Irresistible Chocolate Raspberry Mousse Cake

Irresistible Chocolate Raspberry Mousse Cake is a decadent dessert that will leave you craving for more. This cake is a perfect combination of rich chocolate and tangy raspberries, making it a crowd-pleaser at any gathering.
To make this irresistible cake, you will need the following ingredients:

For the cake:

- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot water

For the raspberry mousse:

- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon unflavored gelatin
- 1 cup heavy cream

For the chocolate ganache:

- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
To start, preheat your oven to 350°F and grease a 9-inch cake pan. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add in the vegetable oil, eggs, and vanilla extract, and mix until well combined. Gradually pour in the hot water and mix until the batter is smooth. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Next, make the raspberry mousse. In a blender, puree the raspberries, sugar, and lemon juice until smooth. In a small bowl, sprinkle the gelatin over 1 tablespoon of cold water and let it sit for 5 minutes. In a small saucepan, heat the raspberry puree over medium heat until it starts to simmer. Remove from heat and stir in the gelatin until it dissolves. Let the mixture cool to room temperature. In a large mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the raspberry mixture until well combined.
Once the cake has cooled, use a serrated knife to level the top. Place the cake back into the cake pan and pour the raspberry mousse on top. Smooth out the top and refrigerate for at least 2 hours, or until the mousse is set.
Finally, make the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and stir in the chocolate chips until they are completely melted and the mixture is smooth. Let the ganache cool for a few minutes.
Remove the cake from the refrigerator and pour the chocolate ganache on top of the raspberry mousse. Use a spatula to smooth out the top. Refrigerate for another 30 minutes, or until the ganache is set.
This Irresistible Chocolate Raspberry Mousse Cake is a showstopper dessert that will impress your guests. The cake is moist and chocolatey, while the raspberry mousse adds a refreshing tanginess. The chocolate ganache on top is the perfect finishing touch, making this cake a true indulgence.
Type: Dessert
Main ingredients: Chocolate, Raspberry, Cream