Directions:
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla, mixing well. Alternate dry ingredients with buttermilk until smooth.
Pour batter into the pan and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
For mousse, melt chocolate until smooth. Let it cool slightly. Whip heavy cream with sugar until soft peaks form, then gently fold into melted chocolate.
Spread raspberry jam over cooled cake, then top with fresh raspberries.
Spread chocolate mousse evenly over the raspberry layer. Chill for at least 3 hours to set.
Before serving, garnish with whipped cream, extra raspberries, and chocolate shavings.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Chilling Time: 3 hours | Total Time: 4 hours
Kcal: 420 kcal | Servings: 10 slices
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