Description
This Tasty Chocolate Raspberry Mousse Cake is a celebration of rich chocolate, bright raspberries, and layers of joy, offering an impressive yet approachable dessert experience. It's perfect for special occasions, combining a moist chocolate cake base with light chocolate mousse and a tangy raspberry filling.
Ingredients
1 ½ cups All-Purpose Flour
¾ cup Unsweetened Cocoa Powder
1 ½ teaspoons Baking Soda
½ teaspoon Salt
1 cup Granulated Sugar
½ cup Light Brown Sugar
2 Large Eggs
½ cup Milk
½ cup Vegetable Oil
1 teaspoon Vanilla Extract
¾ cup Hot Water
2 cups Fresh or Frozen Raspberries
½ cup Granulated Sugar
2 tablespoons Fresh Lemon Juice
1 tablespoon Cornstarch mixed with 2 tablespoons Cold Water
12 ounces Semi-Sweet Chocolate, chopped
2 cups Heavy Whipping Cream, divided
¼ cup Granulated Sugar
1 teaspoon Vanilla Extract
Pinch of Salt
1 ½ cups Heavy Whipping Cream
¼ cup Powdered Sugar
1 teaspoon Vanilla Extract
1 cup Fresh Raspberries
Chocolate Shavings or Curls (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round springform pan, and line the bottom with parchment paper
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt
- In a separate bowl, whisk together granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until well combined
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually add hot water until smooth
- Pour the batter into the prepared pan and bake for 30-35 minutes, until a skewer comes out clean. Cool the cake completely
- In a saucepan, combine raspberries, granulated sugar, and lemon juice. Simmer until raspberries break down, then stir in cornstarch slurry to thicken. Cool completely
- Melt the chopped chocolate in a heatproof bowl over simmering water. Let it cool slightly
- Whip 1 cup heavy cream with granulated sugar and vanilla extract until medium peaks form. Fold a third into melted chocolate, then fold in the rest
- In a separate bowl, whip the remaining cream until medium peaks form
- Pour half of the mousse over the cooled cake. Spoon the raspberry filling over the mousse, followed by the remaining mousse
- Cover and refrigerate for at least 6 hours, preferably overnight
- Before serving, whip cream with powdered sugar and vanilla until stiff peaks form. Spread over the cake, top with fresh raspberries and optional chocolate shavings
Notes
Use high-quality chocolate for the mousse to enhance flavor.
Ensure ingredients are at room temperature for best results.
Let the cake sit at room temperature for 15-20 minutes before serving for enhanced flavor.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 39 g
- Sodium: 225 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 90 mg