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Chocolate Raspberry Mousse Cake

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Indulge in this elegant Chocolate Raspberry Mousse Cake, featuring layers of moist chocolate cake, luscious raspberry mousse, and a glossy chocolate ganache. This dessert is perfect for special occasions or whenever you’re craving a decadent treat.

Ingredients

Scale

For the Chocolate Cake:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water

For the Raspberry Mousse:

  • 2 ¼ teaspoons powdered gelatin
  • 2 tablespoons fresh lemon juice
  • 14 ounces (400g) fresh or thawed frozen raspberries
  • ½ cup (100g) granulated sugar
  • 2 cups (480ml) heavy cream, cold

For the Chocolate Ganache:

  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) semi-sweet chocolate, finely chopped

Optional Garnish:

  • Fresh raspberries
  • Chocolate shavings

Instructions

 

  1. Prepare the Chocolate Cake:
    • Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23cm) springform pan with parchment paper.
    • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
    • Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
    • Carefully stir in the boiling water until the batter is smooth (it will be thin).
    • Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
  2. Prepare the Raspberry Mousse:
    • In a small bowl, combine the lemon juice and gelatin. Let it sit for a few minutes to bloom.
    • In a blender or food processor, puree the raspberries until smooth. Strain the puree through a fine-mesh sieve to remove seeds.
    • In a small saucepan over medium heat, combine the raspberry puree and sugar. Stir until the sugar dissolves and the mixture is warm.
    • Add the bloomed gelatin to the warm raspberry mixture, stirring until fully dissolved. Remove from heat and let it cool to room temperature.
    • In a large mixing bowl, whip the cold heavy cream to stiff peaks. Gently fold the cooled raspberry mixture into the whipped cream until fully incorporated.
  3. Assemble the Cake:
    • Once the chocolate cake has cooled, place it back into the cleaned springform pan.
    • Pour the raspberry mousse over the chocolate cake layer, smoothing the top with a spatula.
    • Cover and refrigerate the cake for at least 3 hours, or until the mousse is set.
  4. Prepare the Chocolate Ganache:
    • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
    • Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute.
    • Stir until the mixture is smooth and glossy. Allow the ganache to cool slightly until it thickens to a pourable consistency.
  5. Finish the Cake:
    • Remove the cake from the refrigerator and release it from the springform pan.
    • Pour the cooled ganache over the top of the mousse layer, allowing it to drip down the sides.
    • Garnish with fresh raspberries and chocolate shavings if desired.
    • Refrigerate the cake for about 30 minutes to set the ganache before serving.

Notes

 

  • Ensure all ingredients are at room temperature before starting for the best results.
  • The raspberry mousse can be made a day ahead and stored in the refrigerator.
  • For a more intense chocolate flavor, consider using dark cocoa powder.

Find it online: https://ukfinda.com/chocolate-raspberry-mousse-cake/