Description
A rich and indulgent dessert featuring layers of chocolate cake, raspberry compote, and airy chocolate mousse, perfect for special occasions.
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 (for compote)
- 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 (for mousse)
- 1/2 tsp vanilla extract (for mousse)
- 1 tsp gelatin powder
- 2 tbsp cold water
- Fresh raspberries (optional for garnish)
- Chocolate shavings (optional for garnish)
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 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.
- 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.
- 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.
- 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.
- Carefully remove from the springform pan. Garnish with fresh raspberries and chocolate shavings. Slice and enjoy!
Notes
Ensure eggs are at room temperature for better mixing. Be gentle when folding whipped cream to keep the mousse light and airy.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 100mg
Keywords: chocolate cake, raspberry mousse, dessert recipe