Ingredients
- All-purpose flour: 1 1/2 cups
- Unsweetened cocoa powder: 1/2 cup
- Granulated sugar: 1 cup
- Baking soda: 1 teaspoon
- Eggs: 2 large
- Milk: 1 cup
- Vegetable oil: 1/2 cup
- Raspberry jam: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, and baking soda.
- Step 3: In a separate bowl, combine the eggs, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and mix until just combined.
- Step 4: Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 5: Let the cake cool completely in the pan before frosting and adding a layer of raspberry jam on top. Refrigerate for at least 1 hour before serving.
Notes
- Store leftover mousse cake covered in the refrigerator for up to 3 days to maintain its texture.
- This cake is best served chilled, so skip reheating and enjoy it straight from the fridge!
- Garnish each slice with fresh raspberries and a dusting of cocoa powder for an elegant presentation.
- For an extra moist cake, brush the cooled cake layers with raspberry liqueur or syrup before adding the mousse and jam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American