Ingredients
Equipment
Method
Prepare the Chocolate Cake Base
- Preheat your oven to 350°F (175°C). Grease and flour your 8-inch round cake pan, or line it with parchment paper for easier removal. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Cream Butter and Sugar
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, approximately 3 to 4 minutes.
Add Eggs and Vanilla
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
Combine Dry and Wet Ingredients
- Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour. Mix gently after each addition, just until combined.
Bake the Cake
- Pour the batter into your prepared cake pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a cooling rack.
Prepare the Silky Chocolate Mousse
- Melt the chopped semi-sweet chocolate using a double boiler or microwave in short bursts, stirring frequently until smooth. Let it cool slightly.
Whip the Cream
- In a chilled bowl, whip the heavy cream until soft peaks form. Slowly add powdered sugar and continue whipping until stiff peaks form. Reserve about one-quarter of the whipped cream for decoration if desired.
Fold Chocolate into Whipped Cream
- Gently fold the melted chocolate into the remaining whipped cream using a spatula. Fold carefully to maintain the mousse’s airy texture.
Assemble the Cake
- Place the cooled chocolate cake on your serving plate. Spread half of the chocolate mousse evenly over the cake. Sprinkle fresh raspberries generously over the mousse layer. Top with the remaining mousse and smooth the top with an offset spatula.
Chill and Finish
- Refrigerate the cake for at least 3 hours, ideally overnight, to allow the mousse to set perfectly. Before serving, dust the cake with powdered sugar and garnish with reserved whipped cream and extra raspberries.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Use dairy-free alternatives like almond milk and coconut cream for a dairy-free cake and mousse.
- Ensure the chocolate is cooled before folding it into whipped cream to avoid a runny mousse.
- Pat fresh raspberries dry before layering to prevent bleeding color into the mousse.
- Store the cake covered in the refrigerator for up to 3 days or freeze wrapped tightly for up to 2 months.