Chocolate Raspberry Mousse Cake: A Decadent Delight You’ll Love
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 12 ounces fresh raspberries
- ½ cup granulated sugar (for mousse)
- 1 tablespoon lemon juice
- 2 teaspoons unflavored vegan gelatin powder
- 2 tablespoons cold water
- 1 ½ cups heavy cream (for mousse)
- 8 ounces semi-sweet chocolate (for ganache)
- 1 cup heavy cream (for ganache)
- 2 tablespoons unsalted butter
- Instructions for Preparation:
Instructions
- Preheat oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla until smooth.
- Combine wet and dry ingredients gradually; then add boiling water while mixing until well-blended.
- Pour batter into prepared pans and bake for 30–35 minutes or until a skewer comes out clean.
- Cool cakes in pans for about 10 minutes before transferring to wire racks.
- For the raspberry mousse, cook raspberries with sugar and lemon juice until thickened; strain to remove seeds.
- Bloom vegan gelatin in cold water; heat raspberry puree to dissolve gelatin before mixing with whipped cream.
- Assemble the cake by layering mousse between cooled cake layers and topping with chocolate ganache.
- Helpful Notes:
Nutrition
- Serving Size: One slice (90g)
- Calories: 360
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg