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Dark Chocolate Raspberry Mousse Cake

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A delightful dessert combining rich chocolate and tart raspberries, featuring a moist chocolate cake and light raspberry mousse.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup dark chocolate, melted
  • 1 cup raspberries (fresh or frozen)
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 cup chocolate ganache (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, cocoa powder, sugar, and salt.
  3. In another bowl, beat together the butter, eggs, and vanilla until creamy. Add the dry ingredients alternately with buttermilk and melted chocolate, mixing until just combined.
  4. Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
  5. For the raspberry mousse, blend raspberries until smooth, then strain to remove seeds. Whip cream with powdered sugar until stiff peaks form, then gently mix in raspberry puree.
  6. Once the cakes are cool, layer them by spreading raspberry mousse between the layers. Top with chocolate ganache and remaining mousse.
  7. Chill the cake for a couple of hours before serving. Enjoy every bite!

Notes

Serve chilled. Store leftovers in the refrigerator for up to three days.

Nutrition

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