Chocolate Cake Recipe
Delicious raspberry soaked chocolate cake layered between dark and white mousses finished with bittersweet chocolate ganache
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Ingredients
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Cake and Mousses
Method
Preparation
- 1
Prepare the Chocolate Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
- 4
Bake the Cake
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, until a toothpick inserted comes out clean. Let cool completely.
- 5
Prepare the Raspberry Layer
Soak raspberries in a little sugar and let them sit for about 30 minutes to release their juices.
- 6
Make the Dark Chocolate Mousse
Melt bittersweet chocolate over a double boiler. In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Fold into the melted chocolate.
- 7
Make the White Chocolate Mousse
Melt white chocolate over a double boiler. In another bowl, whip the remaining cup of heavy cream until soft peaks form. Fold into the melted white chocolate.
- 8
Assemble the Cake
Place one cake layer on a serving plate. Spread half of the dark chocolate mousse over it, then layer with half of the raspberries. Place the second cake layer on top, spread the white chocolate mousse, and top with remaining raspberries.
- 9
Finish with Ganache
To make the ganache, melt additional bittersweet chocolate with a little heavy cream. Pour over the top of the assembled cake.
- 10
Chill and Serve
Chill the cake for at least 2 hours before serving. Slice and enjoy!
