This Heavenly Raspberry Chocolate Mousse Cake is a decadent dessert featuring rich chocolate cake layers, fluffy raspberry mousse, and smooth chocolate ganache. Perfect for any special occasion, it combines the tangy freshness of raspberries with indulgent chocolate.
Ingredients
For the Chocolate Cake Layers:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Raspberry Mousse:
- 1 1/2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1 tablespoon powdered gelatin
- 1/4 cup water
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
For Decoration:
- Fresh raspberries
- Mint leaves (optional)
- Chocolate shavings (optional)
Directions
1. Prepare the Chocolate Cake Layers:
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, sift together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Stir in boiling water until well combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
2. Prepare the Raspberry Mousse:
- Blend Raspberries: In a blender, puree fresh raspberries, granulated sugar, and lemon juice until smooth. Strain the puree through a fine sieve to remove seeds.
- Dissolve Gelatin: In a small bowl, dissolve gelatin in water and let it bloom for 5 minutes. Heat gently until dissolved, then stir into the raspberry puree.
- Whip Cream: Whip heavy cream until soft peaks form. Gently fold the whipped cream into the raspberry mixture, then stir in vanilla extract.
- Chill Mousse: Chill the mousse in the refrigerator until it begins to set, about 1 hour.
3. Prepare the Chocolate Ganache:
- Heat Cream: Heat heavy cream in a small saucepan until just simmering. Remove from heat and add chocolate chips. Stir until smooth and glossy. Allow to cool slightly before using.
4. Assemble the Cake:
- Level Cake Layers: Once the cakes and mousse are completely cool, level the cake layers if necessary.
- Layer and Frost: Place one cake layer on a serving platter. Spread a layer of raspberry mousse over the cake, then top with the second cake layer. Frost the entire cake with chocolate ganache.
- Decorate: Decorate with fresh raspberries, mint leaves, and chocolate shavings if desired. Chill until ready to serve.
Servings and Timing
- Prep Time: 45 minutes
- Baking Time: 25-30 minutes
- Chilling Time: 1 hour
- Total Time: Approximately 2 hours 15 minutes
- Servings: 12 slices
Variations
- Berry Variations: Substitute raspberries with strawberries or blueberries for different fruit flavors.
- Alcohol Infusion: Add a splash of raspberry liqueur to the mousse for an extra depth of flavor.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Reheating: The cake is best served chilled. Let it come to room temperature for about 30 minutes before serving if preferred.
10 FAQs
- Can I use frozen raspberries?
- Yes, thaw and strain frozen raspberries before using.
- Can I make this cake in advance?
- Yes, the cake can be made a day in advance. Store it covered in the refrigerator.
- How can I prevent cracks in my cake?
- Ensure the cakes are completely cooled before frosting and avoid overmixing the batter.
- Can I use a different type of chocolate for the ganache?
- Yes, you can use milk chocolate or dark chocolate according to your preference.
- What if I don’t have a springform pan?
- Use a regular cake pan, but line it with parchment paper for easy removal.
- How long should I let the mousse chill before using?
- Chill the mousse until it begins to set, approximately 1 hour.
- Can I freeze this cake?
- Yes, you can freeze the cake. Wrap it tightly and store for up to 3 months. Thaw in the refrigerator before serving.
- How do I make sure the mousse sets properly?
- Ensure the gelatin is fully dissolved and incorporated, and chill the mousse as directed.
- Can I use a different type of fruit for the mousse?
- Yes, other fruits like mango or peach can be used similarly.
- How do I achieve a smooth ganache finish?
- Ensure the ganache is not too hot when spreading and use a spatula to smooth it out.
Conclusion
This Heavenly Raspberry Chocolate Mousse Cake blends rich chocolate cake with light and airy raspberry mousse, all topped with glossy chocolate ganache. Its elegant presentation and delightful flavors make it a show-stopping dessert for any occasion.