Description
A deliciously layered cake featuring a chocolate base, silky raspberry mousse, and glossy ganache, perfect for autumn celebrations.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
- 1/2 cup neutral oil (or softened butter)
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 cups fresh or frozen raspberries
- 1/3 cup sugar
- 1 tbsp lemon juice
- 1 tsp agar-agar powder
- 1 1/2 cups heavy cream, chilled
- 6 oz dark chocolate (70% cocoa), chopped
- 4 oz dark chocolate, chopped (for ganache)
- 1/2 cup heavy cream (for ganache)
- Fresh raspberries (optional garnish)
- Chocolate shavings (optional garnish)
- Dusting of cocoa (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8- or 9-inch springform pan.
- Whisk flour, cocoa, baking powder, baking soda, and salt. In a separate bowl, beat sugar with oil, eggs, milk, and vanilla until smooth.
- Fold wet into dry just until combined. Pour into pan and bake 18–22 minutes, or until a toothpick comes out mostly clean.
- Cool completely in the pan.
- Cook raspberries, sugar, and lemon juice in a saucepan over medium heat until berries break down, about 5–7 minutes.
- Strain through a fine sieve to remove seeds, return purée to pan, stir in agar-agar, bring to a low boil for 1 minute, then remove and cool slightly.
- Melt 6 oz dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave; let it cool slightly.
- Whip chilled heavy cream to soft peaks.
- Fold a few tablespoons of whipped cream into the melted chocolate to lighten it, then fold in the remaining cream gently.
- Fold in the cooled raspberry purée until marbled or fully combined, depending on your visual preference.
- Place the cooled cake base back in the springform pan. Pour or pipe the raspberry-chocolate mousse over the base, smoothing the top.
- Chill in the fridge for at least 4 hours or overnight to set.
- Heat cream until just simmering and pour over chopped chocolate. Let sit 2 minutes, stir until smooth, cool slightly, and pour over the set mousse.
- Chill until ganache firms, then release the springform and garnish.
Notes
For the best texture, serve chilled. Variations include making a gluten-free version or using a vegan option with coconut cream and dairy-free chocolate.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American