Chocolate raspberry mousse cake is a rich, layered dessert featuring a moist chocolate cake base topped with light, creamy raspberry mousse and finished with glossy chocolate ganache.
I gained inspiration to make this chocolate raspberry mousse cake after seeing it prepared in a bakery, and I wanted to recreate the delicate textures and flavors at home.
The main specialty lies in the contrast between the dense chocolate cake and the airy, fruity mousse, creating a balanced and elegant dessert.
I will now show step-by-step how to assemble and bake chocolate raspberry mousse cake for a beautiful, delicious result.
Luxurious Chocolate Raspberry Mousse Cake
Chocolate raspberry mousse cake delivers a luxurious blend of flavors and textures. The chocolate cake layer is rich, tender, and slightly fudgy, providing a deep cocoa taste that melts on the tongue.
The raspberry mousse adds a bright, tangy freshness that balances the chocolate, while the creamy texture feels light and airy.
The chocolate ganache topping is smooth and silky, adding a subtle sweetness that ties the dessert together.
Fresh raspberries on top add a burst of natural tartness and a hint of juiciness, making each slice indulgent, flavorful, and visually appealing.
How To Prepare Chocolate Raspberry Mousse Cake?
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 30 minutes (plus chilling time)
Course: Dessert
Calories: 400
Cuisine: American/French
Yield: 10 servings
Kitchen Utensils Needed
- Mixing bowls
- Whisk and spatula
- Electric mixer
- 8-inch round cake pan
- Saucepan
- Fine mesh sieve
- Small bowl for gelatin
- Measuring cups and spoons
- Knife for decoration
- Cooling rack
Ingredients
Chocolate Cake Base:
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/3 cup (35 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) boiling water
Raspberry Mousse:
- 2 cups (300 g) fresh or frozen raspberries
- 1/2 cup (100 g) granulated sugar
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp unflavored gelatin powder
- 1 1/2 cups (360 ml) heavy whipping cream
Chocolate Ganache:
- 1 cup (180 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy cream
For Decoration:
- Fresh raspberries
Instructions
Step 1: Preheat and Prepare Pan
Set your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or oil, then line it with parchment paper so the cake won’t stick.
Step 2: Prepare Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mixing them now ensures an even distribution in the cake later. Set this bowl aside.
Step 3: Mix Wet Ingredients
In a large mixing bowl, combine the sugar, milk, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and uniform in texture.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently. Mix just until everything is fully incorporated and there are no dry pockets of flour. Avoid over mixing to keep the cake tender.
Step 5: Add Boiling Water
Carefully pour in the boiling water while stirring. The batter will become thin; this is expected and will help the cake stay moist and light.
Step 6: Bake the Cake
Pour the batter into the prepared pan. Bake in the preheated oven for 20–25 minutes. To check doneness, insert a toothpick in the center—if it comes out clean, the cake is ready. Allow the cake to cool completely on a wire rack before proceeding.
Step 7: Make Raspberry Puree
In a small saucepan, combine raspberries, sugar, lemon juice, and a little water. Heat over medium heat for about 5 minutes, stirring occasionally. Once softened, strain the mixture through a fine sieve to remove the seeds. Let it cool slightly.
Step 8: Prepare Gelatin and Whipped Cream
Sprinkle gelatin over 1 tablespoon of cold water and let it sit for 5 minutes to bloom. Heat gently in the microwave for a few seconds to dissolve, and then stir it into the raspberry puree. Separately, whip the heavy cream until it forms stiff peaks, and then fold it gently into the raspberry puree to create a light, airy mousse.
Step 9: Assemble the Cake
Place the cooled chocolate cake on a serving plate. Spread the raspberry mousse evenly on top, smoothing it with a spatula. Refrigerate for at least 3 hours to allow the mousse to set.
Step 10: Make Ganache and Finish
Heat the cream until it just begins to boil, then pour it over the chocolate chips. Stir until smooth and glossy. Pour the ganache over the set raspberry mousse, spreading it evenly. Decorate with fresh raspberries. Chill for another 30 minutes before serving to let everything set perfectly.
Notes
❖ Cool the Cake Completely: Before assembling, make sure the chocolate cake layer is fully cooled to avoid melting the mousse. This helps maintain the cake’s structure and ensures a clean, neat finish.
