Chocolate Raspberry Mousse Cake

This chocolate raspberry mousse cake has it all. A moist chocolate cake base, rich and creamy mousse, and a little bit of tartness from the raspberry jam. The key to perfect the chocolate cake portion is using Dutched Cocoa. Hershey’s won’t make the cut in this recipe. Dutch processed cocoa powder has a lower acidity which results in a more rich and dense cake, with less bitterness and a darker color. 

Chocolate Raspberry Mousse Cake

Ingredients for the cake:
  1. 1 cup flour
  2. 1 tsp baking soda
  3. 1/4 tsp baking powder
  4. 1/4 tsp salt
  5. 3/4 cup granulated sugar
  6. 1/2 cup Dutched cocoa powder
  7. 2 eggs
  8. 1 cup buttermilk
  9. 6 tbsp butter melted

Ingredients for the mousse:
  1. 3 cups heavy whipping cream 36-40% fat
  2. 2 1/2 cups semisweet chocolate chips

For the jam layer:
  1. 1 lb. raspberry jam

Ingredients for the chocolate ganache:
  1. 1 cup semisweet chocolate chips
  2. 1/2 cup heavy whipping cream

  • In a large bowl sift the flour, baking soda, baking powder, salt, sugar, and Dutched cocoa powder.
  • Add the 2 eggs and whisk them in. Then mix in the buttermilk.