Name: Heavenly Raspberry Chocolate Mousse Cake
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup granulated sugar; 1/2 cup light brown sugar; 2 large eggs; 1/2 cup vegetable oil; 1 tsp vanilla extract; 1/2 cup buttermilk; 1/2 cup hot water; 1 1/2 cups fresh raspberries; 1 tbsp sugar (for raspberries); 2 cups heavy whipping cream; 1/4 cup powdered sugar; 8 oz dark chocolate, chopped (for mousse); 1 tsp gelatin (optional); 1/4 cup cold water (to bloom gelatin); 1/2 cup heavy cream (for ganache); 4 oz dark chocolate (for ganache)

Description

This Heavenly Raspberry Chocolate Mousse Cake layers moist chocolate sponge with a fluffy raspberry chocolate mousse and a silky ganache topping. Perfectly rich, slightly tart, and irresistibly elegant—it’s a dessert to impress and indulge.

Ingredients

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup granulated sugar

1/2 cup light brown sugar

2 large eggs

1/2 cup vegetable oil

1 tsp vanilla extract

1/2 cup buttermilk

1/2 cup hot water

1 1/2 cups fresh raspberries

1 tbsp sugar (for raspberries)

2 cups heavy whipping cream

1/4 cup powdered sugar

8 oz dark chocolate, chopped (for mousse)

1 tsp gelatin (optional)

1/4 cup cold water (to bloom gelatin)

1/2 cup heavy cream (for ganache)

4 oz dark chocolate (for ganache)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round pans. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

2. In another bowl, beat the eggs, granulated sugar, and brown sugar until fluffy. Add oil, vanilla, and buttermilk. Gradually mix in the dry ingredients, then stir in hot water. Divide into pans and bake for 22–25 minutes. Cool completely.

3. Mash raspberries with sugar and strain to remove seeds. Set aside.

4. Melt chocolate and let it cool. Bloom gelatin in cold water and microwave briefly to dissolve. Whip cream and powdered sugar to soft peaks, fold in raspberry puree and chocolate, then gelatin. Chill mousse for 30 minutes.

5. Place one cake layer on a plate. Spread mousse evenly. Add the second layer and chill the cake for at least 1 hour.

6. Heat cream and pour over chocolate to make ganache. Stir until smooth. Pour over chilled cake and garnish with raspberries.

Notes

Use gelatin if you want the mousse layers to hold firmly for longer.

Let ganache cool slightly before pouring so it doesn’t melt the mousse.

For ultra-smooth mousse, strain the raspberry puree thoroughly.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 28g
Sodium: 160mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 6g
Cholesterol: 85mg

Keywords: raspberry mousse cake, chocolate mousse, layered cake