Chocolate Cake with Raspberry Mousse
I have always loved raspberries. These pink little berries bring me right back to my Grandma’s garden when I was a little girl. Just the smell takes me back 35 years!
I am a big fan of the Danish vegan food blogger Mia Sommer. She seems to be always in a good mood, always smiling and she is a great ambassador for vegan cooking. When I was searching through her blog for a dinner recipe, I came over this delicious raw chocolate cake covered with an airy, amazing raspberry mousse I was sold! I had to try it, but I wanted to make my own version with regular chocolate cake and a little more raspberries, and also a bit of vanilla flavoring.
Here is my recipe!
Some tips before you start:
I am really not a fan of chocolate (I know!) so next time I will probably cut the chocolate cake in half so the base is thinner. My family doesn’t agree with me, because “the more chocolate – the better” so this is of course a personal choice. 🙂
You will probably have a little leftover mousse after filling the cake pan, just put this into a glass bowl and eat it with a spoon whenever. My husband was going to make a sandwich when he found the leftover mousse in the fridge. 5 seconds later it was gone.
You can use other chocolate cake recipes for this cake. I think I’ll try it with a brownie cake next time!
Ingredients for a round cake pan, about 22 cm:
Chocolate cake base:
- 200 grams (1.5 cups) white flour
- 150 grams (3/4 cups) sugar
- 25 grams (1/4 cup) cocoa powder
- 1 tsp vanilla sugar/extract
- 1 tsp baking soda
- 1 cup water
- 1 tsp vinegar (I use apple cider vinegar, but regular white vinegar works fine)
- 70 milliliters (1/3 cup) sunflower oil or other oil without taste
- 300 grams (3 cups) frozen raspberries, thawed
- 4-5 tbsp sugar (after taste)
- 2 tsp agar agar powder (not flakes)
- 300 milliliters (1.2 cups) plant based whipping cream
- 1 tsp vanilla extract
This is how you do it:
The chocolate cake:
Mix together the dry ingredients in a bowl. Add water and oil, then vinegar. Mix it all into a smooth batter and pour it into a cake pan lined with parchment paper. Bake the cake for about 30 minutes, at 350 F (175 C).
Let the cake cool, don’t remove it from the pan. I like to make the cake the day before, but at least give it a couple of hours to be properly chilled before adding the mousse on top.
In a small casserole, bring the raspberries, agar, vanilla and sugar (start with 4 tbsp and add more if needed) to a light boil. Let it simmer for about 5 minutes, while stirring.
Add the raspberry sauce to a blender and blend for a few seconds, until everything is as smooth as possible, then let it sit in room temperature while whipping the cream.
Whip the cream until fluffy and then add the room temperatured raspberry sauce to the cream. Whip for about 15 seconds or until mixed. The cream will be even stiffer after adding the raspberry sauce so don’t overmix!
Pour the raspberry mousse over the chilled chocolate cake (in the cake pan!) and smooth the top. Decorate with flakes of chocolate, fresh raspberries or other decor of choice.
Let the cake chill in the fridge for a couple of hours before serving.