Chocolate Mousse Cake

Rich devil's food cake pairs with chocolate whipped cream frosting for a show-stopper dessert. Raspberries add just the right note of tartness to this classic cake recipe. Whipped cream frosting is easy to make and spread.
Prep batter: 45 minutes Bake: 26 to 28 minutes Bake at: 350°F Frost cake: 45 minutes Makes: 10 to 12 servings Pan: two 6-inch round cake pans Difficulty: intermediate

Ingredients

Cake Batter

  • 1 1/2 ounces Baker's unsweetened chocolate squares
  • 1 1/4 cups (171 grams) cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
  • 3/4 cup plus 2 tablespoons (178 grams) granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup plus 3 tablespoons whole milk, room temperature
  • Baker's Joy non-stick cooking spray

Chocolate Mousse Frosting

  • 3 tablespoons plus 1 teaspoon agave nectar or maple syrup
  • 3 tablespoons plus 1 teaspoon semi-sweet chocolate chips
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups heavy whipping cream, very cold
  • 2 tablespoons plus 1 teaspoon (13 grams) cocoa powder
  • 1 1/2 to 3 tablespoons semi-sweet chocolate chips, finely chopped (for decorating)
  • 1 cup (6-ounce box) fresh raspberries2 tablespoons plus 1 teaspoon (13 grams) cocoa powder

Directions

Making the Cake Batter

  • Preheat the oven to 350°F.
  • Microwave the Baker's chocolate in a small bowl at 50% power for 2 1/2 to 3 minutes, stirring often, until it is melted. Stir the chocolate until it is smooth, set aside, and let it cool.
  • In a medium bowl, sift together the cake flour, baking soda, and salt.
  • In a large bowl, use an electric mixer on low speed to cream the butter until whipped, about 30 seconds. Gradually add the sugar and beat until it is pale yellow and fluffy, about 5 to 6 minutes. Add the egg and vanilla and beat until the yolk just disappears. With the mixer running, drizzle the cooled chocolate into the creamed ingredients and beat to combine.
  • Working in thirds, fold in flour mixture by hand, alternating with the milk, until it is almost incorporated (start and end with dry ingredients). Fully incorporate the final flour addition.
  • Prepare the cake pans with Baker's Joy non-stick cooking spray or grease and flour the pans . Divide the batter evenly between the pans and bake the cake layers in a preheated 350°F oven for 26 to 28 minutes. Cool the cakes in their pans on a wire rack for 15 minutes. Run a knife around the edge of the pans to loosen the cakes and turn them out on a wire rack to cool completely.

Making the Frosting

  • In a small saucepan over medium heat, warm the agave nectar or maple syrup until it is heated through, but not boiling. Remove the pan from the heat. Add the semi-sweet chocolate chips and let stand until the chips are softened. Add vanilla and whisk mixture until smooth. Let cool, whisking occasionally, for about 10 minutes.
  • Pour the cream into a large mixing bowl. Sift the cocoa into the cream. Use an electric mixer and beat the cream until soft peaks form. Drizzle the cooled chocolate mixture into the cream and beat until stiff. Use a rubber spatula and fold the whipped cream from the bottom to fully incorporate the chocolate.

Assembling the Cake

  • Finely chop 1 1/2 to 3 tablespoons of semi-sweet chocolate chips in a small food processor bowl and reserve them for cake decoration (see "Tips").
  • Slice 18 raspberries in half and set aside. Have ready 16 to 18 whole raspberries (or more) for topping. Use a long, serrated knife and cut the dome tops off both cake layers to create a flat surface. Take a pastry brush and lightly brush away crumbs. Place one cake layer cut side down on your cake plate and spread frosting across the surface. Place sliced raspberries on the cake (cut side down) in circles beginning from the outside; press them lightly into the frosting.
  • Place the second cake layer cut side down on top of the first layer and spread frosting on top. Frost around the sides of the cake and smooth with an offset or straight spatula. Use any leftover frosting to pipe decorations as desired. Decorate the top with whole raspberries. Sprinkle chopped semi-sweet chocolate chips on any empty areas of the cake top and press lightly into the frosting.
  • Refrigerate the cake uncovered for up to 4 hours before serving and then cover and refrigerate leftovers. Do not freeze.

Tips

  • You can chop additional semi-sweet chocolate chips, if you like, and press them into the sides as well as the top of the cake.
  • Double the cake batter ingredients to make two 9-inch layers. Bake for about 35 minutes at 350°F. To make frosting for 9-inch layers, use 5 tablespoons agave nectar or maple syrup, 1/4 cup semi-sweet chocolate chips, 1 tablespoon vanilla extract, 3 to 6 tablespoons semi-sweet chocolate chips for decorating, 2 cups (two 6-ounce boxes) fresh raspberries, 2 1/3 cups heavy whipping cream, and 1/4 cup (22 grams) cocoa powder.
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