Description
Chocolate Raspberry Mousse Cake is a decadent dessert that combines rich chocolate with tart raspberries, creating an indulgent experience in every bite. This delightful cake features a velvety mousse layered between moist chocolate cake and fresh raspberries, making it perfect for any celebration or a special treat just for you. Whether it’s a birthday, anniversary, or simply a Tuesday, this show-stopper will impress your guests and satisfy your sweet tooth.
Ingredients
Scale
- 1 cup dark chocolate (70% cacao), chopped
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- ½ cup all-purpose flour, sifted
- 1 cup fresh raspberries
- 1 cup heavy whipping cream, chilled
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Melt dark chocolate and butter in a heatproof bowl over simmering water until smooth.
- Whisk eggs and sugar in another bowl until pale and fluffy.
- Gradually fold in sifted flour into the egg mixture without deflating it.
- Slowly combine melted chocolate mixture with the egg mixture.
- Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
- While cooling, whip heavy cream with vanilla until soft peaks form; gently fold in raspberries.
- Slice the cooled cake in half horizontally, layer half of the mousse filling between, and top with remaining mousse.
- Refrigerate for at least two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 140mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: For added flavor, consider mixing orange zest into the raspberry mousse. Leftover cake can be stored in an airtight container in the fridge for up to three days.