Ingredients
For the chocolate cake:
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
2 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 tsp vanilla extract
For the raspberry layer:
1 1/2 cups fresh or frozen raspberries
2 tbsp sugar
1 tsp lemon juice
For the mousse:
8 oz dark chocolate (70% cocoa)
1 1/2 cups heavy cream (cold)
2 tbsp powdered sugar
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan.
2. Whisk flour, cocoa powder, baking powder, and salt in a bowl.
3. In another bowl, whisk eggs, sugar, butter, and vanilla.
4. Combine wet and dry ingredients until smooth. Pour into pan.
5. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool.
6. Simmer raspberries, sugar, and lemon juice until thickened. Cool.
7. Melt dark chocolate and let it cool slightly.
8. Whip heavy cream with powdered sugar to soft peaks.
9. Gently fold melted chocolate into whipped cream to form mousse.
10. Spread cooled raspberry sauce over cake base.
11. Top with mousse layer and smooth. Chill for at least 4 hours, preferably overnight.
12. Garnish with raspberries or chocolate shavings before serving.
Notes
Use real dark chocolate bars for best mousse texture.
Cake is best served chilled but not too cold.
Store covered in refrigerator for up to 3 days.
Do not freeze due to mousse consistency.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 110mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg