Created on October 2nd, 2025 at 06:21 pm
Velvety, rich layers with a fruity twist
This Dark Chocolate Raspberry Mousse Cake is the ultimate treat for cozy nights and festive gatherings. With rich layers of fluffy chocolate cake, silky raspberry mousse, and a glossy ganache topping, it’s a crowd-pleasing masterpiece that looks as amazing as it tastes. Perfect for a Seasonal Feast, dinner party, or when you’re craving a showstopping dessert that blends fruit and chocolate in every delicious bite. It’s surprisingly simple to make — no advanced skills required — just a little patience and a love of all things indulgent!
🌟 Why You’ll Love This Recipe
If you’re looking for an impressive chocolate dessert that feels special without being fussy, this cake is it. The dark chocolate base is deep and satisfying, while the raspberry mousse adds a light, fruity contrast. Every bite is balanced with just the right amount of richness. Plus, it’s easy to make ahead, making it ideal for your next family celebration or gratitude gathering. Whether you’re baking for guests or treating yourself, this cake is a sure-fire favorite that delivers beauty and flavor in one stunning slice.
⏱️ Time Breakdown
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours (includes chilling)
- Servings: 8 slices
📝 Ingredients List
Cake Layer:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Raspberry Mousse:
- 1 cup fresh raspberries (+ extra for garnish)
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 4 oz dark chocolate, melted and cooled
Chocolate Ganache:
- 4 oz dark chocolate, chopped
- 1/2 cup heavy cream
✨ Kitchen Tools You’ll Need
“This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.”
- 8-inch round cake pan
- Mixing bowls
- Whisk
- Blender or food processor
- Fine-mesh sieve
- Spatula
- Wire rack
- Refrigerator
👩🍳 Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and prepare your cake pan.
- Mix dry ingredients: flour, cocoa powder, baking powder, baking soda, salt.
- In a separate bowl, cream butter and sugar until fluffy (3–5 mins).
- Add eggs one at a time, then stir in vanilla.
- Alternate adding dry ingredients and buttermilk, mixing until just combined.
- Bake for 25–30 minutes. Toothpick should come out clean.
- Cool in the pan for 10 mins, then on a wire rack until fully cool.
- Make raspberry mousse: puree raspberries + sugar, strain.
- Whip cream + vanilla until soft peaks, then fold in chocolate and puree.
🔁 Refrigerate mousse for 30 mins. - Slice cake in half, layer with mousse, top with remaining mousse.
- Chill assembled cake for at least 1 hour.
- Make ganache: heat cream, pour over chocolate, stir until smooth.
🍫 Drizzle ganache over cake and garnish with raspberries before serving.
💡 Pro Tips
- Make Ahead: Prepare the cake and mousse a day ahead and store chilled.
- Berry Options: Swap raspberries for strawberries or cherries if needed.
- Storage: Keep refrigerated for up to 3 days in an airtight container.
- Serving Idea: Top each slice with fresh whipped cream for an extra flourish.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice | 350 | 5g | 30g | 22g | 3g | 24g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
