Description
Indulge in Heavenly Raspberry Chocolate Mousse Cake. This exquisite dessert combines rich chocolate and bright raspberries for a truly unforgettable experience.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup hot water (or hot coffee)
- 2 cups fresh raspberries (for compote and garnish)
- 1/4 cup granulated sugar (for compote)
- 1 tablespoon lemon juice (for compote)
- 1 tablespoon cornstarch (for compote)
- 1/4 cup cold water (for compote)
- 8 ounces high-quality dark chocolate (60-70% cocoa solids)
- 1 1/4 cups heavy cream (for mousse)
- 1 teaspoon unflavored gelatin powder
- 1/4 cup cold water (for gelatin)
- 1/4 cup granulated sugar (for mousse)
- 1/4 cup heavy cream (for ganache)
- 1/4 cup dark chocolate (for ganache)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line with parchment paper.
- In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt.
- In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the hot water (or hot coffee) until the batter is smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Once cool, level the top if necessary and use a serrated knife to split it horizontally into two even layers.
- In a medium saucepan, combine the raspberries, granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the raspberries break down and release their juices (about 5-7 minutes).
- In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering compote. Continue to cook, stirring constantly, for 1-2 minutes until the compote thickens.
- Remove from heat and let it cool completely.
- Sprinkle gelatin powder over 1/4 cup cold water in a small heatproof bowl. Let it sit for 5-10 minutes until it swells and becomes spongy.
- In a separate heatproof bowl, combine the egg yolks and 1/4 cup granulated sugar. Whisk until pale and slightly thick.
- Gently melt the high-quality dark chocolate in a double boiler or microwave in short bursts, stirring until smooth. Let it cool slightly.
- Gently heat the bloomed gelatin over a hot water bath or in the microwave for 10-15 seconds until completely dissolved and clear. Do not boil.
- While whisking the egg yolk mixture, gradually pour in about a third of the melted chocolate. Then, slowly whisk in the dissolved gelatin. Finally, fold in the remaining melted chocolate until smooth.
- In a large, chilled bowl, whip the cold heavy cream until soft peaks form. Do not over-whip.
- Gently fold about a third of the whipped cream into the chocolate mixture to lighten it. Then, gently fold in the remaining whipped cream until no streaks remain.
- Line the bottom of an 8-inch springform pan with one layer of your chocolate cake base.
- Spread the cooled raspberry compote evenly over the cake layer, leaving a small border if you wish.
- Carefully spread about half of the chocolate mousse over the raspberry compote.
- Place the second chocolate cake layer on top of the mousse.
- Gently spread the remaining chocolate mousse over the second cake layer, smoothing the top.
- Cover the springform pan with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the mousse to set completely.
- Once the cake is fully set, make the ganache. Chop the dark chocolate finely and place it in a heatproof bowl.
- Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes, then whisk gently until smooth and glossy.
- Allow the ganache to cool slightly at room temperature until it reaches a pourable, slightly thickened consistency (about 15-20 minutes).
- Carefully remove the springform pan sides. If you lined the pan with acetate strips, gently peel them off.
- Pour the slightly cooled ganache over the top of the chilled cake, allowing it to drip attractively down the sides. You can use an offset spatula to spread it evenly if needed.
- Arrange fresh raspberries artistically on top of the ganache. You can also add some chocolate shavings or curls for extra flair.
- Refrigerate the cake for another 30 minutes to allow the ganache to set before slicing and serving.
Notes
- Use high-quality chocolate for the best flavor.
- Ensure all ingredients are at room temperature before starting.
- Chill the mixing bowl for the cream to achieve better whipping results.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: Heavenly Raspberry Chocolate Mousse Cake, Chocolate Cake, Raspberry Dessert