Description
A rich and silky chocolate raspberry mousse cake that combines velvety chocolate with tart fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 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 (slurry)
- 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 (for topping)
- Chocolate shavings (for topping)
Instructions
- 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 dry ingredients and milk, stirring gently until combined.
- Pour the batter into the prepared pan and bake for 15-18 minutes. Let it cool completely.
- 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 it cool.
- Sprinkle gelatin over cold water and let it bloom 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 mixture into the melted chocolate.
- Whip the remaining heavy cream with sugar and vanilla until soft peaks form. Fold this whipped cream into the chocolate mixture.
- 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 it is set.
- Carefully remove the cake from the springform pan. Garnish with fresh raspberries and chocolate shavings. Slice and enjoy.
Notes
To serve, slice the cake into wedges and consider adding a dollop of whipped cream or fresh mint leaves for garnish. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
Keywords: cake, chocolate, raspberry, mousse, dessert