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Dark Chocolate Raspberry Mousse Cake Recipe

★★★★★

4.9 from 90 reviews
  • Author: Sarah
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings 1x

Description

Indulge in the rich and luscious Dark Chocolate Raspberry Mousse Cake, a decadent dessert featuring layers of moist chocolate cake filled with a silky raspberry mousse and topped with a glossy dark chocolate ganache. Perfect for special occasions or when you crave an elegant treat that balances tartness and sweet chocolate flavors.

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. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a medium 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 bowl, beat the softened unsalted butter and granulated sugar together using a mixer until the mixture is light and fluffy, about 3 to 5 minutes, which helps incorporate air for a light cake.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Then stir in the vanilla extract to add flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cake.
  6. Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into 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 to room temperature before assembling.
  8. Prepare Raspberry Mousse: Puree fresh raspberries with sugar in a blender, then pass the mixture through a fine mesh sieve to remove seeds for a smooth mousse.
  9. Whip Cream and Combine: Whip heavy cream and vanilla extract together until soft peaks form. Gently fold in the melted dark chocolate and the strained raspberry puree until thoroughly combined.
  10. Set the Mousse: Refrigerate the mousse for about 30 minutes to allow it to firm up slightly for easy spreading.
  11. Slice Cake Layers: Once completely cooled, slice the cake horizontally into two equal layers with a serrated knife.
  12. Assemble Cake: Place one cake layer on a serving plate and spread half of the raspberry mousse evenly over it. Top with the second cake layer and spread the remaining mousse on top.
  13. Chill Cake: Refrigerate the assembled cake for at least 1 hour to set and develop flavors.
  14. Make 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, then stir gently until smooth and glossy.
  15. Decorate and Serve: Pour the ganache over the chilled cake, allowing it to drizzle down the sides. Garnish with extra fresh raspberries if desired before serving.

Notes

  • Ensure the cake is completely cool before cutting and assembling to prevent the mousse from melting.
  • For a more intense chocolate flavor, use a high-quality dark cocoa powder and dark chocolate with at least 70% cocoa content.
  • Chill the mousse adequately so it spreads easily without running.
  • The cake can be made a day ahead and stored in the refrigerator, covered tightly to maintain freshness.
  • Use a serrated knife with gentle sawing motions when slicing to keep cake layers intact.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Dark Chocolate Cake, Raspberry Mousse Cake, Chocolate Mousse, Dessert Cake, Chocolate Raspberry Dessert

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