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Dark Chocolate Raspberry Mousse Cake Recipe

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3.9 from 88 reviews

  • Author: Ava
  • Total Time: 2 hours
  • Yield: 8 slices

Description

Indulge in this decadent Dark Chocolate Raspberry Mousse Cake, where rich dark chocolate cake layers are combined with a luscious raspberry mousse and topped with a glossy chocolate ganache. This elegant dessert perfectly balances the deep flavors of chocolate with the tart freshness of raspberries, creating a show-stopping cake ideal for special occasions.

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

  1. Preheat and Prepare Cake Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking and ensure an even bake.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to combine thoroughly.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, approximately 3 to 5 minutes.
  4. Add Eggs and Vanilla: Incorporate eggs one at a time into the butter mixture, beating well after each addition, then stir in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix gently until all ingredients are just combined without overmixing.
  6. Bake the Cake: Pour the batter evenly into the prepared cake pan, smooth the top with a spatula, and bake for 25 to 30 minutes. Test with a toothpick to ensure it comes out clean, indicating the cake is done.
  7. Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess.
  8. Prepare Raspberry Puree: In a blender or food processor, puree fresh raspberries with granulated sugar until smooth. Pass the puree through a fine mesh sieve to remove seeds for a silky mousse.
  9. Make Raspberry Mousse: Whip heavy cream with vanilla extract until soft peaks form. Carefully fold in the melted and cooled dark chocolate followed by the raspberry puree, combining without losing volume.
  10. Chill Mousse: Refrigerate the mousse for about 30 minutes to firm up the texture before assembling the cake.
  11. Slice Cake Layers: Once cooled, carefully slice the cake horizontally into two equal layers using a serrated knife for even layers.
  12. Assemble the 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 Assembled Cake: Refrigerate the fully assembled cake for at least 1 hour to allow the mousse to set and the flavors to meld.
  14. Prepare Chocolate Ganache: Heat heavy cream just until boiling. Pour over chopped dark chocolate and let it sit for a few minutes. Stir gently until smooth and glossy.
  15. Finish the Cake: Drizzle the prepared ganache evenly over the chilled cake. Garnish with extra fresh raspberries if desired before serving.

Notes

  • This cake is perfect for special occasions and celebrations due to its luxurious texture and flavor.
  • You can customize the mousse by substituting raspberries with other berries like strawberries or blackberries for variety.
  • Ensure the mousse is well-chilled before assembling to maintain its structure.
  • Use high-quality dark chocolate for the best flavor in both the mousse and ganache.
  • Store the cake in the refrigerator and consume within 2-3 days for freshness.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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