Description
Raspberry chocolate mousse cake delivers pure indulgence with its rich layers of silky chocolate and tangy raspberries. Luxurious dessert lovers will savor each creamy, elegant bite of this sophisticated French-inspired sweet masterpiece.
Ingredients
Scale
Cake Base:
- 1 1/2 cups (188 grams) all-purpose flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Sweeteners and Liquids:
- 1 cup (200 grams) granulated sugar
- 1/2 cup (120 milliliters) vegetable oil
- 1 cup (240 milliliters) buttermilk
- 1 teaspoon vanilla extract
Binding Ingredients:
- 2 large eggs
Instructions
- Craft the chocolate base by combining dry ingredients in a mixing bowl, whisking flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly blended.
- Create a separate mixture of vegetable oil, eggs, buttermilk, and vanilla extract, ensuring smooth integration of liquid components.
- Merge wet and dry mixtures gently, stirring until ingredients are just incorporated to maintain a tender cake texture.
- Transfer batter into a greased 8-inch round pan, carefully smoothing the surface for even baking at 350°F.
- Bake for approximately 25-30 minutes, checking doneness with a toothpick that should emerge clean from the center.
- Allow cake to cool completely on a wire rack, maintaining its structural integrity.
- Transform fresh raspberries into a vibrant puree by blending with sugar and lemon juice, then strain through a fine-mesh sieve to eliminate seeds.
- Whip heavy cream with powdered sugar and vanilla until achieving stiff, voluminous peaks.
- Delicately fold raspberry puree into whipped cream, creating a light and airy mousse with intense fruit flavor.
- Spread raspberry mousse evenly across the cooled chocolate cake, chilling to set the layer.
- Prepare chocolate ganache by heating cream until it reaches a gentle simmer.
- Pour hot cream over chocolate chips, allowing mixture to rest for 5 minutes to encourage smooth melting.
- Stir ganache until achieving a glossy, uniform consistency.
- Cascade ganache over raspberry mousse, spreading carefully to create a flawless top layer.
- Refrigerate cake until ganache solidifies and layers are beautifully set.
Notes
- Swap vegetable oil with coconut oil for a healthier alternative that adds a subtle nutty flavor to the chocolate cake.
- Use frozen raspberries if fresh aren’t available, ensuring they’re completely thawed and well-drained before blending.
- Create a gluten-free version by replacing all-purpose flour with a gluten-free flour blend, maintaining the same measurement.
- Reduce sugar content by using stevia or monk fruit sweetener in both cake and mousse layers for a lower-calorie dessert option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 246 kcal
- Sugar: 21 g
- Sodium: 173 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 37 mg