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Luscious Raspberry Chocolate Cake recipe

A splendid three layer chocolate cake,spread with raspberry preserves, filled with a luscious chocolatemousse and frosted with a decadent chocolate ganache.

Recipe: Luscious RaspberryChocolate Cake

Cake:1 1/4 cups all-purpose flour1/3 cup unsweetened cocoa powder1 teaspoon baking sodaDash salt1/2 cup butter1 cup granulated sugar
1 cup milk1 tablespoon white vinegar1/2 teaspoon vanilla extract2 to 4 tablespoons seedless red or blackraspberry preserves
Mousse Filling:1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 cup cold whipping cream
1 teaspoon vanilla extractChocolate Ganache:2 cups heavy or whipping cream1 1/2 cups semisweet chocolate chips

  • Heat oven to 350°F (175°C). Linebottom of three 8-inch round baking pans with parchment or waxpaper. Lightly grease sides of pans.
  • For Cake: Combine flour, cocoa, bakingsoda and salt; set aside.
  • Combine melted butter and sugar; add milk,vinegar and vanilla and stir until blended.
  • Stir flour mixture into butter mixtureuntil well blended. Pour batter evenly into prepared pans.
  • Bake 15 minutes or until wooden pick insertedin center comes out clean. Cool 10 minutes. Remove from pansto wire racks; gently peel off wax paper. Cool completely.
  • For Mousse Filling: Sprinkle gelatin overcold water in small bowl; let stand 1 minute to soften.
  • Add boiling water; stir until gelatinis completely dissolved and mixture is clear. Cool slightly.
  • In small mixer bowl, stir together sugarand cocoa; add whipping cream and vanilla. Beat at medium speedof mixer, scraping bottom of bowl occasionally, until stiff;pour in cooled gelatin mixture and beat until well blended. Refrigerateabout 30 minutes.
  • To Assemble: Place one cake layer on servingplate; spread 2 tablespoons preserves over top. Carefully spreadhalf of filling over preserves to within 1-inch of edge. Refrigerateabout 10 minutes.
  • Place second layer on top; repeat procedurewith remaining preserves and filling. Placeremaining layer on top. Refrigerate.
  • For Chocolate Ganache: Heat heavy creamin medium saucepan over low heat until warm. Add chocolate chipsand stir until chips are melted and mixture is smooth. Do notlet mixture come to a boil. Transfer mixture to a medium bowland refrigerate until of spreading consistency, about 1 1/2 hours.
  • Spread ganache over top and sides of cake.Refrigerate at least 30 minutes prior to serving.
  • Refrigerate leftover cake.

    Makes 12 servings.

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