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Indulge in Heavenly Raspberry Chocolate Mousse Cake Recipe

Indulge in Heavenly Raspberry Chocolate Mousse Cake Recipe
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★★★★★

4.7 from 26 reviews

This Heavenly Raspberry Chocolate Mousse Cake combines rich, moist chocolate cake layers with a luscious raspberry-infused dark chocolate mousse, delivering a decadent dessert perfect for celebrations or indulgent moments.

Ingredients

Scale

Cake Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup whole milk

Mousse Ingredients

  • 1 cup fresh raspberries
  • 1 cup dark chocolate chips
  • 1 tsp agar-agar powder

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F (175°C) and grease two round cake pans thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and baking powder until well combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, and whole milk until the mixture becomes frothy and well blended.
  4. Make the Batter: Gradually add the wet ingredients into the dry ingredients, mixing gently until just combined to avoid overmixing and ensure a tender crumb.
  5. Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely.
  6. Prepare Raspberry Chocolate Mousse: Melt the dark chocolate chips over a double boiler or microwave until smooth. In a small saucepan, gently heat the fresh raspberries with agar-agar powder until the agar-agar dissolves completely, creating a gelatinous raspberry base. Blend this raspberry mixture into the melted chocolate to create a smooth mousse.
  7. Assemble the Cake: Place one cooled cake layer on a serving plate and spread half of the raspberry chocolate mousse evenly over it. Top with the second cake layer, then spread the remaining mousse over the top of the cake to finish.
  8. Chill and Serve: Refrigerate the assembled cake for at least 2 hours to allow the mousse to set properly before slicing and serving.

Notes

  • Ensure the agar-agar powder is fully dissolved in the heated raspberry mixture for a smooth mousse texture.
  • You can substitute vegetable oil for melted butter for a slightly richer cake.
  • Fresh or frozen raspberries can be used for the mousse, but thaw frozen raspberries first and drain excess liquid.
  • Store the cake refrigerated and consume within 3 days for freshness.
  • For a glossy finish, you may glaze the top with additional melted chocolate or a raspberry glaze.

Nutrition

Keywords: raspberry chocolate mousse cake, chocolate cake, raspberry mousse, layered cake, dessert, chocolate dessert

Find it online: https://frommamamaya.com/indulge-in-heavenly-raspberry-chocolate-mousse-cake-recipe-2/