Indulge your senses with this Heavenly Raspberry Chocolate Mousse Cake! This decadent dessert features layers of rich chocolate cake paired with luscious raspberry chocolate mousse, creating a perfect harmony of flavors. The moist, fudgy cake serves as the ideal base, while the light and airy mousse adds a delightful contrast. Topped with fresh raspberries, this cake is not only a feast for the palate but also a stunning centerpiece for any special occasion. Whether you’re celebrating a birthday, an anniversary, or simply treating yourself, this cake is sure to impress and leave everyone wanting more. Get ready to dive into a slice of chocolate heaven!
Ingredients:
For the Chocolate Cake:
All-purpose flour: 1 3/4 cups
Unsweetened cocoa powder: 3/4 cup
Granulated sugar: 2 cups
Baking powder: 1 1/2 tsp
Baking soda: 1 1/2 tsp
Salt: 1 tsp
Large eggs: 2
Whole milk: 1 cup
Vegetable oil: 1/2 cup
Vanilla extract: 2 tsp
Boiling water: 1 cup
For the Raspberry Mousse:
Fresh raspberries: 2 cups
Granulated sugar: 1/4 cup
Gelatin powder: 2 tsp
Heavy cream: 2 cups
Confectioners sugar: 1/2 cup
For the Chocolate Ganache:
Semi-sweet chocolate chips: 1 cup
Heavy cream: 1/2 cup
Directions:
Bake the Chocolate Cake:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin). Pour evenly into prepared pans.
Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
Prepare the Raspberry Mousse:
In a small saucepan, combine raspberries and granulated sugar. Cook over medium heat, stirring constantly, until raspberries break down and mixture is syrupy.
Strain mixture through a fine mesh sieve, pressing to extract as much liquid as possible. Discard seeds. Allow raspberry puree to cool.
In a small bowl, sprinkle gelatin over 1/4 cup cold water. Let stand for 5 minutes to soften.
Microwave gelatin mixture for 30 seconds until dissolved. Cool slightly.
In a large bowl, beat heavy cream and confectioners sugar until soft peaks form. Gradually add raspberry puree and gelatin mixture, beating until stiff peaks form.
Refrigerate until ready to assemble the cake.
Assemble the Cake:
Place one layer of chocolate cake on a serving plate. Spread half of the raspberry mousse evenly over the cake layer.
Top with the second layer of chocolate cake and spread the remaining raspberry mousse over the top.
Refrigerate while preparing the chocolate ganache.
Make the Chocolate Ganache:
Place chocolate chips in a heatproof bowl.
In a small saucepan, heat cream until it just begins to boil. Pour over chocolate chips and let sit for 5 minutes.
Stir until smooth and glossy. Let ganache cool slightly.
Finish and Garnish:
Pour chocolate ganache over the top of the chilled cake, allowing it to drip down the sides.
Garnish with fresh raspberries or other decorations as desired.
Enjoy the luxurious indulgence of this Heavenly Raspberry Chocolate Mousse Cake, perfect for elevating any celebration or special occasion to new heights of delight!
Prep Time: 25 minutes | Baking Time: 35 minutes | Cooling and Chilling Time: 4 hours
Servings: 12 servings
Calories per serving: Approximately 450 kcal
