Description
A rich and indulgent cake featuring layers of chocolate cake, raspberry filling, and a creamy chocolate mousse.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 200g dark chocolate, chopped
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 cup heavy cream
- 100g dark chocolate, chopped
- Fresh raspberries for garnish
- Chocolate pieces or shavings for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- In a bowl, mix flour, cocoa powder, sugar, baking powder, and salt.
- Add melted butter, eggs, and vanilla extract. Mix until smooth.
- Pour batter into the prepared pan and bake for 20-25 minutes. Let it cool completely.
- In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down.
- In a small bowl, mix cornstarch with a tablespoon of water. Stir into raspberry mixture and cook until thickened.
- Allow it to cool, then spread over the cooled cake base.
- Melt dark chocolate over a double boiler or in the microwave. Let it cool slightly.
- In a chilled bowl, whip 2 cups of heavy cream with sugar and vanilla until soft peaks form.
- Fold a third of the whipped cream into the melted chocolate to lighten it, then gently fold in the remaining cream.
- Spread the mousse evenly over the raspberry layer. Refrigerate for at least 2 hours or until set.
- Heat heavy cream until it simmers. Pour over the chopped chocolate and let sit for a minute.
- Stir until smooth and glossy. Allow it to cool slightly.
- Pour ganache over the set mousse layer, spreading it to the edges.
- Garnish with fresh raspberries and chocolate pieces or shavings.
- Chill for another hour before serving.
Notes
- Ensure all components are properly cooled before assembly to prevent melting or collapsing.
- For a shiny ganache, make sure the chocolate is thoroughly melted and the cream is just simmered, not boiled.
- Customize the mousse by adding liqueur or flavored extracts for extra depth.
- Use high-quality chocolate for the best flavor in both the mousse and ganache.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice