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Dark Chocolate Raspberry Mousse Cake Recipe

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4.4 from 68 reviews

A decadent Dark Chocolate Raspberry Mousse Cake featuring rich chocolate layers paired with a light, fruity raspberry mousse and finished with a smooth, glossy dark chocolate ganache. Perfect for special occasions or any chocolate lover’s delight.

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

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

  1. Prepare the Cake Batter: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.
  2. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  3. Make the Raspberry Mousse: Puree the raspberries with sugar in a blender, then strain through a fine mesh sieve to remove seeds. Whip the heavy cream with vanilla extract until soft peaks form. Gently fold in the melted dark chocolate and raspberry puree until well combined. Refrigerate the mousse for about 30 minutes to set slightly.
  4. Assemble the Cake: Once the cake is cooled, slice it in half horizontally to create two layers. Place one layer on a serving plate and spread half of the raspberry mousse evenly over it. Add the second layer on top and spread the remaining mousse. Chill the assembled cake in the refrigerator for at least 1 hour to allow the mousse to set fully.
  5. Prepare the Chocolate 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 to melt the chocolate, then stir gently until smooth and glossy.
  6. Finish and Serve: Drizzle the ganache over the chilled cake, letting it drip down the sides if desired. Garnish with fresh raspberries and serve cold for best flavor and texture.

Notes

  • Use fresh raspberries for the best flavor in the mousse. Frozen can be used but may add extra liquid.
  • Ensure the melted chocolate for the mousse is cooled to prevent curdling the whipped cream.
  • Chill the mousse before assembling to help it hold shape better.
  • Ganache should be poured at room temperature; if too warm, it may melt the mousse.
  • The cake can be prepared a day in advance and kept refrigerated for freshness.

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

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