Chocolate raspberry mousse cake

A Chocolate Raspberry Mousse Cake is a decadent dessert that combines rich chocolate mousse with a vibrant raspberry flavor. Here’s a recipe to create this indulgent cake:

Ingredients:

For the Chocolate Cake Layer:

• ½ cup (1 stick) unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup buttermilk
• ½ cup hot water
• 1 teaspoon vanilla extract

For the Raspberry Sauce:

• 1 cup fresh or frozen raspberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice

For the Chocolate Mousse:

• 8 ounces semi-sweet chocolate, chopped
• 1 ½ cups heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

For Garnish (optional):

• Fresh raspberries
• Chocolate shavings or curls
• Mint leaves

Instructions:

1. Prepare the Chocolate Cake Layer:

   • Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
   • Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
   • Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
   • Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
   • Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Stir in the hot water until smooth.
   • Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

2. Prepare the Raspberry Sauce:

   • Cook Raspberries: In a medium saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens (about 10 minutes).
   • Strain (optional): For a smooth sauce, strain the mixture through a fine-mesh sieve to remove the seeds. Let the sauce cool completely.

3. Prepare the Chocolate Mousse:

   • Melt Chocolate: In a heatproof bowl over a pot of simmering water, melt the chopped chocolate, stirring until smooth. Allow it to cool slightly.
   • Whip Cream: In a large bowl, whip the heavy cream and granulated sugar until soft peaks form.
   • Combine Chocolate and Cream: Gently fold the melted chocolate and vanilla extract into the whipped cream until well combined. Be careful not to deflate the mousse.

4. Assemble the Cake:

   • Layer and Spread: If the chocolate cake has domed on top, level it with a knife. Place the cake layer on a serving plate or cake board. Spread a layer of raspberry sauce over the cake.
   • Add Mousse: Spoon or pipe the chocolate mousse over the raspberry sauce, smoothing it out evenly.
   • Chill: Refrigerate the cake for at least 4 hours, or until the mousse is set.

5. Garnish and Serve:

   • Decorate: Before serving, garnish with fresh raspberries, chocolate shavings or curls, and mint leaves if desired.
   • Slice and Enjoy: Slice and enjoy the rich chocolate mousse and tart raspberry flavors.

This Chocolate Raspberry Mousse Cake is a luxurious treat that’s perfect for special occasions or any time you want to indulge in a delicious dessert.