This Dark Chocolate Raspberry Mousse Cake is a luxurious dessert that combines rich chocolate flavors with the tartness of fresh raspberries. It’s an ideal choice for chocolate dessert recipes and fruity desserts, offering a delightful contrast that will impress any guest.

The recipe is straightforward, making it perfect for both novice and experienced bakers. With layers of chocolate mousse and a raspberry filling, this cake is a standout in any collection of dessert chocolat and baked dessert recipes.

Decadent Dark Chocolate Raspberry Mousse Cake

This cake features a moist chocolate cake base topped with a light and airy dark chocolate mousse, complemented by a layer of fresh raspberry puree. The preparation takes about 1 hour, plus chilling time, and serves 8 people.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 cup dark chocolate chips, melted
• 1 cup heavy cream
• 1 cup fresh raspberries
• 2 tablespoons powdered sugar (for raspberry puree)
• Chocolate shavings for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. Make the Cake Batter: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
4. Bake the Cake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
5. Prepare the Raspberry Puree: In a small saucepan, heat the raspberries and powdered sugar over medium heat until the raspberries break down. Strain the mixture to remove seeds and set aside.
6. Make the Mousse: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold in the melted dark chocolate until well combined.
7. Assemble the Cake: Once the cake is cool, slice it in half horizontally. Spread a layer of raspberry puree on the bottom layer, then top with half of the chocolate mousse. Place the second layer on top and repeat with the remaining raspberry puree and mousse.
8. Chill: Refrigerate the assembled cake for at least 2 hours to set the mousse.
9. Serve: Garnish with chocolate shavings and fresh raspberries before slicing and serving.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Chill Time: 2 hours
• Total Time: 3 hours

Nutrition Information

• Servings: 8 slices
• Calories: 450kcal
• Fat: 30g
• Protein: 6g
• Carbohydrates: 45g