Description
This Chocolate Raspberry Mousse Cake is a decadent dessert that combines rich, velvety chocolate mousse with a burst of fresh raspberry flavor. It features layers of moist chocolate cake, smooth chocolate mousse, and a tart raspberry jelly, all topped with a glossy chocolate glaze. Perfect for special occasions or when you want to impress with a stunning, flavorful treat.
Ingredients
Units
Scale
For the Chocolate Cake Layer:
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (45g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120ml) buttermilk, at room temperature
- 1/4 cup (60ml) vegetable oil
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 cup (120ml) hot water
For the Raspberry Jelly Layer:
- 2 cups (250g) fresh or frozen raspberries
- 1/4 cup (50g) granulated sugar
- 2 tbsp water
- 1 tbsp lemon juice
- 2 tsp unflavored gelatin powder
For the Chocolate Mousse:
- 8 oz (225g) semi-sweet chocolate, chopped
- 2 cups (480ml) heavy whipping cream, divided
- 3 large egg yolks
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
For the Chocolate Glaze:
- 4 oz (115g) dark chocolate, chopped
- 1/2 cup (120ml) heavy cream
- 1 tbsp light corn syrup (for shine, optional)
Optional Garnish:
- Fresh raspberries
- Shaved chocolate or chocolate curls
Instructions
- Prepare the Chocolate Cake Layer:
- Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, egg, and vanilla. Mix until smooth.
- Gradually stir in hot water until the batter is thin but well combined.
- Pour into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely in the pan.
- Make the Raspberry Jelly Layer:
- In a saucepan, combine raspberries, sugar, water, and lemon juice. Cook over medium heat until the raspberries break down and become saucy.
- Strain through a fine mesh sieve to remove seeds.
- Return the strained puree to the saucepan. Sprinkle gelatin over the top and let it bloom for 5 minutes.
- Gently heat, stirring until gelatin dissolves completely. Cool slightly, then pour over the cooled cake in the pan. Refrigerate until set, about 1 hour.
- Prepare the Chocolate Mousse:
- Melt the chopped chocolate with 1/2 cup of heavy cream in a heatproof bowl over a pot of simmering water (or in short bursts in the microwave), stirring until smooth. Cool slightly.
- In another bowl, whisk egg yolks, sugar, and vanilla until pale and thick.
- In a separate bowl, whip the remaining 1 1/2 cups of heavy cream with a pinch of salt until soft peaks form.
- Fold the egg mixture into the melted chocolate, then gently fold in the whipped cream until smooth and fluffy.
- Spread the mousse evenly over the raspberry layer. Chill for at least 4 hours or overnight.
- Make the Chocolate Glaze:
- Heat the cream until just simmering. Pour over the chopped chocolate and let sit for 2 minutes.
- Stir until smooth, then add corn syrup for extra shine if desired.
- Pour the glaze over the mousse layer, spreading evenly. Chill for 30 minutes to set.
- Serve:
- Carefully run a knife around the edge of the cake before releasing the springform pan.
- Garnish with fresh raspberries and chocolate shavings. Slice and enjoy!
Notes
- For an extra raspberry kick, add whole raspberries between the mousse and jelly layers.
- Make sure each layer is fully set before adding the next for clean layers when slicing.
- Store leftovers in the fridge for up to 4 days.