Introduction

Indulge in the rich and elegant flavors of this Dark Chocolate Raspberry Mousse Cake. Combining moist chocolate layers with silky raspberry mousse and a glossy ganache, it’s a show-stopping dessert perfect for any special occasion or a decadent treat.

A slice of chocolate cake with three layers sits on a white plate over a white marbled surface. The bottom and top layers are dark, moist chocolate cake with a slightly crumbly texture. In the middle is a thick layer of smooth pink cream or mousse. There is a thin layer of shiny chocolate ganache between the bottom cake and the pink cream, and the top is covered with a glossy dark chocolate ganache. Several fresh red raspberries are placed on top of the cake. The background is softly blurred with natural light. photo taken with an iphone --ar 4:5 --v 7

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
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 3-5 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 buttermilk, mixing until just combined.
Step 6: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 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 the heavy cream and vanilla extract until soft peaks form, then gently fold in the melted dark chocolate and raspberry puree.
Step 10: Refrigerate the mousse for about 30 minutes to help it set.
Step 11: Once the cake is cooled, slice it in half horizontally to create two even layers.
Step 12: Place one layer on a serving plate and spread half of the raspberry mousse evenly over it. Add the second cake layer and top 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 the heavy cream until it just begins to boil, then pour it over the chopped dark chocolate. Let it sit for a few minutes before stirring until smooth and glossy.
Step 15: Drizzle the ganache over the chilled cake just before serving. Garnish with fresh raspberries if desired.

Tips & Variations

Use fresh, ripe raspberries for the best flavor in the mousse.
For a stronger chocolate taste, substitute semi-sweet chocolate for dark chocolate in the ganache.
Make sure the mousse is well chilled before assembling to prevent it from becoming too soft.
Try garnishing with mint leaves or a dusting of cocoa powder for an elegant presentation.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, allow the cake to come to room temperature for about 15-20 minutes before serving. Avoid freezing as the mousse texture may change.

How to Serve

A slice of rich chocolate cake sits on a white plate with a white marbled texture beneath. The cake has four distinct layers: the bottom layer is dense dark chocolate cake, followed by a smooth shiny dark chocolate ganache layer. Above this is a thick, smooth pink mousse layer, topped by a thin, glossy raspberry jelly layer with a few seeds visible. The top cake layer is a moist dark chocolate cake covered with a shiny, slightly dripping chocolate glaze. On top, there is a small pile of fresh, bright red raspberries. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this cake?

Frozen raspberries can be used if fresh are unavailable, but fresh raspberries will provide a brighter flavor and better texture. Be sure to thaw and drain excess liquid if using frozen berries.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, the cake is done. Avoid opening the oven frequently to maintain consistent baking temperature.