Description
Sweet raspberry chocolate mousse cake delivers a luxurious dance of tangy berries and rich chocolate in each silky slice. Dessert enthusiasts will savor delicate layers that blend French pastry techniques with elegant flavor complexity.
Ingredients
Scale
Cake Base:
- 1 1/2 cups (180 grams) all-purpose flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1 1/2 teaspoons (7.5 milliliters) baking powder
- 1 1/2 teaspoons (7.5 milliliters) baking soda
- 1/2 teaspoon (2.5 milliliters) salt
Wet Ingredients:
- 1 cup (200 grams) granulated sugar
- 1/2 cup (120 milliliters) vegetable oil
- 2 large eggs
- 1 cup (240 milliliters) buttermilk
- 2 teaspoons (10 milliliters) vanilla extract
- 1 cup (240 milliliters) boiling water
Instructions
- Prepare the oven at 350F (175C) and prepare two 9-inch round cake pans by greasing and dusting with flour.
- Combine dry ingredients in a large mixing bowl, whisking flour, sugar, cocoa powder, baking powder, baking soda, and salt. Incorporate oil, eggs, buttermilk, and vanilla, blending on medium speed until smooth. Gently fold in boiling water until fully integrated.
- Evenly distribute cake batter between prepared pans. Bake for 30-35 minutes, checking doneness with a toothpick inserted into the center. Let cakes rest in pans for 10 minutes, then transfer to wire racks for complete cooling.
- Create raspberry sauce by heating raspberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. Stir consistently until mixture thickens and becomes glossy. Allow sauce to cool to room temperature.
- Prepare chocolate mousse by melting chocolate using a double boiler or microwave. Whisk egg yolks and sugar until pale and creamy. Gradually incorporate melted chocolate into egg mixture. Gently fold in whipped cream and vanilla extract until smooth and uniform.
- Assemble the cake by placing first cake layer on serving plate. Spread cooled raspberry mixture evenly across the surface. Carefully layer chocolate mousse on top, smoothing with a spatula. Position second cake layer atop the mousse.
- Enhance presentation by adorning the cake with fresh raspberries, delicate whipped cream dollops, and elegant chocolate shavings just before serving.
Notes
- Ensure ingredients are at room temperature for optimal cake texture and smoother mixing.
- Use high-quality cocoa powder and dark chocolate for richer, more intense flavor profiles.
- Avoid overmixing cake batter to prevent tough, dense cake layers that lack tenderness.
- Replace buttermilk with dairy-free alternatives like almond milk and apple cider vinegar for vegan adaptation.
- Cool cake layers completely before assembling to prevent mousse from melting and maintain structural integrity.
- Dust cake pans with cocoa powder instead of flour for chocolate cakes to prevent white residue.
- Gently fold whipped cream into chocolate mixture to maintain maximum air and lightness.
- Refrigerate cake for at least 2 hours before serving to allow mousse to set and flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 237 kcal
- Sugar: 18 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 37 mg