Go Back
–+ servings
Dark Chocolate Raspberry Mousse Cake

Indulge in Dark Chocolate Raspberry Mousse Cake Bliss

Experience the luxurious blend of rich chocolate and tangy raspberries in this Dark Chocolate Raspberry Mousse Cake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can substitute with gluten-free blend
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 te teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter Softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk Can substitute with milk and vinegar
  • 1 cup fresh raspberries Plus extras for garnish
For the Mousse
  • 1/4 cup granulated sugar
  • 1 cup heavy cream Whipped until fluffy
  • 8 ounces dark chocolate Melted and cooled
For the Ganache
  • 8 ounces dark chocolate Chopped
  • 1 cup heavy cream Heated until just boiling

Equipment

  • 8-inch round cake pan
  • mixing bowls
  • electric mixer
  • spatula
  • fine mesh sieve

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Beat together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
  5. Gradually fold in the dry ingredients while alternating with buttermilk.
  6. Pour the batter into the prepared cake pan and bake for 25-30 minutes.
  7. Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Blend fresh raspberries with sugar, strain, then fold into whipped cream and melted chocolate to make the mousse.
  9. Once the cake is cooled, slice it into two layers. Spread mousse on the bottom layer and top with the second layer.
  10. Chill the assembled cake in the refrigerator for at least 1 hour.
  11. Heat the cream and pour it over chopped chocolate. Stir until smooth to prepare the ganache.
  12. Drizzle ganache over the chilled cake, allowing it to cascade down the sides.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best results, ensure all ingredients are at room temperature, and let the cake cool completely before serving.

Tried this recipe?

Let us know how it was!