Chocolate Raspberry Mousse Cake Recipe

Why Make This Chocolate Raspberry Mousse Cake Recipe

There’s something undeniably luxurious about a Chocolate Raspberry Mousse Cake. The rich, decadent chocolate sponge combined with the light, airy raspberry mousse creates a dessert that’s perfect for celebrations or a special treat at home. This cake not only looks stunning, with its layers of dark chocolate and vibrant raspberries, but it also tantalizes your taste buds. The sweetness of the chocolate and the tart freshness of the raspberries complement each other beautifully, making it a crowd-pleaser that’s sure to impress friends and family alike.

How to Make Chocolate Raspberry Mousse Cake Recipe

Making this Chocolate Raspberry Mousse Cake is easier than you might think! With some simple steps and fresh ingredients, you’ll create a dessert that looks and tastes incredible. You’ll start by baking a rich chocolate sponge, then whip up a fluffy raspberry mousse that adds a burst of flavor. Finally, with just a few finishing touches, you’ll serve up a dessert that tastes as good as it looks.

Ingredients:

• 3 large eggs (room temperature)
• 55 g light brown sugar
• 65 g granulated sugar
• 1 tsp vanilla extract
• 65 g plain flour (all-purpose)
• 15 g cocoa powder
• 1 tsp baking powder
• ½ tsp espresso powder
• ¼ tsp salt
• 75 g Dark Chocolate (75% cocoa, melted)
• 2¼ tsp powdered gelatine
• 45 ml fresh lemon juice
• 400 g fresh raspberries (Frozen raspberries can be substituted; see note)
• 100 g granulated sugar
• 480 ml double cream (heavy cream) (cold)
• 125 g fresh raspberries (for garnish)
• 50 g Dark Chocolate shavings (for garnish)

Directions:

Chocolate Sponge

1. Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake tin with parchment paper.
2. In a mixing bowl, whisk together the eggs, light brown sugar, granulated sugar, and vanilla until the mixture is thick and pale.
3. Sift the flour, cocoa powder, baking powder, espresso powder, and salt into the egg mixture. Gently fold in the melted dark chocolate until fully combined.
4. Pour the batter into the prepared cake tin and bake for about 20-25 minutes, or until a toothpick comes out clean. Let it cool completely before removing from the tin.

Raspberry Mousse

1. In a small bowl, combine the powdered gelatine and lemon juice. Allow it to sit until it blooms (about 5 minutes).
2. In a saucepan, gently heat 100 g of granulated sugar with the fresh raspberries over low heat until they start to break down. Remove from heat and stir in the bloomed gelatine until dissolved. Allow to cool slightly.
3. In a separate bowl, whip the cold double cream until soft peaks form. Carefully fold the raspberry mixture into the whipped cream until no streaks remain.
4. Once the chocolate sponge is cool, slice it in half horizontally. Place one layer in a springform pan, pour half of the raspberry mousse over it, then place the other layer on top. Spread the remaining mousse over the top and chill in the fridge for at least 4 hours, or overnight if possible.

To Serve

1. Carefully release the cake from the springform pan and place it on a serving plate.
2. Garnish the top with fresh raspberries and chocolate shavings for an elegant finish.

Nutritional Information

Per serving (1 slice, assuming 12 slices):

• Calories: 320
• Total Fat: 20 g
• Saturated Fat: 12 g
• Carbohydrates: 30 g
• Sugars: 15 g
• Protein: 5 g

How to Serve Chocolate Raspberry Mousse Cake Recipe

This cake is perfect for a variety of occasions, from birthdays and anniversaries to dinner parties and holiday gatherings. Serve it chilled, ideally with a dollop of extra whipped cream or even a scoop of vanilla ice cream for that extra touch of indulgence. A fresh raspberry sauce can also be drizzled over each slice for added flavor and visual appeal.

How to Store Chocolate Raspberry Mousse Cake Recipe

Once your cake is complete, keep it stored in the refrigerator. It will stay fresh for up to 4 days. Make sure to cover it lightly with plastic wrap or foil to prevent it from absorbing any odors.

