Heavenly Raspberry Chocolate Cake (Print Version)
Rich chocolate mousse meets fresh raspberries in a light, elegant cake perfect for special moments.
# What You'll Need:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
1/2 cup unsweetened cocoa powder
03 -
1 cup granulated sugar
04 -
1 1/2 teaspoons baking powder
→ Wet Ingredients
05 -
3 large eggs
06 -
1/2 cup vegetable oil
07 -
1/2 cup whole milk
→ Mousse Components
08 -
200 grams dark chocolate chips
09 -
1 cup fresh raspberries
10 -
1 teaspoon agar-agar powder
# Steps to Follow:
01 -
Heat oven to 350°F. Grease two 8-inch round cake pans with vegetable oil or nonstick spray and set aside.
02 -
In a large bowl, whisk together flour, cocoa powder, sugar, and baking powder until evenly blended.
03 -
In a separate bowl, beat eggs, vegetable oil, and milk until frothy. Gradually add this to the dry mix, stirring just until incorporated.
04 -
Divide batter evenly between pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely in pans before removing.
05 -
Melt dark chocolate chips over low heat or in brief microwave intervals until smooth. In another small saucepan, combine raspberries and agar-agar powder; heat gently until dissolved.
06 -
Place one cake layer on serving plate. Spread half of the raspberry chocolate mousse over it. Add the second layer, then cover with remaining mousse. Garnish with additional fresh raspberries.
# Additional Notes:
01 -
Chill assembled cake for 2 to 4 hours before serving to allow mousse to set properly.
02 -
Avoid overmixing batter to maintain cake’s light texture.