Heavenly Raspberry Chocolate Mousse Cake Recipe

Introduction

Indulge in the rich and delicate flavors of this Raspberry Chocolate Mousse Cake. Combining a moist chocolate base with a smooth raspberry mousse, this dessert is perfect for any special occasion or a delightful treat.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 tsp baking powder
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup whole milk
• 1 cup fresh raspberries
• 1 cup dark chocolate chips
• 1 tsp agar-agar powder

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease two round cake pans.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, sugar, and baking powder until well combined.
3. Step 3: In a separate bowl, beat the eggs with vegetable oil and whole milk until frothy. Gently fold this mixture into the dry ingredients until just combined.
4. Step 4: Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
5. Step 5: Melt the dark chocolate chips gently. In a small saucepan, heat the fresh raspberries with agar-agar powder until the agar-agar is fully dissolved to create a raspberry gel. Mix the melted chocolate with this raspberry mixture until smooth to form the mousse.
6. Step 6: To assemble, place one cake layer on a serving plate and spread half of the raspberry chocolate mousse evenly over it. Top with the second cake layer, then spread the remaining mousse on top. Chill before serving.

Tips & Variations

• Use frozen raspberries if fresh are unavailable, but thaw and drain excess liquid before use.
• For a richer mousse, fold in whipped cream after mixing the chocolate and raspberry gel.
• Substitute agar-agar with gelatin if preferred, using the equivalent amount.
• Decorate the top with fresh raspberries or shaved chocolate for an elegant finish.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, let the cake sit at room temperature for 15-20 minutes before serving for the best texture. Avoid microwaving as it may affect the mousse consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake vegan?

To make a vegan version, substitute the eggs with a flax or chia seed mixture and choose plant-based milk and chocolate. Use agar-agar as it is already vegan-friendly.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Avoid overbaking to keep the cake moist.

Heavenly Raspberry Chocolate Mousse Cake Recipe

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★★★★★

4.8 from 693 reviews

This Heavenly Raspberry Chocolate Mousse Cake is a luscious dessert combining moist chocolate cake layers with a rich and airy raspberry chocolate mousse. Perfect for celebrations or indulgent treats, it blends the deep flavors of dark chocolate with fresh raspberries, creating a balanced and elegant cake that delights the senses.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western
• Diet: Vegetarian

Ingredients

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Cake Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 tsp baking powder
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup whole milk

Mousse Ingredients

• 1 cup fresh raspberries
• 1 cup dark chocolate chips
• 1 tsp agar-agar powder

Instructions

1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C) and grease two round cake pans to ensure easy removal of the cakes after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and baking powder until well combined.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, and whole milk together until the mixture becomes frothy, ensuring a lighter batter.
4. Make Cake Batter: Gradually combine the wet ingredients with the dry ingredients, mixing just until combined to avoid overworking the batter and keeping the cake moist.
5. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the cakes to cool completely before assembly.
6. Prepare Raspberry Chocolate Mousse: Melt the dark chocolate chips gently, either in a double boiler or microwave in short bursts to prevent burning. In a small saucepan, heat the fresh raspberries with agar-agar powder until the agar-agar dissolves completely, creating a gel-like texture.
7. Combine Mousse Components: Mix the melted dark chocolate with the heated raspberry-agar mixture to form a smooth and airy mousse.
8. Assemble the Cake: Place one cake layer on a serving plate and spread half of the mousse evenly over it. Carefully top with the second cake layer, then spread the remaining mousse over the top to finish the cake.

Notes

• Ensure the cakes are fully cooled before adding mousse to prevent melting.
• Agar-agar gives mousse a firm texture; alternatively, gelatin can be used if preferred.
• Use fresh, ripe raspberries for the best flavor.
• Dark chocolate chips with at least 60% cocoa content provide a rich chocolate taste.
• For a fluffier mousse, gently fold whipped cream into the raspberry-chocolate mixture before assembly.

Keywords: raspberry chocolate mousse cake, chocolate cake, raspberry dessert, mousse cake, layered cake, homemade cake