Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Unsweetened cocoa powder: 1/2 cup
- Baking soda: 1 teaspoon
- Eggs: 2 large
- Vegetable oil: 1/2 cup
- Buttermilk: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large bowl, whisk together flour, sugar, cocoa powder, and baking soda.
- Step 2: In a separate bowl, whisk together eggs, oil, and buttermilk. Add the wet ingredients to the dry ingredients and mix until just combined.
- Step 3: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 4: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Step 5: While the cake cools, prepare a chocolate raspberry mousse by combining melted chocolate, raspberry puree, and whipped cream.
- Step 6: Once the cake is cooled, slice it horizontally in half and spread the chocolate raspberry mousse between the layers and on top. Refrigerate for at least 2 hours before serving.
Notes
- To prevent the mousse from weeping, chill the assembled cake thoroughly before slicing and serving.
- Reheating isn't recommended for this mousse cake; instead, let it sit at room temperature for 15-20 minutes before serving to enhance the mousse texture.
- Garnish each slice with fresh raspberries and a dusting of cocoa powder for an elegant presentation.
- For an extra moist cake, brush the cake layers with a simple raspberry syrup before adding the mousse.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American