Ingredients
- All-purpose flour: 1 1/2 cups
- Unsweetened cocoa powder: 1/2 cup
- Granulated sugar: 1 cup
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Eggs: 2 large
- Milk: 1 cup
- Vegetable oil: 1/2 cup
- Vanilla extract: 1 teaspoon
- Raspberry jam: 1/2 cup
- Heavy cream: 2 cups
- Semisweet chocolate chips: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- Step 2: In a separate bowl, combine eggs, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
- Step 3: Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- Step 4: While the cake cools, melt chocolate chips in a double boiler or microwave. Let cool slightly. Whip the heavy cream until stiff peaks form. Gently fold the melted chocolate into the whipped cream.
- Step 5: Slice the cooled cake horizontally into two layers. Spread raspberry jam evenly over the bottom layer. Top with chocolate mousse, then place the top layer of cake on top. Frost the cake with remaining mousse. Refrigerate for at least 2 hours before serving.
Notes
- Store leftover cake tightly covered in the refrigerator for up to 3 days to maintain its creamy texture.
- To enhance the raspberry flavor, warm the raspberry jam slightly before spreading it onto the cake layer.
- Serve each slice with a fresh raspberry garnish and a dusting of cocoa powder for an elegant presentation.
- For a richer chocolate mousse, use high-quality dark chocolate with at least 60% cacao.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American