Description: This Chocolate Raspberry Mousse Cake is a decadent dessert perfect for any special occasion. Featuring layers of rich chocolate cake, silky raspberry mousse, and a glossy chocolate ganache, it’s a show-stopping treat that’s as delicious as it is beautiful!
Ingredients
For the Chocolate Cake:
- 1 cup (200g) granulated sugar
- 3/4 cup (95g) all-purpose flour
- 1/3 cup (30g) cocoa powder
- 1/2 tsp baking powder
For the Raspberry Mousse:
- 1 1/2 cups (200g) fresh raspberries
- 1/4 cup (50g) granulated sugar
- 1 cup (240ml) heavy whipping cream
For the Ganache:
- 1 cup (170g) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy cream
Instructions
Make the Chocolate Cake:
- Preheat Oven: Preheat to 350°F (175°C). Grease and line an 8-inch round cake pan.
- Mix Batter: Combine sugar, flour, cocoa powder, baking powder, and a pinch of salt. Stir in 1/2 cup (120ml) milk, 1/4 cup (60ml) vegetable oil, and 1 egg. Mix until smooth.
- Bake: Pour batter into the pan and bake for 25–30 minutes. Cool completely.
Prepare the Raspberry Mousse:
- Puree Raspberries: Blend raspberries and sugar in a blender until smooth. Strain to remove seeds.
- Whip Cream: In a bowl, whip heavy cream until stiff peaks form. Gently fold in the raspberry puree until fully combined. Chill until firm.
Assemble the Cake:
- Layer: Spread raspberry mousse evenly over the cooled chocolate cake. Chill for 1 hour to set.
Make Ganache:
- Melt Chocolate: Heat heavy cream until just simmering, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Pour Ganache: Pour ganache over the chilled mousse layer and smooth the top.
Serve:
- Chill: Chill the assembled cake for 2–3 hours or until fully set. Garnish with fresh raspberries and serve.
Tips
- Use frozen raspberries if fresh ones are unavailable—just thaw and drain them first.
- For extra elegance, dust the top with cocoa powder or edible gold flakes.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition Information (Per Slice, Approx. 12 Slices)
- Calories: 320
- Protein: 4g
- Carbohydrates: 34g
- Fat: 19g
- Sugar: 25g
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