Description
A delightful recipe for a rich and creamy raspberry chocolate mousse cake, perfect for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh raspberries
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 2 large eggs, separated
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the butter until creamy, then add the eggs and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until smooth.
- Gently fold in the raspberries.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- For the chocolate mousse, melt the chopped chocolate in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
- In a separate bowl, beat the egg yolks with sugar and vanilla until pale and thick. Stir in the melted chocolate.
- In another bowl, whip the heavy cream until soft peaks form, then fold it into the chocolate mixture.
- In a clean bowl, beat the egg whites until stiff peaks form, then gently fold into the mousse. Refrigerate for at least 2 hours until set.
- For the raspberry sauce, combine the raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the raspberries break down and the mixture thickens, about 5-7 minutes.
- Strain through a fine mesh sieve to remove seeds, if desired.
- To assemble, place the cooled chocolate cake on a serving plate. Spread the chocolate mousse evenly over the top.
- Drizzle with raspberry sauce and garnish with additional raspberries if desired. Chill for at least 30 minutes before serving.
Notes
- For a richer flavor, use dark chocolate instead of semi-sweet.
- You can substitute frozen raspberries for fresh ones in the mousse and sauce if needed; just thaw and drain excess liquid before using.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg