Decadent Chocolate Mousse Cake with Raspberries Recipe
A rich and decadent Chocolate Mousse Cake featuring a moist cocoa-infused cake base topped with a light and airy dark chocolate mousse, finished elegantly with fresh raspberries and dustings of powdered sugar and cocoa powder. Perfect for special occasions or when craving an indulgent chocolate dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours 55 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
Cake
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¾ cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- ¾ cup hot coffee
Mousse
- 12 oz high-quality dark chocolate (chopped)
- 4 large eggs (separated)
- 2 cups heavy whipping cream
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Decoration
- 2 cups fresh raspberries
- ¼ cup powdered sugar for dusting
- Cocoa powder for dusting
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Whisk wet ingredients: In a separate bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until well combined.
- Combine and add coffee: Pour the wet ingredients into the dry ingredients and stir just until combined. Then slowly add the hot coffee and mix until smooth, creating a thin batter.
- Bake the cake: Pour the batter into the prepared springform pan and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Allow the cake to cool completely in the pan.
- Melt chocolate: Using a double boiler, melt the chopped dark chocolate gently until smooth. Remove from heat and allow it to cool slightly but not harden.
- Beat egg whites: In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar and continue beating until stiff glossy peaks develop.
- Whip cream: In another bowl, whip the heavy cream with vanilla extract until stiff peaks form, ensuring a light and airy texture.
- Prepare mousse base: Stir the egg yolks into the cooled melted chocolate until fully incorporated.
- Fold mousse components: Gently fold the whipped cream into the chocolate mixture, followed by carefully folding in the beaten egg whites to preserve the mousse’s airy texture.
- Assemble the mousse cake: Pour the chocolate mousse over the completely cooled cake base, spreading evenly to cover the surface.
- Chill: Refrigerate the assembled cake for at least 6 hours or preferably overnight to let the mousse set properly.
- Decorate: Before serving, top the mousse cake with fresh raspberries and dust with powdered sugar and cocoa powder for a beautiful finishing touch.
Notes
- Use room temperature ingredients for better mixing and texture.
- Ensure the cake is completely cool before adding mousse to prevent melting.
- For best mousse texture, fold ingredients gently to maintain airiness.
- High-quality dark chocolate enhances flavor depth and richness.
- Can be stored covered in the refrigerator for up to 3 days.
Keywords: Chocolate mousse cake, chocolate dessert, mousse cake recipe, dark chocolate cake, raspberry chocolate cake
