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Dark Chocolate Raspberry Mousse Cake

Decadent Dark Chocolate Raspberry Mousse Cake You’ll Love

This Dark Chocolate Raspberry Mousse Cake is a celebration of flavors and textures that transforms any ordinary day into something extraordinary.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour substitute with gluten-free flour for gluten-free version
  • 1 cup unsweetened cocoa powder adds rich chocolate flavor
  • 1 teaspoon baking powder helps the cake rise
  • 1 teaspoon baking soda works with baking powder for leavening
  • pinch salt enhances flavor
  • 1 cup unsalted butter softened; can replace with dairy-free alternatives
  • 1.5 cups granulated sugar consider coconut sugar for a healthier option
  • 3 large eggs can substitute with egg replacements for vegan option
  • 2 teaspoons vanilla extract adds warm flavor
  • 1 cup buttermilk use dairy-free milk mixed with vinegar as a substitute
For the Mousse
  • 1.5 cups fresh raspberries plus extra for garnish; can substitute with strawberries or blueberries
  • 1.5 cups heavy cream coconut cream is a great dairy-free alternative
  • 6 ounces dark chocolate melted for mousse; may substitute with milk chocolate
For the Ganache
  • 1 cup heavy cream for making ganache
  • 8 ounces dark chocolate chopped for ganache; ensure quality

Equipment

  • 8-inch round cake pan
  • Mixing bowls
  • electric mixer
  • Whisk
  • spatula
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) while you prepare an 8-inch round cake pan. Lightly grease and dust with cocoa powder.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream together butter and sugar for about 3-4 minutes until light and fluffy.
  4. Gradually add eggs and vanilla to the butter mixture, mixing well after each addition.
  5. Alternate mixing the dry ingredient mixture and buttermilk into the creamed butter mixture until just combined.
  6. Pour batter into the greased cake pan and bake for 25-30 minutes until a toothpick comes out clean. Let cool.
  7. Make the raspberry mousse by pureeing raspberries with sugar and straining for smoothness. Whip heavy cream and fold in melted chocolate and raspberry puree.
  8. Once the cake is cooled, slice it horizontally into two layers. Spread half of the mousse on one layer, place the second layer on top, and spread the remaining mousse over it. Chill for 1 hour.
  9. Heat heavy cream for ganache and pour over chopped dark chocolate. Stir until smooth and drizzle over the chilled cake.
  10. Slice and serve with fresh raspberries or whipped cream if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 180mgPotassium: 250mgFiber: 3gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 90mgIron: 2mg

Notes

Ensure to cool the cake completely before assembling to prevent sogginess. Use cold cream for better volume while whipping.

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