Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake is a decadent, multi-layered dessert that combines the richness of dark chocolate with the bright, tangy flavor of fresh raspberries. Featuring a soft chocolate cake base topped with airy raspberry and chocolate mousse layers, this elegant treat is as beautiful as it is delicious—a perfect finale for any celebration or special occasion.

Why You’ll Love This Recipe
This cake delivers a perfect harmony of rich and light textures: a tender chocolate cake base, a fruity raspberry mousse with just the right amount of tartness, and a silky dark chocolate mousse. It’s a no-fuss yet impressive dessert that’s make-ahead friendly and ideal for entertaining. The layered structure also makes for a stunning presentation when sliced.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chocolate Cake Base:

1 cup all-purpose flour

1 cup sugar

½ cup cocoa powder

1 tsp baking powder

½ tsp salt

½ cup milk

¼ cup melted butter

2 large eggs

1 tsp vanilla extract

Raspberry Mousse:

1½ cups fresh raspberries

¼ cup sugar

2 tsp powdered gelatin

2 tbsp cold water

1 cup heavy whipping cream (whipped to soft peaks)

Chocolate Mousse:

6 oz dark chocolate (melted and cooled)

1 cup heavy whipping cream (whipped to soft peaks)

Directions
Make the Chocolate Cake Base:
Preheat oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

Add milk, melted butter, eggs, and vanilla extract. Mix until smooth.

Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely. Trim the top if needed for even layering.

Make the Raspberry Mousse:
Puree the raspberries in a blender or food processor, then strain through a fine mesh sieve to remove seeds.

Sprinkle gelatin over cold water and let bloom for 5 minutes.

Gently heat the gelatin mixture until fully dissolved (microwave or stovetop).

Stir gelatin and sugar into the raspberry puree until fully incorporated.

Fold in the whipped cream gently until smooth. Chill briefly if needed to thicken slightly before layering.

Make the Chocolate Mousse:
Melt the dark chocolate and let it cool slightly to room temperature.

Gently fold the whipped cream into the cooled chocolate until smooth and well combined.

Assemble the Cake:
Place the cooled chocolate cake base in the bottom of a springform pan.

Spread the raspberry mousse evenly over the cake.

Spoon the chocolate mousse over the raspberry layer and smooth the top.

Refrigerate for at least 4–6 hours, or until fully set.

Serve:
Remove from the springform pan and transfer to a serving plate.

Garnish with additional raspberries, chocolate shavings, or a dusting of cocoa powder if desired.

Servings and timing
Servings: 10–12 slices

Prep Time: 35 minutes

Baking Time: 30 minutes

Chilling Time: 6 hours

Total Time: 7 hours 5 minutes

Calories: Approximately 380 kcal per slice

Variations
Gluten-Free Option: Substitute the cake flour with a gluten-free 1:1 baking flour.

Berry Mix: Replace or mix raspberries with strawberries or blackberries.

White Chocolate Mousse: Use white chocolate instead of dark chocolate for a sweeter mousse layer.

Layered in Glasses: Assemble mousse layers in individual dessert cups for a no-slice presentation.

Storage/Reheating
Store the cake in the refrigerator, covered, for up to 3 days. This cake is best served chilled and does not require reheating. It is not recommended for freezing, as the mousse textures can be affected.

FAQs
Can I use frozen raspberries?
Yes, just thaw them completely and drain any excess liquid before pureeing.

What kind of chocolate works best for the mousse?
Use high-quality dark chocolate (60–70% cocoa) for a rich, smooth flavor.

Can I make this cake ahead of time?
Yes, you can make it 1–2 days in advance. It sets well and the flavors develop beautifully over time.

How do I prevent the mousse from separating?
Ensure that the gelatin is fully dissolved and that the whipped cream is gently folded into the puree and chocolate to maintain stability.

Can I use store-bought cake instead of homemade?
Yes, a pre-baked chocolate cake layer or brownie base can be used to save time.

Is the cake too sweet?
The balance between the tart raspberry and semi-sweet chocolate keeps the sweetness moderate. Adjust sugar slightly if needed.

Can I make this without gelatin?
A vegetarian gelatin alternative such as agar-agar can be used, though texture and setting times may vary.

Can I use milk chocolate for the mousse?
Yes, but the result will be sweeter and less intense. Adjust the sugar in the raspberry layer to maintain balance.

How do I know when the mousse has set?
The top layer should be firm to the touch and hold its shape when sliced.

Can I decorate with ganache?
Yes, a thin layer of ganache on top can enhance the visual and flavor appeal.

Conclusion
Chocolate Raspberry Mousse Cake is a decadent yet refined dessert that’s perfect for celebrating life’s sweet moments. With layers of soft chocolate cake, airy fruit mousse, and rich chocolate cream, this cake offers a multi-textured experience that’s as delightful to eat as it is to behold. Prepare it ahead and let it chill for the perfect slice of elegance.

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