Dark Chocolate Raspberry Mousse Cake
This Dark Chocolate Raspberry Mousse Cake is a luxurious dessert with layers of rich chocolate cake, airy raspberry mousse, and glossy ganache. Perfect for special occasions or impressing guests, it’s easy to assemble at home with professional-quality results. Each bite is decadent, fruity, and melt-in-your-mouth delicious, making it a must-try for chocolate and berry lovers.
Ingredients
Cake Layer
- 1 cup Cake Layer
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 Large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
Raspberry Mousse
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 4 oz dark chocolate
Chocolate Ganache
- 4 oz dark chocolate, chopped
- ½ cup heavy cream
Instructions
- Prep the Cake Pan: Preheat oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- Mix Dry Ingredients: Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Beat softened butter and sugar until light and fluffy (3–5 minutes).
- Add Eggs & Vanilla: Mix in eggs one at a time, then stir in vanilla extract.
- Combine Wet & Dry: Gradually fold in dry ingredients, alternating with buttermilk, until just combined. Avoid overmixing.
- Bake Cake: Pour batter into pan, smooth the top, and bake for 25–30 minutes or until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to wire rack.
- Prepare Raspberry Mousse: Puree raspberries with sugar and strain seeds. Whip heavy cream and vanilla until soft peaks form. Gently fold in melted dark chocolate and raspberry puree. Chill 30 minutes.
- Layer the Cake: Slice cake horizontally. Spread half the mousse on the first layer, top with second layer, and spread remaining mousse.
- Make Ganache: Heat heavy cream until just boiling, pour over chopped chocolate, let sit 2–3 minutes, then stir until smooth. Drizzle over chilled cake.
- Chill & Serve: Refrigerate at least 1 hour to set mousse and ganache. Garnish with fresh raspberries. Slice and enjoy!
Notes
Recipe Notes
- Use Quality Chocolate: High-quality dark chocolate (70% cacao or higher) makes a huge difference for both the mousse and ganache — it ensures a rich, luxurious flavor and silky texture.
- Fresh Raspberries: For best flavor and color, use fresh raspberries. If using frozen, thaw and drain excess liquid to keep the mousse firm.
- Whip Cream Correctly: Whip heavy cream to soft peaks only. Over-whipping can make the mousse grainy and difficult to fold with chocolate and raspberry puree.
- Temperature Matters: Allow melted chocolate to cool slightly before folding into whipped cream. This prevents deflating or curdling the mousse.
- Chill Adequately: Refrigerate the assembled cake for at least 1 hour to let mousse and ganache set properly for clean slices.
- Clean Slices: Use a serrated knife, wiping it clean between cuts, for professional-looking slices.
- Garnish Options: Fresh raspberries, chocolate curls, edible gold dust, or powdered sugar elevate presentation for special occasions.
- Make Ahead: You can prepare the mousse a day in advance and assemble the cake on the day of serving, which makes it stress-free for entertaining.