Chocolate Raspberry Mousse Cake
This Chocolate Raspberry Mousse Cake is the perfect indulgence, combining a smooth, velvety mousse with the tang of fresh raspberries and a decadent chocolate base. Whether you’re celebrating a special occasion or simply craving a delicious treat, this cake is sure to impress.
Equipment
- 3 mixing bowls
- Hand or stand mixer
- Saucepan
- Whisk
- Rubber spatula
- Springform or cake pans (8 or 9 inch)
- offset spatula
- Fine mesh sieve (for cocoa and powdered sugar)
- Double boiler or microwave-safe bowl
- Cake turntable (optional)
- Piping bag (optional, for decorating)
Ingredients
Chocolate Mousse
- 2 cups cold heavy whipping cream
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ cup whole milk
- 1 cup 8 oz high-quality dark chocolate chips
- ½ cup warm water
- 2 tsp vanilla extract or vanilla bean paste
- Pinch of fine salt less than 1/8 tsp
Moist Chocolate Cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup dark or Dutch-processed cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs + 1 egg white room temperature
- 1 ¼ cups buttermilk room temperature
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Chocolate Buttercream Frosting
- 1 cup 2 sticks unsalted butter, room temperature
- ⅓ cup heavy whipping cream
- 1 cup dark chocolate chips melted and cooled
- 2 ½ cups powdered sugar
- ½ cup dark baking cocoa sifted
- ¼ tsp fine salt
- 1 tsp vanilla extract or vanilla bean paste
Raspberry Mousse
- 1 ½ cups fresh raspberries
- 1 ½ cups heavy cream
- 9 oz white chocolate finely chopped
- 2 tbsp water
- 2 tsp unflavored powdered gelatin
- Pinch of salt
Instructions
Make the Moist Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease and line two 8 or 9-inch round cake pans. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs, egg white, buttermilk, oil, and vanilla. Gradually mix the wet ingredients into the dry, then slowly add the boiling water.
- Pour batter evenly into prepared pans and bake for 30–35 minutes. Cool completely.
Prepare Chocolate Mousse:
- In a saucepan, combine cocoa powder, sugar, and salt. Stir in milk over medium heat until smooth. Add chocolate chips and stir until melted. Remove from heat, stir in vanilla and warm water.
- Cool to room temperature. In a separate bowl, whip heavy cream to stiff peaks. Gently fold in the chocolate mixture. Chill in refrigerator until ready to assemble.
Make Raspberry Mousse:
- Puree raspberries and strain to remove seeds. In a small bowl, combine gelatin and water; let bloom for 5 minutes.
- Heat white chocolate until melted, stir in raspberry puree and gelatin until fully dissolved. Allow to cool slightly, then fold into whipped cream. Chill until firm enough to spread.
Prepare Chocolate Buttercream Frosting:
- Beat butter until creamy. Add powdered sugar, sifted cocoa, and salt; mix until fluffy. Pour in melted chocolate, vanilla, and cream; beat until smooth and spreadable.
Assemble the Cake:
- Level the cake layers if needed. Place one cake layer on a serving plate. Spread a layer of raspberry mousse, then a layer of chocolate mousse.
- Add the second cake layer and repeat mousse layers if desired. Frost the entire cake with chocolate buttercream. Chill for at least 4 hours before serving for clean slices.
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.