Raspberry Chocolate Mousse Cake

Raspberry Chocolate Mousse Cake

Author: Chef Elsa Prep Time: 30 min
Cook Time: 35 min Total Time: 125 min
Yield: 12 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description A luxurious dessert that combines fresh raspberries and rich chocolate with layers of moist chocolate cake, creamy raspberry mousse, and glossy chocolate ganache.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 12 ounces fresh raspberries
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons powdered gelatin
  • 2 tablespoons cold water
  • 1 ½ cups heavy cream, cold
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter, softened
  • Fresh raspberries (for garnish)
  • Chocolate shavings (for garnish)
  • Powdered sugar (for garnish)
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Instructions

  1. Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla.
  4. Combine wet and dry ingredients until just mixed, then add boiling water slowly and mix on low speed.
  5. Divide batter into prepared pans and bake for 30-35 minutes.
  6. Let cakes cool for 10 minutes before inverting onto a wire rack to cool completely.
  7. In a saucepan, combine raspberries, sugar, and lemon juice; cook until thickened (10-15 minutes).
  8. Strain the raspberry mixture to remove seeds.
  9. Bloom gelatin in cold water for 5-10 minutes, then combine with warm raspberry puree.
  10. Whip heavy cream to stiff peaks and fold in the raspberry mixture.
  11. Cover and refrigerate mousse for at least 2 hours.
  12. For ganache, heat cream until simmering, then pour over chocolate and stir until smooth; mix in butter.
  13. Level the cooled cakes if necessary.
  14. Assemble by layering cake, half mousse, another cake layer, and the rest of the mousse.
  15. Pour ganache over the top and refrigerate for 30 minutes to set.
  16. Garnish with fresh raspberries, chocolate shavings, and powdered sugar before serving.

Notes

  1. Notes
  2. Use fresh raspberries for best flavor; you may substitute other berries if desired.