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Heavenly Raspberry Chocolate Mousse Cake Recipe

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★★★★★

4.8 from 123 reviews

This Heavenly Raspberry Chocolate Mousse Cake combines a rich, moist chocolate cake layered and topped with a luscious raspberry-infused dark chocolate mousse. The cake layers are perfectly tender, while the mousse offers a smooth, fruity contrast with a delicate agar-agar set texture, making this dessert a decadent treat 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 cup granulated sugar
  • 1 tsp baking powder
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup whole milk

Mousse Ingredients

  • 1 cup fresh raspberries
  • 1 cup dark chocolate chips
  • 1 tsp agar-agar powder

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two round cake pans thoroughly to prevent sticking and allow easy removal of the cakes once baked.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and baking powder until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, and whole milk until the mixture is frothy and well blended. Slowly add the wet ingredients to the dry ingredients and gently mix until just combined, avoiding over-mixing to keep the cake tender.
  4. Bake the Cake Layers: Evenly divide the batter between the two prepared cake pans. Place them in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely before assembling.
  5. Prepare the Raspberry Chocolate Mousse: Melt the dark chocolate chips gently over a double boiler or in short intervals in the microwave until smooth. In a small saucepan, heat fresh raspberries with agar-agar powder until the agar-agar dissolves and the mixture thickens slightly. Combine the melted chocolate with the warm raspberry mixture and stir well to create a smooth, mousse-like consistency. Allow to cool slightly.
  6. Assemble the Cake: Place one cake layer on your serving plate. Spread half of the raspberry chocolate mousse evenly over the top. Carefully place the second cake layer on top, then generously spread the remaining mousse over the entire top surface, smoothing it out for a polished finish.

Notes

  • Make sure the cake layers are fully cooled before applying the mousse to prevent it from melting or sliding off.
  • Agar-agar acts as a natural gelatin substitute; ensure it is fully dissolved by heating properly with berries.
  • You can substitute fresh raspberries with frozen ones if fresh are unavailable — just thaw and drain excess moisture before use.
  • For a more intense chocolate flavor, use high-quality dark chocolate chips with at least 60% cocoa.
  • Store the assembled cake in the refrigerator for 2-3 days for best freshness, covered to avoid drying out.

Keywords: raspberry chocolate mousse cake, chocolate cake, raspberry mousse, agar-agar dessert, layered cake, chocolate mousse cake

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