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Heavenly Raspberry Chocolate Mousse Cake Recipe

Heavenly Raspberry Chocolate Mousse Cake Recipe
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★★★★★

5 from 11 reviews

Indulge in the heavenly combination of chocolate and raspberries with this exquisite Raspberry Chocolate Mousse Cake. A rich chocolate cake base is layered with a fresh raspberry filling and topped with a luxurious chocolate mousse, creating a dessert that’s sure to impress.

Ingredients

Scale

For the Chocolate Cake Base:

  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (50 g) cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120 ml) vegetable oil
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk

For the Chocolate Mousse:

  • 6 ounces (170 g) semi-sweet chocolate, chopped
  • 2 cups (480 ml) heavy cream, divided
  • 1/4 cup (30 g) powdered sugar
  • 1 teaspoon vanilla extract

For the Raspberry Layer:

  • 2 cups (250 g) fresh raspberries
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon lemon juice

For Garnish:

  • Fresh raspberries
  • Dark chocolate shavings
  • Powdered sugar (optional)

Instructions

  1. Prepare the Cake Base: Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper. In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
  2. Mix Wet Ingredients: In another large bowl, beat together oil, sugar, eggs, and vanilla until smooth. Stir in buttermilk. Gradually fold in the dry ingredients until just combined.
  3. Bake the Cake: Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
  4. Prepare Raspberry Layer: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5–7 minutes, stirring until berries break down and mixture thickens. Strain to remove seeds if desired. Let cool.
  5. Make Chocolate Mousse: Melt the chopped chocolate with 1/2 cup (120 ml) cream over a double boiler, stirring until smooth. Let it cool slightly. Whip the remaining cream with powdered sugar and vanilla until soft peaks form. Gently fold the cooled chocolate into the whipped cream to form mousse.
  6. Assemble the Cake: Spread the raspberry sauce evenly over the cooled cake base. Top with the chocolate mousse, smoothing the surface with a spatula. Refrigerate for at least 4 hours, or overnight, until fully set.
  7. Garnish & Serve: Before serving, decorate with fresh raspberries, chocolate shavings, and a light dusting of powdered sugar. Slice and enjoy this decadent treat!

Nutrition

Keywords: #ChocolateMousseCake #RaspberryDesserts #DecadentCakes #ChocolateLovers #BakingJoy

Find it online: https://maicook.com/heavenly-raspberry-chocolate-mousse-cake-recipe/