Expert Tips for Perfect Chocolate Raspberry Mousse Cake Recipe

• Make sure your eggs are at room temperature to ensure a better rise in the sponge.
• When melting the dark chocolate, do it slowly and avoid overheating; a double boiler works best.
• If you’re using frozen raspberries, allow them to thaw completely and drain off any excess liquid before using.
• Whip the cream to soft peaks and fold gently; this will help maintain the mousse’s light and airy texture.

Delicious Variations

• Swap out raspberries with strawberries or blueberries for a different berry flavor.
• Add a splash of espresso to the mousse for an extra rich taste.
• Mix in some orange zest for a citrus twist that brightens the chocolate and raspberry.

Frequently Asked Questions

Can I make this recipe in advance?

Yes! This cake is perfect for making a day ahead. The flavors develop beautifully, and the mousse sets better when chilled overnight.

What if I don’t have gelatine?

You can use agar-agar as a vegan alternative, but the texture may differ slightly. Follow packaging instructions for measuring.

Can I freeze the cake?

While it’s best enjoyed fresh, you can freeze the mousse cake. Wrap it tightly in plastic wrap, then in foil, and freeze for up to a month. Thaw it overnight in the fridge before serving.

Conclusion

This Chocolate Raspberry Mousse Cake is a delightful dessert that combines the richness of chocolate with the freshness of raspberries, making it a truly special treat. Whether you’re celebrating a special occasion or just satisfying your sweet tooth, this cake is sure to impress. Give it a try, and let us know how it turns out! Happy baking!

Chocolate Raspberry Mousse Cake

A luxurious dessert with rich chocolate sponge and light raspberry mousse, perfect for celebrations or special treats.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 4 hours hrs 5 minutes mins

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Chocolate Sponge

• 3 large large eggs (room temperature) Ensure eggs are at room temperature for better rise.
• 55 g light brown sugar
• 65 g granulated sugar
• 1 tsp vanilla extract
• 65 g plain flour (all-purpose)
• 15 g cocoa powder
• 1 tsp baking powder
• ½ tsp espresso powder
• ¼ tsp salt
• 75 g Dark Chocolate (75% cocoa, melted) Melt slowly to avoid overheating.

For the Raspberry Mousse

• 2¼ tsp powdered gelatine
• 45 ml fresh lemon juice
• 400 g fresh raspberries Frozen raspberries can be substituted.
• 100 g granulated sugar For raspberry mixture.
• 480 ml double cream (heavy cream) (cold)

For Garnish

• 125 g fresh raspberries
• 50 g Dark Chocolate shavings

Method

 

Chocolate Sponge

1. Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake tin with parchment paper.
2. In a mixing bowl, whisk together the eggs, light brown sugar, granulated sugar, and vanilla until the mixture is thick and pale.
3. Sift the flour, cocoa powder, baking powder, espresso powder, and salt into the egg mixture. Gently fold in the melted dark chocolate until fully combined.
4. Pour the batter into the prepared cake tin and bake for about 20-25 minutes, or until a toothpick comes out clean. Let it cool completely before removing from the tin.

Raspberry Mousse

1. In a small bowl, combine the powdered gelatine and lemon juice. Allow it to sit until it blooms (about 5 minutes).
2. In a saucepan, gently heat 100 g of granulated sugar with the fresh raspberries over low heat until they start to break down. Remove from heat and stir in the bloomed gelatine until dissolved. Allow to cool slightly.
3. In a separate bowl, whip the cold double cream until soft peaks form. Carefully fold the raspberry mixture into the whipped cream until no streaks remain.
4. Once the chocolate sponge is cool, slice it in half horizontally. Place one layer in a springform pan, pour half of the raspberry mousse over it, then place the other layer on top.
5. Spread the remaining mousse over the top and chill in the fridge for at least 4 hours, or overnight if possible.

To Serve

1. Carefully release the cake from the springform pan and place it on a serving plate.
2. Garnish the top with fresh raspberries and chocolate shavings for an elegant finish.

Notes

This cake is perfect for various occasions. Store in the refrigerator for up to 4 days, making sure to cover it to prevent absorbing odors.