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Indulgent Raspberry Chocolate Mousse Cake Delight Recipe

Indulgent Raspberry Chocolate Mousse Cake Delight Recipe
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5 from 24 reviews

This Indulgent Raspberry Chocolate Mousse Cake Delight combines a rich, moist chocolate cake base with a silky chocolate mousse layer and a tangy raspberry topping, finished with whipped cream and chocolate curls for an elegant and decadent dessert perfect for special occasions or chocolate lovers.

Ingredients

Scale

Chocolate Cake Base

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup vegetable oil
  • 2 large eggs
  • ½ cup buttermilk
  • ½ teaspoon vanilla extract
  • ½ cup hot water

Chocolate Mousse Layer

  • 1 ½ cups semi-sweet chocolate chips
  • 2 tablespoons unsalted butter
  • 1 ½ cups heavy whipping cream, divided
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Raspberry Layer

  • 2 cups fresh or frozen raspberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Topping

  • 1 cup whipped cream
  • Fresh raspberries for garnish
  • Chocolate curls for garnish

Instructions

  1. Prepare the Cake Base: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt thoroughly.
  3. Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Mix until smooth. Slowly stir in the hot water; the batter will be thin, which is expected for a moist cake.
  4. Bake the Cake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before proceeding.
  5. Make the Raspberry Layer: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture starts to simmer. Stir in the cornstarch mixture and cook until the mixture thickens. Remove from heat and let cool completely.
  6. Prepare the Chocolate Mousse: Melt the semi-sweet chocolate chips and unsalted butter in a heatproof bowl over simmering water or in 20-second intervals in the microwave, stirring between intervals. Let cool slightly. Whip 1 cup of the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the melted chocolate until the mousse is smooth and fluffy.
  7. Assemble the Cake: Place the cooled cake layer on a serving plate. Evenly spread the raspberry layer over the cake. Carefully spoon the chocolate mousse on top of the raspberries and smooth the surface. Refrigerate for at least 4 hours, or until the mousse is set.
  8. Decorate and Serve: Top the cake with the remaining ½ cup of whipped cream, fresh raspberries, and chocolate curls for garnish. Slice and serve chilled for a luxurious dessert experience.

Notes

  • Use fresh raspberries for the best flavor, but frozen can be used if fresh are unavailable.
  • Ensure the cake is completely cooled before layering to prevent melting the mousse.
  • For a more intense chocolate flavor, use high-quality semi-sweet chocolate chips.
  • This cake can be prepared a day ahead and refrigerated, allowing the flavors to meld beautifully.
  • To make chocolate curls, use a vegetable peeler on a block of chocolate that has been slightly warmed.

Nutrition

Keywords: Chocolate Mousse Cake, Raspberry Dessert, Decadent Desserts, Chocolate Lovers, Baking Bliss

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