If you’re looking for a rich, decadent dessert to share with your special someone, look no further than this Chocolate Cake. For clean, pretty cake slices, use a knife that’s been dipped in hot water and dried between each cut.
Chocolate Cake with Raspberry Mousse Filling
2016-02-08 21:39:25
Makes 1 (9-inch) cake
Ingredients
- 1¼ cups butter, softened
- 1 cup sugar
- 1 tablespoon vanilla extract
- 5 large eggs
- 2½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups buttermilk
- Raspberry Mousse Filling (recipe follows)
- Chocolate Frosting (recipe follows)
- Garnish: fresh raspberries, fresh mint
Instructions
- Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour.
- In a large bowl, beat butter, sugar, and vanilla with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour and next 4 ingredients. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pans.
- Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
- Spread Raspberry Mousse Filling between layers. Spread Chocolate Frosting over top and sides of cake. Garnish with raspberries and mint, if desired. Cover and refrigerate for up to 3 days.
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Raspberry Mousse Filling
2016-02-08 21:44:07
Makes about 2 cups
Ingredients
- 1 (¼-ounce) envelope unflavored gelatin
- 3 tablespoons cold water
- ¼ cup boiling water
- 2 cups heavy whipping cream
- ¾ cup red raspberry syrup
Instructions
- In a small bowl, stir together gelatin and 3 tablespoons cold water. Let stand for 2 minutes or until softened. Stir in ¼ cup boiling water until gelatin dissolves.
- In a large bowl, beat cream with a mixer at medium-high speed until stiff peaks form. Beat in syrup and gelatin mixture until combined. Cover and refrigerate for at least 4 hours or for up to 3 days.
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Chocolate Frosting
2016-02-08 21:46:10
Makes about 5 cups
Ingredients
- 6 ounces semisweet chocolate, chopped
- ⅓ cup heavy whipping cream
- ½ cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 6 cups confectioners’ sugar
Instructions
- In a small saucepan, cook chocolate and cream over medium-low heat, stirring frequently, until chocolate is melted and mixture is smooth. Remove from heat, and let cool for 30 minutes.
- In a large bowl, beat butter and cream cheese with a mixer at
- medium speed until creamy. Add chocolate mixture, beating until smooth. Gradually add confectioners’ sugar, beating until combined. Use immediately.
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