Description
Decadent chocolate cake layered with a tangy raspberry mousse and topped with a rich chocolate ganache. A perfect dessert for special occasions!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 12 ounces fresh raspberries
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons unflavored gelatin powder
- ¼ cup cold water
- 1 ½ cups heavy cream, cold
- 8 ounces semi-sweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- Fresh raspberries
- Chocolate shavings
- Powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Slowly pour in the boiling water while mixing on low speed. The batter will be thin.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- In a medium saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture has thickened slightly, about 10-15 minutes.
- Press the raspberry mixture through a fine-mesh sieve to remove the seeds. Discard the seeds.
- In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to soften.
- Heat the raspberry puree in the saucepan over low heat. Add the bloomed gelatin and stir until completely dissolved. Remove from heat and let cool slightly.
- In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Gently fold the cooled raspberry puree into the whipped cream until just combined. Pour the mousse into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil!
- Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
- Gently stir the chocolate and cream together until the chocolate is completely melted and the ganache is smooth and glossy.
- Stir in the butter until it is melted and incorporated into the ganache.
- Let the ganache cool slightly before using it to frost the cake.
- If the cakes have domed on top, use a serrated knife to level them.
- Place one cake layer on a serving plate or cake stand.
- Spread the raspberry mousse evenly over the first cake layer.
- Carefully place the second cake layer on top of the mousse.
- Pour the slightly cooled chocolate ganache over the top of the cake, allowing it to drip down the sides. Use an offset spatula to spread the ganache evenly over the top and sides of the cake.
- Refrigerate the cake for at least 30 minutes to allow the ganache to set.
- Decorate the cake with fresh raspberries, chocolate shavings, and a dusting of powdered sugar, if desired.
- Slice and serve the Chocolate Raspberry Mousse Cake. Enjoy! This cake is best served chilled.
Notes
- For best results, use high-quality chocolate and fresh raspberries.
- Don’t overmix the cake batter, as this can result in a tough cake.
- Make sure the raspberry mousse is completely set before assembling the cake.
- The cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 60 minutes
- Cook Time: 35 minutes