Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Raspberry Mousse Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: samahkitchen
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 6 hours 15 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://quickbiteskitchen.com/chocolate-raspberry-mousse-cake/