Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dark Chocolate Raspberry Mousse Cake Recipe

★★★★★

4.4 from 115 reviews
  • Author: Olivia
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Dark Chocolate Raspberry Mousse Cake is a decadent dessert combining rich chocolate cake layers with a light and airy raspberry mousse, topped with a silky dark chocolate ganache. Perfect for special occasions or a luxurious treat, it balances deep chocolate flavors with fresh, tart raspberries in a stunning presentation.

Ingredients

Scale

Cake

  • 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

Raspberry Mousse

  • 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

Ganache

  • 4 ounces Dark chocolate, chopped
  • 1/2 cup Heavy cream

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan to ensure the cake doesn’t stick.
  2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa flavor.
  3. Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes, which helps create a tender cake texture.
  4. Add eggs and vanilla: Add the eggs one at a time, mixing well after each to incorporate them fully, then stir in the vanilla extract for flavor.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined to avoid overmixing which can make the cake dense.
  6. Bake the cake: Pour the batter into the prepared pan, smooth the top, and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  7. Cool the cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before layering.
  8. Prepare raspberry puree: Puree the fresh raspberries with granulated sugar in a blender, then strain through a fine mesh sieve to remove seeds, creating a smooth puree.
  9. Make the mousse: Whip the heavy cream with vanilla extract until soft peaks form, then gently fold in the melted and cooled dark chocolate followed by the raspberry puree until evenly combined.
  10. Set the mousse: Refrigerate the mousse for about 30 minutes to firm up slightly, making it easier to spread.
  11. Slice the cake: Once cooled, carefully slice the cake horizontally into two even layers using a serrated knife.
  12. Assemble the cake: Place one layer on a serving plate, spread half the raspberry mousse evenly over it, then top with the second layer and spread the remaining mousse on top.
  13. Chill the assembled cake: Refrigerate the cake for at least 1 hour to allow the mousse to set fully.
  14. Make the ganache: Heat the heavy cream until just boiling, then pour it over the chopped dark chocolate. Let it sit for a few minutes before stirring until smooth and glossy.
  15. Finish the cake: Drizzle the ganache over the chilled cake evenly, allowing it to cascade down the sides, then garnish with extra fresh raspberries if desired before serving.

Notes

  • Ensure the butter is softened to room temperature for easier creaming.
  • Handle the raspberry mousse gently to maintain its airy texture.
  • Use high-quality dark chocolate for the richest flavor in the mousse and ganache.
  • Strain the raspberry puree thoroughly to avoid seeds in the mousse.
  • This cake can be made a day ahead and kept refrigerated for convenience.
  • Let the cake reach room temperature for about 15 minutes before serving for optimal taste.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: dark chocolate cake, raspberry mousse cake, chocolate mousse cake, dessert, layered cake, chocolate raspberry dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://bitesbyolivia.com/dark-chocolate-raspberry-mousse-cake-recipe/