Description
Indulge in layers of rich chocolate cake and raspberry mousse, topped with a glossy ganache and fresh raspberries.
Ingredients
Scale
- 2 cups flour
- 1 cup cocoa powder
- 1 cup sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tsp baking soda
- 2 cups raspberries (fresh or frozen)
- 2 tbsp sugar (for raspberry puree)
- 1 cup heavy cream
- 1 cup dark chocolate chips (for ganache)
- ½ cup heavy cream (for ganache)
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, cocoa, sugar, eggs, buttermilk, oil, and baking soda until smooth.
- Bake two cake layers and cool completely.
- Puree raspberries with sugar and strain to remove seeds.
- Whip heavy cream to stiff peaks and fold into raspberry puree to create mousse.
- Place one cake layer, spread mousse evenly, then top with the second cake layer. Chill for 30 minutes.
- Heat chocolate chips with cream until smooth and pour ganache over the cake.
- Let ganache drip over edges for a glossy finish.
- Top with fresh raspberries and slice to serve.
Notes
- Ensure the cake layers are completely cooled before assembling.
- Use fresh raspberries for the best flavor and presentation.
- Chilling the cake helps set the mousse and ganache.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg