If you’re looking to dazzle dessert lovers or celebrate a special moment, nothing triumphs like a Chocolate Raspberry Mousse Cake. It’s a showstopping confection where fudgy chocolate cake meets two velvety mousse layers: one made with rich dark chocolate, the other bursting with fresh raspberry flavor. Even better, every bite is a blissful blend of creamy, tangy, and decadent, making it impossible to have just one slice. Whether for a big occasion or a Saturday night treat, this cake is my personal go-to for guaranteed “wow” reactions!
Ingredients You’ll Need
This beautiful cake looks impressive, but each ingredient brings its own magic to the table. From luscious chocolate to plump raspberries and real cream, every component plays a crucial part in the taste, texture, and iconic color of the Chocolate Raspberry Mousse Cake.
- Unsalted butter: Gives the cake base its tender, rich crumb—use quality butter for deep flavor.
- Semisweet chocolate (8 ounces, chopped): Melts into the base, delivering a fudgy brownie feel.
- Granulated sugar (divided): Sweetens every layer without overpowering the chocolate or berries.
- Eggs (2 large): Bind the cake base and add essential richness.
- Vanilla extract: Enhances the cocoa notes and complements the raspberry.
- All-purpose flour: Just enough to hold the chocolate base together while staying soft.
- Pinch of salt: Fine-tunes the sweetness and brings out chocolate’s boldness.
- Dark chocolate (8 ounces, chopped): Forms the silky chocolate mousse layer—choose a quality bar you would snack on!
- Heavy cream (divided): Whips into billowy mousse for both mousse layers; use at least 35% fat for best results.
- Fresh raspberries (2 cups, plus extra for garnish): The star of the raspberry mousse, bringing brightness and natural tang.
- Lemon juice: Wakes up the raspberry flavor and adds freshness.
- Powdered gelatin: Sets the raspberry mousse into soft, airy clouds.
- Cold water: Blooms the gelatin—simple but essential for mousse stability.
- Chocolate shavings or cocoa powder: Brings the elegant finishing touch and a hint of cocoa aroma.
How to Make Chocolate Raspberry Mousse Cake
Step 1: Prepare the Cake Base
Preheat your oven to 350°F and prep a 9-inch springform pan by greasing and lining the bottom with parchment. In a heatproof bowl set over simmering water, gently melt together the butter and semisweet chocolate until smooth. Take the bowl off the heat and whisk in the sugar, eggs, vanilla, flour, and a pinch of salt. Pour this luscious batter into the pan and bake for 20–22 minutes, or until just set in the center. Cool completely while you dream about the layers to come!
Step 2: Make the Chocolate Mousse Layer
Using the double-boiler method again, melt the dark chocolate and let it cool just enough so it won’t melt your whipped cream. Meanwhile, whip 1 1/2 cups heavy cream with 2 tablespoons sugar until stiff peaks form—it should look luscious and cloud-like. Fold the whipped cream gently into the melted chocolate, preserving as much airiness as possible. Spread this mousse evenly over your cooled chocolate cake base, then pop the pan in the fridge for at least 30 minutes to set.
Step 3: Prepare the Raspberry Mousse Layer
Puree two cups of fresh raspberries with half a cup of sugar and a tablespoon of lemon juice. Press this vibrant mixture through a fine sieve to catch all the seeds (trust me, it’s worth the extra minute!). Meanwhile, sprinkle the gelatin over two tablespoons of cold water and let it bloom for five minutes. Gently heat the raspberry puree in a small saucepan, stir in your gelatin until dissolved, and let cool until just about room temperature. Whip 1 1/2 cups heavy cream to stiff peaks, then fold it into the cooled raspberry mixture, creating a pastel-pink mousse. Spread this dreamy layer over the set chocolate mousse.
Step 4: Chill and Set
Patience pays off! Cover your assembled Chocolate Raspberry Mousse Cake and refrigerate for at least four hours, or better yet, overnight. This rest allows the mousse to firm up and the flavors to meld into pure harmony. When ready to serve, gently run a hot knife around the edge before unclasping your springform pan for clean sides.
How to Serve Chocolate Raspberry Mousse Cake
Garnishes
This cake is stunning on its own, but I love to crown it with a handful of fresh raspberries and a generous cloud of chocolate shavings. If you’re feeling fancy, a dusting of cocoa powder with a fine sieve offers a professional flourish and amps up the chocolate aroma.
Side Dishes
Because Chocolate Raspberry Mousse Cake is so rich and layered, pair it with something simple. A scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream is classic. If you like balance, a small bowl of lightly macerated berries offers a refreshing contrast to every decadent forkful.
Creative Ways to Present
If you want to turn serving into a special event, slice the cake with a hot knife for ultra-clean edges and plate each wedge atop a raspberry coulis drizzle. Mini edible flowers or gold leaf can add an extra festive touch. For parties, you could even assemble the cake in individual ramekins or glasses for elegant single servings.
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Raspberry Mousse Cake, if you’re lucky enough to have any, should be stored covered in the refrigerator. It keeps perfectly for up to three days, staying moist and dreamy thanks to the creamy mousses. The flavor might even get deeper after a day!
Freezing
This cake actually freezes beautifully. Once fully set, wrap it tightly in plastic and then foil. Freeze for up to one month. Thaw overnight in the refrigerator, and you’ll barely notice a difference—just wait to add garnishes until moments before serving for best effect.
Reheating
Since this is a mousse cake, reheating isn’t needed or recommended—the mousses should be served cold. If the cake is very cold from the fridge or freezer, just let slices sit at room temperature for 10–15 minutes to ensure creamy textures before enjoying.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! If fresh raspberries aren’t in season, frozen ones work well. Just thaw them fully and drain any excess liquid before pureeing for your raspberry mousse layer.
How do I avoid my mousse layers deflating?
The trick is to fold the whipped cream into the chocolate or raspberry bases gently but thoroughly, so you don’t lose too much air. Also, make sure your chocolate and raspberry purees are about room temperature before folding in the cream to avoid melting.
What’s the best way to get clean cake slices?
Use a large, sharp knife dipped in hot water (and wiped dry) between each cut. This will glide right through the cake and mousse layers for picture-perfect slices every time.
Can I make this cake gluten-free?
Yes—swap the all-purpose flour in the base for your favorite 1:1 gluten-free baking blend. Just ensure all your chocolates and fillings are also GF, and you’re set!
How can I intensify the raspberry flavor?
For an extra raspberry punch, stir 1/4 cup raspberry liqueur into your raspberry puree before folding in the whipped cream, or swirl a little extra raspberry puree between the mousse layers right before chilling.
Final Thoughts
If you’ve been craving the ultimate celebration cake, I can’t recommend this Chocolate Raspberry Mousse Cake enough. It’s uniquely satisfying—light, rich, fruity, and chocolaty all at once—and sure to impress everyone at your table. Bake it, slice generously, and prepare for happy sighs all around!
Print
Chocolate Raspberry Mousse Cake Recipe
- Total Time: 1 hour 7 minutes plus chilling time
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the decadent layers of this Chocolate Raspberry Mousse Cake, where rich chocolate mousse meets a vibrant raspberry mousse on a luscious cake base. A show-stopping dessert perfect for any occasion.
Ingredients
For the cake base:
- 1/2 cup unsalted butter
- 8 ounces semisweet chocolate (chopped)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- pinch of salt
For the chocolate mousse:
- 8 ounces dark chocolate (chopped)
- 2 cups heavy cream (divided)
- 2 tablespoons granulated sugar
For the raspberry mousse:
- 2 cups fresh raspberries (plus extra for garnish)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1 1/2 cups heavy cream
Chocolate shavings or cocoa powder for garnish
Instructions
- Preheat oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
- For the cake base, melt butter and semisweet chocolate, whisk in sugar, eggs, vanilla, flour, and salt. Pour batter into pan and bake for 20–22 minutes. Cool completely.
- For the chocolate mousse, melt dark chocolate, whip 1 1/2 cups heavy cream with sugar, fold into chocolate. Spread over cake base and refrigerate for 30 minutes.
- For the raspberry mousse, puree raspberries with sugar and lemon juice, strain. Sprinkle gelatin over water, warm raspberry puree, add gelatin, cool. Whip 1 1/2 cups heavy cream, fold into raspberry mixture. Spread over chocolate mousse layer. Refrigerate at least 4 hours or overnight.
- Garnish with extra raspberries and chocolate shavings before serving.
Notes
- For a more intense raspberry flavor, add 1/4 cup raspberry liqueur to the mousse.
- Use a hot knife for neat slices.
- Prep Time: 45 minutes plus chilling time
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 46 g
- Sodium: 80 mg
- Fat: 46 g
- Saturated Fat: 27 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 130 mg
