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heavenly raspberry chocolate mousse cake

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This luscious dessert perfectly balances rich chocolate mousse with tart raspberries. A moist cake base, velvety mousse, and vibrant fruit make this show-stopping treat ideal for special occasions or when you want to impress.

Ingredients

Scale

For the Cake Base:

  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk

For the Chocolate Mousse:

  • 200 g (7 oz) dark chocolate (70% cocoa or higher)
  • 1 1/2 cups heavy cream, chilled
  • 3 tbsp powdered sugar
  • 3 large egg whites, room temperature
  • Pinch of salt

For the Raspberry Layer:

  • 1 1/2 cups fresh raspberries (plus extra for garnish)
  • 1/3 cup raspberry jam or coulis (optional)

For Decoration:

  • Fresh raspberries
  • Chocolate curls or shavings
  • Cocoa powder or powdered sugar
  • Mint leaves (optional)

Instructions

1. Prepare the Cake Base

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
  4. Combine Ingredients: Gradually add the dry mixture to the wet ingredients, alternating with milk, and mix until smooth.
  5. Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

2. Prepare the Chocolate Mousse

  1. Melt the Chocolate: Melt the dark chocolate in a double boiler or microwave in 20-second intervals, stirring until smooth. Let cool slightly.
  2. Whip Cream: In a chilled bowl, whip the heavy cream and powdered sugar to soft peaks. Set aside.
  3. Beat Egg Whites: In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
  4. Combine: Fold the melted chocolate into the whipped cream until combined. Then, gently fold in the beaten egg whites in batches to maintain an airy texture. Chill the mousse for 30 minutes.

3. Assemble the Cake

  1. Raspberry Layer: Spread a thin layer of raspberry jam or coulis over the cooled cake base. Arrange fresh raspberries in a single layer on top.
  2. Add the Mousse: Spread the chocolate mousse over the raspberries, smoothing the top with a spatula.
  3. Chill: Refrigerate for at least 4 hours or overnight to set the mousse.

4. Decorate and Serve

  1. Garnish: Top the cake with fresh raspberries, chocolate curls, and a dusting of cocoa powder or powdered sugar. Add mint leaves for extra elegance.
  2. Slice and Enjoy: Use a warm knife for clean slices and serve chilled.

Notes

  • Substitutions: Use white or milk chocolate for the mousse, or swap raspberries for strawberries or a berry mix.
  • Make Ahead: The cake can be prepared a day in advance, and it tastes even better after chilling.
  • Egg-Free Mousse: Substitute egg whites with additional whipped cream and stabilize with 1 tsp gelatin dissolved in water.

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