Description
A decadent layered dessert combining rich chocolate cake, luscious raspberry mousse, and a smooth chocolate ganache topping—perfect for special occasions.
Ingredients
Units
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
- 1/2 cup hot water
- 1 1/2 cups fresh raspberries
- 2 tablespoons sugar (for raspberry puree)
- 1 tablespoon lemon juice
- 1 tablespoon unflavored gelatin
- 2 tablespoons cold water
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- 1/2 cup heavy cream (for ganache)
- 4 oz semi-sweet chocolate, chopped (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Mix in the flour mixture alternately with buttermilk. Stir in hot water until smooth.
- Pour batter into the prepared pan and bake for 25–30 minutes. Let cool completely.
- For raspberry mousse: puree raspberries with 2 tablespoons sugar and lemon juice. Strain to remove seeds.
- Sprinkle gelatin over cold water and let stand 5 minutes. Microwave for 10 seconds to dissolve.
- Stir gelatin into raspberry puree.
- Whip 1 1/2 cups heavy cream with powdered sugar until soft peaks form. Fold into raspberry mixture. Chill slightly.
- Place cooled cake in a springform pan. Spread mousse over cake and refrigerate 2–3 hours.
- For ganache: heat 1/2 cup cream until just boiling, pour over chopped chocolate. Let sit 2 minutes, then stir until smooth.
- Pour ganache over mousse layer and spread evenly. Chill until set, about 1 hour.
- Remove sides of pan before serving. Garnish with fresh raspberries if desired.
Notes
- Use frozen raspberries if fresh aren’t available.
- Ensure gelatin is fully dissolved to prevent lumps in the mousse.
- Cake can be made a day ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 140mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg