Description
A delightful dessert that combines rich dark chocolate with fresh raspberries, featuring a moist chocolate base layered with creamy raspberry mousse and topped with silky dark chocolate ganache.
Ingredients
Scale
- 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 (softened)
- 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
- 1 teaspoon Vanilla extract (for mousse)
- 4 ounces Dark chocolate (melted and cooled)
- 4 ounces Dark chocolate (chopped for ganache)
- 1/2 cup Heavy cream (for ganache)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry mixture to the butter mixture, alternating with the buttermilk, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the raspberry mousse, puree the fresh raspberries with sugar in a blender, then strain to remove seeds.
- Whip the heavy cream and vanilla extract until soft peaks form. Fold in the melted dark chocolate and strained raspberry puree.
- Refrigerate the mousse for about 30 minutes to set up.
- Once the cake has cooled, slice it in half horizontally to create two layers.
- Place one layer on a serving plate, spreading half of the raspberry mousse over it. Top with the second layer and spread the remaining mousse on top.
- Chill the assembled cake in the refrigerator for at least 1 hour.
- For the ganache, heat the heavy cream until just boiling, pour it over the chopped dark chocolate, stir until smooth.
- Drizzle the ganache over the chilled cake just before serving.
Notes
To enhance the chocolate flavor, consider adding espresso powder alongside the cocoa. Garnish with fresh raspberries or chocolate shavings for an elegant presentation.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg