CHOCOLATE RASPBERRY MOUSSE CAKE RECIPE
📋 Ingredients:
🔹 For the Chocolate Cake Base:
🌾 ¾ cup all-purpose flour
🍫 ½ cup unsweetened cocoa powder
🧂 ½ tsp baking soda
🧂 ¼ tsp salt
🍚 ¾ cup granulated sugar
🧈 ¼ cup unsalted butter, melted
🥚 1 large egg
🍦 1 tsp vanilla extract
☕ ½ cup hot brewed coffee (or hot water)
🥛 ¼ cup buttermilk
🔹 For the Chocolate Mousse:
🍫 1½ cups semi-sweet or dark chocolate chips
🧁 2 cups heavy whipping cream (cold)
🍚 2 tbsp powdered sugar
🧂 Pinch of salt
🔹 For the Raspberry Layer:
🍇 1½ cups fresh raspberries (or thawed frozen raspberries)
🍚 2 tbsp granulated sugar
💧 1 tbsp lemon juice
🌽 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
🔹 For Topping (Optional but Recommended):
🍇 Fresh raspberries
🍫 Chocolate curls or ganache drizzle
🌿 Mint leaves or edible flowers
🧑🍳 Instructions:
🔸 Step 1: Bake the Chocolate Cake Base
Preheat oven to 350°F (175°C) 🔥.
Grease and line the bottom of a 9-inch springform pan.
In a large bowl, whisk together flour, cocoa, baking soda, salt, and sugar 🌾🍫.
Add melted butter, egg, vanilla, hot coffee, and buttermilk. Mix until smooth 🥄.
Pour batter into prepared pan and bake for 20–24 minutes, or until a toothpick comes out with moist crumbs ✅.
Let cake cool completely in the pan ❄️.
🔸 Step 2: Make the Raspberry Layer
In a saucepan, combine raspberries, sugar, and lemon juice over medium heat 🍇🍋.
Stir frequently until berries break down and bubble (~5–6 minutes).
Add cornstarch slurry and stir until mixture thickens 🍯.
Let cool completely. Spread evenly over cooled cake base and refrigerate for 30 minutes ❄️.
🔸 Step 3: Make the Chocolate Mousse
Melt chocolate chips in a heatproof bowl over simmering water (or microwave in 30-sec intervals) 🍫. Let cool slightly.
In a chilled bowl, whip the heavy cream with powdered sugar and salt until soft peaks form ❄️🧁.
Gently fold cooled melted chocolate into the whipped cream until fully incorporated and fluffy 🍫.
🔸 Step 4: Assemble the Cake
Spread the chocolate mousse over the raspberry layer, smoothing the top with a spatula 🧁.
Refrigerate for 4–6 hours or until fully set, or c
