Description
A velvety and rich dessert that combines dark chocolate with sweet-tart raspberries, creating a delightful experience for dessert lovers.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/4 cup melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp gelatin
- 2 tbsp water
- 1 cup heavy cream
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix together the flour, cocoa powder, baking powder, baking soda, and sugar. In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract. Combine wet and dry ingredients until just mixed. Pour the batter into a greased cake pan and bake for 20-25 minutes.
- Blend the fresh raspberries, sugar, and lemon juice until silky smooth. Strain the raspberry mixture through a fine sieve. Dissolve gelatin in the water, heat gently, then mix it into the strained raspberry purée. Whip the heavy cream until stiff peaks form, then fold in the raspberry mixture.
- Spread the mousse evenly over the top of the cooled cake and chill for at least 2 hours.
- Heat the 1/4 cup of heavy cream until just boiling and pour it over the chocolate chips. Stir until smooth. Pour the ganache over the set mousse.
- Refrigerate the assembled cake for an additional hour before serving with extra fresh raspberries.
Notes
Use fresh raspberries for best flavor and allow the cake to cool completely before adding the mousse to prevent melting.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg