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Dark Chocolate Raspberry Mousse Cake

Dark Chocolate Raspberry Mousse Cake

An elegant layered cake featuring rich dark chocolate cake, fluffy raspberry mousse, and glossy chocolate ganache. Perfect for celebrations and special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine French
Servings 10 slices
Calories 380 kcal

Equipment

  • 8-inch round cake pan
  • Electric mixer
  • Mixing bowls
  • Fine mesh sieve
  • Blender or food processor
  • Parchment paper

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup fresh raspberries plus extra for garnish
  • 1/4 cup granulated sugar for mousse
  • 1 cup heavy cream for mousse
  • 1 teaspoon vanilla extract for mousse
  • 4 ounces dark chocolate melted and cooled, for mousse
  • 4 ounces dark chocolate chopped, for ganache
  • 1/2 cup heavy cream for ganache

Instructions
 

  • Preheat oven to 350°F. Grease an 8-inch round pan and line with parchment paper.
  • Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Set aside.
  • Beat butter and sugar until pale and fluffy, about 4 minutes. Add eggs one at a time, then mix in vanilla.
  • Add dry ingredients in three additions, alternating with buttermilk. Mix just until combined.
  • Pour batter into prepared pan and bake for 28-30 minutes until toothpick comes out with moist crumbs.
  • Cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
  • Blend raspberries with sugar until smooth, then strain through fine-mesh sieve to remove seeds.
  • Whip heavy cream and vanilla until soft peaks form. Gently fold in cooled melted chocolate, then fold in raspberry puree.
  • Refrigerate mousse for 30 minutes to firm up.
  • Slice cooled cake horizontally into two layers. Place bottom layer on serving plate and spread half the mousse over it.
  • Top with second cake layer and spread remaining mousse. Chill for at least 1 hour.
  • For ganache, heat cream until bubbling, pour over chopped chocolate. Let sit 2 minutes, then stir until smooth.
  • Let ganache cool for 10 minutes, then pour over chilled cake. Garnish with fresh raspberries.

Notes

  • Use 60-70% cocoa dark chocolate for best flavor
  • Strain raspberry puree to remove all seeds for smooth mousse
  • Chocolate must be cooled before folding into whipped cream
  • Cake layers can be made a day ahead
  • Store in fridge for up to 3 days
  • Let sit at room temperature 15 minutes before serving
Keyword dark chocolate raspberry mousse cake