Raspberry Chocolate Mousse Cake

Indulge in the decadence of Raspberry Chocolate Mousse Cake, a luxurious dessert that layers rich chocolate cake with a velvety raspberry filling and a light chocolate mousse. This show-stopping cake is perfect for celebrations or whenever you crave something truly special.

Ingredients

For the Chocolate Cake Layer:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Raspberry Layer:

• 1 cup fresh raspberries
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the Chocolate Mousse:

• 8 oz semisweet chocolate, chopped
• 1 cup heavy cream
• 3 large egg yolks
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• A pinch of salt

For Garnish:

• Fresh raspberries
• Whipped cream
• Shaved chocolate

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the oil, eggs, buttermilk, and vanilla. Beat on medium speed until smooth. Stir in the boiling water until well combined.
3. Divide the batter between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
4. For the raspberry layer, combine raspberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring frequently, until thickened. Allow to cool completely.
5. For the mousse, melt the chocolate in a heatproof bowl over simmering water or in the microwave. In another bowl, whisk the egg yolks and sugar until pale and thick. Gradually add the melted chocolate to the egg yolk mixture, then fold in the whipped cream and vanilla extract until fully combined.
6. To assemble, place one cake layer on a serving plate. Spread a layer of the raspberry mixture over the cake. Spoon the chocolate mousse on top, smoothing it out. Place the second cake layer on top of the mousse.
7. Garnish with fresh raspberries, whipped cream, and shaved chocolate just before serving.

Servings and Timing

This recipe yields approximately 12 slices. The prep time is about 30 minutes, baking takes 30-35 minutes, and with a cooling time of 1 hour, the total time comes to around 4 hours.

Variations

• Berry Options: Swap raspberries for strawberries or blueberries for a different fruit flavor.
• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
• Vegan Version: Substitute eggs with flax eggs and use plant-based cream and milk alternatives.

Storage/Reheating

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator before serving.

10 FAQs

1. Can I use frozen raspberries instead of fresh?
   Yes, frozen raspberries work well; just be sure to thaw and drain excess liquid.
2. What can I use instead of buttermilk?
   You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice.
3. How can I make the chocolate mousse thicker?
   To thicken the mousse, you can use gelatin or reduce the amount of cream added.
4. Can I make this cake a day ahead?
   Yes, the cake can be baked a day in advance. Assemble it just before serving for the best texture.
5. What if I don’t have 9-inch pans?
   You can use other sizes, but adjust baking times accordingly.
6. How do I know when the cake is done?
   Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
7. Can I add more chocolate to the mousse?
   Absolutely! Feel free to increase the amount of chocolate for a richer flavor.
8. Is it necessary to chill the mousse?
   Chilling the mousse briefly helps it set better before assembly.
9. What type of chocolate should I use for the mousse?
   Semisweet chocolate is recommended, but dark or milk chocolate can also be used.
10. How do I prevent the cake layers from sticking?
    Grease and flour your pans thoroughly or line them with parchment paper.

Conclusion

Raspberry Chocolate Mousse Cake is a decadent dessert that perfectly balances rich chocolate with the tartness of fresh raspberries. Ideal for celebrations or as a special treat, this cake is sure to impress both visually and in taste. Enjoy making and sharing this exquisite dessert with family and friends!

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