Description
A rich and velvety mousse cake layered with fresh blackberries and a chocolate cocoa base, perfect for special occasions.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
- 1 1/2 cups fresh blackberries
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 vanilla bean, split and scraped
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Whisk together the flour, cocoa powder, baking powder, and salt in a bowl.
- Cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, and stir in the vanilla extract.
- Gradually add the dry ingredients alternately with the whole milk, folding gently until combined. Fold in the fresh blackberries.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cake completely in the pan on a wire rack.
- Whip the heavy cream and powdered sugar together until soft peaks form and fold in the scraped vanilla bean seeds.
- Slice the cake in half horizontally and spread half of the mousse between the layers, then cover with the remaining mousse.
- Chill the cake for at least an hour before serving.
Notes
For a dairy-free option, substitute almond milk for whole milk. Store leftovers in an airtight container for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cake, mousse, blackberry, dessert, chocolate