One-Layer Raspberry Chocolate Cake

This one-layer cake is proof that something simple can still feel special. A soft, moist chocolate cake—made with a hint of coffee for richness—serves as the base for a light raspberry mousse, gently folded with whipped cream. Once set, it’s finished with a delicate cocoa whipped cream topping. The result is a lovely, well-balanced dessert that’s easy to make, easy to serve, and just right for a relaxed gathering, a birthday, or a quiet weekend treat.

Prep Time: 50 mins | Total Time: 4 1/2h | Serves: 10

Ingredients

For The Fluffy Chocolate Cake

• 1 cup all-purpose flour, 120g

  
  

• 1 cup granulated sugar, 200g

  
  

• 6 tablespoons unsweetened cocoa powder, 45g

  
  

• 1 teaspoon baking soda

  
  

• 1/2 tsp salt

  
  

• 1/2 cup vegetable oil, 120ml

  
  

• 1/2 cup buttermilk, 120ml, or milk + 1 tsp vinegar

  
  

• 1/2 cup hot coffee or water, 120ml

  
  

• 1 teaspoon vanilla extract

  
  

• 1 large egg

  
  

For The Raspberry Mousse Layer

• 2 cups fresh or frozen raspberries, 250g

  
  

• 1/3 cup sugar, 65g

  
  

• 1 tablespoon lemon juice

  
  

• 1 tablespoon gelatin powder

  
  

• 2 tablespoons cold water

  
  

• 1 cup heavy cream, cold, 240ml

For The Cocoa Whipped Cream Topping

• 1 cup heavy cream, 240ml

  
  

• 2 tablespoons powdered sugar

  
  

• 1 tablespoon cocoa powder

  
  

• 1/2 teaspoon vanilla extract

  
  
  
  
  
  

Instructions

Step 1

Bake the Cake

Preheat oven to 350°F (175°C). Grease and line one 8-inch round cake pan.

Step 2

In a bowl, whisk together flour, sugar, cocoa, baking soda, and salt.

Step 3

In another bowl, whisk oil, buttermilk, coffee, vanilla, and egg.

Step 4

Pour wet ingredients into dry, mix until smooth. Batter will be thin.

Step 5

Pour into pan and bake 28–32 minutes, until a toothpick comes out clean. Cool completely

Step 6

Make the Raspberry Mousse Layer

In a saucepan, heat raspberries, sugar, and lemon juice over medium heat until bubbling. Mash and cook 5–7 minutes.

Step 7

Strain through a sieve to remove seeds. You should have about 3/4 cup purée.

Step 8

Sprinkle gelatin over cold water; let sit 5 minutes, then stir into warm purée until dissolved. Cool to room temp.

Step 9

Whip the cream to soft peaks, then gently fold it into the cooled raspberry purée until fully combined.

Step 10

Spoon the mousse over the chocolate cake layer set inside a springform pan or acetate-lined ring. Smooth the top, then refrigerate for at least 3 hours, or until the mousse is set.

Step 11

Make the Whipped Cream

Whip cream, sugar, cocoa, and vanilla until soft peaks form.

Step 12

Remove the cake from the mold, then spread cocoa cream over the top and sides.