Ingredients
- All-purpose flour: 1 1/2 cups
- Unsweetened cocoa powder: 1/2 cup
- Granulated sugar: 1 cup
- Eggs: 3 large
- Butter, melted: 1/2 cup
- Heavy cream: 1 1/2 cups
- Semisweet chocolate, chopped: 8 ounces
- Fresh raspberries: 1 pint
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, and sugar. Add eggs and melted butter, mixing until just combined.
- Step 2: Pour batter into prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely in the pan.
- Step 3: While the cake is cooling, prepare the chocolate mousse. Heat heavy cream in a saucepan over medium heat until simmering. Remove from heat and pour over chopped chocolate. Let stand for 1 minute, then whisk until smooth and glossy.
- Step 4: Gently fold in half of the fresh raspberries into the chocolate mousse.
- Step 5: Once the cake is completely cool, invert it onto a serving plate. Pour the chocolate raspberry mousse over the cake, spreading evenly.
- Step 6: Refrigerate for at least 2 hours to allow the mousse to set. Garnish with remaining fresh raspberries before serving.
Notes
- To keep the mousse cake perfectly chilled, store it covered in the refrigerator for up to 3 days.
- While not ideal for reheating, a small slice at room temperature offers a slightly softer mousse texture.
- Garnish each slice with an extra sprig of mint or a dusting of cocoa powder for a more elegant presentation.
- For a richer chocolate flavor, use dark chocolate with a higher cocoa percentage in the mousse.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American