Chocolate Velvet Cake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add Wet Ingredients

Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.

Incorporate Boiling Water

Carefully stir in the boiling water until the batter is smooth.

Bake the Cakes

Divide the batter evenly between the prepared pans and bake for 30-35 minutes.

Cool

Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Melt Chocolate

In a double boiler, melt the semi-sweet chocolate until smooth. Let it cool slightly.

Whip Cream

In a separate bowl, beat the heavy cream and sugar until soft peaks form. Stir in the vanilla.

Combine Mixtures

Fold the melted chocolate into the whipped cream gently until well mixed.

Beat Egg Whites

In another bowl, beat the egg whites until stiff peaks form. Fold them into the chocolate mixture.

Chill

Refrigerate the mousse for at least 2 hours until set.

Heat Cream

In a saucepan, heat the heavy cream until it begins to simmer.

Add Chocolate

Remove from heat and add the chopped semi-sweet chocolate, stirring until smooth.

Cool

Let the ganache cool at room temperature before using it to top the cake.

Prepare Raspberry Mixture

In a blender, puree the raspberries with sugar, then strain to remove seeds.

Mix Ingredients

In a bowl, combine the raspberry puree with cream, milk, vanilla, and lemon juice.

Chill and Churn

Chill the mixture for at least 1 hour, then churn in an ice cream maker according to the manufacturer's instructions.

Freeze

Transfer the ice cream to a container and freeze until firm.