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Dark Chocolate Raspberry Mousse Cake Recipe

Dark Chocolate Raspberry Mousse Cake Recipe
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★★★★★

5.2 from 11 reviews

Delight in this decadent Dark Chocolate Raspberry Mousse Cake, featuring moist chocolate layers enveloped by a luscious raspberry mousse and finished with a silky dark chocolate ganache. Perfect for special occasions or a luxurious dessert treat.

Ingredients

Scale

Cake Ingredients

  • 1 cup All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted butter (softened)
  • 1 cup Granulated sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup Buttermilk

Raspberry Mousse Ingredients

  • 1 cup Fresh raspberries
  • 1/4 cup Granulated sugar
  • 1 cup Heavy cream
  • 1 teaspoon Vanilla extract
  • 4 ounces Dark chocolate (melted and cooled)

Ganache Ingredients

  • 4 ounces Dark chocolate (chopped)
  • 1/2 cup Heavy cream
  • Extra fresh raspberries for garnish

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
  2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
  3. Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, typically 3-5 minutes, which helps incorporate air for a lighter cake texture.
  4. Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition to ensure thorough incorporation. Stir in the vanilla extract to enhance flavor.
  5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Mix until just combined to avoid overworking the batter which can toughen the cake.
  6. Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
  7. Cool the cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, which ensures the mousse layers won’t melt.
  8. Prepare raspberry puree: Puree fresh raspberries with sugar in a blender, then strain through a fine mesh sieve to remove seeds and create a smooth raspberry base for the mousse.
  9. Make the mousse: Whip the heavy cream with vanilla extract until soft peaks form. Gently fold in the melted and cooled dark chocolate followed by the raspberry puree, combining carefully to maintain the airiness.
  10. Set the mousse: Refrigerate the raspberry mousse for about 30 minutes to allow it to thicken and set slightly for easier spreading.
  11. Slice the cake: Once cooled, slice the cake horizontally to create two even layers, preparing for mousse layering.
  12. Assemble the cake: Place one cake layer on a serving plate, spread half of the raspberry mousse evenly on top, add the second layer, and cover with the remaining mousse.
  13. Chill the assembled cake: Refrigerate the mousse-covered cake for at least 1 hour to fully set and meld the flavors.
  14. Prepare the ganache: Heat heavy cream until just boiling, pour it over chopped dark chocolate, and let it sit for a few minutes before stirring until smooth and glossy.
  15. Finish the cake: Drizzle the dark chocolate ganache evenly over the chilled cake and garnish with extra fresh raspberries before serving.

Notes

  • Use high-quality dark chocolate for the mousse and ganache to enhance the rich chocolate flavor.
  • Make sure the cake is completely cool before slicing and assembling to prevent the mousse from melting.
  • If raspberries are out of season, frozen raspberries can be used but thaw and strain them well to remove extra moisture.
  • For a firmer mousse, you can whisk some gelatin into the raspberry puree before folding it into the whipped cream and chocolate.
  • Ganache can be poured warm or cooled slightly for a thicker coating depending on your preference.

Nutrition

Keywords: dark chocolate cake, raspberry mousse cake, chocolate mousse, raspberry dessert, chocolate ganache cake

Find it online: https://nayabaker.com/dark-chocolate-raspberry-mousse-cake-recipe/