Description
A decadent dessert featuring layers of rich dark chocolate cake, raspberry mousse, and finished with silky chocolate ganache.
Ingredients
Scale
- 1 cup All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1/2 cup Buttermilk
- 1 cup Fresh raspberries
- 1/4 cup Granulated sugar (for mousse)
- 1 cup Heavy cream (for mousse)
- 1 teaspoon Vanilla extract (for mousse)
- 4 ounces Dark chocolate (for mousse)
- 4 ounces Dark chocolate (for ganache)
- 1/2 cup Heavy cream (for ganache)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the raspberry mousse, puree raspberries with sugar in a blender, then strain through a fine mesh sieve.
- Whip heavy cream and vanilla extract until soft peaks form, then fold in melted dark chocolate and raspberry puree.
- Refrigerate the mousse for about 30 minutes to set.
- Once the cake is cooled, slice it in half horizontally to create two layers.
- Place one layer on a serving plate and spread half of the raspberry mousse over it, then add the second layer and top with remaining mousse.
- Chill the assembled cake in the refrigerator for at least 1 hour.
- For the ganache, heat heavy cream until just boiling, then pour over chopped dark chocolate and let sit for a few minutes before stirring until smooth.
- Drizzle the ganache over the chilled cake before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Garnish with additional fresh raspberries for a beautiful presentation.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Dark Chocolate, Raspberry, Mousse, Cake, Dessert