Ingredients
- All-purpose flour: 1 1/2 cups
- Unsweetened cocoa powder: 1/2 cup
- Granulated sugar: 1 cup
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Eggs: 2 large
- Buttermilk: 1 cup
- Vegetable oil: 1/2 cup
- Vanilla extract: 1 teaspoon
- Dark chocolate (70% cacao): 8 ounces
- Heavy cream: 2 cups
- Fresh raspberries: 1 pint
- Raspberry jam: 1/4 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, cocoa powder, sugar, baking soda, and salt.
- Step 2: In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract. Add wet ingredients to dry ingredients and mix until just combined. Pour batter into prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely.
- Step 3: While cake is cooling, melt dark chocolate in a heatproof bowl set over a simmering pot of water (or in the microwave in 30-second intervals, stirring in between). Let cool slightly.
- Step 4: Whip heavy cream until stiff peaks form. Gently fold the melted chocolate into the whipped cream.
- Step 5: Level the cake, spread raspberry jam evenly over the top, then spread chocolate mousse over the jam.
- Step 6: Top with fresh raspberries and refrigerate for at least 2 hours before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, ensuring the mousse remains firm.
- This cake is best served chilled, and reheating is not recommended, as it can affect the mousse texture.
- Garnish each slice with extra fresh raspberries and a dusting of cocoa powder for an elegant presentation.
- For a richer chocolate flavor, use the highest quality dark chocolate you can find, and don't overmix the batter to keep the cake tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American