adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate Mousse-Raspberry Cake
Chocolate Mousse-Raspberry Cake
0 Likes
Prep Time:
25 minutes
Total Time:
2 hours 45 minutes
Decadent devil's food cake layered with light chocolate mousse, topped with fresh raspberries and jam for a burst of flavor.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 cup semisweet chocolate chips (6 oz)
  • 1 1/2 cups whipping cream
  • 1/3 cup powdered sugar
  • 2 tablespoons seedless raspberry jam
  • 1 container (6 oz) fresh raspberries
  • White chocolate truffle candies. if desired
  • Unsweetened baking cocoa, if desired
Instructions:
  • Preheat your oven to 350°F (325°F for dark or nonstick pans) and generously grease two 9- or 8-inch round cake pans, or use baking spray with flour.
  • Prepare and bake the cake according to the instructions on the box for 8- or 9-inch round cake pans. After baking, let the cakes cool in the pans for 10 minutes, then transfer them to cooling racks. Allow the cakes to cool completely, which should take about 30 minutes.
  • Place the chocolate chips and 1/2 cup of whipping cream in a medium microwavable bowl. Microwave uncovered on High for 45 to 60 seconds. Stir until smooth and melted. Chill in the refrigerator for 15 to 30 minutes until cool.
  • In a large bowl, whip 1 cup of heavy cream and powdered sugar with an electric mixer on high speed until slightly thickened. Mix in melted chocolate and continue beating until stiff peaks form (avoid overbeating to prevent curdling).
  • Place 1 cake layer on a serving plate with the rounded side down. Spread raspberry jam over the cake layer, then add a 1/2-inch-thick layer of the chocolate mixture on top. Cut 1/2 cup of raspberries in half and press them into the chocolate mixture. Place the other cake layer on top with the rounded side up and press lightly. Frost the sides and top of the cake with the remaining chocolate mixture. Chill in the refrigerator for about 1 hour until firm. Before serving, let it sit at room temperature for 10 minutes, then garnish with the remaining raspberries and candies. Sprinkle with cocoa and store covered in the refrigerator. Enjoy!

Similar Recipes