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Dark Chocolate Raspberry Mousse Cake

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Dark Chocolate Raspberry Mousse Cake is an elegant layered dessert featuring a moist chocolate cake base, a bright raspberry layer, and a silky dark chocolate mousse topping. Rich yet balanced, it’s a show-stopping make-ahead dessert perfect for celebrations and special occasions.

Ingredients

  • For the cake base:
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • For the dark chocolate mousse:
  • 8 oz dark chocolate (60–70% cocoa), chopped
  • 1 1/2 cups heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp gelatin (optional, for stability)
  • 2 tbsp cold water (for blooming gelatin)
  • For the raspberry layer:
  • 2 cups fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp gelatin or 1 tbsp cornstarch
  • Optional toppings:
  • Fresh raspberries
  • Dark chocolate shavings
  • Cocoa powder or powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a round springform pan.
  2. In a bowl, whisk flour, cocoa powder, baking powder, and salt.
  3. In another bowl, whisk eggs, sugar, milk, oil, and vanilla. Combine with dry ingredients.
  4. Pour batter into pan and bake 20–25 minutes. Cool completely.
  5. For the raspberry layer, simmer raspberries, sugar, and lemon juice until soft. Strain if smooth texture is desired.
  6. Stir in bloomed gelatin or cornstarch slurry. Cool slightly, then pour over cake. Chill until set.
  7. Melt dark chocolate and let cool slightly.
  8. Whip cream with powdered sugar to soft peaks.
  9. If using gelatin, bloom it in cold water, dissolve, and stir into melted chocolate.
  10. Fold whipped cream gently into chocolate to form mousse.
  11. Spread mousse over set raspberry layer and smooth top.
  12. Refrigerate at least 4 hours or overnight.
  13. Garnish with raspberries, chocolate shavings, or cocoa before serving.

Notes

  • Use high-quality dark chocolate for best flavor.
  • Chill the cake overnight for clean slices and best texture.
  • Gelatin is optional but helps the mousse hold its shape.
  • Slice with a hot, clean knife for neat layers.

Nutrition

Find it online: https://recipesbyliza.com/dark-chocolate-raspberry-mousse-cake/