Description
A glossy, deep-chocolate cake meets airy raspberry mousse for a slice that’s silky, bright, and addictive. This elegant yet approachable cake balances bitter chocolate with fresh raspberries.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 65 g (2/3 cup) unsweetened cocoa powder
- 8 g (1½ tsp) baking powder
- 3 g (½ tsp) baking soda
- 4 g (¾ tsp) Diamond Crystal kosher salt
- 3 large eggs
- 240 ml (1 cup) whole milk
- 120 ml (½ cup) brewed coffee
- 60 ml (¼ cup) neutral oil
- 115 g (½ cup) unsalted butter, browned
- 300 g (10 oz) dark chocolate, 70%
- 900 ml (3¾ cups) heavy cream
- 450 g (3 cups) fresh or frozen raspberries
- 40–60 g (2–3 tbsp) sugar for raspberry purée
- 1 tsp powdered agar-agar or optional gelatin
- 30–45 ml (2–3 tbsp) simple syrup (optional)
Instructions
- Preheat the oven to 175°C (350°F). Grease and line two 9-inch (23 cm) cake pans. In a bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, milk, coffee, oil, and browned butter. Fold wet ingredients into dry ingredients until just combined. Bake for 22–28 minutes until a toothpick comes out with a few crumbs.
- For the raspberry purée, pulse raspberries with sugar in a food processor until smooth. Press through a fine sieve to remove seeds and chill.
- Whip 480 ml (2 cups) heavy cream to medium peaks. Fold in the cold raspberry purée until homogenous.
- Chop dark chocolate and heat 240 ml (1 cup) heavy cream until it simmers. Pour over chocolate, let sit, then stir until smooth.
- Assemble the cake by layering the first cake layer, spreading half the raspberry mousse, topping with the second layer, then covering with ganache.
- Chill the assembled cake for at least 4 hours before serving.
Notes
Browning butter adds depth of flavor. For a dairy-free mousse, substitute coconut cream. For extra stability, consider adding gelatin based on kitchen temperature.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 28g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 110mg