This Chocolate Raspberry Mousse Cake is a dreamy treat that layers rich chocolate mousse with fresh raspberries. It’s a dessert that’s guaranteed to impress, yet it’s surprisingly easy to make!
If you love chocolate and berries together, this cake is for you! I can’t help but smile when I serve it; the combo of creamy chocolate and tart raspberries is simply delightful. 🍫❤️
Whenever I bake this, it’s a hit at gatherings! I love to enjoy it chilled with a dollop of whipped cream on top—just perfection on a plate!
Key Ingredients & Substitutions
All-purpose flour: Essential for the cake structure. If you’re gluten-free, consider using a gluten-free flour blend, which works well in most baking recipes.
Cocoa powder: Unsweetened cocoa provides deep chocolate flavor. You can substitute with Dutch-processed cocoa for a milder taste, but keep in mind it will change the cake’s color slightly.
Raspberries: Fresh raspberries add vibrant flavor. If they’re out of season, frozen raspberries are a great alternative—just thaw and drain any excess liquid before using.
Heavy whipping cream: This adds richness to both mousse layers. For a lighter option, you can use half-and-half, but the texture may not be as creamy. Coconut cream is a good dairy-free substitute.
Semi-sweet chocolate: Important for the mousse. If you’re a dark chocolate fan, bittersweet chocolate is a fantastic choice. Milk chocolate can also be used for a sweeter mousse.
How Do You Achieve the Perfect Mousse Texture?
Creamy and airy mousses are the stars of this cake! To achieve the perfect texture, follow these tips:
- Whip the cream until it reaches soft peaks, meaning it should hold its shape but still look smooth.
- When mixing in the raspberry or chocolate mixtures, fold gently. This method ensures the air stays in the whipped cream, keeping your mousse light.
- Let your gelatin bloom in cold water before adding it to warm mixtures. This step helps it dissolve evenly.
- Chill each layer properly. The raspberry mousse needs an hour to set before adding the chocolate mousse. The chocolate layer should chill for several hours—overnight is even better!
By following these steps, you’ll create a delightful mousse that sets beautifully and tastes amazing!
Chocolate Raspberry Mousse Cake
Ingredients You’ll Need:
For the Chocolate Cake Base:
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) cocoa powder, unsweetened
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 1 egg
- 3/4 tsp vanilla extract
- 1/2 cup (120ml) buttermilk or whole milk
- 1/4 cup (60ml) hot water or coffee
For the Raspberry Mousse:
- 1½ cups (225g) fresh or frozen raspberries
- 1/3 cup (67g) granulated sugar
- 1 tbsp lemon juice
- 2 tsp powdered gelatin
- 2 tbsp cold water
- 1 cup (240ml) heavy whipping cream, cold
For the Chocolate Mousse:
- 6 oz (170g) semi-sweet or bittersweet chocolate, chopped
- 2 tsp powdered gelatin
- 2 tbsp cold water
- 1¼ cup (300ml) heavy whipping cream, cold
- 2 tbsp granulated sugar
For the Chocolate Ganache Glaze and Decoration:
- 1/2 cup (120ml) heavy cream
- 4 oz (115g) semi-sweet chocolate, chopped
- Fresh raspberries (for topping)
- Chocolate shavings or curls (optional)
How Much Time Will You Need?
This delightful cake takes about 30 minutes to prepare for baking, with an additional 1 hour for the raspberry mousse to set, and at least 3-4 hours for the chocolate mousse to firm up (preferably overnight). Allow for cooling time for the cake and assembly, making the total time roughly around 5-6 hours. The wait is truly worth it for this decadent dessert!
Step-by-Step Instructions:
1. Make the Chocolate Cake Base:
Preheat your oven to 350°F (175°C). Start by greasing and lining the bottom of an 8-inch (20 cm) springform pan with parchment paper. In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, whisk together the sugar, vegetable oil, egg, and vanilla extract until smooth. Gradually add the dry ingredients and buttermilk together, starting and ending with the dry ingredients. Next, stir in the hot water or coffee until the batter is smooth. Pour this mixture into your prepared pan and bake for about 25-30 minutes or until a toothpick inserted comes out clean. Allow it to cool completely in the pan.
2. Prepare the Raspberry Mousse:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture starts heating through. Once done, strain it through a fine sieve to remove the seeds and let it cool slightly. In another small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes. Once bloomed, stir the gelatin into the warm raspberry puree until completely dissolved. Set aside to cool to room temperature but do not let it set! In a mixing bowl, whip the cold cream until soft peaks form, then gently fold in the cooled raspberry mixture until well combined. Spread this raspberry mousse evenly over the cooled chocolate cake base. Place it in the refrigerator and let it set for at least 1 hour.
3. Prepare the Chocolate Mousse:
For the chocolate mousse, start by sprinkling the gelatin over the cold water and allowing it to bloom for 5 minutes. Melt the chopped chocolate in a microwave or double boiler until smooth. Stir the bloomed gelatin into the melted chocolate until fully dissolved, allowing it to cool slightly. In a separate bowl, whip the heavy cream with the sugar until it reaches soft peaks. Gently fold the whipped cream into the chocolate mixture until smooth and combined. Spoon the chocolate mousse layer over the set raspberry mousse and smooth the top. Refrigerate for at least 3-4 hours or overnight until fully firm.
4. Make the Chocolate Ganache Glaze:
To prepare the ganache, heat the heavy cream in a small saucepan until it’s just simmering. Pour it over the chopped chocolate and let it sit for 1-2 minutes. Stir until you have a smooth and shiny mixture. Allow it to cool slightly until it’s thick but still pourable.
5. Assemble and Garnish:
Once the mousse layers are firm, carefully pour the ganache over the top of the cake, letting some drip down the sides for a beautiful effect. For decoration, top the cake with fresh raspberries and sprinkle chocolate shavings or curls if you like. Chill briefly if necessary to allow the ganache to set.
6. Serve:
Carefully remove the cake from the springform pan. Use a sharp knife to cut slices, wiping the blade between cuts for clean slices. Serve chilled and enjoy the luscious, flavorful layers of chocolate and raspberry mousse!
This Chocolate Raspberry Mousse Cake is a stunning dessert that brings together a moist chocolate base, airy raspberry mousse, and rich chocolate mousse—all topped with a shiny ganache and fresh raspberries. It’s perfect for celebrations or simply to indulge yourself. Enjoy every bite!
Can I Use Different Fruit for the Mousse?
Absolutely! While raspberries are a delightful pairing with chocolate, you can substitute them with strawberries, blueberries, or even mango for a unique flavor. Just keep in mind that the sweetness or tartness of the fruit will affect the mousse, so you may need to adjust the sugar in the recipe accordingly.
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If you need to stack the pieces, use parchment paper between layers to prevent sticking. Just remember to let it come to slightly room temperature before serving for the best texture!
Can I Make This Cake Gluten-Free?
Yes! To make this cake gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for better structure. The flavor and texture will remain delicious!
Why Is My Mousse Not Setting?
If your mousse isn’t setting, it could be due to the gelatin not being properly dissolved or bloomed. Make sure to follow the bloating instructions carefully and incorporate it into the mixes while they’re still warm. Also, ensure the mousses are refrigerated long enough to set fully. Try letting them chill overnight for the best results!
