More ▾
Chocolate Mousse Cake with Raspberries
By King Arthur Baking · kingarthurbaking.com
24 (one 8" or 9" layer cake)
2 hrs 45 min + chilling
A layered chocolate cake with whipped chocolate mousse filling studded with fresh raspberries, frosted with chocolate buttercream.
| prepPreheat oven to 325°F / 163°C | ||||||||||||
| prepGrease and line two 8" round pans (at least 2" deep), or four 8" round pans (at least 1 1/2" deep), or three 9" round pans with parchment | ||||||||||||
| 1 3/4 cups / 210 g King Arthur Unbleached All-Purpose Flour | Whisk dry ingredients | Beat wet into dry, 30 sec–1 min | Beat in eggs one at a time, 1 min | Divide batter among pans | Bake 325°F / 163°C, 25–50 min | Cool 15 min, turn out, cool completely | Split or trim cake layers | Layer cake, filling & raspberries | Chill assembled cake 30 min | Crumb coat cake, chill 20 min | Frost cake thoroughly | Chill until serving, garnish with raspberries |
| 2 teaspoons baking soda | ||||||||||||
| 1 teaspoon baking powder | ||||||||||||
| 1 teaspoon table salt | ||||||||||||
| 2 cups / 397 g granulated sugar | ||||||||||||
| 1 cup / 85 g unsweetened cocoa, Dutch-process or natural | ||||||||||||
| 1/2 cup / 99 g vegetable oil | Mix wet ingredients | |||||||||||
| 1 cup / 227 g buttermilk or yogurt, at room temperature | ||||||||||||
| 1 cup / 227 g water, boiling | ||||||||||||
| 2 teaspoons King Arthur Pure Vanilla Extract | ||||||||||||
| 3 large eggs, at room temperature | ||||||||||||
| 2 tablespoons / 28 g butter, softened | Beat butter, cream cheese, sugar & salt | Beat in melted chocolate, 1 min | Fold whipped cream & mini chips into mousse | |||||||||
| one 8-ounce package / 227 g cream cheese, at room temperature | ||||||||||||
| 3/4 cup / 85 g confectioners' sugar (for filling) | ||||||||||||
| 1/2 teaspoon King Arthur Pure Vanilla Extract | ||||||||||||
| 1/8 teaspoon table salt | ||||||||||||
| 2/3 cup / 113 g semisweet chocolate chips, melted | ||||||||||||
| 1 cup / 227 g heavy cream | Whip cream with ClearJel & sugar to stiff peaks | |||||||||||
| 1 teaspoon Instant Clearjel, optional | ||||||||||||
| 1/4 cup / 28 g confectioners' sugar (for whipped cream) | ||||||||||||
| 1/2 cup / 85 g semisweet mini chocolate chips, optional | ||||||||||||
| 1 1/2 to 2 pints raspberries, fresh preferred, washed and dried | ||||||||||||
| 1/2 cup / 92 g vegetable shortening, butter-flavored preferred | Beat shortening, butter & salt | Beat in confectioners' sugar & cocoa alternately with milk | Beat frosting 2 min until fluffy | |||||||||
| 8 tablespoons / 113 g unsalted butter, at room temperature | ||||||||||||
| 1/4 teaspoon table salt | ||||||||||||
| 4 cups / 454 g confectioners' sugar, sifted | ||||||||||||
| 1/2 cup / 43 g unsweetened cocoa, natural or Dutch-process | ||||||||||||
| 1/4 cup / 57 g milk | ||||||||||||
| 1 teaspoon King Arthur Pure Vanilla Extract | ||||||||||||
Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free