CHOCOLATE RASPBERRY MOUSSE CAKE
This Chocolate Raspberry Mousse Cake is a rich, silky dessert with layers of moist chocolate cake, creamy mousse, and tangy raspberry filling — a perfect showstopper for celebrations or romantic dinners.
Ingredients
For the Chocolate Cake:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
- 2 large eggs
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot coffee or water
For the Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the Chocolate Mousse:
- 1 ½ cups heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Ganache Topping:
- ½ cup heavy cream
- ¾ cup dark chocolate chips
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
- Prepare Cake Batter: Whisk dry ingredients together. Add eggs, buttermilk, oil, and vanilla; mix well. Stir in hot coffee until smooth.
- Bake: Divide into pans and bake for 22–25 minutes. Let cool completely.
- Make Raspberry Filling: In a small pan, cook raspberries, sugar, and lemon juice for 3–4 minutes. Stir in cornstarch mix and cook until thickened. Cool completely.
- Prepare Chocolate Mousse: Heat chocolate chips until melted. Cool slightly. Whip cream, sugar, and vanilla until soft peaks form. Gently fold in melted chocolate.
- Assemble Cake: Place one cake layer on a plate, spread raspberry filling, then top with mousse. Add second cake layer and cover with more mousse.
- Add Ganache: Pour warm ganache over chilled cake, letting it drip beautifully down the sides.
- Decorate: Top with fresh raspberries and chocolate curls. Chill for at least 2 hours before serving.
Notes
- Storage: Refrigerate for up to 3 days.
- Tip: Use a springform pan for easy layering and clean edges.