Dark Chocolate Raspberry Mousse Cake

Dark Chocolate Raspberry Mousse Cake

Ingredients

For the Chocolate Cake Base:

 • 1½ cups (190g) all-purpose flour

 • ¾ cup (75g) unsweetened cocoa powder

 • 2 tsp baking powder

 • ½ tsp baking soda

 • ¼ tsp salt

 • 1 cup (200g) sugar

 • ¾ cup (180ml) vegetable oil

 • 3 large eggs

 • 1 cup (240ml) buttermilk

 • 1 tsp vanilla extract

 • ½ cup (120ml) hot coffee or hot water

For the Raspberry Mousse:

 • 2 cups (250g) fresh or frozen raspberries

 • ¼ cup (50g) sugar

 • 1 tbsp lemon juice

 • 2 tsp gelatin powder

 • 2 tbsp cold water

 • 1½ cups (360ml) heavy cream

 • ¼ cup (30g) powdered sugar

For the Dark Chocolate Mousse:

 • 200g dark chocolate (70% cocoa), chopped

 • 2 tbsp unsalted butter

 • 2 tsp gelatin powder

 • 2 tbsp cold water

 • 1½ cups (360ml) heavy cream

 • ¼ cup (30g) powdered sugar

For the Chocolate Ganache Glaze:

 • 150g dark chocolate

 • ½ cup (120ml) heavy cream

Instructions

Preheat your oven to 170°C (340°F). Grease and line two 8-inch cake pans.

In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and sugar. Add oil, eggs, buttermilk, and vanilla. Mix until smooth, then stir in hot coffee. The batter will be thin — that’s perfect.

Divide into pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cakes cool completely.

To make the raspberry mousse, cook raspberries, sugar, and lemon juice in a saucepan over medium heat until soft. Strain to remove seeds. Bloom gelatin in cold water for 5 minutes, then stir into the warm raspberry puree until melted. Let it cool slightly. Whip heavy cream with powdered sugar until soft peaks form, then gently fold into the raspberry mixture. Refrigerate until slightly thickened.

For the chocolate mousse, melt chocolate and butter together until smooth. Bloom gelatin in cold water and stir into the warm chocolate mixture. Whip heavy cream with powdered sugar until soft peaks form, then fold into the chocolate mixture. Chill briefly to thicken.

Place one chocolate cake layer on a cake board. Spread raspberry mousse evenly on top, then chill for 15 minutes. Add the second cake layer, then spread dark chocolate mousse over it. Smooth the top and refrigerate for 2–3 hours or until set.

For the ganache, heat cream until hot (not boiling), pour over chopped chocolate, and stir until glossy. Let it cool slightly, then pour over the chilled cake for a smooth glaze.