Decadent Raspberry Chocolate Mousse Cake
A luxurious dessert featuring layers of creamy chocolate mousse and tart raspberries, perfect for any celebration.
Ingredients
For the Mousse
- 2 cups heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1/4 cup sugar
- 1 tsp vanilla extract
- 2 cups fresh raspberries, plus some for garnish
For the Cake Layers
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla. Mix until blended, then pour into the dry ingredients and stir gently until no flour is visible.
- Divide the batter evenly into prepared pans and bake for about 30 minutes or until a toothpick comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack.
Mousse Preparation
- In a saucepan over low heat, melt the chocolate until smooth. Remove from heat and let cool slightly.
- In a large bowl, beat the heavy cream with sugar and vanilla until soft peaks form. Gently fold the cooled chocolate into the whipped cream, then fold in the fresh raspberries.
Assembly
- Once the cake layers are cool, place one layer on a serving plate and spread half of the raspberry mousse over the top.
- Top with the second cake layer and the remaining mousse.
- Chill the cake in the fridge for at least one hour before serving.
- Garnish with extra raspberries and a dusting of cocoa powder before slicing and serving.
Notes
Don't skimp on the chill time for the mousse. Feel free to experiment with different berries or add a splash of liqueur for a twist. Any leftover mousse can be used as a dip for fruits or enjoyed on its own.