Description
This raspberry chocolate mousse cake is a luxurious dessert featuring a rich chocolate base, smooth raspberry mousse, and a light whipped topping. Perfect for special occasions, this cake balances the deep flavors of chocolate with the tartness of fresh raspberries.
Ingredients
Scale
For the Chocolate Base:
- 1 cup (150g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) milk
For the Raspberry Mousse:
- 2 cups (250g) fresh or frozen raspberries
- ½ cup (100g) granulated sugar
- 1 tbsp lemon juice
- 1 tbsp gelatin (or agar-agar for a vegetarian option)
- 2 tbsp water
- 1 cup (240ml) heavy whipping cream
For the Topping:
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Fresh raspberries and chocolate shavings for garnish
Instructions
- Prepare the Chocolate Base:
- Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, mix melted butter, sugar, eggs, and vanilla extract until smooth.
- Gradually add dry ingredients to the wet mixture, alternating with milk. Stir until just combined.
- Pour batter into the prepared cake pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before adding the mousse layer.
- Make the Raspberry Mousse:
- Blend raspberries, sugar, and lemon juice in a food processor until smooth. Strain to remove seeds.
- In a small bowl, sprinkle gelatin over water and let it sit for 5 minutes. Heat gently until dissolved.
- Stir the dissolved gelatin into the raspberry puree. Let it cool slightly.
- Whip heavy cream until stiff peaks form, then gently fold into the raspberry mixture.
- Pour mousse over the cooled chocolate base and spread evenly. Refrigerate for at least 4 hours or until set.
- Prepare the Whipped Topping:
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread or pipe over the raspberry mousse layer.
- Decorate and Serve:
- Garnish with fresh raspberries and chocolate shavings.
- Slice and serve chilled.
Notes
- For a richer chocolate flavor, use high-quality dark chocolate in the base.
- If using frozen raspberries, thaw and drain excess liquid before blending.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Calories: ~320
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg