The Chocolate Raspberry Mousse Cake is an elegant dessert that combines the deep, velvety flavors of chocolate with the bright, tangy notes of raspberry in a visually stunning presentation. This cake is not just a dessert; it’s a centerpiece that promises to steal the spotlight at any gathering.Each component of this cake is crafted to complement each other—the moist, rich chocolate cake provides a perfect base for the light, airy raspberry mousse, topped with a glossy chocolate ganache that beautifully encapsulates the luxury of this dessert. Perfect for special occasions or as a weekend treat, this cake is sure to delight anyone looking for a gourmet dessert experience.
Advertisement
Ingredients:
Chocolate Cake:
1 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup hot water
Raspberry Mousse:
2 cups fresh raspberries
1/2 cup granulated sugar
1 tablespoon lemon juice
1 1/2 teaspoons gelatin powder
1/4 cup cold water
1 cup heavy cream, whipped
Chocolate Ganache:
1/2 cup heavy cream
1 cup dark chocolate chips
Advertisement
Directions:
For the Cake:
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
Add egg, buttermilk, oil, and vanilla to flour mixture and mix until smooth. Gradually add hot water and stir until well combined.
Pour batter into prepared pan and bake for 30-35 minutes. Let cool.
For the Raspberry Mousse:
Puree raspberries, sugar, and lemon juice in a blender. Strain to remove seeds.
Sprinkle gelatin over cold water and let stand for 5 minutes. Warm gently until gelatin dissolves and mix into raspberry puree.
Fold in whipped cream gently until well combined. Refrigerate until set.
For the Chocolate Ganache:
Heat cream until it begins to simmer. Remove from heat and add chocolate chips, stirring until smooth.
To Assemble:
Slice the cake horizontally into two layers. Place one layer on a serving plate, spread raspberry mousse evenly, then top with the second cake layer.
Pour ganache over the top layer and let it drip down the sides. Refrigerate for at least one hour before serving.
Prep Time: 40 minutes | Cooking Time: 35 minutes | Total Time: 2 hours 15 minutes | Kcal: 450 kcal | Servings: 8 servings