Decadent Raspberry Chocolate Mousse Cake Recipe to Indulge
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Author:souzanfood
Total Time:2 hours
Yield:8 servings 1x
Description
Indulge in this decadent Raspberry Chocolate Mousse Cake recipe A perfect treat for chocolate lovers seeking a delightful dessert experience
Ingredients
Scale
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup heavy cream
1/2 cup raspberry puree (fresh or frozen)
1/3 cup powdered sugar
1 tbsp gelatin (optional)
1 cup fresh raspberries
1/4 cup sugar
1/2 cup heavy cream (for ganache)
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, oil, eggs, and vanilla. Combine the wet and dry ingredients until just mixed.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let them cool completely in the pans before transferring to a wire rack.
In a medium bowl, whip the heavy cream until soft peaks form. Fold in the raspberry puree and powdered sugar. If using, dissolve the gelatin in a little warm water and fold it in.
Place one layer of the chocolate cake on a serving plate. Spread half of the raspberry mousse over the top, followed by a layer of raspberry filling. Place the second layer on top and spread remaining mousse on top and sides.
Heat heavy cream in a small saucepan until it simmers. Pour over chocolate chips in a bowl, stir until smooth, then cool slightly before pouring over the assembled cake.
Drizzle ganache over the top, garnish with raspberries and mint leaves. Chill in the refrigerator for 2-3 hours before serving.
