Description
A decadent cake combining rich dark chocolate and vibrant raspberries in a layered mousse and cake formation.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- 8 oz dark chocolate (at least 70% cocoa), chopped
- 2 tablespoons unsalted butter
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
- Fresh mint for garnish (optional)
- Additional raspberries for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. In another bowl, mix the vegetable oil, egg, and vanilla extract. Gradually add the dry ingredients to the wet mixture, then stir in the hot water until the batter is smooth.
- Divide the batter evenly between the prepared cake pans. Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cake cools, prepare the mousse. Melt the chopped dark chocolate and butter in a heatproof bowl set over simmering water, stirring until smooth. Let it cool slightly. In another bowl, whisk the egg yolks and sugar together until pale and fluffy; stir in the melted chocolate mixture.
- In a separate bowl, beat the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until smooth. In another bowl, beat the egg whites until stiff peaks form, then carefully fold them into the chocolate mixture.
- Once the cake layers are cool, place one layer on a serving plate. Spread half of the chocolate mousse over the top. Carefully place the second layer on top and spread the remaining mousse over it.
- To create the raspberry glaze, blend the fresh raspberries in a food processor until smooth. Strain to remove the seeds. In a saucepan, combine the raspberry puree, sugar, cornstarch, and lemon juice. Cook over medium heat until it thickens, stirring constantly. Allow to cool, then pour over the mousse layer on the cake.
- Chill the cake in the refrigerator for at least 120 minutes before serving to set the mousse and glaze properly.
Notes
Optional: Substitute ingredients for gluten-free or dairy-free alternatives as needed.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 200mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg