Description
Heavenly Raspberry Chocolate Mousse Cake is a luscious layered dessert featuring a rich chocolate cake base, a tangy raspberry layer, and a silky smooth chocolate mousse topping. This elegant cake combines the deep flavors of chocolate with the vibrant tartness of raspberries, making it perfect for special occasions or indulgent treats.
Ingredients
Scale
For the Chocolate Cake Base:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot coffee or hot water
For the Raspberry Layer:
- 1 ½ cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 tablespoon cornstarch
For the Chocolate Mousse:
- 8 oz semi-sweet chocolate (chopped)
- 2 tablespoons butter
- 2 tablespoons strong brewed coffee (optional)
- 1 ½ cups heavy cream (cold)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Cake Base: Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and both sugars. Add the buttermilk, vegetable oil, eggs, and vanilla extract and mix until smooth. Stir in the hot coffee or hot water. Pour the batter into the prepared pan and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Make the Raspberry Layer: In a small saucepan, combine raspberries, granulated sugar, lemon juice, and water. Bring the mixture to a simmer over medium heat. In a small bowl, whisk the cornstarch with one tablespoon of water until smooth, then stir into the raspberry mixture. Continue cooking for 2–3 minutes until the mixture thickens. Remove from heat and let cool completely. Once cooled, spread the raspberry layer evenly over the cooled chocolate cake base. Refrigerate to set.
- Make the Chocolate Mousse: Melt the chopped semi-sweet chocolate, butter, and optional brewed coffee in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Allow the chocolate mixture to cool slightly. In a separate large bowl, beat the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the cooled chocolate mixture in batches, blending until smooth and fluffy.
- Assemble and Chill: Spread the chocolate mousse evenly over the raspberry layer in the pan. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours or preferably overnight until the mousse is fully set.
- Serve: Before serving, garnish the cake with fresh raspberries, chocolate curls, or a dusting of cocoa powder for an elegant finish. Slice and enjoy this decadent layered dessert.
Notes
- This cake is rich and indulgent, making it perfect for celebrations and special occasions.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- The chocolate mousse achieves the best texture when chilled overnight.
- Strong brewed coffee is optional but enhances the depth of chocolate flavor.
- Ensure the raspberry layer is completely cooled before adding the mousse to prevent melting.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 32g
- Sodium: 190mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
