Description
Indulge in this decadent Raspberry Chocolate Mousse Cake, featuring rich chocolate layers, a tangy raspberry filling, and velvety mousse. Perfect for special occasions!
Ingredients
Scale
For the Chocolate Cake Layer:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Raspberry Layer:
- 1 cup fresh raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the Chocolate Mousse:
- 8 oz semisweet chocolate, chopped
- 1 cup heavy cream
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- A pinch of salt
For Garnish:
- Fresh raspberries
- Whipped cream
- Shaved chocolate
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add oil, eggs, buttermilk, and vanilla. Beat on medium speed until smooth. Stir in boiling water until well combined.
- Divide the batter between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the raspberry layer, in a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until thickened. Allow to cool completely.
- For the mousse, melt the chocolate in a heatproof bowl over simmering water or in the microwave. In another bowl, whisk egg yolks and sugar until pale and thick. Gradually add melted chocolate to the egg yolk mixture, then fold in whipped cream and vanilla extract until fully combined.
- To assemble, place one cake layer on a serving plate. Spread a layer of raspberry mixture over the cake. Spoon the chocolate mousse on top, smoothing it out. Place the second cake layer on top of the mousse.
- Garnish with fresh raspberries, whipped cream, and shaved chocolate just before serving.
Notes
- Ensure the chocolate is cooled slightly before adding to the egg yolk mixture to prevent curdling.
- The raspberry layer can be made ahead and refrigerated until ready to use.
- Prep Time: 30 minutes
- Cook Time: 35 minutes