Dark Chocolate Raspberry Mousse Cake
Indulge in a rich, decadent Dark Chocolate Raspberry Mousse Cake that combines luscious chocolate with fresh raspberries for a delightful dessert experience.
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
Pro Tip: Don’t skip straining the raspberries — it elevates the mousse to a whole new level. This cake tastes even better the next day! Store in an airtight container in the refrigerator for up to a week.