Decadent Chocolate Cake with Raspberry Mousse Filling

My personal quest for the perfect chocolate raspberry cake had fallen flat for years, so I took matters into my own hands and concocted this chocolate layer cake with raspberry mousse filling and triple chocolate frosting from a wide array of recipes. The ingredients list is lengthy, but sooo worth the investment!

Rachel Divider

decadent chocolate cake with raspberry mousse filling

Yield

1 4-layer cake

Prep time

30 minutes

Cooking time

40 minutes

Difficulty

Medium

decadent chocolate cake
ingredients

  • 1 box Duncan Hines Dark Chocolate Fudge Cake mix
  • ½ package instant chocolate pudding
  • 1/2 cup sour cream
  • 1/2 cup oil
  • 1/2 cup warm water
  • 4 eggs
  • 1 tablespoon instant coffee granules 
  • 1 tsp vanilla extract

Raspberry mousse filling
ingredients

  • 1 jar Polaner All-Fruit, seedless Raspberry Jam
  • 1 small box raspberry Jello
  • 1 tsp vanilla
  • ½ pint heavy whipping cream, whipped

triple chocolate fudge frosting
ingredients

  • 10 oz semisweet chocolate
  • 4 oz bittersweet chocolate
  • 2 oz unsweetened chocolate
  • 2 sticks butter
  • 5 cups powdered sugar
  • A pinch of salt
  • 2 teaspoons vanilla
  • 1 cup half and half

let’s make it!

  • Preheat oven to 350°F. Grease & flour two 9 inch cake pans (I prefer Wilton’s Cake Release– it works brilliantly.)
  • Combine all cake ingredients in a large bowl and beat for 3 minutes. Mixture will be thick.
  • Pour batter into prepared pans. Bake at 350 for 30-35 mins.
  • Cool for 20 minutes, then remove from pans to cool completely. Level the top of each cake with a long, serrated knife then cut each cake in half along its equator.
  • Make the Raspberry Mousse as follows while cake is cooling…
  • Place jar of jam in microwave for 30 seconds without lid.
  • Mix jam and vanilla into dry Jello packet and combine well.
  • Fold the jam/Jello mixture into the whipped cream. Combine thoroughly.
  • With your cooled cake layers, continue on to assemble your cake as follows…
  • Place one of the 4 cake layers onto serving plate and spread 1/3 of the filling onto the cake. Don’t spread it all the way to the edges b/c when the other layers are added, it will spread out a little bit more.
  • Repeat procedure with two more cake layers. Top cake with the fourth cake layer.
  • Place cake in refrigerator until ready to frost. The filling will firm up and hold the cake together after it chills for a while.
  • While assembled cake is cooling, continue on to make frosting…
  • Over a double-boiler, melt chocolates & butter, stirring until smooth. **Do not allow any water get into the mixture or it will seize up into a chocolate rock!**
  • Set aside to cool slightly. 
  • Sift powdered sugar & salt into a bowl.
  • Combine half & half & vanilla and then add to sugar. Mix with hand mixer on low until combined.
  • Add melted chocolate/butter mixture to sugar mixture and beat until smooth.
  • Chill frosting for 20 minutes.
  • Frost the cake & refrigerate. Remove from fridge to bring up to room temperature prior to serving.
  • Enjoy!

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KatieJann OlsonAnonymousKathy Mormino, the Chicken Chick™Shelly Recent comment authors
Katie
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My husband LOVES raspberry anything. I bet he will like this one. thank you for linking it up to our new Friday recipe link up at katie's language cafe!

Jann Olson
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Hi Kathy this sounds like a chocolate lovers dream! Thanks so much for sharing with SYC. I am now following you.
Hugs,
Jann

Anonymous
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Anonymous

I bought all the ingredients and will bake this cake tomorrow, for my son's birthday on Monday! Cannot wait to try it! Thank you for sharing!

Shelly
Guest

This DOES look like an absolutely delicious cake!!! I may have to try or atleast share the recipe with my cake baking friend!! (but chicka, should it be next to your blog about… umm, chicken poop? LOL)

Sandy
Guest

My mom's 70th birthday is Feb. 14, so I think I will try this. Thanks