Silky Chocolate Raspberry Mousse Cake 😍😍
Ingredients
For the Chocolate Cake Base:
1/2 cup (60g) all-purpose flour
1/4 cup (25g) cocoa powder
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 cup (100g) granulated sugar
1/4 cup (60ml) vegetable oil
1 tsp vanilla extract
1/4 cup (60ml) milk
For the Raspberry Compote Layer:
1 1/2 cups (200g) fresh or frozen raspberries
1/4 cup (50g) sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tbsp water (slurry)
For the Chocolate Mousse:
6 oz (170g) dark chocolate (at least 60% cocoa), chopped
1 cup (240ml) heavy cream, divided
2 tbsp unsalted butter
1 tbsp sugar
1/2 tsp vanilla extract
1 tsp gelatin powder + 2 tbsp cold water
For the Topping (Optional):
Fresh raspberries
Chocolate shavings
Instructions
Step 1: Make the Chocolate Cake Base
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, and salt.
In another bowl, beat eggs and sugar until pale and fluffy. Mix in oil and vanilla.
Alternate adding dry ingredients and milk, stirring gently until combined.
Pour batter into the prepared pan and bake for 15-18 minutes. Let cool completely.
Step 2: Prepare the Raspberry Compote
In a saucepan over medium heat, cook raspberries, sugar, and lemon juice until berries break down.
Stir in the cornstarch slurry and cook until thickened. Let cool.
Step 3: Make the Chocolate Mousse
Sprinkle gelatin over cold water and let bloom for 5 minutes.
Melt chocolate with butter in a heatproof bowl over a saucepan of simmering water. Stir until smooth.
Heat 1/4 cup of heavy cream and dissolve the bloomed gelatin into it. Stir into the melted chocolate.
Whip the remaining heavy cream with sugar and vanilla until soft peaks form. Fold into the chocolate mixture.
Step 4: Assemble the Cake
Place the cooled cake layer in a springform pan. Spread raspberry compote evenly over the cake.
Pour the chocolate mousse over the compote and smooth the top.
Refrigerate for at least 4 hours or overnight until set.
Step 5: Decorate and Serve
Carefully remove from the springform pan.
Garnish with fresh raspberries and chocolate shavings.
Slice and enjoy your silky chocolate raspberry mousse cake!