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Dark Chocolate Raspberry Mousse Cake Recipe

Dark Chocolate Raspberry Mousse Cake Recipe

★★★★★

4.8 from 27 reviews
  • Author: Zoe
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Dark Chocolate Raspberry Mousse Cake is a decadent dessert featuring a rich chocolate cake layered with smooth raspberry mousse and topped with a luscious dark chocolate ganache. Perfect for chocolate and fruit lovers, it combines the deep flavor of dark chocolate with the tartness of fresh raspberries to create an elegant and delicious 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. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan to prevent the cake from sticking.
  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 and granulated sugar until the mixture becomes light and fluffy, about 3-5 minutes, which helps incorporate air for a lighter cake texture.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to ensure proper emulsification, then add the vanilla extract for flavor.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture alternately with the buttermilk, mixing gently until just combined to maintain a tender crumb.
  6. Bake the Cake: Pour the batter into the prepared cake pan, smooth the top with a spatula, and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the Cake: Let the cake cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely, preventing sogginess.
  8. Prepare Raspberry Puree: In a blender, puree the fresh raspberries with granulated sugar, then strain through a fine mesh sieve to remove seeds for a smooth mousse.
  9. Whip Cream and Fold in Ingredients: Whip the heavy cream with vanilla extract until soft peaks form, then gently fold in the melted and cooled dark chocolate along with the raspberry puree to create the mousse.
  10. Set the Mousse: Refrigerate the mousse for about 30 minutes to allow it to thicken and set properly.
  11. Slice Cake Layers: Once cooled, carefully slice the cake horizontally into two even layers using a serrated knife.
  12. Assemble the Cake: Place one cake layer on a serving plate and spread half of the raspberry mousse evenly over it, then add the second layer and spread the remaining mousse on top.
  13. Chill the Cake: Refrigerate the assembled cake for at least 1 hour to let the mousse firm up and flavors meld.
  14. Make Ganache: Heat the heavy cream until just boiling, pour it over the chopped dark chocolate, let it sit for a few minutes, then stir until smooth and glossy.
  15. Finish and Serve: Drizzle the ganache evenly over the chilled cake. Garnish with extra fresh raspberries if desired, then serve chilled.

Notes

  • Use fresh raspberries for the best flavor in the mousse. Frozen berries may add extra moisture.
  • Allow the cake to cool completely before slicing to prevent crumbling.
  • For a dairy-free version, substitute heavy cream and butter with coconut cream and vegan margarine respectively.
  • The mousse needs sufficient chilling time to set properly, do not rush this step.
  • Ganache can be prepared in advance and stored in the refrigerator; reheat gently before pouring over the cake.
  • Ensure the dark chocolate is good quality with at least 70% cocoa content for a rich and intense chocolate flavor.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking, Whipping, Chilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 420 kcal
  • Sugar: 32 g
  • Sodium: 210 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 38 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 95 mg

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

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