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Dark Chocolate Raspberry Mousse Cake Recipe

Dark Chocolate Raspberry Mousse Cake Recipe
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★★★★★

4.9 from 11 reviews

This decadent Dark Chocolate Raspberry Mousse Cake combines a rich, moist chocolate cake with a light and airy raspberry mousse, topped with a silky dark chocolate ganache. Perfect for special occasions or a luxurious dessert 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 cake pan: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan to ensure the cake does not stick.
  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 light and fluffy, about 3-5 minutes, to incorporate air for a tender cake crumb.
  4. Add eggs and vanilla: Add eggs one at a time, mixing well after each addition, then stir in vanilla extract to enhance flavor.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined to avoid overmixing which can lead to a dense cake.
  6. Bake the cake: Pour the batter into the prepared pan and smooth the surface. 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, then transfer it to a wire rack to cool completely before assembling.
  8. Make raspberry puree: Puree the fresh raspberries with sugar in a blender, then strain through a fine mesh sieve to remove seeds, creating a smooth puree.
  9. Prepare mousse: Whip heavy cream with vanilla extract until soft peaks form, then gently fold in melted dark chocolate and the strained raspberry puree, mixing carefully to keep the mousse light.
  10. Chill mousse: Refrigerate the raspberry mousse for about 30 minutes to help it set and develop structure for layering.
  11. Slice the cake: Once completely cooled, slice the cake horizontally into two layers using a long serrated knife.
  12. Assemble layers: Place one cake layer on a serving plate, spread half of the raspberry mousse evenly over it, then top with the second cake layer and spread the remaining mousse on top.
  13. Chill the assembled cake: Refrigerate the cake for at least 1 hour to allow the mousse layers to firm up and flavors to meld.
  14. Make ganache: Heat the heavy cream until just boiling, pour over the chopped dark chocolate, and let sit for a few minutes before stirring until smooth and glossy.
  15. Finish and serve: Drizzle the prepared ganache over the chilled cake. Garnish with fresh raspberries if desired, then slice and serve.

Notes

  • Ensure the dark chocolate for the mousse is melted and cooled slightly to prevent curdling the whipped cream.
  • Straining the raspberry puree removes seeds for a smoother mousse texture.
  • Chilling the mousse before layering helps it set and makes assembly easier.
  • Use a serrated knife and a gentle sawing motion to slice the cake without crumbling.
  • Ganache can be made ahead and gently reheated if necessary before drizzling.
  • Store the finished cake in the refrigerator and consume within 3 days for best freshness.

Nutrition

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

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