❖ Chill Time: The mousse needs time to firm up, so be sure to chill the cake for at least 2 hours before serving. This will help the layers set properly and allow the flavors to meld together.
❖ Customization: Feel free to get creative with the decoration. Adding fresh berries, chocolate shavings, or a drizzle of raspberry sauce can elevate the presentation and add extra flavor.
Nutrition Facts Of Chocolate Raspberry Mousse Cake
| Nutrition | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 55 g |
| Protein | 5 g |
| Fat | 20 g |
| Saturated Fat | 12 g |
| Fiber | 4 g |
| Sugar | 38 g |
Why You’ll Love This Recipe
This chocolate raspberry mousse cake stands out for its balance of textures and flavors. The chocolate cake base is moist and tender, while the raspberry mousse adds a light, fruity layer that complements the richness of the chocolate.
The smooth ganache topping brings everything together with a glossy finish. Every slice showcases the distinct layers, making it visually impressive and indulgent.
The chocolate raspberry mousse cake guides you through each step, from baking the cake to setting the mousse, resulting in a dessert that is elegant, flavorful, and satisfying for both casual gatherings and special celebrations.
Why My Recipe Works
My Chocolate Raspberry Mousse Cake recipe works because it balances textures and flavors carefully. The chocolate cake layer stays moist yet firm enough to support the mousse, while the raspberry mousse is whipped to a light, airy consistency that holds its shape.
The ganache sets smoothly over the mousse, creating a glossy, rich finish without sliding off. Using fresh or properly thawed raspberries ensures a natural tartness that enhances the chocolate.
Clear step-by-step instructions make the process manageable, and timing the chilling allows each layer to set perfectly, resulting in a stable, beautiful, and flavorful dessert.
Decorate And Serving Ideas
For chocolate raspberry mousse cake decorating, start by arranging fresh raspberries on top of the chocolate ganache for a natural, elegant look. Lightly dusting the cake with cocoa powder or powdered sugar can add contrast and visual appeal.
Small chocolate curls or shavings along the edges enhance the luxurious feel, while a few mint leaves provide a pop of color. For serving, slice the chocolate raspberry mousse cake with a hot, clean knife to maintain neat layers.
Plate each slice individually and consider adding a drizzle of raspberry sauce or a dollop of whipped cream to elevate presentation and flavor.
Expert Baking Tips
1. Use a kitchen scale for flour, sugar, and cocoa powder instead of relying on cups. Precise measurements ensure the cake rises evenly and the mousse sets correctly.
2. Sifting cocoa powder, flour, baking powder, and baking soda removes lumps and incorporates air, resulting in a lighter, tender chocolate cake.
3. Let the baked cake cool fully on a wire rack before adding the mousse. Adding mousse too early can cause it to melt and ruin the layers.
4. Sprinkle gelatin over cold water and allow it to bloom, then dissolve completely. This prevents lumps and ensures the mousse sets smoothly and holds its shape.
5. Beat heavy cream to medium-stiff peaks. Under whipping will make the mousse runny, while over whipping can cause it to turn grainy and separate.
6. Refrigerate the assembled cake for at least 3–4 hours. Chilling allows layers to firm up, making clean slices possible and keeping the mousse stable when serving.
Additions And Variations
1. Fruit Layers: Add a thin layer of fresh raspberries, strawberries, or blackberry compote between the cake and mousse for extra fruit flavor and texture.
2. Nut Crunch: Sprinkle toasted almonds, hazelnuts, or pistachios on top of the mousse before adding ganache for a crunchy contrast.
3. Flavor Infusions: Add a teaspoon of espresso or coffee extract to the chocolate cake batter to intensify the chocolate flavor. Vanilla or almond extract in the mousse adds a subtle aroma.
4. Liqueur Boost: Incorporate raspberry liqueur, Grand Marnier, or chocolate liqueur into the mousse or drizzle over the cake base for a sophisticated twist.
5. Chocolate Variations: Use dark, milk, or white chocolate for the ganache, or create a marbled effect by swirling two types together.
6. Decorative Toppings: Use chocolate shavings, cocoa powder dusting, or edible flowers on top for an elegant presentation.
