Description
This Heavenly Raspberry Chocolate Mousse Cake features lush layers of rich chocolate cake, airy raspberry mousse, and smooth chocolate ganache for a decadent dessert experience. Combining moist cocoa cake with fresh raspberry mousse and a silky ganache topping, it’s a stunning and delicious treat perfect for special occasions or indulgent moments.
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 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Raspberry Mousse:
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 2 tsp 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, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, and vanilla extract, mixing until smooth. Slowly mix in the boiling water to create a thin batter.
- Bake the Chocolate Cake: Preheat your oven to 350°F (175°C). Pour the batter into greased and floured cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on wire racks.
- Prepare Raspberry Mousse: Puree the fresh raspberries and strain to remove seeds. Soften gelatin in a small amount of cold water, then heat gently until dissolved. Stir gelatin into raspberry puree with granulated sugar. Whip heavy cream with confectioners sugar until soft peaks form, then gently fold in raspberry mixture. Chill mousse in the refrigerator until set.
- Make Chocolate Ganache: Heat heavy cream until just boiling and pour over the semi-sweet chocolate chips. Let sit for a minute, then stir until smooth and glossy. Let cool slightly before using.
- Assemble the Cake: Place one chocolate cake layer on a serving plate. Spread a thick layer of raspberry mousse over it. Add the second cake layer on top and cover the entire cake with raspberry mousse. Pour the chocolate ganache over the top, letting it drip down the sides for a decadent finish.
- Garnish and Serve: Decorate the top of the cake with fresh raspberries. Chill the assembled cake for at least 2 hours before serving to allow the mousse to firm up. Slice and enjoy this luscious, layered dessert.
Notes
- Ensure the cakes are completely cooled before layering with mousse to prevent melting.
- Use fresh raspberries for the best flavor, but frozen can be used in a pinch.
- Gelatin needs to be fully dissolved to avoid lumps in the mousse.
- Can be made a day ahead; store in the refrigerator.
- For a vegan version, substitute gelatin with agar-agar and use plant-based creams and chocolate.
