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This decadent chocolate cake with raspberry sauce and whipped cream is a showstopper at any gathering. Rich and moist mini cakes get layered with luscious dark chocolate mousse, bright homemade raspberry sauce, and clouds of vanilla whipped cream. Every bite delivers the perfect mix of deep chocolate, tangy fruit, and smooth cream.
I first made this cake for my sister’s birthday because she loves chocolate and berries together. Nobody could believe the cakes were homemade and now they are a must-have at any celebration.
Ingredients
- Unsalted butter Choose European-style if you can find it for extra richness
- Granulated sugar Makes the cakes sweet and helps keep them tender
- Large eggs These add structure and richness to the mini cakes
- Vanilla extract Pure vanilla brings lovely aroma try to avoid imitation vanilla
- Unsweetened cocoa powder Go for a high-quality Dutch-process for deepest flavor
- All-purpose flour Use fresh flour for the best texture
- Baking powder This lifts the cakes make sure yours is not expired
- Salt Balances the sweetness and sharpens all the flavors
- Buttermilk Adds moisture and gives the cake a gentle tang use real buttermilk if possible
- Dark chocolate Choose at least 70 percent cacao for that deep mousse flavor
- Heavy cream The foundation for both mousse and whipped cream always use it well-chilled
- Powdered sugar Helps stabilize both your mousse and the whipped cream
- Fresh raspberries Make the sauce shine use peak-season berries if you can
- Lemon juice Fresh squeezed brightens the raspberry sauce
- Mint sprig For a pop of color and a hint of freshness
Step-by-Step Instructions
- Make the Cake:
- Begin by preheating your oven to the correct temperature and prepping your pans with grease and parchment. Cream the butter and sugar until pale this aerates the mixture for a light crumb. Add the eggs and vanilla and mix until homogeneous with no streaks. Sift together the cocoa flour baking powder and salt so the dry ingredients are lump-free and even. Alternate adding the dry ingredients and buttermilk into the wet mixture finishing with dry do not overmix. Scrape the batter into your prepared pans spreading it as evenly as possible as this ensures equal rise and consistent mini cakes. Bake until a toothpick comes out clean and a gentle press springs back then cool completely. Use a ring mold or biscuit cutter to cut out neat cake rounds
- Make the Chocolate Mousse:
- Melt the dark chocolate slowly either over a bain-marie or in brief bursts in the microwave stir until smooth and let cool so it does not melt the whipped cream. Whip the cold cream with powdered sugar to soft peaks it should hold its shape but not be stiff. Fold the cooled chocolate into the whipped cream gently to avoid knocking out air. Chill this mixture in the refrigerator until it sets up slightly and is easy to spread without running
- Prepare the Raspberry Sauce:
- Simmer fresh raspberries with sugar lemon juice and just a spoonful of water this gently cooks the fruit until it softens and releases juice. Mash the mixture and if you want a silky finish pass it through a fine sieve to remove seeds. Let it cool to room temperature or slightly chill before assembling
- Whip the Cream:
- Beat the heavy cream with powdered sugar and vanilla until you reach soft peaks. Chilling your bowl and beaters first speeds up the process and gives you fluffier whipped cream. Store whipped cream in the fridge until ready to use
- Assemble the Mini Cakes:
- Start with a cake round as the base. Spread or pipe a generous layer of chocolate mousse on top. Place a second cake round over the mousse. Add a big swirl of fresh whipped cream over the top. Drizzle with bright raspberry sauce letting some spill down the sides for that gourmet look. Top each cake with extra raspberries and a sprig of mint to finish
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The mousse is my favorite part creamy and thick like a truffle. My family laughs every time someone sneaks into the fridge for late-night leftovers. The combination of cake mousse fruit and cream never gets old at our table.
Storage Tips
These mini cakes keep well covered in the fridge for up to two days just hold off on the whipped cream and berries until serving to keep them looking fresh. If you want to store components separately wrap cake rounds tightly and freeze for up to a month. Thaw before assembling and serving.
Ingredient Substitutions
If you are out of buttermilk swap in whole milk with a dash of lemon juice. You can use semisweet chocolate for a milder mousse. For a grain-free cake try a blend of almond and coconut flour in place of all-purpose.
Serving Suggestions
Serve each mini cake right after assembly while the cream is fluffy and the mousse is cool. Add a little extra raspberry sauce on each plate for an extra burst of color and flavor. A few edible flowers or shaved chocolate on top will make them look even more festive for special occasions.
Cultural and Historical Context
Decadent chocolate cake is a classic across many cultures from French gâteau to American devil’s food. Raspberry and chocolate have long been paired for their flavor contrast. The whipped cream finish is a nod to European patisserie and brings an airy lift to each bite.
Recipe FAQs
- → How do I achieve moist chocolate cake layers?
Creaming butter and sugar until fluffy and alternating wet and dry ingredients with buttermilk helps maintain a tender, moist texture.
- → Can I use frozen raspberries for the sauce?
Yes, frozen raspberries work well. Simmer until softened, and strain for a smooth finish if desired.
- → What’s the tip to stable whipped cream?
Use cold cream and chill your beaters and bowl. Stop whipping at soft peaks for the best texture.
- → How should I assemble the mini cakes?
Layer chocolate cake, spread mousse, top with more cake, dollop whipped cream, and drizzle raspberry sauce just before serving.
- → Can I prepare the components ahead of time?
Yes, you can bake the cakes and make both mousse and sauce a day prior. Assemble shortly before serving for optimal freshness.