Name: Dark Chocolate Raspberry Mousse Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup All-purpose flour; 1/2 cup Unsweetened cocoa powder; 1 teaspoon Baking powder; 1/2 teaspoon Baking soda; 1/4 teaspoon Salt; 1/2 cup Unsalted butter, softened; 1 cup Granulated sugar; 2 large Eggs; 1 teaspoon Vanilla extract; 1/2 cup Buttermilk; 1 cup Fresh raspberries (plus extra for garnish); 1/4 cup Granulated sugar; 1 cup Heavy cream; 1 teaspoon Vanilla extract; 4 ounces Dark chocolate, melted and cooled; 4 ounces Dark chocolate, chopped; 1/2 cup Heavy cream

Introduction

Dark Chocolate Raspberry Mousse Cake is a luscious dessert that perfectly balances rich chocolate with vibrant raspberry flavors. This elegant cake features moist chocolate layers filled and topped with smooth raspberry mousse and finished with a glossy dark chocolate ganache. It’s a delightful treat for any special occasion or when you simply want to indulge.

A slice of cake on a white plate with a white marbled texture surface beneath it. The cake has five layers: from bottom to top, three dark brown chocolate sponge layers alternate with two thick pink creamy layers. The top is covered with a smooth, shiny dark chocolate glaze. On top of the chocolate glaze, there are nine bright red raspberries arranged closely together. The image focuses on the side view of the cake showing clear and even layers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1 cup fresh raspberries (plus extra for garnish)

1/4 cup granulated sugar

1 cup heavy cream (for whipping into mousse)

1 teaspoon vanilla extract (for mousse)

4 ounces dark chocolate, melted and cooled (for mousse)

4 ounces dark chocolate, chopped (for ganache)

1/2 cup heavy cream (for ganache)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.

Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Step 3: In a large mixing bowl, beat the softened butter and 1 cup sugar until light and fluffy, about 3-5 minutes.

Step 4: Add eggs one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla extract.

Step 5: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.

Step 6: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: For the raspberry mousse, puree raspberries with 1/4 cup sugar in a blender, then strain through a fine mesh sieve.

Step 9: Whip 1 cup heavy cream and 1 teaspoon vanilla extract until soft peaks form, then gently fold in the melted dark chocolate and raspberry puree.

Step 10: Refrigerate the mousse for about 30 minutes to set.

Step 11: Once the cake is cooled, slice it in half horizontally to create two layers.

Step 12: Place one cake layer on a serving plate and spread half of the raspberry mousse over it. Add the second layer on top and spread with the remaining mousse.

Step 13: Chill the assembled cake in the refrigerator for at least 1 hour.

Step 14: For the ganache, heat 1/2 cup heavy cream until just boiling. Pour over the chopped dark chocolate and let sit for a few minutes, then stir until smooth.

Step 15: Drizzle the ganache over the chilled cake before serving. Garnish with extra fresh raspberries if desired.

Tips & Variations

Use fresh raspberries for the best flavor, but frozen berries can work if thawed and drained well.

To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

For a more intense chocolate flavor, use a high-quality dark chocolate with 70% cocoa solids or higher.

If you prefer a lighter mousse, fold in some whipped egg whites gently with the cream and chocolate mixture.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the mousse fresh. For longer storage, you can freeze the cake wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the refrigerator overnight before serving. When reheating, serve chilled or bring to room temperature; avoid microwaving to preserve mousse texture.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be assembled a day in advance and stored in the refrigerator, which actually helps the mousse set and enhances the flavors.

Can I substitute the buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.