This Chocolate Raspberry Mousse Cake is an exquisite dessert that combines the richness of chocolate with the tartness of fresh raspberries. Featuring a moist chocolate cake base, layered with luscious raspberry and chocolate mousses, it’s a showstopper perfect for special occasions.
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Why You’ll Love This Recipe
Elegant Presentation: The distinct layers of chocolate cake, raspberry mousse, and chocolate mousse create a visually stunning dessert.
Flavor Harmony: The combination of rich chocolate and tart raspberries offers a balanced and delightful taste experience.
Make-Ahead Convenience: This cake can be prepared in advance, making it ideal for entertaining.
Versatility: Suitable for various occasions, from birthdays to holidays, and can be adapted with different decorations.
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Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cake Base:
1 cup all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
¼ cup melted butter
2 large eggs
1 teaspoon vanilla extract
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For the Raspberry Mousse:
1½ cups fresh raspberries
¼ cup granulated sugar
2 teaspoons powdered gelatin
2 tablespoons cold water
1 cup heavy whipping cream (whipped to soft peaks)
For the Chocolate Mousse:
6 ounces dark chocolate (melted and cooled)
1 cup heavy whipping cream (whipped to soft peaks)
Directions
Prepare the Chocolate Cake Base:
Preheat the oven to 350°F (175°C).
Grease and line 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 the milk, melted butter, eggs, and vanilla extract. Mix until smooth.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan.
Prepare the Raspberry Mousse:
Puree the raspberries and sugar in a blender or food processor. Strain the mixture to remove seeds.
Sprinkle the gelatin over cold water in a small bowl and let it bloom for 5 minutes.
Gently heat the raspberry puree until warm, then stir in the bloomed gelatin until fully dissolved.
Allow the mixture to cool to room temperature.
Fold the whipped cream into the raspberry mixture until well combined.
Assemble the Cake:
Place the cooled chocolate cake layer at the bottom of a springform pan.
Pour the raspberry mousse over the cake layer, smoothing the top.
Refrigerate for at least 1 hour, or until the mousse is set.
Prepare the Chocolate Mousse:
Fold the whipped cream into the melted and cooled dark chocolate until smooth and well combined.
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Add the Chocolate Mousse Layer:
Pour the chocolate mousse over the set raspberry mousse layer, smoothing the top.
Refrigerate the assembled cake for at least 4 hours, or until fully set.
Serve:
Carefully remove the cake from the springform pan.
Decorate with additional fresh raspberries or chocolate shavings, if desired.
Slice and serve chilled.
Servings and Timing
Servings: 10–12
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Chilling Time: 5 hours
Total Time: 6 hours
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Variations
Berry Substitutions: Use strawberries or blackberries in place of raspberries for a different flavor profile.
Cake Base Alternatives: Replace the chocolate cake with a brownie layer for a denser texture.
Additional Layers: Add a layer of raspberry jam between the cake and mousse for extra fruitiness.
Toppings: Top with a chocolate ganache or a dusting of cocoa powder for added richness.
Storage/Reheating
Storage: Store the cake in the refrigerator, covered, for up to 3 days.
Freezing: Freeze the assembled cake (without decorations) for up to 1 month. Thaw in the refrigerator overnight before serving.
Reheating: This cake is best served chilled and does not require reheating.
FAQs
Can I use frozen raspberries for the mousse?
Yes, frozen raspberries can be used. Thaw them completely and drain any excess liquid before pureeing.
How can I ensure the mousse layers set properly?
Ensure that the gelatin is fully dissolved in the raspberry puree and that each mousse layer is adequately chilled before adding the next.
Can I make this cake in advance?
Absolutely. This cake can be made a day ahead and stored in the refrigerator until ready to serve.
What type of chocolate is best for the mousse?
Use high-quality dark chocolate with at least 60% cocoa content for a rich and smooth mousse.
Can I omit the gelatin?
Gelatin helps the mousse set properly. Omitting it may result in a softer texture that doesn’t hold its shape well.
How do I achieve clean slices when serving?
Use a sharp knife dipped in hot water and wiped dry before each cut to achieve clean slices.
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Can I add a glaze on top?
Yes, a chocolate ganache or mirror glaze can be added for an elegant finish.
Is it necessary to use a springform pan?
A springform pan is recommended for easy removal, but a regular cake pan lined with parchment paper can also be used.
How long should I chill the cake before serving?
Chill the assembled cake for at least 5 hours, or overnight, to ensure the mousse layers are fully set.
Can I add fresh raspberries between the layers?
Yes, adding fresh raspberries between the cake and mousse layers adds texture and enhances the raspberry flavor.
Conclusion
The Chocolate Raspberry Mousse Cake is a decadent and visually stunning dessert that combines the richness of chocolate with the tartness of raspberries. Its layered composition and harmonious flavors make it an ideal choice for special occasions or when you want to impress your guests. With the ability to prepare it in advance, this cake offers both convenience and elegance.
Chocolate Raspberry Mousse Cake
- Total Time: 1 hour 5 minutes
- Yield: 8–10 slices
- Diet: Vegetarian
Description
Elegant and irresistible, this Chocolate Raspberry Mousse Cake features a moist chocolate cake base layered with fresh raspberry mousse and velvety chocolate mousse. A stunning dessert perfect for special occasions or romantic evenings.
Ingredients
Chocolate Cake Base:
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1 cup all-purpose flour
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1 cup granulated sugar
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1/2 cup cocoa powder
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1 tsp baking powder
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1/2 tsp salt
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1/2 cup milk
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1/4 cup melted butter
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2 large eggs
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1 tsp vanilla extract
Raspberry Mousse:
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1 1/2 cups fresh raspberries
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1/4 cup sugar
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2 tsp powdered gelatin
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2 tbsp cold water
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1 cup heavy whipping cream, whipped to soft peaks
Chocolate Mousse:
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6 oz dark chocolate, melted and cooled
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1 cup heavy whipping cream, whipped to soft peaks
Instructions
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Bake the Cake Base:
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
Mix flour, sugar, cocoa, baking powder, and salt in a bowl. Add milk, melted butter, eggs, and vanilla. Mix until smooth.
Pour into the pan and bake for 25–30 minutes. Cool completely. -
Make Raspberry Mousse:
Puree raspberries and strain seeds. Sprinkle gelatin over cold water and let bloom for 5 minutes.
Warm raspberry puree and sugar in a saucepan until hot but not boiling. Stir in gelatin until dissolved. Cool to room temperature.
Fold in whipped cream gently. Spread over cooled cake and chill until set (about 1 hour). -
Make Chocolate Mousse:
Fold melted chocolate into whipped cream until smooth. Spread over the raspberry layer.
Chill entire cake for at least 2 hours, or until fully set. -
Serve:
Decorate with extra raspberries, chocolate curls, or dust with cocoa powder. Slice and enjoy chilled.
Notes
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Use high-quality dark chocolate for the best flavor in the mousse.
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Cake can be made a day ahead and kept refrigerated.
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For a neater finish, use an acetate collar or springform pan for layering.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
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