Easy Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake

Indulge your senses with the decadent combination of rich chocolate and tangy raspberries in this Chocolate Raspberry Mousse Cake. Perfect for a special dessert or a celebratory occasion, this cake will impress your guests with its luxurious layers and harmonious flavor profile. Let's dive into the ingredients and steps needed to create this masterpiece.

Ingredients

• For the Chocolate Cake:

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup whole milk

• For the Raspberry Mousse:

  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 1/2 cup heavy cream

• For the Chocolate Ganache:

  • 1/4 cup heavy cream
  • 1/4 cup dark chocolate, chopped

Cooking Method

1. Prepare the Chocolate Cake:

   • Preheat your oven to 350°F (175°C). Grease and line a 6-inch round cake pan with parchment paper.
   • In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
   • In another bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
   • Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined.
   • Pour the batter into the prepared cake pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.

2. Make the Raspberry Mousse:

   • Blend the raspberries, sugar, and lemon juice until smooth. Strain the mixture to remove seeds.
   • In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. Then, heat gently until dissolved.
   • Mix the dissolved gelatin into the raspberry puree.
   • Whip the heavy cream to stiff peaks and fold it gently into the raspberry mixture. Refrigerate until set, about 1-2 hours.

3. Prepare the Chocolate Ganache:

   • Heat the heavy cream until just simmering. Pour it over the chopped chocolate and let sit for a minute.
   • Stir until smooth and glossy. Allow it to cool slightly to a spreadable consistency.

4. Assemble the Cake:

   • Slice the chocolate cake into two layers.
   • Spread the raspberry mousse generously over one layer, then top with the second layer of cake.
   • Pour the chocolate ganache over the top, allowing it to drip down the sides.
   • Decorate with fresh raspberries and refrigerate for at least 30 minutes before serving.

Nutritional Value and Pairings

This Chocolate Raspberry Mousse Cake provides a rich source of carbohydrates and fats due to the flour, butter, and cream. The raspberries add a touch of dietary fiber and antioxidants, making it a balanced treat for special occasions.

To complement the richness of this dessert, consider pairing it with a light salad featuring arugula and goat cheese, offering a refreshing contrast. As for beverages, a glass of champagne or a robust espresso can enhance the flavors of the cake. For non-alcoholic options, a berry-infused iced tea or a light herbal tea with hints of mint would be delightful companions.