Introduction

This Dark Chocolate Raspberry Mousse Cake is a decadent dessert combining rich chocolate cake layers with a light, fruity raspberry mousse and a glossy chocolate ganache. Perfect for special occasions or whenever you want to impress your guests with a luscious treat.

A tall slice of layered cake with four distinct layers sits on a white plate on a white marbled surface. From the bottom, the first layer is dark brown, moist chocolate cake, followed by a thick, smooth pink cream layer. Above that is another dark chocolate cake layer, then a second equal thickness of the pink cream. The top layer is shiny, dark chocolate ganache with a glossy, smooth texture. On top of this ganache, a small pile of bright red fresh raspberries adds a pop of color. The image is clean and bright with soft natural light in a kitchen background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Raspberry 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

Chocolate Ganache Ingredients

4 ounces dark chocolate, chopped
1/2 cup heavy cream

Instructions

Step 1: Preheat the oven to 350°F (175°C). 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 to 5 minutes.
Step 4: Add the 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 the buttermilk, mixing until just combined.
Step 6: Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: For the raspberry mousse, puree the raspberries with sugar in a blender, then strain through a fine-mesh sieve to remove seeds.
Step 9: Whip the heavy cream with vanilla extract until soft peaks form. Gently fold in the melted dark chocolate and raspberry puree.
Step 10: Refrigerate the mousse for about 30 minutes to set.
Step 11: Once the cake is cooled, slice it horizontally into two layers.
Step 12: Place one layer on a serving plate and spread half of the raspberry mousse evenly over it. Top with the second layer and spread the remaining mousse on top.
Step 13: Chill the assembled cake in the refrigerator for at least 1 hour.
Step 14: For the ganache, heat the heavy cream until just boiling. Pour it over the chopped dark chocolate and let sit for a few minutes, then stir until smooth.
Step 15: Drizzle the ganache over the chilled cake before serving. Garnish with extra raspberries if desired.

Tips & Variations

Use fresh, ripe raspberries for the best flavor in the mousse layer.
For a smoother mousse, make sure the melted chocolate is not too hot before folding it into the whipped cream.
You can substitute buttermilk with regular milk mixed with 1 teaspoon of lemon juice or vinegar.
Add a splash of raspberry liqueur to the mousse for an extra depth of flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days. Reheat slightly at room temperature for about 20 minutes before serving to soften the ganache. The mousse and ganache do not freeze well, so it’s best enjoyed fresh.

How to Serve

A slice of cake on a white plate with a white marbled background, showing three dark brown chocolate sponge layers alternating with two thick pink cream layers. The top layer is a smooth, glossy dark chocolate ganache, decorated with a cluster of bright red raspberries sitting neatly on top. The cake texture looks soft and moist, and the cream appears smooth and fluffy. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers in advance?

Yes, bake the cake layers a day ahead and keep them wrapped tightly in plastic wrap at room temperature or refrigerated. Let them come to room temperature before assembling.

What if I don’t have a blender to puree the raspberries?

You can mash the raspberries with a fork or potato masher and then strain them through a fine-mesh sieve to remove seeds for a smooth mousse.