Why You’ll Love This Recipe
The Chocolate Raspberry Mousse Cake is a decadent dessert that perfectly balances the rich, velvety taste of chocolate with the bright, tangy flavor of fresh raspberries. Its luxurious texture, consisting of layers of moist cake and creamy mousse, makes it an irresistible treat for any special occasion or simply to satisfy a sweet craving. This cake not only looks stunning but also delights with every bite, offering a perfect combination of flavors and textures.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chocolate cake layers (prepared from scratch or store-bought)
- Fresh raspberries
- Dark chocolate
- Heavy cream
- Granulated sugar
- Eggs
- Gelatin
- Vanilla extract
- Butter
- Cocoa powder (for dusting)
Directions
- Prepare the Cake Layers: If making from scratch, bake the chocolate cake layers and let them cool completely.
- Make the Raspberry Puree: Blend fresh raspberries and strain to remove seeds. Set aside.
- Prepare the Chocolate Mousse: Melt dark chocolate with butter. Whip heavy cream until soft peaks form. Beat eggs with sugar until fluffy. Fold the chocolate mixture into the egg mixture, then gently fold in the whipped cream.
- Make the Raspberry Mousse: Bloom gelatin in cold water. Heat raspberry puree slightly and dissolve the gelatin in it. Whip cream with sugar until soft peaks form and fold into the raspberry mixture.
- Assemble the Cake: Place a chocolate cake layer at the bottom of a springform pan. Spread a layer of chocolate mousse, followed by a layer of raspberry mousse. Repeat the layers, finishing with a mousse layer on top.
- Chill: Refrigerate the assembled cake for at least 4 hours or until set.
- Garnish: Dust with cocoa powder and decorate with fresh raspberries before serving.
Servings and Timing
- Servings: 12 slices
- Preparation Time: 45 minutes
- Chilling Time: 4 hours
- Total Time: Approximately 4 hours 45 minutes
Variations
- White Chocolate Mousse: Substitute dark chocolate with white chocolate for a sweeter, creamier flavor.
- Berry Medley: Add a mix of berries like blueberries and blackberries for added texture and flavor.
- Nutty Crunch: Incorporate crushed nuts between the mousse layers for a crunchy surprise.
- Gluten-Free: Use gluten-free flour for the cake layers to make it suitable for those with gluten sensitivities.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil.
- Reheating: This cake is best served chilled. If slightly frozen, allow it to thaw in the refrigerator before serving.
FAQs
1. Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. In fact, it tastes even better after chilling overnight.
2. Can I use frozen raspberries?
Yes, but make sure to thaw and drain them well before using to avoid excess moisture.
3. Is there a substitute for gelatin?
You can use agar-agar as a vegetarian substitute, but the texture may vary slightly.
4. How do I prevent the mousse from becoming too runny?
Ensure the gelatin is properly dissolved and the whipped cream is beaten to soft peaks before folding.
5. Can I use milk chocolate instead of dark chocolate?
Yes, but the cake will be sweeter and less intense in chocolate flavor.
6. How do I achieve smooth mousse layers?
Use a spatula to gently spread each mousse layer evenly and tap the pan lightly to eliminate air bubbles.
7. What size pan should I use?
A 9-inch springform pan works best for this recipe.
8. Can I add a chocolate ganache topping?
Absolutely! A thin layer of chocolate ganache adds a rich finish to the cake.
9. How long should I let the cake set before slicing?
Allow it to set for at least 4 hours, preferably overnight, for clean slices.
10. Can I make this cake without eggs?
Yes, you can use an egg substitute like aquafaba or a commercial egg replacer for the mousse.
Conclusion
The Chocolate Raspberry Mousse Cake is a show-stopping dessert that’s perfect for celebrations or as a delightful treat for any day. Its harmonious blend of rich chocolate and vibrant raspberry flavors, combined with a creamy, airy texture, will leave a lasting impression on anyone who takes a bite. Give this recipe a try and indulge in its decadent layers of pure bliss.
Print
Chocolate Raspberry Mousse Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Chocolate Raspberry Mousse Cake is an elegant dessert that combines rich, velvety chocolate with the bright, tangy flavor of fresh raspberries. It features a moist chocolate cake base topped with a smooth, creamy chocolate mousse and a layer of raspberry jelly for a stunning finish. Perfect for special occasions or when you want to impress your guests!
Ingredients
For the Chocolate Cake Base:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk (or milk with 1 tsp vinegar)
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water
For the Chocolate Mousse:
- 8 oz semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy whipping cream, chilled
For the Raspberry Layer:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
For Garnish (Optional):
- Fresh raspberries
- Shaved chocolate or chocolate curls
- Whipped cream
Instructions
- Prepare the Chocolate Cake Base:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add buttermilk, oil, egg, and vanilla extract. Mix until smooth.
- Gradually stir in hot water until the batter is well combined (it will be thin).
- Pour the 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 in the pan before removing.
- Make the Chocolate Mousse:
- Melt the chopped chocolate and butter in a heatproof bowl over simmering water (double boiler method), stirring until smooth. Remove from heat and cool slightly.
- In a separate bowl, whisk egg yolks with half of the sugar until pale and thick. Stir into the melted chocolate mixture.
- In another bowl, beat egg whites until foamy. Gradually add the remaining sugar and beat until stiff peaks form.
- Whip the chilled heavy cream until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture, followed by the beaten egg whites, until smooth and fluffy.
- Prepare the Raspberry Layer:
- In a small saucepan, combine raspberries, sugar, water, and lemon juice. Cook over medium heat until raspberries break down and the mixture thickens slightly, about 5–7 minutes.
- Puree the mixture through a fine sieve to remove seeds.
- Bloom the gelatin in cold water for 5 minutes, then gently heat until dissolved. Stir the gelatin into the raspberry puree and let cool to room temperature.
- Assemble the Cake:
- Place the chocolate cake layer on a serving plate inside a springform pan or cake ring.
- Spread the chocolate mousse evenly over the cake layer, smoothing the top.
- Carefully pour the cooled raspberry layer over the mousse, spreading evenly.
- Refrigerate the cake for at least 4 hours, or until fully set (overnight is best).
- Serve:
- Remove the cake from the springform pan and garnish with fresh raspberries, chocolate shavings, or whipped cream if desired.
- Slice and serve chilled.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Make sure the raspberry layer is completely cool before pouring it over the mousse to prevent melting.
- You can make the cake a day ahead—it tastes even better after chilling overnight!
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