Ingredients
Scale
- All-purpose flour 1 1/2 cups
- Granulated sugar 1 cup
- Unsweetened cocoa powder 1/2 cup
- Baking soda 1 teaspoon
- Salt 1/2 teaspoon
- Eggs 2 large
- Vegetable oil 1/2 cup
- Buttermilk 1 cup
- Hot coffee 1 cup
- Raspberry jam 1/2 cup
- Heavy cream 2 cups
- Semisweet chocolate chips 12 ounces
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Step 3: Add eggs, oil, and buttermilk to the dry ingredients and beat until well combined. Gradually stir in hot coffee until smooth.
- Step 4: Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Step 5: While the cake cools, melt the chocolate chips in a double boiler or microwave until smooth. Let cool slightly. Whip heavy cream until stiff peaks form. Gently fold in the melted chocolate and raspberry jam.
- Step 6: Once the cake is completely cool, slice it horizontally into two layers. Spread half of the chocolate raspberry mousse onto the bottom layer. Top with the second cake layer and spread the remaining mousse on top. Refrigerate for at least 2 hours before serving.
Notes
- Store leftover mousse cake, tightly covered, in the refrigerator for up to 3 days to maintain its texture.
- While not typically reheated, individual slices can be brought to room temperature for about 15-20 minutes to enhance the mousse's creaminess.
- Garnish each slice with fresh raspberries and a dusting of cocoa powder for an elegant presentation.
- For a richer chocolate flavor, use high-quality dark chocolate chips and ensure the coffee is freshly brewed and hot when added to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American