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Ingredients
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Cake Ingredients
Mousse Ingredients
Hazelnut Topping
Raspberry Sauce
Method
Cake Preparation
- 1
Preheat the Oven
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, sift together flour, sugar, cocoa powder, baking powder, and salt.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- 5
Bake the Cake
Divide the batter evenly between the two prepared cake pans and bake in the preheated oven for 25-30 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 transfer to a wire rack to cool completely.
Mousse Preparation
- 7
Melt Chocolate
In a microwave-safe bowl, melt the semisweet chocolate in 30-second increments, stirring in between until smooth. Let it cool slightly.
- 8
Whip the 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 Chocolate and Cream
Gently fold the melted chocolate into the whipped cream until fully combined.
Assembly
- 10
Layer the Cake
Place one layer of cake on a serving plate. Spread half of the mousse over the top, then place the second layer of cake on top.
- 11
Add Remaining Mousse
Spread the remaining mousse over the top and sides of the cake. Refrigerate for at least 2 hours to set.
Toppings
- 12
Prepare Hazelnuts
Chop the hazelnuts and sprinkle them over the top of the mousse cake before serving.
- 13
Make Raspberry Sauce
In a saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the sauce thickens. Let it cool.
- 14
Serve
Slice the mousse cake and serve with raspberry sauce drizzled on top.
