Description
Indulge in a slice of this heavenly cake that layers rich dark chocolate cake with a luscious raspberry mousse, creating a delightful balance of flavors.
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
- 1 teaspoon Vanilla extract (for mousse)
- 4 ounces Dark chocolate (melted and cooled)
- 4 ounces Dark chocolate (chopped 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 the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- 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 the raspberries with sugar and strain through a fine mesh sieve.
- In a separate bowl, whip heavy cream and vanilla extract until soft peaks form.
- Fold in the melted dark chocolate and raspberry puree, then refrigerate for 30 minutes.
- Once the cake is cooled, slice it in half horizontally. Spread half of the mousse over one layer, add the second layer, and top with remaining mousse.
- Chill the assembled cake for at least 1 hour.
- For the ganache, heat heavy cream until boiling, pour over chopped dark chocolate, and stir until smooth.
- Drizzle ganache over the chilled cake just before serving.
Notes
Make-ahead by preparing the cake a day in advance. Ensure all ingredients are at room temperature before starting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg