Description
Rich chocolate raspberry mousse cake delights dessert enthusiasts with its luxurious layers of intense chocolate and tangy raspberry notes. Guests will savor each elegant bite of this sophisticated French-inspired confection that combines smooth ganache with delicate fruit accents.
Ingredients
Scale
- 1.5 cups (300g) granulated sugar
- 1.75 cups (220g) all-purpose flour
- 0.75 cup (75g) unsweetened cocoa powder
- 2 large eggs, at room temp
- 1 cup (240 ml) whole milk
- 0.5 cup (120 ml) vegetable oil
- 1.5 tsps baking powder
- 1.5 tsps baking soda
- 1 tsp salt
- 2 tsps vanilla extract
- 1 cup (240 ml) boiling water
- 2 cups (480 ml) heavy cream, cold
- 0.5 cup (100g) granulated sugar
- 0.25 cup (400g) fresh or thawed frozen raspberries
- 2.25 tsps powdered gelatin
- 2 tbsps fresh lemon juice
- 1 cup (240 ml) heavy cream
- 8 oz (225g) semi-sweet chocolate, finely chopped
- Fresh raspberries
- Chocolate shavings
Instructions
- Prep Station: Arrange springform pan, parchment paper, mixing bowls, and whisk for efficient cake crafting.
- Thermal Calibration: Set oven to 350F (175C) for optimal chocolate cake environment.
- Pan Preparation: Grease springform pan and line bottom with parchment paper to ensure effortless cake release.
- Dry Ingredient Fusion: Sift flour, cocoa powder, sugar, baking soda, and salt together in a large mixing bowl, eliminating potential clumps and creating a homogeneous dry mixture.
- Liquid Integration: Whisk eggs, oil, milk, and vanilla extract into the dry ingredients, blending with smooth, consistent strokes to develop a uniform batter texture.
- Moisture Transformation: Stream boiling water into the mixture, stirring until the batter achieves a glossy, fluid consistency with rich chocolate depth.
- Baking Choreography: Pour batter into prepared pan, smoothing the surface to guarantee even distribution and consistent baking.
- Oven Transformation: Bake for 30-35 minutes, monitoring until a toothpick inserted into the center emerges clean and free of raw batter residue.
- Cooling Protocol: Allow cake to rest in pan for 10 minutes, then carefully transfer to a wire rack for complete cooling, ensuring structural integrity and optimal flavor development.
Notes
- Manage Moisture Carefully: Control cake’s moisture by not overmixing batter and checking doneness with toothpick test to prevent dryness.
- Optimize Chocolate Quality: Select high-quality dark chocolate with 70% cocoa content for richer, more intense flavor profile in mousse and cake layers.
- Temperature Control Technique: Allow cake and mousse components to reach room temperature before assembling to ensure smooth texture and proper layering.
- Raspberry Integration Strategy: Gently fold fresh raspberries into mousse or create a thin layer between cake and mousse for balanced fruit distribution and enhanced flavor complexity.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 390
- Sugar: 34 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg