Description
Indulge in the rich and luscious Dark Chocolate Raspberry Mousse Cake, a decadent dessert combining moist chocolate cake layers with a creamy raspberry mousse filling and topped with a silky dark chocolate ganache. This elegant cake offers a perfect balance of tart raspberries and deep chocolate flavor, ideal for special occasions or whenever you crave an unforgettable 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
Chocolate Ganache
- 4 ounces Dark chocolate, chopped
- 1/2 cup Heavy cream
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3 to 5 minutes, to incorporate air for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor enhancement.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing gently until just combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared cake pan, smooth the top, and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare Raspberry Puree: Puree fresh raspberries with sugar in a blender until smooth, then strain through a fine mesh sieve to remove seeds for a silky texture.
- Whip Cream and Fold Ingredients: Whip heavy cream with vanilla extract until soft peaks form. Fold in melted dark chocolate gently followed by the raspberry puree to make the mousse.
- Set the Mousse: Refrigerate the mousse for about 30 minutes to allow it to firm up slightly for easier spreading.
- Slice Cake: Once cooled, slice the cake horizontally to create two even layers.
- Assemble Cake Layers: Place one cake layer on a serving plate, spread half of the raspberry mousse over it, then add the second cake layer and spread the remaining mousse on top.
- Chill Assembled Cake: Refrigerate the assembled cake for at least 1 hour to let the mousse set fully and flavors meld.
- Make Ganache: Heat heavy cream until just boiling, then pour over chopped dark chocolate. Let it sit for a few minutes before stirring until smooth and glossy.
- Finish with Ganache: Drizzle the ganache evenly over the chilled cake before serving and garnish with additional fresh raspberries if desired.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the batter to keep the cake tender and moist.
- Straining the raspberry puree is key to avoid seeds in the mousse.
- Chill the mousse and assembled cake thoroughly for best texture and flavor.
- Use high-quality dark chocolate for a richer flavor in both mousse and ganache.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Dark chocolate mousse cake, raspberry mousse, chocolate ganache cake, chocolate raspberry dessert, layered mousse cake
