Description
A rich, layered indulgence of dark chocolate and tart raspberry mousse, crowned with glossy ganache.
Ingredients
- Fresh raspberries (1½ cups)
- Semi-sweet chocolate (8 oz, chopped)
- Heavy cream (2 cups)
- Cocoa powder (½ cup)
- All-purpose flour (1 cup)
- Sugar (¾ cup)
- Butter (½ cup, softened)
- Eggs (3 large)
- Gelatin (1 tbsp, unflavored)
- Raspberry jam (½ cup)
- Dark chocolate ganache (for topping)
- Chocolate shavings (for garnish)
Instructions
- Bake the base: Prepare a rich chocolate cake layer by combining butter, sugar, eggs, flour, and cocoa; bake for 25–30 minutes, then cool completely.
- Make the raspberry mousse: Puree raspberries, strain seeds, and mix with gelatin; fold into whipped cream to form a light mousse.
- Prepare the chocolate mousse: Melt chocolate, cool slightly, then fold into whipped cream for a silky texture.
- Assemble layers: Spread raspberry mousse over the cake, chill 20 minutes, then top with chocolate mousse and smooth evenly.
- Add the glaze: Pour warm ganache over chilled mousse layers, letting it drip beautifully down the sides.
- Decorate: Top with fresh raspberries and chocolate shavings for a striking finish.
- Chill and serve: Refrigerate at least 4 hours for clean, layered slices.
Notes
- Ensure the cake is completely cooled before adding the mousse layers.
- For best results, use high-quality chocolate.
- Let the cake chill overnight for enhanced flavor.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg