Introduction

This Dark Chocolate Raspberry Mousse Cake is a decadent dessert that combines rich chocolate layers with a light, fruity mousse. Perfect for special occasions, it balances intense chocolate flavor with the fresh tartness of raspberries.

A close-up slice of cake on a white plate with four clear layers: the bottom and second layers are dark chocolate sponge with a crumbly texture, the first and third layers are thick, smooth pink cream filling, and the top layer is a shiny, smooth dark chocolate ganache. Bright red raspberries are neatly placed on the top, adding a fresh, slightly bumpy texture. The cake sits on a white marbled surface with a soft, blurred kitchen background. photo taken with an iphone --ar 4:5 --v 7

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
1 cup Fresh raspberries (plus extra for garnish)
1/4 cup Granulated sugar (for mousse)
1 cup Heavy cream (for mousse)
1 teaspoon Vanilla extract (for mousse)
4 ounces Dark chocolate, melted and cooled (for mousse)
4 ounces Dark chocolate, chopped (for ganache)
1/2 cup Heavy cream (for ganache)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 3: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
Step 4: Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Step 5: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.
Step 6: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: For the raspberry mousse, puree raspberries with sugar in a blender, then strain through a fine mesh sieve.
Step 9: Whip heavy cream and vanilla extract until soft peaks form, then fold in the melted dark chocolate and raspberry puree gently.
Step 10: Refrigerate the mousse for about 30 minutes to set.
Step 11: Once the cake is cooled, slice it in half horizontally to create two layers.
Step 12: Place one layer on a serving plate and spread half of the raspberry mousse over it, then add the second layer and top with remaining mousse.
Step 13: Chill the assembled cake in the refrigerator for at least 1 hour.
Step 14: For the ganache, heat heavy cream until just boiling, then pour over chopped dark chocolate. Let sit for a few minutes before stirring until smooth.
Step 15: Drizzle the ganache over the chilled cake before serving.

Tips & Variations

Use fresh, ripe raspberries for the best flavor in the mousse. Frozen raspberries can also work but may add extra moisture.
For a more intense chocolate flavor, try using 70% cocoa dark chocolate in the mousse and ganache.
If you prefer, substitute buttermilk with milk mixed with a teaspoon of lemon juice or vinegar.
Garnish with whole raspberries or chocolate shavings for a decorative touch.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, let it sit at room temperature for 15-20 minutes before serving for the best texture. Avoid freezing as the mousse texture may change.

How to Serve

A slice of cake with five layers sits on a white plate on a white marbled surface. The bottom, third, and top layers are dark chocolate cake with a crumbly texture, while the second and fourth layers are smooth pink cream filling. The top of the cake is covered with a thick, shiny dark chocolate glaze, which is decorated with a small pile of fresh red raspberries. The background is softly blurred, showing a kitchen setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and mousse a day in advance. Assemble the cake and refrigerate it to allow flavors to meld together.

Can I substitute the raspberries with another fruit?

Absolutely. Strawberries or blackberries work well as alternatives, but keep in mind the flavor will vary slightly with the choice of fruit.