Description
A rich, indulgent cake that combines dark chocolate and fresh raspberries in a luxurious presentation, perfect for special occasions.
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 (plus extra for garnish)
- 1/4 cup Granulated sugar (for mousse)
- 1 cup Heavy cream (for mousse)
- 1 teaspoon Vanilla extract (for mousse)
- 4 ounces Dark chocolate (melted and cooled, for mousse)
- 4 ounces Dark chocolate (chopped, for ganache)
- 1/2 cup Heavy cream (for ganache)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease and flour an 8-inch round cake pan.
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually incorporate the dry mixture into the butter mixture, alternating with buttermilk until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- For the raspberry mousse, puree the raspberries with sugar and strain through a fine mesh sieve.
- Whip cream and vanilla extract until soft peaks form. Fold in the melted dark chocolate and raspberry puree. Refrigerate for about 30 minutes.
- Once the cake is cooled, carefully slice it in half horizontally.
- Place one layer on a serving plate, spread half the mousse on top, then add the second layer and top it with the remaining mousse.
- Chill the cake in the refrigerator for at least an hour.
- For the ganache, heat heavy cream until just boiling, pour over chopped dark chocolate, and let sit. Stir until smooth and drizzle over the chilled cake before serving.
Notes
For variations, consider using different berries, chocolates, or adding nuts to the mousse.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: chocolate cake, raspberry mousse, dessert recipe