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Chocolate_Raspberry_Mousse_Cake

Chocolate Raspberry Mousse Cake

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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 9-inch springform pan
  • 1 Mixing bowl
  • 1 Saucepan
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Electric mixer
  • 1 Baking sheet
  • 1 Wire rack

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 8 ounces bittersweet chocolate chopped
  • 2 cups heavy cream
  • 1/4 cup confectioners' sugar
  • 1 cup fresh raspberries
  • 1 tablespoon raspberry liqueur

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease the springform pan.
  • In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, cream together butter and granulated sugar until light and fluffy.
  • Add eggs one at a time to the butter mixture, beating well after each addition.
  • Stir in vanilla extract.
  • Add the dry ingredients to the wet ingredients alternately with buttermilk, starting and ending with the dry ingredients.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Melt the chocolate in a saucepan over low heat, stirring until smooth, then let it cool slightly.
  • Beat the heavy cream and confectioners' sugar until soft peaks form.
  • Gently fold the cooled melted chocolate into the whipped cream to create the mousse.
  • Spread the mousse evenly over the cooled cake.
  • Arrange raspberries on top of the mousse layer.
  • Refrigerate the cake for at least 2 hours to set the mousse.

Notes

For the richest flavor, use high-quality chocolate in your mousse. Ensure the cake is fully cooled before adding the mousse to prevent it from melting. When folding the chocolate into the whipped cream, be gentle to maintain the airy texture of the mousse. Consider adding a drizzle of raspberry liqueur over the cake before serving for an added depth of flavor.
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