Ingredients
Scale
- 1 cup Fresh Raspberries
- 2 large Eggs
- 1 cup All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 8 oz Bittersweet chocolate
- 1/2 cup Unsweetened Cocoa powder
- 1 1/4 cup Granulated sugar
- 1/4 tsp Salt
- 2 tsp Vanilla extract
- 1/2 cup Unsalted Butter
- 1/2 cup Buttermilk
- 1 1/2 cup Heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- Melt the bittersweet chocolate and butter together in a double boiler or microwave, stirring until smooth.
- In a bowl, combine flour, baking powder, baking soda, cocoa powder, and salt.
- In another bowl, whisk the eggs and sugar until light and fluffy. Add vanilla and buttermilk; mix well.
- Gradually add the dry ingredients to the egg mixture. Stir in the melted chocolate mixture until smooth.
- Pour the batter into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely.
- Meanwhile, whip the heavy cream to soft peaks and fold in the fresh raspberries to create mousse.
- Slice the cooled cake in half horizontally and layer with raspberry mousse.
- Optional: Top with a chocolate ganache and decorate with additional raspberries.
- Chill before serving.
Notes
Cool the cake completely before adding the mousse layers. Use fresh raspberries for a burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Dark Chocolate, Raspberry, Cake, Dessert, Mousse, Celebration, Sweet Treat