Dark Chocolate Mousse Cake with Raspberry Sauce
Ingredients
- 1 and 3/4 cups – All-purpose flour
- 1 and 3/4 cups – granulated sugar
- 3/4 cup – unsweetened cocoa powder (natural)
- 2 teaspoons – baking soda
- 1 teaspoons – baking powder
- 1 teaspoon – salt
- 1/2 cup – vegetable oil
- 2 – large eggs
- 2 teaspoons – pure vanilla extract
- 1 cup – buttermilk
- 1 cup – hot water
Directions
- Preheat oven to 350°F
- Grease three 8-inch pans with Pam perfect-release
- Have two separate bowls ready.
- Add all the dry ingredients to one, and wet ingredients to the other. Except the water.
- Mix ingredients in both bowls separately.
- Add the dry ingredients slowly to the wet ingredients bowl.
- Then add the hot water.
- After completely mixed, add them to evenly to the pans.
- Bake them in the oven for about 25 minutes. Make sure to check with tooth pick or fork.
- After done baking, remove the cakes and wait until they have cooled completely to continue.
- Add the mousse or buttercream frosting between stacking each layer.
- Frost the entire outside of cake with either a frosting or our raspberry sauce.
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