Silky Chocolate Raspberry Mousse Cake

Introduction

Indulging in a rich dessert is one of life’s simple pleasures, and this Silky Chocolate Raspberry Mousse Cake brings together the beloved flavors of chocolate and raspberries in an irresistible way. With its layered texture and sweet-tart flavor, this cake is perfect for special occasions or just a treat for yourself.

Why Make This Recipe

This recipe is a delightful choice for anyone who loves chocolate and raspberries. The combination of a soft chocolate cake, sweet raspberry compote, and airy chocolate mousse creates a cake that is both fancy and comforting. It’s also a fantastic way to impress your friends and family, showcasing your baking skills without requiring complicated techniques. Plus, it’s a great way to celebrate any occasion, from birthdays to dinner parties.

How to Make Silky Chocolate Raspberry Mousse Cake

Ingredients

1/2 cup (60g) all-purpose flour
1/4 cup (25g) cocoa powder
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 cup (100g) granulated sugar
1/4 cup (60ml) vegetable oil
1 tsp vanilla extract
1/4 cup (60ml) milk
1 1/2 cups (200g) fresh or frozen raspberries
1/4 cup (50g) sugar
1 tsp lemon juice
1 tsp cornstarch
1 tbsp water
6 oz (170g) dark chocolate (at least 60% cocoa), chopped
1 cup (240ml) heavy cream, divided
2 tbsp unsalted butter
1 tbsp sugar
1/2 tsp vanilla extract
1 tsp gelatin powder
2 tbsp cold water
Fresh raspberries (optional)
Chocolate shavings (optional)

Directions

Step 1: Make the Chocolate Cake Base.
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan. In a bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, beat eggs and sugar until pale and fluffy. Mix in oil and vanilla. Alternate adding the dry ingredients and milk, stirring gently until combined. Pour the batter into the prepared pan and bake for 15-18 minutes. Let cool completely.

Step 2: Prepare the Raspberry Compote.
In a saucepan over medium heat, cook raspberries, sugar, and lemon juice until the berries break down. Stir in the cornstarch slurry and cook until thickened. Let cool.

Step 3: Make the Chocolate Mousse.
Sprinkle gelatin over cold water and let it sit for 5 minutes. Melt chocolate with butter in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Heat 1/4 cup of heavy cream and dissolve the bloomed gelatin into it. Stir this into the melted chocolate. Whip the remaining heavy cream with sugar and vanilla until soft peaks form, then fold into the chocolate mixture.

Step 4: Assemble the Cake.
Place the cooled cake layer in a springform pan. Spread raspberry compote evenly over the cake. Pour the chocolate mousse over the compote and smooth the top. Refrigerate for at least 4 hours or overnight until set.

Step 5: Decorate and Serve.
Carefully remove from the springform pan. Garnish with fresh raspberries and chocolate shavings. Slice and enjoy your silky chocolate raspberry mousse cake!

How to Serve Silky Chocolate Raspberry Mousse Cake

Serve the cake chilled for the best taste. It’s great on its own or with a dollop of whipped cream on the side. Add some fresh raspberries or chocolate shavings on top for an extra special touch.

How to Store Silky Chocolate Raspberry Mousse Cake

Keep the cake in the refrigerator if you have leftovers. It will stay fresh for up to three days. Make sure to cover it to prevent it from absorbing any other odors from your fridge.

Tips to Make Silky Chocolate Raspberry Mousse Cake

Ensure your eggs are at room temperature for better mixing.
Be gentle when folding the whipped cream into the chocolate mixture; this keeps the mousse light and airy.
If you want a stronger raspberry flavor, consider adding more raspberries to the compote.

Variation

You can try adding a layer of whipped cream on top or beneath the mousse for extra creaminess. Alternatively, swap out the dark chocolate for milk chocolate if you prefer a sweeter flavor.

FAQs

1. Can I use frozen raspberries for the compote?
Yes, frozen raspberries work well in this recipe. Just make sure to thaw them before cooking.

2. How do I prevent my cake from sticking to the pan?
Greasing and lining your cake pan with parchment paper will help the cake come out without sticking.

3. Can I make this cake a day ahead?
Absolutely! In fact, it’s best to make it a day ahead so the mousse has plenty of time to set. Just keep it covered in the fridge.

This Silky Chocolate Raspberry Mousse Cake is a wonderful dessert that anyone can enjoy. So gather your ingredients and get ready to indulge in this rich and decadent treat!