Description
This Raspberry Chocolate Mousse Cake features rich chocolate layers and a light raspberry mousse.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 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
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup fresh raspberries
- 1 1/2 cups heavy cream
- 8 ounces dark chocolate, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a cake pan.
- In a bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add butter, eggs, vanilla, and milk. Mix until smooth.
- Pour batter into cake pan.
- Bake for 30-35 minutes.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
- Whip the heavy cream until soft peaks form.
- Fold in melted chocolate and raspberries to the whipped cream.
- Spread the mousse over the cooled cake.
- Chill for at least 2 hours before serving.
Notes
- Use fresh raspberries for best flavor.
- Store leftovers in the refrigerator.
- Can substitute dark chocolate with milk chocolate.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Raspberry Chocolate Mousse Cake, chocolate cake, mousse cake, dessert