Description
This Chocolate Raspberry Mousse Cake is the ultimate dessert for chocolate lovers! A rich and moist chocolate cake base is topped with layers of velvety raspberry mousse and silky chocolate mousse, creating a perfect balance of flavors and textures. Fresh raspberries add a bright, tangy contrast, making this cake an elegant and delicious treat for any occasion.
Ingredients
For the Chocolate Cake Base:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup hot water
For the Raspberry Mousse Layer:
- 2 cups fresh raspberries (or frozen, thawed)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 ½ teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy whipping cream
For the Chocolate Mousse Layer:
- 6 oz dark chocolate (chopped)
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons hot water
- 1 ½ teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
For Garnish:
- Fresh raspberries
- Chocolate shavings
- Whipped cream (optional)
Instructions
- Prepare the Chocolate Cake Base:
- Preheat the oven to 350°F (175°C).
- Grease and line an 8-inch springform pan with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating after each addition. Mix in vanilla extract.
- Alternate adding dry ingredients and milk, mixing until combined.
- Stir in hot water until the batter is smooth.
- Pour the batter into the pan and bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely in the pan.
- Make the Raspberry Mousse:
- In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until the raspberries break down (about 5 minutes).
- Strain the mixture through a fine sieve to remove seeds.
- Sprinkle gelatin over 2 tablespoons of cold water and let it sit for 5 minutes.
- Stir the bloomed gelatin into the warm raspberry puree until dissolved. Let cool to room temperature.
- Whip the heavy cream until soft peaks form, then fold in the raspberry puree.
- Spread the raspberry mousse over the cooled chocolate cake and refrigerate for at least 1 hour.
- Prepare the Chocolate Mousse:
- Melt dark chocolate and butter over a double boiler or in the microwave, stirring until smooth.
- Stir in vanilla extract and 2 tablespoons of hot water.
- Sprinkle gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.
- Stir the bloomed gelatin into the warm chocolate mixture. Let it cool slightly.
- Whip the heavy cream and powdered sugar until soft peaks form.
- Gently fold the cooled chocolate mixture into the whipped cream.
- Spread the chocolate mousse over the raspberry layer and smooth the top.
- Refrigerate for at least 4 hours or overnight.
- Garnish and Serve:
- Remove the cake from the springform pan.
- Decorate with fresh raspberries, chocolate shavings, and whipped cream if desired.
- Slice and serve chilled.
Notes
-
- For a stronger raspberry flavor, add a few drops of raspberry extract to the mousse.
- Chill between layers to ensure a firm and clean-cut cake.
- Use good-quality dark chocolate for the best mousse texture and taste.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for later – Wrap and freeze for up to 2 months, then thaw overnight in the fridge.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking & Chilling
- Cuisine: French-American