Description
This Heavenly Raspberry Chocolate Mousse Cake features lush layers of moist chocolate cake, light and airy raspberry mousse, and a rich chocolate ganache topping. Perfect for special occasions or an indulgent treat, this decadent cake combines the deep flavor of cocoa with the fresh tartness of raspberries for a show-stopping dessert experience.
Ingredients
Scale
For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Raspberry Mousse:
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 2 teaspoons gelatin powder
- 2 cups heavy cream
- 1/2 cup confectioners sugar
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the chocolate cake batter: In a large bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. In another bowl, beat eggs, then add whole milk, vegetable oil, and vanilla extract. Combine the wet ingredients with the dry and then carefully stir in the boiling water until the batter is smooth.
- Bake the chocolate cake and cool: Pour the batter into greased and floured cake pans and bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted comes out clean. Remove from oven and let the cakes cool completely on a wire rack.
- Prepare the raspberry mousse: Puree the fresh raspberries and strain to remove seeds. Sprinkle gelatin powder over a small amount of cold water and let it bloom for 5 minutes. Gently warm the gelatin until melted and combine it with the raspberry puree and granulated sugar. In a separate bowl, whip the heavy cream with confectioners sugar until stiff peaks form. Fold the raspberry mixture carefully into the whipped cream to create a light mousse. Chill the mousse until set.
- Assemble the cake: Place one layer of cooled chocolate cake on a serving plate. Spread a thick layer of raspberry mousse evenly over the cake. Add the second chocolate cake layer on top and repeat with more raspberry mousse if desired.
- Prepare and add the chocolate ganache: Heat the heavy cream until just simmering, then pour over the semi-sweet chocolate chips. Let sit for a couple minutes, then stir until smooth and glossy. Pour the ganache over the top of the assembled cake, allowing it to drip artistically down the sides.
- Garnish and serve: Decorate the top with fresh raspberries for a beautiful, fresh finish. Chill the cake until ready to serve for best texture and flavor. Enjoy this decadent dessert that balances rich chocolate flavor with fresh raspberry brightness.
Notes
- Ensure the cake is completely cool before assembling to prevent the mousse from melting.
- Use fresh raspberries for the best flavor in the mousse and garnish.
- Gelatin must be fully melted and mixed thoroughly into the raspberry puree for mousse to set properly.
- The cake can be made a day ahead and stored refrigerated to allow flavors to meld.
