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–+ servings
Dark Chocolate Raspberry Mousse Cake

Indulge in Dark Chocolate Raspberry Mousse Cake Bliss

This Dark Chocolate Raspberry Mousse Cake is an indulgent dessert that impressively combines rich dark chocolate and fresh raspberries.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-purpose flour Provides structure
  • 1/2 cup Unsweetened cocoa powder Adds rich chocolate flavor
  • 1 teaspoon Baking powder Helps the cake rise
  • 1 teaspoon Baking soda Works with baking powder
  • 1/2 teaspoon Salt Enhances flavor
  • 1/2 cup Unsalted butter Softened
  • 1 cup Granulated sugar Sweetens the cake
  • 3 large Eggs Provides moisture and structure
  • 1 teaspoon Vanilla extract Adds depth of flavor
  • 1/2 cup Buttermilk Contributes moisture
For the Raspberry Mousse
  • 2 cups Fresh raspberries Adds fruity flavor
  • 1 cup Heavy cream For mousse texture
  • 8 ounces Dark chocolate Main ingredient
Optional Substitutes
  • 1 cup Milk chocolate For sweeter mousse
  • 1 cup Gluten-free flour blend For gluten-free option

Equipment

  • 8-inch round cake pan
  • blender or food processor
  • Mixing Bowls
  • Hand mixer or stand mixer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, cream together butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then add vanilla extract.
  5. Alternate adding dry mixture and buttermilk to the butter mixture until just combined.
  6. Pour batter into the prepared cake pan and bake for 25-30 minutes.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Puree raspberries with sugar, strain mixture to remove seeds.
  9. Whip heavy cream until soft peaks form, then fold in melted dark chocolate and raspberry puree.
  10. Slice the cooled cake in half horizontally, spread half of mousse on the bottom layer, top with second layer and remaining mousse.
  11. Refrigerate the assembled cake for at least 1 hour.
  12. To make ganache, heat heavy cream, pour over dark chocolate and stir until smooth; drizzle over the chilled cake.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 200mgPotassium: 250mgFiber: 3gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Refrigerate leftovers for up to 3 days and can be frozen for up to 2 months.

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