Ingredients
Scale
- For the chocolate cake base: 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- For the raspberry mousse: 2 cups fresh raspberries
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon gelatin dissolved in 2 tablespoons hot water (optional)
- 1 cup heavy cream, whipped
- For the ganache: 1/2 cup heavy cream
- 4 oz dark chocolate (70% cacao), finely chopped
- For assembly: Fresh raspberries for garnish
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a cake pan and prepare the chocolate batter by whisking flour, cocoa, sugar, baking powder, and salt. In another bowl, whisk eggs, milk, melted butter, and vanilla; combine with dry ingredients until smooth. Bake 20–25 minutes; cool completely.
- Puree 2 cups raspberries with lemon juice and sugar; sprinkle gelatin in hot water if using and fold into the puree. Whip heavy cream to soft peaks and fold into the raspberry mixture to form a light mousse.
- Heat cream and chocolate for ganache until smooth and glossy. Let cool slightly.
- Assemble by layering chocolate cake with raspberry mousse, then pour ganache on top. Chill at least 2 hours until set; garnish with extra raspberries.
Notes
- Chill the cake for at least 2 hours for clean slicing.
- Can be made a day ahead; keep refrigerated until serving.
- For a lighter version, substitute half of the ganache with a raspberry coulis.
- Gluten-free option: use a gluten-free flour blend in place of the all-purpose flour.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Method: Bake and chill
- Cuisine: Dessert
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 360 Kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg
