Ingredients
Method
- Prepare the cake base: Preheat oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, milk, oil, and vanilla extract. Combine wet and dry ingredients, then stir in hot coffee until smooth. Pour batter into prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Prepare the mousse layer: Melt chopped dark chocolate in a double boiler or microwave in 20-second intervals until smooth. Let cool slightly.
- In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add sugar and beat to stiff peaks. In another bowl, whip cream with vanilla until stiff peaks form.
- Stir egg yolks into melted chocolate, then gently fold in whipped cream, followed by egg whites, until fully incorporated and airy.
- Pour mousse mixture over the cooled cake base and smooth the top. Refrigerate for at least 6 hours or overnight until firm.
- Decorate: Before serving, top with fresh raspberries and dust lightly with powdered sugar and cocoa powder.
Notes
For best results, use high-quality dark chocolate (60–70% cocoa). The mousse sets best after chilling overnight. If using raw eggs is a concern, use pasteurized eggs or substitute with stabilized whipped cream mousse.