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Dark Chocolate Raspberry Mousse Cake

Dark Chocolate Raspberry Mousse Cake
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Indulge in the luxurious experience of a Dark Chocolate Raspberry Mousse Cake, a delightful dessert that promises to impress at any gathering. This cake features rich layers of moist chocolate cake paired with airy raspberry mousse, all topped off with a glossy chocolate ganache. The bold flavor of dark chocolate beautifully complements the bright tartness of fresh raspberries, making each bite an unforgettable treat. Perfect for birthdays, celebrations, or simply a sweet night in, this cake is not only visually stunning but also straightforward to prepare. Whether you’re a seasoned baker or just starting out, this recipe is designed to guide you through creating a show-stopping dessert that will leave your guests asking for seconds.

Ingredients

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  • 1 cup All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted butter
  • 1 cup Granulated sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup Buttermilk
  • 1 cup Fresh raspberries
  • 1/4 cup Granulated sugar (for mousse)
  • 1 cup Heavy cream (for mousse)
  • 1 teaspoon Vanilla extract (for mousse)
  • 4 ounces Dark chocolate (for mousse)
  • 4 ounces Dark chocolate (for ganache)
  • 1/2 cup Heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  3. In a separate large bowl, beat softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time along with vanilla extract; mix well.
  5. Gradually combine the dry ingredients with the butter mixture while alternating with buttermilk until just combined.
  6. Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
  7. Allow the cake to cool before preparing the raspberry mousse by pureeing raspberries with sugar and straining through a sieve.
  8. Whip heavy cream and fold in melted dark chocolate and raspberry puree.
  9. Slice the cooled cake horizontally into two layers; spread half of the mousse on the bottom layer and top with the second layer.
  10. Cover the top layer with remaining mousse and chill for at least one hour.
  11. For ganache, heat heavy cream until boiling and pour over chopped dark chocolate; stir until smooth then drizzle over chilled cake before serving.

Nutrition

Find it online: https://recipesbyceleste.com/dark-chocolate-raspberry-mousse-cake/

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