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Chocolate Raspberry Mousse Cake
Olivia

Chocolate Raspberry Mousse Cake

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 10
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method

Ingredients
  

Chocolate Mousse
  • 1 cup dark chocolate chips
  • 1/4 cup water
  • 1/4 cup unsweetened cocoa powder
  • 1 cup whipping cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract or vanilla bean paste
  • Pinch of salt
Moist Chocolate Cake
  • 1 1/2 cups all-purpose flour
  • 1/4 cup dark or Dutch-processed cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 1/2 cup vegetable or canola oil
  • 1 large egg
Chocolate Buttercream Frosting
  • 1/2 cup unsalted butter softened
  • 1/4 cup dark baking cocoa powder
Cake Filling
  • 1/4 cup raspberry jam
  • 1 cup fresh raspberries

Method
 

Step 1: Make the Moist Chocolate Cake
  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Mix Dry Ingredients: In a medium bowl, sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk together the buttermilk, oil, egg, and sugar until smooth.
  4. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until everything is combined.
  5. Bake the Cake: Pour the batter into the prepared cake pan and bake for 25-30 minutes. Test with a toothpick—if it comes out clean, the cake is done. Let it cool completely before moving on to the next steps.
Step 2: Prepare the Chocolate Mousse
  1. Melt the Chocolate: In a microwave-safe bowl, heat the dark chocolate chips with the water and cocoa powder, stirring until completely melted and smooth.
  2. Whip the Cream: In a separate bowl, whip the whipping cream, sugar, and vanilla extract to stiff peaks.
  3. Combine: Gently fold the whipped cream into the melted chocolate mixture, being careful not to deflate the mousse.
Step 3: Prepare the Chocolate Buttercream Frosting
  1. Make the Frosting: Beat together softened butter and dark cocoa powder until smooth and creamy. Add a little milk if necessary to achieve your desired consistency.
Step 4: Assemble the Cake
  1. Slice the Cake: Once your chocolate cake is cool, slice it in half horizontally.
  2. Spread the Filling: Spread a thin layer of raspberry jam on the bottom layer of the cake. Then, add the fresh raspberries over the jam.
  3. Layer the Mousse: Gently spread the chocolate mousse over the raspberry layer, then place the second layer of cake on top.
  4. Frost the Cake: Cover the entire cake with a smooth layer of chocolate buttercream frosting.
  5. Chill and Serve: Refrigerate the cake for at least 1 hour to allow the mousse to set. Once ready, slice and enjoy!