Chocolate Raspberry Mousse Cake 🔥🔥

Chocolate Raspberry Mousse Cake 🔥🔥

Ingredients:

• For the Chocolate Cake Base:

• 120g (1 cup) all-purpose flour
• 200g (1 cup) granulated sugar
• 40g (1/3 cup) unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 120ml (1/2 cup) buttermilk
• 60ml (1/4 cup) vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 120ml (1/2 cup) hot coffee or hot water

• For the Raspberry Mousse:

• 300g fresh or frozen raspberries
• 50g (1/4 cup) granulated sugar
• 2 tsp lemon juice
• 2 1/2 tsp powdered gelatin
• 2 tbsp cold water
• 240ml (1 cup) heavy whipping cream

• For the Chocolate Mousse:

• 170g (6 oz) dark chocolate, chopped
• 2 tbsp granulated sugar
• 2 egg yolks
• 240ml (1 cup) heavy whipping cream

• To Garnish:

• Fresh raspberries
• Shaved chocolate or cocoa powder

Instructions:

Make the Chocolate Cake:

Preheat oven to 175°C (350°F). Grease and line the bottom of a 9-inch springform pan.

In a bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.

Add buttermilk, oil, egg, and vanilla. Mix until smooth.

Stir in hot coffee or water until combined.

Pour batter into pan and bake for 25–30 minutes, or until a toothpick comes out clean.

Cool completely in the pan.

Prepare the Raspberry Mousse:

In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries soften.

Puree and strain through a fine sieve to remove seeds.

Sprinkle gelatin over cold water, let bloom for 5 minutes.

Warm raspberry puree, then stir in gelatin until dissolved. Cool to room temp.

Whip cream to soft peaks and gently fold into cooled raspberry mixture.

Spread mousse over cooled cake base. Chill for 30 minutes.

Make the Chocolate Mousse:

Melt chocolate in a heatproof bowl over simmering water.

In a small saucepan, whisk egg yolks and sugar over low heat until thickened and pale.

Stir yolk mixture into melted chocolate. Cool slightly.

Whip cream to soft peaks and fold into chocolate mixture.

Spread over raspberry mousse layer. Chill for 4–6 hours or overnight.