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Dark Chocolate Raspberry Mousse Cake Recipe

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4.7 from 66 reviews

A decadent Dark Chocolate Raspberry Mousse Cake featuring a moist cocoa-infused cake layered with a luscious raspberry mousse and topped with a glossy dark chocolate ganache. This elegant dessert balances rich chocolate flavors with the tangy sweetness of fresh raspberries, perfect for special occasions or indulgent treats.

Ingredients

Scale

Cake

  • 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

Raspberry Mousse

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

Ganache

  • 4 ounces Dark chocolate (chopped)
  • 1/2 cup Heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 3 to 5 minutes, which helps incorporate air for a tender crumb.
  4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract to enhance flavor.
  5. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined to avoid overmixing which can toughen the cake.
  6. Bake the Cake: Pour the batter into the prepared cake pan and smooth the surface. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to room temperature.
  8. Make Raspberry Mousse Puree: Puree fresh raspberries with sugar in a blender, then strain the mixture through a fine mesh sieve to remove seeds for a smooth mousse.
  9. Whip Cream and Fold Mousse: Whip heavy cream and vanilla extract until soft peaks form. Gently fold in the melted and cooled dark chocolate and raspberry puree to create a light mousse.
  10. Chill Mousse: Refrigerate the raspberry mousse for about 30 minutes to help it set and thicken.
  11. Slice Cake: Once cooled, carefully slice the cake horizontally into two equal layers with a serrated knife.
  12. Assemble Cake Layers: Place one cake layer on a serving plate and spread half of the raspberry mousse evenly over it. Top with the second layer and spread the remaining mousse on top.
  13. Chill Assembled Cake: Refrigerate the assembled cake for at least 1 hour to let the mousse firm up and flavors meld.
  14. Prepare Ganache: Heat heavy cream until just boiling, then pour over chopped dark chocolate. Let sit for a few minutes to melt, then stir until smooth and glossy.
  15. Finish Cake: Drizzle the ganache over the chilled cake just before serving for a rich, elegant finish.

Notes

  • Ensure the cake is completely cooled before slicing to prevent crumbling.
  • For a smoother mousse, be sure to strain the raspberry puree to remove seeds.
  • The ganache can be made ahead and refrigerated; gently rewarm before drizzling.
  • Use high-quality dark chocolate for the best flavor.
  • Chilling times can be extended for a firmer mousse and ganache set.

Keywords: dark chocolate mousse cake, raspberry mousse cake, chocolate cake, raspberry dessert, mousse cake, chocolate ganache, layered cake, elegant dessert

Find it online: https://victoriablair.com/dark-chocolate-raspberry-mousse-cake-recipe/