Dark Chocolate Raspberry Mousse Cake Recipe

Welcome to my kitchen! Today, we are making a delightful Dark Chocolate Raspberry Mousse Cake. This five-star dessert recipe is perfect for impressing family and friends. I remember the first time I made this cake for my son, Alex, who couldn’t stop smiling as he took his first bite. It’s a rich and creamy treat that combines the best of chocolate and raspberry flavors, making it one of the best unique dessert recipes you’ll ever try.

Why You’ll Love It

• It’s a showstopper for any occasion.
• The combination of chocolate and raspberry is simply divine.
• It’s easier to make than you might think.

Pure Comfort

This cake is pure comfort food. The smooth mousse filling is light yet decadent, and the chocolate cake layers provide a satisfying base. It’s a dessert that brings joy to any gathering, whether it’s a birthday party or a cozy family dinner.

What You Need

• 8 dark chocolate – oz, chopped
• 1/2 unsalted butter – cup
• 3/4 granulated sugar – cup
• 3 eggs – large
• 1 vanilla extract – tbsp
• 1 all-purpose flour – cup
• 1 baking powder – tsp
• 2 heavy cream – cups
• 1 raspberries – cup, fresh or frozen
• 1/4 powdered sugar – cup
• 2 cocoa powder – tbsp

Time to Cook

Prep: 30 minutes | Cook: 25 minutes | Total: 1 hour | Difficulty: Medium | Make-Ahead: Yes, up to 2 days

Steps to Make It

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. Melt the dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth.
3. In a large bowl, whisk together the sugar and eggs until light and fluffy.
4. Stir in the melted chocolate mixture and vanilla extract.
5. In another bowl, combine the flour and baking powder, then fold it into the chocolate mixture until just combined.
6. Divide the batter evenly between the prepared pans and bake for 25 minutes or until a toothpick comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
8. While the cakes cool, whip the heavy cream and powdered sugar until soft peaks form.
9. Gently fold in the raspberries into the whipped cream.
10. Once the cakes are completely cool, place one layer on a serving plate and spread half of the raspberry mousse on top.
11. Add the second layer and spread the remaining mousse on top.
12. Dust with cocoa powder and garnish with extra raspberries if desired.
13. Chill in the refrigerator for at least 2 hours before serving.

Make It Perfect

• Use high-quality dark chocolate for the best flavor.
• Feel free to add a splash of raspberry liqueur to the mousse for an extra kick.
• This cake can be made a day in advance, making it perfect for entertaining.

Mix It Up

• Substitute raspberries with strawberries for a different flavor.
• Try adding a layer of chocolate ganache for an even richer cake.
• For a gluten-free option, use almond flour instead of all-purpose flour.

Perfect Partners

• Serve with a scoop of vanilla ice cream.
• Pair with a cup of coffee or espresso for a delightful dessert experience.
• Top with fresh mint for a pop of color and flavor.

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FAQs

Conclusion

This Dark Chocolate Raspberry Mousse Cake is a fantastic addition to your list of things to make with chocolate cake. It’s sure to impress anyone who tries it and is a wonderful way to celebrate special occasions. Enjoy this dessert and share it with your loved ones, because good food brings us together.

Dark Chocolate Raspberry Mousse Cake

This Dark Chocolate Raspberry Mousse Cake is a rich and creamy treat combining the best of chocolate and raspberry flavors, perfect for impressing family and friends.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 minute min

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• 9-inch round cake pans
• heatproof bowl
• Wire rack

Ingredients

  

Ingredients

• 8 oz dark chocolate, chopped
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• 2 cups heavy cream
• 1 cup raspberries, fresh or frozen
• 1/4 cup powdered sugar
• 2 tbsp cocoa powder

Instructions

 

• Preheat your oven to 350°F and grease two 9-inch round cake pans.
• Melt the dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth.
• In a large bowl, whisk together the sugar and eggs until light and fluffy.
• Stir in the melted chocolate mixture and vanilla extract.
• In another bowl, combine the flour and baking powder, then fold it into the chocolate mixture until just combined.
• Divide the batter evenly between the prepared pans and bake for 25 minutes or until a toothpick comes out clean.
• Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
• While the cakes cool, whip the heavy cream and powdered sugar until soft peaks form.
• Gently fold in the raspberries into the whipped cream.
• Once the cakes are completely cool, place one layer on a serving plate and spread half of the raspberry mousse on top.
• Add the second layer and spread the remaining mousse on top.
• Dust with cocoa powder and garnish with extra raspberries if desired.
• Chill in the refrigerator for at least 2 hours before serving.

Keyword Cake, chocolate, dessert, mousse, raspberry