Chocolate Cake with Raspberry Mousse Filling

Chocolate Cake with raspberry mousse filling

If you’re looking for a rich, decadent dessert to share with your special someone, look no further than this Chocolate Cake. For clean, pretty cake slices, use a knife that’s been dipped in hot water and dried between each cut.

Chocolate Cake with Raspberry Mousse Filling
Makes 1 (9-inch) cake
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  1. 1¼ cups butter, softened
  2. 1 cup sugar
  3. 1 tablespoon vanilla extract
  4. 5 large eggs
  5. 2½ cups all-purpose flour
  6. ¾ cup unsweetened cocoa powder
  7. 1½ teaspoons baking soda
  8. 1 teaspoon baking powder
  9. ¼ teaspoon salt
  10. 2 cups buttermilk
  11. Raspberry Mousse Filling (recipe follows)
  12. Chocolate Frosting (recipe follows)
  13. Garnish: fresh raspberries, fresh mint
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour.
  2. In a large bowl, beat butter, sugar, and vanilla with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour and next 4 ingredients. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pans.
  4. Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread Raspberry Mousse Filling between layers. Spread Chocolate Frosting over top and sides of cake. Garnish with raspberries and mint, if desired. Cover and refrigerate for up to 3 days.
Paula Deen Magazine
Raspberry Mousse Filling
Makes about 2 cups
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  1. 1 (¼-ounce) envelope unflavored gelatin
  2. 3 tablespoons cold water
  3. ¼ cup boiling water
  4. 2 cups heavy whipping cream
  5. ¾ cup red raspberry syrup
  1. In a small bowl, stir together gelatin and 3 tablespoons cold water. Let stand for 2 minutes or until softened. Stir in ¼ cup boiling water until gelatin dissolves.
  2. In a large bowl, beat cream with a mixer at medium-high speed until stiff peaks form. Beat in syrup and gelatin mixture until combined. Cover and refrigerate for at least 4 hours or for up to 3 days.
Paula Deen Magazine
Chocolate Frosting
Makes about 5 cups
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  1. 6 ounces semisweet chocolate, chopped
  2. ⅓ cup heavy whipping cream
  3. ½ cup butter, softened
  4. 1 (8-ounce) package cream cheese, softened
  5. 6 cups confectioners’ sugar
  1. In a small saucepan, cook chocolate and cream over medium-low heat, stirring frequently, until chocolate is melted and mixture is smooth. Remove from heat, and let cool for 30 minutes.
  2. In a large bowl, beat butter and cream cheese with a mixer at
  3. medium speed until creamy. Add chocolate mixture, beating until smooth. Gradually add confectioners’ sugar, beating until combined. Use immediately.
Paula Deen Magazine

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March/April 2018 Issue Preview