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