Dark Chocolate Raspberry Mousse Cake Recipe
This Dark Chocolate Raspberry Mousse Cake is a decadent dessert featuring moist chocolate cake layers filled and topped with a luscious raspberry mousse, finished with a shiny dark chocolate ganache. Combining rich cocoa, fresh raspberries, and silky mousse, this cake makes a perfect centerpiece for celebrations or a special treat.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake 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
Mousse Ingredients
- 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 Ingredients
- 4 ounces Dark chocolate, chopped
- 1/2 cup Heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking and ensure even baking.
- 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: Using a mixer, beat the softened unsalted butter and granulated sugar in a large mixing bowl until the mixture is light and fluffy, approximately 3 to 5 minutes.
- Add Eggs and Vanilla: Incorporate eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract for flavor.
- Combine Batter: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, stirring gently until just combined to maintain a tender crumb.
- Bake Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring easy layering later.
- Prepare Raspberry Puree: In a blender, puree fresh raspberries with granulated sugar, then strain through a fine mesh sieve to remove seeds for a smooth mousse base.
- Make Mousse: Whip the heavy cream and vanilla extract until soft peaks form, then gently fold in the melted dark chocolate and raspberry puree to create a rich mousse.
- Chill Mousse: Refrigerate the mousse for about 30 minutes to help it set and firm up slightly for spreading.
- Slice Cake: Once the cake is fully cooled, carefully slice it horizontally into two even layers using a serrated knife.
- Assemble Cake Layers: Place one cake layer on a serving plate and spread half of the raspberry mousse evenly over it. Top with the second layer and cover with the remaining mousse.
- Chill Assembled Cake: Refrigerate the assembled cake for at least 1 hour to let the mousse fully set and meld with the cake layers.
- Make Ganache: Heat the heavy cream until just boiling, then pour it over the chopped dark chocolate. Let it sit for a few minutes before stirring gently until smooth and glossy.
- Finish Cake: Drizzle the ganache over the chilled cake, allowing it to cascade down the sides for a beautiful finish. Garnish with extra fresh raspberries if desired.
Notes
- Ensure the cake is completely cool before slicing and layering to prevent mousse from melting.
- Straining raspberry puree is important to avoid seeds in the mousse.
- For easier slicing, chill the cake layers before cutting them horizontally.
- You can substitute buttermilk with milk mixed with 1 tablespoon lemon juice or vinegar if needed.
- To store, keep the cake refrigerated and consume within 3 days for best freshness.
Keywords: dark chocolate mousse cake, raspberry mousse cake, chocolate raspberry dessert, layered mousse cake, chocolate ganache cake
