Description
This Chocolate Raspberry Mousse Cake is an elegant dessert that combines rich, velvety chocolate with the bright, tangy flavor of fresh raspberries. It features a moist chocolate cake base topped with a smooth, creamy chocolate mousse and a layer of raspberry jelly for a stunning finish. Perfect for special occasions or when you want to impress your guests!
Ingredients
Units
Scale
For the Chocolate Cake Base:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk (or milk with 1 tsp vinegar)
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water
For the Chocolate Mousse:
- 8 oz semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy whipping cream, chilled
For the Raspberry Layer:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
For Garnish (Optional):
- Fresh raspberries
- Shaved chocolate or chocolate curls
- Whipped cream
Instructions
- Prepare the Chocolate Cake Base:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add buttermilk, oil, egg, and vanilla extract. Mix until smooth.
- Gradually stir in hot water until the batter is well combined (it will be thin).
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before removing.
- Make the Chocolate Mousse:
- Melt the chopped chocolate and butter in a heatproof bowl over simmering water (double boiler method), stirring until smooth. Remove from heat and cool slightly.
- In a separate bowl, whisk egg yolks with half of the sugar until pale and thick. Stir into the melted chocolate mixture.
- In another bowl, beat egg whites until foamy. Gradually add the remaining sugar and beat until stiff peaks form.
- Whip the chilled heavy cream until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture, followed by the beaten egg whites, until smooth and fluffy.
- Prepare the Raspberry Layer:
- In a small saucepan, combine raspberries, sugar, water, and lemon juice. Cook over medium heat until raspberries break down and the mixture thickens slightly, about 5–7 minutes.
- Puree the mixture through a fine sieve to remove seeds.
- Bloom the gelatin in cold water for 5 minutes, then gently heat until dissolved. Stir the gelatin into the raspberry puree and let cool to room temperature.
- Assemble the Cake:
- Place the chocolate cake layer on a serving plate inside a springform pan or cake ring.
- Spread the chocolate mousse evenly over the cake layer, smoothing the top.
- Carefully pour the cooled raspberry layer over the mousse, spreading evenly.
- Refrigerate the cake for at least 4 hours, or until fully set (overnight is best).
- Serve:
- Remove the cake from the springform pan and garnish with fresh raspberries, chocolate shavings, or whipped cream if desired.
- Slice and serve chilled.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Make sure the raspberry layer is completely cool before pouring it over the mousse to prevent melting.
- You can make the cake a day ahead—it tastes even better after chilling overnight!