Description
This Heavenly Raspberry Chocolate Mousse Cake is a luscious combination of moist chocolate cake, creamy raspberry mousse, and rich chocolate ganache. It’s the perfect indulgent dessert for any celebration, with a delightful balance of sweet, tart, and rich flavors.
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
For the Raspberry Mousse:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the vegetable oil, eggs, buttermilk, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely in the pan on a wire rack.
- Make the Raspberry Mousse:
- Blend raspberries, sugar, and lemon juice in a blender until smooth. Strain the mixture through a fine-mesh sieve to remove the seeds.
- In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in the raspberry puree.
- Spread the raspberry mousse over the cooled cake and refrigerate while preparing the ganache.
- Prepare the Chocolate Ganache:
- Heat the cream in a small saucepan until it just starts to simmer.
- Pour the hot cream over the chocolate chips in a bowl and let it sit for 5 minutes.
- Stir until smooth and glossy.
- Pour the ganache over the raspberry mousse layer and spread evenly.
- Refrigerate the cake until the ganache is set.
Notes
- For a deeper raspberry flavor, you can use frozen raspberries.
- Make sure to let the ganache cool slightly before pouring over the mousse to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
