Description
A delightful dessert combining rich chocolate with fresh raspberries, featuring layers of moist chocolate cake, tangy raspberry compote, and creamy chocolate mousse.
Ingredients
Scale
- 60 g flour
- 25 g cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 100 g granulated sugar
- 60 ml vegetable oil
- 1 tsp vanilla extract
- 60 ml milk
- 200 g fresh or frozen raspberries
- 50 g sugar (for the raspberry compote)
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (mixed)
- 170 g dark chocolate (at least 60% cocoa), chopped
- 240 ml heavy cream, divided
- 2 tbsp unsalted butter
- 1 tbsp sugar (for the mousse)
- 1/2 tsp vanilla extract (for the mousse)
- 1 tsp gelatin powder + 2 tbsp cold water
- Fresh raspberries (for decoration, optional)
- Chocolate shavings (for decoration, optional)
Instructions
- Preheat the oven to 175°C (350°F). Grease a 23 cm round cake pan and line it with parchment paper. In one bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat eggs and sugar until fluffy. Stir in oil and vanilla. Gradually add the dry ingredients and milk, mixing gently. Pour the batter into the prepared pan and bake for 15–18 minutes. Let it cool completely.
- In a pot, combine raspberries, 50 g sugar, and lemon juice over medium heat. Cook until the berries break down. Stir in cornstarch mixture and thicken. Let it cool.
- Sprinkle gelatin over cold water and let it bloom for 5 minutes. Melt the chocolate and butter in a heatproof bowl set over simmering water, stirring until smooth. Heat 60 ml cream and dissolve the bloomed gelatin in it. Stir this into the melted chocolate.
- Whip the remaining cream with 1 tbsp sugar and 1/2 tsp vanilla until stiff peaks form. Fold this whipped cream into the chocolate mixture gently.
- Place the cooled cake base in a springform pan. Spread the raspberry compote evenly on top. Pour the chocolate mousse over the compote and smooth out the top. Chill in the refrigerator for at least 4 hours or overnight.
- Carefully remove the cake from the springform pan. Decorate with fresh raspberries and chocolate shavings before serving.
Notes
Ensure all ingredients are at room temperature for best results. This cake can also be made gluten-free by substituting the flour with a gluten-free flour blend. For a richer mousse, add a bit of espresso powder.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cake, chocolate, raspberry, dessert, mousse