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Chocolate Raspberry Mousse Cake

A delightful dessert combining rich chocolate flavors with tart fresh raspberries, creating an indulgent experience perfect for celebrations or a special treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup flour For the base, offering structure and tenderness.
  • 1/2 cup cocoa powder Providing a deep chocolate flavor.
  • 1 tsp baking powder Helping the cake rise perfectly.
  • 1/2 tsp baking soda Ensuring the cake is light and airy.
  • 1/2 cup sugar Adding sweetness to balance the bitter cocoa.
  • 1/2 cup milk Keeping the cake moist and rich.
  • 1/4 cup melted butter Enhancing flavor and texture with creaminess.
  • 2 pieces eggs Providing structure and richness.
  • 1 tsp vanilla extract Adding aroma and depth of flavor.
For the Raspberry Mousse
  • 1 cup fresh raspberries The star ingredient for tartness and color.
  • 1/4 cup sugar Sweetening the raspberry puree.
  • 1 tsp lemon juice Brightening the raspberry flavor.
  • 1 tsp gelatin Helping the mousse hold its shape.
  • 2 tbsp water For dissolving the gelatin.
For the Ganache
  • 1 cup heavy cream Creating a creamy mousse texture.
  • 1/2 cup dark chocolate chips For richness in the ganache.
  • 1/4 cup heavy cream To mix with chocolate for ganache.

Method
 

Bake the Cake
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and 1/2 cup of sugar. Stir well.
  3. Add the milk, melted butter, eggs, and vanilla extract. Mix until smooth.
  4. Pour the mixture into a greased cake pan and bake for 20-25 minutes, or until a toothpick comes out clean.
Make the Mousse
  1. In a blender, combine fresh raspberries, 1/4 cup sugar, and lemon juice. Blend until smooth.
  2. Strain the mixture through a fine mesh sieve to remove seeds.
  3. Dissolve gelatin in 2 tablespoons of water and mix into raspberry puree.
  4. Whip heavy cream until soft peaks form and fold into raspberry mixture.
Assemble the Cake
  1. Spread the raspberry mousse over the cooled cake and smooth it out.
  2. Cover and chill in refrigerator for at least 2 hours.
Top with Ganache
  1. Heat 1/4 cup heavy cream until simmering.
  2. Pour hot cream over dark chocolate chips and stir until melted.
  3. Pour ganache over the mousse layer and allow to drizzle down the sides.
Chill & Serve
  1. Chill cake for another hour before slicing to maintain the layers.

Notes

Consider using different types of chocolate for the ganache for varied flavors. Garnish with fresh raspberries and whipped cream for an impressive presentation.