree through a fine mesh sieve to remove seeds for a silky mousse texture.
  9. Whip Cream and Fold Ingredients: In a chilled bowl, whip heavy cream with 1 teaspoon vanilla extract until soft peaks form. Gently fold in the melted and cooled dark chocolate, followed by the raspberry puree, blending evenly while retaining the airy texture.
  10. Chill the Mousse: Refrigerate the mousse mixture for about 30 minutes to allow it to set and thicken slightly, making it easier to spread onto the cake layers.
  11. Slice the Cake: Once the cake has cooled completely, slice it horizontally into two even layers using a serrated knife to create multiple tiers for filling.
  12. Assemble with Mousse: Place one cake layer on a serving plate and spread half of the raspberry mousse evenly over it. Add the second layer on top, then spread the remaining mousse to cover the top and sides neatly.
  13. Refrigerate the Cake: Chill the assembled cake in the refrigerator for at least 1 hour to allow the mousse to set firmly and the flavors to meld.
  14. Prepare Ganache: Heat 1/2 cup heavy cream just until it begins to boil. Pour the hot cream over the chopped dark chocolate in a bowl and let it sit undisturbed for a few minutes. Stir gently until the mixture becomes smooth and glossy.
  15. Decorate the Cake: Drizzle the prepared ganache over the chilled mousse cake, allowing it to cascade naturally for an elegant finish. Optionally, garnish with additional fresh raspberries.

Notes

  • Ensure the butter is softened at room temperature for smooth creaming with sugar.
  • Do not overmix the batter once the dry ingredients are added to keep the cake tender.
  • Straining the raspberry puree removes seeds for a smoother mousse texture.
  • Chilling the mousse before spreading helps it maintain its shape.
  • Use a serrated knife and a gentle sawing motion to slice the cake layers evenly.
  • Allow the ganache to cool slightly before drizzling to prevent melting the mousse.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cake, raspberry mousse, dark chocolate ganache, layered cake, dessert, chocolate mousse cake, raspberry dessert, holiday cake

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Find it online: https://tastywithvictor.com/dark-chocolate-raspberry-mousse-cake-recipe-2/