Layer Chocolate Cake Recipe
dark chocolate - chocolate mascarpone mousse cold marinated chambord blackberries homemade raspberry purée
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Ingredients
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Cake
Chocolate Mascarpone Mousse
Raspberry Purée & Blackberries
Method
Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Combine Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
Mix Wet Ingredients
In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- 4
Combine Mixtures
Slowly add the wet ingredients to the dry ingredients, mixing gently until just combined. Gradually stir in the boiling water. The batter will be thin.
- 5
Bake the Cakes
Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Chocolate Mascarpone Mousse
- 7
Melt Chocolate
In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring until smooth. Let it cool slightly.
- 8
Whip Cream
In a large bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- 9
Combine Mixtures
Gently fold the mascarpone cheese into the melted chocolate until well combined. Then fold in the whipped cream until no white streaks remain.
Raspberry Purée & Blackberries
- 10
Prepare Raspberry Purée
In a blender or food processor, combine fresh raspberries and granulated sugar. Blend until smooth, then strain through a fine mesh sieve to remove seeds.
- 11
Marinate Blackberries
Toss the fresh blackberries with Chambord liqueur and let them sit for at least 30 minutes to absorb the flavors.
Assembly
- 12
Layer the Cake
Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of chocolate mascarpone mousse on top, followed by a layer of raspberry purée and marinated blackberries. Place the second cake layer on top and repeat the process.
- 13
Finish with Mousse
Top the final layer with the remaining chocolate mascarpone mousse and garnish with additional blackberries and raspberry purée as desired.