Chocolate Raspberry Mousse Cake: A Decadent Delight You’ll Love
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 12 ounces fresh raspberries
- 1½ cups heavy cream
- 8 ounces semi-sweet chocolate
- Instructions:
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix buttermilk, vegetable oil, eggs, and vanilla. Combine with dry ingredients until just mixed.
- Gradually stir in boiling water until smooth. Pour batter into prepared pans and bake for 30-35 minutes.
- Cool cakes for 10 minutes before transferring to wire racks.
- For mousse: Cook raspberries with sugar and lemon juice until saucy; strain seeds. Bloom vegan gelatin in cold water; dissolve in warm raspberry puree. Fold into whipped cream.
- Assemble by layering cake with mousse; frost with ganache made from heated cream poured over chopped chocolate.
- Helpful Notes:
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 370
- Sugar: 29g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg