Description
Indulge in this rich and decadent Raspberry Chocolate Mousse Cake, layered with luscious chocolate cake, raspberry mousse, and topped with silky chocolate ganache.
Ingredients
- Chocolate Cake: 1.75 cups All-purpose flour, 1.5 cups Granulated sugar, 0.75 cups Unsweetened cocoa powder, 1.5 tsp Baking powder, 1.5 tsp Baking soda, 1 tsp Salt, 2 Large eggs, 1 cup Whole milk, 0.5 cups Vegetable oil, 2 tsp Vanilla extract, 1 cup Boiling water
- Raspberry Mousse: 1 cup Fresh raspberries, 2 cups Heavy cream, 0.5 cups Powdered sugar, 1 tsp Vanilla extract, 1 tsp Gelatin (optional)
- Chocolate Ganache: 1 cup Semi-sweet chocolate chips, 0.5 cups Heavy cream
- Garnish: Fresh raspberries, Dark chocolate shavings
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add eggs, milk, vegetable oil, and vanilla extract. Beat 2 minutes on medium speed.
- Stir in boiling water. Pour evenly into prepared pans.
- Bake 30-35 minutes or until toothpick comes out clean. Cool 10 minutes in pans, then transfer to wire racks.
- Puree raspberries in blender or food processor. Strain if desired.
- Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold in raspberry puree. Fold in dissolved gelatin if using.
- Heat heavy cream for ganache in saucepan until simmering. Remove from heat, add chocolate chips, let sit 5 minutes, stir until smooth.
- Place one cake layer on serving plate. Spread raspberry mousse. Add second cake layer and press gently. Spread remaining mousse over top and sides.
- Pour ganache over top, allowing drips down sides. Decorate with raspberries and chocolate shavings.
- Chill at least 2 hours before slicing.
Notes
- For richer flavor, use high-quality cocoa powder and chocolate.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American