Someone hand me a fork – it’s about to get delicious!
Imagine sinking your teeth into a slice of Dark Chocolate Raspberry Mousse Cake. The rich, decadent chocolate layers invite you in while the fresh raspberries add a tangy twist that compliments every bite. It’s like a party for your taste buds, and it all comes together with minimal hassle! No need to stress about fancy techniques or lengthy prep times; this cake is as straightforward as it is indulgent.
Why make this recipe
So, why whip up this delectable dessert? First off, it’s incredibly easy to make! Seriously, if you can measure and mix, you can bake this beauty. Plus, cleanup is a breeze with just two mixing bowls required.
And let’s not forget that everyone loves a cake involving chocolate and raspberries! Your friends will be asking you for the recipe, which makes you a baking superstar. Who wouldn’t want that reputation? 😉
Ingredients
You don’t need fancy stuff — just these basics!
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
- 2 cups fresh raspberries
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- ½ cup chocolate ganache (for topping)
Directions
Let’s bake this cake! Follow these simple steps:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, oil, eggs, and vanilla. Combine with the dry ingredients and mix until smooth.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Allow to cool completely.
- For the raspberry mousse, blend raspberries until smooth, then strain to remove seeds.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Fold in the raspberry puree.
- Once the cakes are cooled, layer them with raspberry mousse between.
- Pour the ganache over the top and let it set.
- Serve chilled and enjoy every bite!
How to make Dark Chocolate Raspberry Mousse Cake (Overview)
Baking this cake is like a fun adventure! Start by mixing up your dry ingredients and then dive into the wet ones. It’s all about blending smoothly, yet not overmixing—stay chill! While the cakes bake, whip up that raspberry mousse that’ll have your heart singing. Stack those layers, top it off with luscious ganache, and you’re golden.
Pro Tip: Don’t skip straining the raspberries — it elevates the mousse to a whole new level. Yum!
How to serve Dark Chocolate Raspberry Mousse Cake
When it’s time to serve, embody your inner pastry chef! Slice into that cake, revealing luscious layers of chocolate and vibrant raspberry. Pair it with a dollop of cream and a sprinkle of fresh raspberries for an extra wow factor. The color pops, the flavors meld, and trust me, your guests won’t be able to resist coming back for seconds. 🍰✨
How to store Dark Chocolate Raspberry Mousse Cake
This cake keeps well in the fridge for up to a week—so you can savor your creation for a few days! Just store it in an airtight container to maintain freshness. Want it for later? You can freeze the individual layers too! Just wrap ’em tightly in plastic wrap before sticking them in the freezer.
Tips to make Dark Chocolate Raspberry Mousse Cake
- Do make it ahead: This cake tastes even better the next day!
- Swap out buttermilk with regular milk if that’s all you have. A little vinegar can help replicate that tanginess!
- For a richer chocolate flavor, use dark chocolate with a higher cocoa percentage.
- If you find your mousse a bit too stiff, fold in a splash of milk to loosen it up.
Variation
Want to mix it up a bit? Try adding a hint of orange zest to the mousse for a citrus kick! You can also make this cake vegan by using plant-based milk, vegan butter, and a flaxseed egg substitute. The possibilities are endless! 🍊🌱
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just let them thaw and drain any excess moisture before blending.
How do I make the cake more chocolatey?
Add chocolate chips into the batter and some cocoa powder into the mousse for an extra rich flavor.
Is it okay to prepare this cake a day in advance?
Yes! In fact, giving it a day lets those flavors mingle beautifully. Just be sure to store it in the fridge!
📌 Pin this recipe for your next cozy dinner night!
Dark Chocolate Raspberry Mousse Cake
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 cups granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cups buttermilk
- 0.5 cups vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cups dark chocolate chips
- 2 cups fresh raspberries
- 1.5 cups heavy cream
- 0.5 cups powdered sugar
- 0.5 cups chocolate ganache (for topping)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, oil, eggs, and vanilla. Combine with the dry ingredients and mix until smooth.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Allow to cool completely.
Raspberry Mousse
- Blend raspberries until smooth, then strain to remove seeds.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Fold in the raspberry puree.
- Once the cakes are cooled, layer them with raspberry mousse between.
Finishing Touch
- Pour the ganache over the top and let it set.
- Serve chilled and enjoy every bite!
Notes
Printable Recipe Card
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