# Cocoa Cake with Mousseline Cream and Raspberries

Recipe by [Luca Martelli](https://fridge.menu/en/u/lucamartelli)

A cocoa sponge filled with silky mousseline cream and fresh raspberries.

Servings: 8 · Cook 60 min · Desserts

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Cocoa Cake with Mousseline Cream and Raspberries](https://image.fridge.menu/adaptations/6h0epo71/7a1b73df08b53af61fd1334f9911fc4c3f6e2f131260b697ceade9da6942e770.jpg)

## Ingredients

- 200 g [Plain flour](https://fridge.menu/en/i/flour)
- 20 g [Cocoa powder](https://fridge.menu/en/i/cocoa-powder)
- 150 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 8 g [Baking powder](https://fridge.menu/en/i/baking-powder) — plain, plus a little vanilla extract
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- [Vanilla extract](https://fridge.menu/en/i/vanilla-extract) — to taste
- 250 ml [Milk](https://fridge.menu/en/i/milk)
- 80 ml [Vegetable oil](https://fridge.menu/en/i/vegetable-oil)
- 3 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)
- 80 g [Sugar](https://fridge.menu/en/i/sugar)
- 15 g [Plain flour](https://fridge.menu/en/i/flour)
- 10 g [Cornflour](https://fridge.menu/en/i/corn-starch)
- 1 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 250 ml [Milk](https://fridge.menu/en/i/milk)
- 125 g [Butter](https://fridge.menu/en/i/butter) — softened
- 350 g [Raspberries](https://fridge.menu/en/i/raspberry)
- 1 tbsp [Icing sugar](https://fridge.menu/en/i/powdered-sugar)

## Steps

1. Combine the egg yolks and sugar in a saucepan and whisk together, then add the flour and cornflour and whisk vigorously until smooth.
2. Heat the milk together with the vanilla pod, bring to the boil, then let it stand for 5 minutes. (5 min)
3. Remove the vanilla pod and pour the milk into the egg mixture in a thin stream, whisking constantly.
4. Cook the cream over medium heat, stirring with a whisk, until it comes to the boil, then for a further 2–3 minutes.
5. Remove the saucepan from the heat and let the cream cool for 10 minutes. (10 min)
6. Add half of the softened butter and mix it into the cream, whisking.
7. Cover the cream with cling film directly on the surface and let it cool to room temperature.
8. Add the remaining butter and beat with a mixer for a few minutes until you get a smooth, silky consistency.
9. Cover the mousseline cream with cling film and let it rest in the fridge.
10. Preheat the oven to 180°C, conventional (top and bottom heat, no fan).
11. In a bowl, combine the flour, cocoa powder, sugar, salt and baking powder and mix with a whisk.
12. Make a well in the centre and pour in the vanilla, warm milk and oil.
13. Mix all the ingredients well, whisking, to get a smooth batter.
14. Butter a 22 cm tin, dust with flour, and pour in the batter.
15. Bake the cake for 30–35 minutes (check doneness with a wooden skewer). (33 min)
16. Remove from the oven and let it cool completely.
17. Turn the cake out onto a serving plate.
18. Pipe a generous layer of mousseline cream using a piping bag, then decorate with raspberries.
19. Dust with icing sugar and serve.

Published 2026-10-09

https://fridge.menu/en/r/cocoa-cake-with-mousseline-cream-and-raspberry-6h0epo71

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