Chocolate Raspberry Mousse Cake

This Chocolate Raspberry Mousse Cake is an elegant and decadent dessert that combines rich chocolate cake, velvety raspberry mousse, and a glossy chocolate ganache. The balance of deep chocolate and tart raspberries creates a luxurious treat perfect for special occasions, whether it’s a birthday, holiday, or romantic dinner.

Why You’ll Love This Recipe

• Rich and Indulgent – Layers of moist chocolate cake and creamy mousse make this an unforgettable dessert.
• Perfect Flavor Balance – The deep chocolate pairs beautifully with the tart raspberry mousse.
• Stunning Presentation – A show-stopping cake that looks as good as it tastes.
• Make-Ahead Friendly – Can be prepared in advance for stress-free entertaining.
• Versatile & Customizable – Add different garnishes or variations to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake:

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Buttermilk
• Vegetable oil
• Vanilla extract
• Hot coffee (enhances the chocolate flavor)

For the Raspberry Mousse:

• Fresh or frozen raspberries
• Granulated sugar
• Lemon juice
• Unflavored gelatin
• Cold water
• Heavy cream

For the Chocolate Ganache:

• Semi-sweet or dark chocolate
• Heavy cream
• Butter (for extra shine)

For Garnish:

• Fresh raspberries
• Chocolate curls or shavings
• Powdered sugar

Directions

this recipe

Step 1: Make the Chocolate Cake

1. Preheat & Prepare Pans – Preheat oven to 350°F (175°C). Grease and line cake pans with parchment paper.
2. Mix the Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Prepare the Wet Ingredients – In another bowl, beat eggs, sugar, buttermilk, oil, and vanilla extract.
4. Combine & Add Coffee – Gradually add the dry ingredients to the wet mixture, then stir in the hot coffee.
5. Bake the Cake – Divide batter between cake pans and bake for 30-35 minutes. Let cool completely.

Step 2: Prepare the Raspberry Mousse

1. Make the Raspberry Puree – In a saucepan, cook raspberries, sugar, and lemon juice until soft. Strain to remove seeds.
2. Bloom the Gelatin – In a small bowl, mix gelatin with cold water and let sit for 5 minutes.
3. Combine & Cool – Add the bloomed gelatin to the warm raspberry puree and stir until dissolved. Let cool to room temperature.
4. Whip the Cream – In a separate bowl, beat heavy cream until soft peaks form. Gently fold into the cooled raspberry mixture.

Step 3: Assemble the Cake

1. Layer the Cake – Place one cake layer on a serving plate and spread an even layer of raspberry mousse over it. Repeat with the second layer.
2. Chill – Refrigerate for at least 2 hours to set the mousse.

Step 4: Prepare the Chocolate Ganache

1. Melt the Chocolate – Heat heavy cream until hot (but not boiling), then pour over chopped chocolate. Stir until smooth.
2. Glaze the Cake – Pour ganache over the chilled cake, letting it drip over the sides.

Step 5: Decorate & Serve

1. Garnish – Top with fresh raspberries, chocolate curls, or powdered sugar.
2. Chill & Serve – Refrigerate for 30 minutes before slicing.

Servings and Timing

• Servings: 12 slices
• Prep Time: 40 minutes
• Cook Time: 30-35 minutes
• Chill Time: 2-3 hours

Variations

• White Chocolate Raspberry Mousse – Replace dark chocolate ganache with a white chocolate glaze.
• Nutty Crunch – Add a layer of crushed hazelnuts or almonds between layers.
• Gluten-Free Option – Substitute all-purpose flour with a gluten-free flour blend.
• Extra Raspberry Flavor – Add whole raspberries between cake layers for more fruitiness.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
• Serving Tip: Let the cake sit at room temperature for 15-20 minutes before slicing for the best texture.

FAQs

Can I use frozen raspberries for the mousse?

Yes, just thaw and drain them before using.

How do I keep my cake from drying out?

Use buttermilk and oil in the batter, and store it properly wrapped in the fridge.

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day before and assemble when ready.

What type of chocolate works best for ganache?

Semi-sweet or dark chocolate gives the richest flavor.

Can I make this cake without gelatin?

You can use agar-agar as a vegetarian substitute, but the texture may vary slightly.

How do I smooth out the ganache?

Let the ganache cool slightly before pouring, and use an offset spatula for an even finish.

Can I add raspberry jam instead of fresh raspberries?

Yes, but reduce the sugar in the mousse to avoid excessive sweetness.

How do I slice the cake cleanly?

Use a sharp knife and wipe it clean between cuts for neat slices.

What’s the best way to decorate this cake for a special event?

Top with fresh raspberries, edible gold dust, or a drizzle of white chocolate.

Can I use milk chocolate instead of dark chocolate?

Yes, but the cake will be sweeter, so adjust the sugar if needed.

Conclusion

This Chocolate Raspberry Mousse Cake is an indulgent and sophisticated dessert that’s perfect for special occasions. With its moist chocolate cake, smooth raspberry mousse, and glossy ganache, every bite is a luxurious treat. Try this recipe today and impress your guests with this stunning dessert!

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