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Ingredients
Scale
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1/2 cup Unsweetened cocoa powder (Dutch process preferred)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup Canola or vegetable oil
- 1/2 cup White granulated sugar
- 1/3 cup Light or dark brown sugar, packed
- 2 Large eggs (room temperature)
- 1 teaspoon Pure vanilla extract
- 1 teaspoon White vinegar
- 1/2 cup Buttermilk (room temperature)
- 1/3 cup Sour cream (room temperature or Greek yogurt)
- 1/2 cup Hot water (steaming)
- 3.4 oz Vanilla pudding mix
- 1 cup Cold milk
- 1/3 cup Ground freeze-dried raspberries (1 oz bag)
- 2 cups Heavy cream
- 1 teaspoon Pure vanilla extract
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan.
- Sift together the dry ingredients in a bowl.
- Mix the wet ingredients together until blended.
- Gradually add hot water to the wet mixture.
- Fold in the dry ingredients and bake for 30-37 minutes.
- Cool the cake before preparing the mousse.
- Whip heavy cream until stiff peaks form.
- Mix vanilla pudding and cold milk, then add ground freeze-dried raspberries.
- Fold whipped cream into the raspberry mixture.
- Assemble the cake by spreading the mousse over the cooled cake and chill for at least 6 hours.
- Make the chocolate whipped cream and spread over the mousse before serving.
Notes
Room-temperature ingredients enhance batter smoothness.
Cool the cake completely for better mousse layering.
Gentle folding keeps the mousse airy and light.
- Prep Time: 30 minutes
- Cook Time: 30-37 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Calories: 420
- Sugar: 20
- Sodium: 230
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
- Cholesterol: 90