Description
Experience the ultimate indulgence with our Heavenly Raspberry Chocolate Mousse Cake, featuring rich, moist chocolate cake layers paired with a silky raspberry-infused mousse and finished with a glossy chocolate ganache topping. Perfect for celebrations, this luscious dessert combines bold chocolate flavor with fresh raspberry brightness, delivering a beautifully layered and decadent treat.
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
- Bake the Chocolate Cake: Preheat your oven and prepare two cake pans by greasing and flouring them. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract. Combine the wet and dry ingredients gradually, then stir in the boiling water carefully to create a smooth batter. Pour the batter evenly into the pans and bake until a toothpick inserted comes out clean. Let the cakes cool completely before assembling.
- Prepare the Raspberry Mousse: Gently puree the fresh raspberries with granulated sugar until smooth. Sprinkle the gelatin powder over a small amount of cold water to bloom, then melt it gently and combine with the raspberry puree. In a separate bowl, whip the heavy cream with confectioners sugar until stiff peaks form. Fold the raspberry mixture gently into the whipped cream, ensuring a smooth mousse consistency. Chill the mousse in the refrigerator until set.
- Assemble the Cake: Once the cake layers have completely cooled, place one layer on your serving plate. Spread a generous, even layer of raspberry mousse over the cake layer. Top with the second cake layer and cover the entire cake with the remaining mousse, smoothing it evenly. Refrigerate the assembled cake to allow the mousse to firm up.
- Prepare and Add the Chocolate Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour over the semi-sweet chocolate chips in a bowl and let sit for a few minutes. Stir gently until smooth and glossy. Pour the ganache evenly over the top of the chilled cake, allowing it to drip slightly down the sides.
- Garnish and Serve: Decorate the top of the cake with fresh raspberries arranged decoratively. Refrigerate the cake for at least an hour to set the ganache and mousse fully before slicing and serving. Enjoy this luscious and sophisticated dessert that combines rich chocolate and vibrant raspberry flavors.
Notes
- Ensure the cake layers are completely cooled before adding mousse to prevent melting.
- Bloom gelatin properly to avoid lumps in the mousse.
- You can substitute fresh raspberries with frozen ones, thawed and drained, if fresh are unavailable.
- For a more intense chocolate flavor, use high-quality cocoa powder and chocolate chips.
- This cake is best served chilled and consumed within 2-3 days.
