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Dark Chocolate Raspberry Mousse Cake Recipe

★★★★★

5 from 59 reviews
  • Author: Victor
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings 1x

Description

This Dark Chocolate Raspberry Mousse Cake is a decadent dessert that blends a moist cocoa-flavored cake with a rich raspberry mousse and a smooth dark chocolate ganache. The layers of chocolate and fresh raspberry puree create a perfect balance of tart and sweet, making it an elegant treat for any occasion.

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

Mousse

  • 1 cup Fresh raspberries
  • 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
  • Extra fresh raspberries for garnish (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent the cake from sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt ensuring an even distribution of leavening agents.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes; this step incorporates air to give the cake a tender texture.
  4. Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, mixing well after each addition to maintain smoothness. Stir in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk, mixing until just combined to avoid overmixing which can toughen the cake.
  6. Bake Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool Cake: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before proceeding to layering.
  8. Prepare Raspberry Mousse: Puree fresh raspberries with granulated sugar in a blender, then strain the mixture through a fine mesh sieve to remove seeds for a smooth mousse.
  9. Whip Cream and Add Mousse Ingredients: Whip heavy cream and vanilla extract until soft peaks form. Gently fold in the melted, cooled dark chocolate and the raspberry puree to create a luscious mousse.
  10. Chill Mousse: Refrigerate the mousse for about 30 minutes to allow it to set slightly and become spreadable.
  11. Slice Cake: Once cooled, slice the cake horizontally into two even layers to prepare for filling.
  12. Assemble Cake Layers: Place one cake layer on a serving plate. Spread half of the raspberry mousse evenly over it. Add the second cake layer on top and spread the remaining mousse over the top.
  13. Chill Assembled Cake: Refrigerate the assembled cake for at least 1 hour to let the mousse fully set and flavors meld.
  14. Make Ganache: Heat heavy cream until it just begins to boil. Pour it over the chopped dark chocolate and let it sit for a few minutes before stirring gently until smooth and glossy.
  15. Finish Cake: Drizzle the ganache over the chilled cake, allowing it to cascade down the sides. Garnish with extra fresh raspberries if desired before serving.

Notes

  • Ensure the butter is softened to room temperature for easier creaming.
  • Alternating dry ingredients with buttermilk prevents the batter from curdling and ensures a tender cake texture.
  • Straining the raspberry puree removes seeds for a smooth mousse but you can leave them in for added texture if preferred.
  • Chill mousse before assembling to make it easier to spread and to help it set properly.
  • Use high-quality dark chocolate for both the mousse and ganache to enhance the richness of the cake.
  • Allow the cake to chill sufficiently after assembly for best slicing and flavor development.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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