Description
Indulgent chocolate raspberry mousse cake blends rich cocoa with tangy berries in a luxurious dessert. Silky layers promise pure pleasure, tempting taste buds with elegant French-inspired decadence you cannot resist.
Ingredients
Scale
Cake Ingredients:
- 1.75 cups (220g) all-purpose flour
- 1.5 cups (300g) granulated sugar
- 0.75 cup (75g) unsweetened cocoa powder
- 2 large eggs, at room temperature
- 1 cup (240 milliliters) whole milk
- 0.5 cup (120 milliliters) vegetable oil
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup (240 milliliters) boiling water
Mousse Ingredients:
- 0.25 cup (400g) fresh or thawed frozen raspberries
- 0.5 cup (100g) granulated sugar
- 2 cups (480 milliliters) heavy cream, cold
- 2.25 teaspoons powdered gelatin
- 2 tablespoons fresh lemon juice
Ganache and Garnish Ingredients:
- 1 cup (240 milliliters) heavy cream
- 8 ounces (225g) semi-sweet chocolate, finely chopped
- Fresh raspberries
- Chocolate shavings
Instructions
- Gather all essential tools: springform pan, parchment paper, mixing bowls, and whisk for a smooth baking experience.
- Configure the oven to 350F (175C), ensuring an even heating environment for the chocolate cake foundation.
- Thoroughly coat the springform pan with grease, then line the bottom with parchment paper to prevent sticking.
- Combine the dry ingredients in a spacious mixing bowl, sifting them together to eliminate potential lumps and create a uniform mixture.
- Incorporate liquid components into the dry ingredients, whisking with consistent, gentle motions to develop a harmonious batter texture.
- Introduce boiling water gradually, stirring until the mixture transforms into a silky, fluid consistency with a deep chocolate tone.
- Transfer the liquid batter into the prepared pan, ensuring an even distribution across the surface.
- Position the pan in the preheated oven, allowing the cake to bake for approximately 30-35 minutes until a inserted toothpick emerges clean.
- Remove the cake from the oven and let it rest within the pan for 10 minutes, allowing initial cooling and structural stabilization.
- Gently extract the cake from the springform pan and place on a wire rack, permitting complete cooling before further preparation.
Notes
- Swap out regular flour with gluten-free flour blend for those with wheat sensitivities, ensuring everyone can enjoy this decadent dessert.
- Add a splash of raspberry liqueur to the batter for an extra layer of fruity depth and sophistication that elevates the cake’s flavor profile.
- Use Dutch-processed cocoa powder for a richer, smoother chocolate taste that creates a more intense and velvety cake texture.
- Consider reducing the sugar by 2-3 tablespoons if you prefer a less sweet dessert, as the raspberry mousse will add additional sweetness to the final creation.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 327
- Sugar: 24 g
- Sodium: 162 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 52 mg