Dark Chocolate Raspberry Mousse Cake
This Easy Dark Chocolate Raspberry Mousse Cake is a stunning and luxurious dessert perfect for any special occasion. Moist dark chocolate cake layers are paired with a light, airy, and tart raspberry mousse, all finished with a rich, glossy chocolate ganache. It looks incredibly impressive but is absolutely achievable at home. For another stunning layered dessert, try our Peanut Butter Cup Chocolate Roll.
Servings: 8 slices
Calories: 450kcal
Equipment
- 8-inch Round Cake Pan For baking the cake.
- Electric Mixer For creaming butter and whipping cream.
- Fine-Mesh Sieve For straining raspberry seeds.
- Serrated Knife For slicing the cake in half.
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup buttermilk
- 1 cup fresh raspberries
- 0.25 cup granulated sugar (for mousse)
- 1 cup heavy cream
- 1 tsp vanilla extract (for mousse)
- 4 oz dark chocolate, melted and cooled
- 4 oz dark chocolate, chopped (for ganache)
- 0.5 cup heavy cream (for ganache)
Instructions
- Preheat oven to 350°F. Grease and flour an 8-inch round cake pan. Whisk together flour, cocoa, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Alternately add dry ingredients and buttermilk, mixing until just combined. Pour into pan and bake for 25-30 minutes. Cool completely.
- For mousse: Puree raspberries and ¼ cup sugar. Strain to remove seeds. Whip 1 cup cream and 1 tsp vanilla to soft peaks. Gently fold in melted chocolate, then raspberry puree. Chill for 30 minutes.
- Slice cooled cake in half horizontally. Place one layer on a plate, top with half the mousse. Add second layer, top with remaining mousse. Chill for at least 1 hour.
- For ganache: Place 4 oz chopped chocolate in a bowl. Heat ½ cup cream until simmering, pour over chocolate, let sit 2-3 minutes, then stir until smooth. Cool slightly, then pour over chilled cake. Garnish with fresh raspberries and serve.
Notes
Pro Tips: The key to a silky mousse is to strain the raspberry puree to remove seeds. Fold ingredients gently to keep the mousse light and airy. Chill the assembled cake for at least 1 hour for cleaner slices. For the best texture, ensure your butter, eggs, and buttermilk are at room temperature. Let the ganache cool slightly before pouring to prevent it from melting the mousse.