Ingredients
- 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
- Milk: 1 cup
- Boiling water: 1 cup
- Semisweet chocolate chips: 1 cup
- Heavy cream: 2 cups
- Fresh raspberries: 1 pint
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 the flour, sugar, cocoa powder, baking soda, and salt.
- Step 2: Add the eggs, vegetable oil, and milk to the dry ingredients and mix until well combined. Gradually stir in the boiling water (batter will be thin).
- Step 3: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan before inverting onto a serving plate.
- Step 4: While the cake cools, melt the semisweet chocolate chips in a double boiler or microwave. Let cool slightly. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the melted chocolate into the whipped cream until combined.
- Step 5: Spread the chocolate mousse evenly over the cooled cake. Arrange fresh raspberries on top of the mousse. Refrigerate for at least 1 hour before serving to allow the mousse to set.
Notes
- For longer storage, wrap the assembled cake tightly in plastic wrap after the mousse has set, and it will keep in the refrigerator for up to 3 days.
- This mousse cake is best enjoyed cold, so reheating isn't necessary; however, a few minutes at room temperature can enhance the chocolate flavor.
- Garnish each slice with a dollop of whipped cream and a few extra raspberries for an elegant presentation.
- For a richer chocolate mousse, use dark chocolate instead of semisweet chips, adjusting the amount to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American