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Dark Chocolate Raspberry Mousse Cake Recipe

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Indulge in this luscious Dark Chocolate Raspberry Mousse Cake, featuring a moist and rich chocolate cake layered with a silky raspberry mousse and topped with a smooth dark chocolate ganache. Perfect for special occasions or an elegant dessert treat, this cake combines the intensity of dark chocolate with the fresh tartness of raspberries for a delightful flavor experience.

Ingredients

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Cake Ingredients

  • 1 cup All-purpose flour - Provides structure to the cake.
  • 1/2 cup Unsweetened cocoa powder - Adds rich chocolate flavor.
  • 1 teaspoon Baking powder - Helps the cake rise.
  • 1/2 teaspoon Baking soda - Works with the baking powder for leavening.
  • 1/4 teaspoon Salt - Enhances flavor.
  • 1/2 cup Unsalted butter, softened - For easy mixing.
  • 1 cup Granulated sugar - Sweetens the cake.
  • 2 large Eggs - Provides moisture and structure.
  • 1 teaspoon Vanilla extract - Adds flavor.
  • 1/2 cup Buttermilk - Adds moisture and richness.

Raspberry Mousse Ingredients

  • 1 cup Fresh raspberries - Plus extra for garnish.
  • 1/4 cup Granulated sugar - Sweetens the mousse.
  • 1 cup Heavy cream - For whipping into mousse.
  • 1 teaspoon Vanilla extract - Adds flavor to the mousse.
  • 4 ounces Dark chocolate, melted and cooled - For mousse.

Chocolate Ganache Ingredients

  • 4 ounces Dark chocolate, chopped - For ganache.
  • 1/2 cup Heavy cream - For making ganache.

Instructions

  1. Preheat and Prepare Cake Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch round cake pan to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes, to incorporate air for a tender crumb.
  4. Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, beating well after each addition. Then stir in the vanilla extract for flavor enhancement.
  5. Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing and a dense cake.
  6. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, preparing it for layering.
  8. Prepare Raspberry Puree: Blend fresh raspberries with granulated sugar in a blender until smooth. Strain the mixture through a fine mesh sieve to remove seeds, creating a smooth puree.
  9. Make Raspberry Mousse: Whip heavy cream and vanilla extract together until soft peaks form. Gently fold the melted and cooled dark chocolate and raspberry puree into the whipped cream, mixing until combined. Refrigerate the mousse for about 30 minutes to set slightly.
  10. Slice Cake Horizontally: Once the cake is fully cooled, carefully slice it horizontally into two even layers using a serrated knife.
  11. Assemble Cake Layers: Place one cake layer on a serving plate and spread half of the raspberry mousse evenly over it. Place the second layer on top and cover with the remaining mousse.
  12. Chill Assembled Cake: Refrigerate the cake for at least 1 hour to allow the mousse to firm up and the flavors to meld.
  13. Prepare Chocolate Ganache: Heat heavy cream in a small saucepan until just boiling. Pour the hot cream over the chopped dark chocolate and let it sit for a few minutes. Then stir until the ganache becomes smooth and glossy.
  14. Finish Cake: Drizzle the prepared chocolate ganache evenly over the chilled cake. Optionally, garnish with extra fresh raspberries before serving.

Notes

  • Ensure the dark chocolate for the mousse and ganache is good quality for the best flavor.
  • When folding ingredients, do so gently to keep the mousse light and airy.
  • Be sure to cool the cake completely before adding mousse layers to prevent melting.
  • The cake can be made a day in advance and refrigerated to enhance the flavors.
  • For a smoother mousse, chill the mixing bowl and beaters before whipping the cream.

Find it online: https://cookedbyclara.com/dark-chocolate-raspberry-mousse-cake-recipe/