Storage Instructions
To store chocolate raspberry mousse cake, keep it refrigerated in an airtight container to maintain freshness and prevent the mousse from drying out. The cake will stay good for up to 3 days.
For longer storage, the cake can be frozen: wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Thaw in the refrigerator for several hours or overnight before serving.
Avoid leaving the chocolate raspberry mousse cake at room temperature for extended periods, as the mousse and ganache need to stay chilled to retain texture and flavor.
Conclusion
This chocolate raspberry mousse cake is a delicious and impressive dessert that everyone enjoys. Every time I make it for serving, it receives compliments and disappears quickly.
The rich chocolate base, airy raspberry mousse, and smooth ganache create a perfect balance of flavors and textures that feel indulgent yet approachable.
I love sharing this chocolate raspberry mousse cake because the step-by-step method makes it easy to follow, even for home bakers.
I hope you try making chocolate raspberry mousse cake and experience the same joy and satisfaction I do each time I bake and serve this cake.
More Delicious Recipes For You
Coconut Vanilla Bean Cake || Tropical Treat
Cracked Wheat Bread Recipe || Best Homemade
White Cake With Chocolate With Frosting
Delicious Banana Bread Recipe with Cream Cheese Filling
Simple Banana And Cranberry Bread Recipe
Chocolate Raspberry Mousse Cake
Equipment
- Mixing bowls
- Whisk and spatula
- electric mixer,
- 8-inch round cake pan
- Saucepan
- Fine mesh sieve
- Small bowl for gelatin
- Measuring cups and spoons
- Knife for decoration
- Cooling rack
Ingredients
Chocolate Cake Base:
- 1 cup 125 g all-purpose flour
- 1 cup 200 g granulated sugar
- 1/3 cup 35 g unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup 120 ml milk
- 1/4 cup 60 ml vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup 120 ml boiling water
Raspberry Mousse:
- 2 cups 300 g fresh or frozen raspberries
- 1/2 cup 100 g granulated sugar
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp unflavored gelatin powder
- 1 1/2 cups 360 ml heavy whipping cream
Chocolate Ganache:
- 1 cup 180 g semi-sweet chocolate chips
- 1/2 cup 120 ml heavy cream
For Decoration:
- Fresh raspberries
Instructions
Step 1: Preheat and Prepare Pan
- Set your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or oil, then line it with parchment paper so the cake won’t stick.
Step 2: Prepare Dry Ingredients
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mixing them now ensures an even distribution in the cake later. Set this bowl aside.
Step 3: Mix Wet Ingredients
- In a large mixing bowl, combine the sugar, milk, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and uniform in texture.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently. Mix just until everything is fully incorporated and there are no dry pockets of flour. Avoid over mixing to keep the cake tender.
Step 5: Add Boiling Water
- Carefully pour in the boiling water while stirring. The batter will become thin; this is expected and will help the cake stay moist and light.
Step 6: Bake the Cake
- Pour the batter into the prepared pan. Bake in the preheated oven for 20–25 minutes. To check doneness, insert a toothpick in the center—if it comes out clean, the cake is ready. Allow the cake to cool completely on a wire rack before proceeding.
Step 7: Make Raspberry Puree
- In a small saucepan, combine raspberries, sugar, lemon juice, and a little water. Heat over medium heat for about 5 minutes, stirring occasionally. Once softened, strain the mixture through a fine sieve to remove the seeds. Let it cool slightly.
Step 8: Prepare Gelatin and Whipped Cream
- Sprinkle gelatin over 1 tablespoon of cold water and let it sit for 5 minutes to bloom. Heat gently in the microwave for a few seconds to dissolve, and then stir it into the raspberry puree. Separately, whip the heavy cream until it forms stiff peaks, and then fold it gently into the raspberry puree to create a light, airy mousse.
Step 9: Assemble the Cake
- Place the cooled chocolate cake on a serving plate. Spread the raspberry mousse evenly on top, smoothing it with a spatula. Refrigerate for at least 3 hours to allow the mousse to set.
Step 10: Make Ganache and Finish
- Heat the cream until it just begins to boil, then pour it over the chocolate chips. Stir until smooth and glossy. Pour the ganache over the set raspberry mousse, spreading it evenly. Decorate with fresh raspberries. Chill for another 30 minutes before serving to let everything set perfectly.