Description
A delicious layered cake featuring a rich chocolate cake base, a fresh raspberry layer, and a creamy dark chocolate mousse.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup whole milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot water
- 2 cups fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 ½ cups dark chocolate (70% cocoa), chopped
- 1 ¾ cups heavy whipping cream, divided
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Mix until smooth. Slowly stir in the hot water. The batter will be thin, and that is exactly what you want for a moist cake.
- Pour into the pan and bake for 22–25 minutes. When a toothpick comes out clean, it is ready. Let it cool completely. As it cools, you will notice the deep cocoa aroma filling your kitchen.
- In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir gently as the berries begin to release their juices. In a small bowl, mix cornstarch with water, then stir into the raspberry mixture.
- Cook until slightly thickened. The color will deepen into a jewel-toned red. Let it cool completely before spreading over the cake layer.
- Melt the chopped dark chocolate gently using a heatproof bowl over simmering water or in short microwave intervals. Stir until smooth and glossy. Let it cool slightly.
- Whip 1 ¼ cups of heavy cream with powdered sugar and vanilla until soft peaks form. The cream should be airy but not stiff. Fold the melted chocolate into the whipped cream gently.
- Spread the cooled raspberry layer evenly over the cake base. Then spoon the chocolate mousse on top, smoothing it with a spatula.
- Refrigerate the cake for at least 4 hours, preferably overnight. This resting time allows the layers to set and the flavors to meld beautifully.
- Before serving, you can decorate with fresh raspberries or chocolate shavings for an elegant finish.
Notes
- Ensure to let the cake cool completely before adding the raspberry layer to prevent melting.
- Use high-quality dark chocolate for the mousse for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg