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–+ servings
Dark Chocolate Raspberry Mousse Cake

Indulge in Dark Chocolate Raspberry Mousse Cake Bliss

Experience the rich flavor of Dark Chocolate Raspberry Mousse Cake, a delightful and gluten-free dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour No substitutions recommended
  • 0.5 cups unsweetened cocoa powder Dark cocoa can deepen flavor
  • 1 teaspoon baking powder Ensure it's fresh
  • 1 teaspoon baking soda Essential for texture
  • 0.5 teaspoon salt Enhances flavor
  • 0.5 cups unsalted butter Softened for easy mixing; swap with coconut oil for dairy-free
  • 1 cups granulated sugar Brown sugar adds a hint of molasses
  • 2 large eggs Use flaxseed for egg-free
  • 2 teaspoons vanilla extract Opt for pure vanilla for best results
  • 0.5 cups buttermilk Almond milk with vinegar works for non-dairy
For the Raspberry Mousse
  • 1 cups fresh raspberries Substitute with strawberries or blueberries if desired
  • 3 tablespoons granulated sugar Adjust based on fruit sweetness
  • 1 cups heavy cream Coconut cream can be used for dairy-free
  • 6 ounces dark chocolate Melted and cooled for mousse
For the Ganache
  • 6 ounces chopped dark chocolate Maintain quality for best flavor
  • 0.5 cups heavy cream Coconut cream can substitute for dairy-free

Equipment

  • 8-inch round cake pan
  • Mixing Bowls
  • electric mixer
  • Blender
  • Fine Sieve
  • spatula
  • serrated knife
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually mix in the dry ingredients alternating with the buttermilk until combined.
  6. Pour the batter into the prepared cake pan, smoothing the top, and bake for 25-30 minutes.
  7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Puree the fresh raspberries with sugar in a blender, then strain through a sieve.
  9. Whip heavy cream with vanilla until soft peaks form, then fold in the melted chocolate and raspberry puree.
  10. Layer the cake by placing the bottom layer on a serving plate and spreading half of the raspberry mousse on top.
  11. Cover the cake with the remaining mousse and chill for at least 1 hour before adding ganache.
  12. Heat heavy cream until boiling, then pour over chopped chocolate, stirring until smooth to make ganache.
  13. Drizzle the ganache over the chilled cake and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

For a gluten-free option, substitute all-purpose flour with a gluten-free blend.

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