Chocolate Raspberry Mousse Cake
Indulge in the ultimate dessert decadence with this Chocolate Raspberry Mousse Cake, a show-stopping treat that marries rich, moist chocolate cake with a luscious layer of silky raspberry mousse. Topped with a glossy dark chocolate ganache and adorned with fresh raspberries, this elegant cake is a perfect centerpiece for any celebration. The recipe features simple pantry staples, fresh raspberries for a natural tangy-sweet flavor, and a delightfully light mousse made from whipped cream and gelatin. With its stunning visual appeal and a divine balance of flavors, this dessert is a must-try for chocolate and berry lovers alike!
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Recipe Information
Ingredients
- 180 g All-purpose flour
- 200 g Granulated sugar
- 60 g Unsweetened cocoa powder
- 1 tsp Baking soda
- 1 tsp Baking powder
- 0.5 tsp Salt
- 2 Eggs
- 240 ml Whole milk
- 120 ml Vegetable oil
- 2 tsp Vanilla extract
- 240 ml Boiling water
- 300 g Fresh raspberries
- 1 tbsp Powdered gelatin
- 60 ml Cold water
- 480 ml Heavy cream
- 60 g Powdered sugar
- 200 g Dark chocolate (chopped)
- 30 g Unsalted butter
Instructions
Preheat the oven to 180°C (350°F) and grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, and mix until well combined. Stir in the boiling water until the batter is thin but smooth.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before removing them from the pans.
To make the raspberry mousse, purée the raspberries in a blender and strain to remove seeds. Set aside.
Sprinkle the powdered gelatin over the cold water in a small bowl and let sit for 5 minutes to bloom. Heat the gelatin mixture over low heat until dissolved, then stir it into the raspberry purée.
In a chilled bowl, whip 240 ml of heavy cream with the powdered sugar until stiff peaks form. Gently fold the whipped cream into the raspberry mixture until fully combined and smooth. Refrigerate the mousse for at least 30 minutes or until set.
Once the cakes are cooled, level the tops of the cakes if needed, and spread a thick layer of raspberry mousse over one of the cake layers. Place the second cake layer on top and refrigerate for 30 minutes to firm up.
To make the chocolate ganache, heat the remaining 240 ml of heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate. Let sit for 2 minutes, then whisk until smooth. Stir in the butter until fully melted.
Pour the ganache over the top of the cake, allowing it to drip down the sides. Smooth the top with a spatula, if needed.
Refrigerate the cake for at least 1 hour before serving to allow the layers to set. Garnish with additional fresh raspberries if desired.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 28.2 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 259 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
