Dark Chocolate Cake with Raspberry Mousse | Blue Jean Chef - Meredith Laurence
A chocolate cake recipe is a must-have in any cook's repertoire. This version is filled with a light raspberry mousse, making it even more irresistable.
Ingredients
- 3 teaspoons unflavored gelatin
- ½ cup water (divided)
- 12 ounces fresh or frozen raspberries
- ⅔ cup sugar
- 1½ cups heavy cream
- 10 ounces good quality dark chocolate (melted)
- 2½ cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup melted butter
- ½ cup milk
- ¾ cup boiling water
- 2 teaspoons pure vanilla extract
- 10 ounces dark chocolate
- fresh raspberries for garnish
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