Chocolate Mousse Cake with Raspberries
Ingredients
The cake
-
1¾
cup
flour
-
2
teaspoons
baking soda
-
1
teaspoon
baking powder
-
1
teaspoon
salt
-
2
cups
granulated sugar
-
1
cup
unsweetened cocoa powder
-
½
cup
vegetable oil
-
1
cup
buttermilk or yogurt
-
1
cup
boiling water
-
2
teaspoons
vanilla extract
-
3
large
eggs
The filling
-
2
tablespoons
soft butter
-
8
ounces
cream cheese
-
1
cup
powdered sugar
-
½
teaspoon
vanilla
-
⅛
teaspoon
salt
-
⅔
cup
semisweet chocolate chips
-
1
cup
heavy cream
-
1
teaspoon
Instant ClearJel
-
1½ to 2
pints
fresh raspberries
The frosting
-
½
cup
butter-flavored shortening
-
½
cup
unsalted butter
-
¼
teaspoon
salt
-
4
cups
powdered sugar
-
½
cup
unsweetened cocoa
-
¼
cup
milk
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 325°F and prepare the cake pans.
- Mix the dry ingredients for the cake in a bowl.
- Combine the wet ingredients and add to the dry mixture, mixing until smooth.
- Beat in the eggs one at a time and mix until well combined.
- Divide the batter among the prepared pans and bake until done.
- Cool the cake layers before making the filling.
- For the filling, beat together the butter, cream cheese, powdered sugar, vanilla, and salt until smooth.
- Melt the chocolate and mix into the filling until fluffy.
- Whip the heavy cream and fold it into the cream cheese mixture along with the chocolate chips.
- Assemble the cake by layering the cake, filling, and raspberries.
- Chill the assembled cake for easier frosting.
- Make the frosting by beating together the shortening, butter, and salt.
- Add sifted powdered sugar and cocoa, alternating with milk, and beat until fluffy.
- Apply a thin crumb coat of frosting, chill, then frost the cake completely.
- Garnish with fresh raspberries before serving.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
5g
Sodium
300mg
Cholesterol
50mg
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