Name: Chocolate Raspberry Mousse Cake Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 4 h 45 min
Cuisine: European
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% (melted); 2¼ tsp powdered gelatine; 45 ml fresh lemon juice; 400 g fresh raspberries (frozen raspberries can be substituted); 100 g granulated sugar; 480 ml double cream (heavy cream) (cold); 125 g fresh raspberries (for decoration); 50 g Dark Chocolate shavings (for decoration)

Jump to Recipe

If you are looking for a dessert that feels like a celebration in every bite, the Chocolate Raspberry Mousse Cake is your answer. This stunning creation brings together the rich, velvety depths of dark chocolate with the bright, tangy burst of fresh raspberries, all set atop a light and airy chocolate sponge. It’s a beautiful balance of textures and flavors—airy mousse, moist cake, and luscious fruit—that will enchant anyone lucky enough to dig in. Whether for a special occasion or a decadent treat for yourself, this cake promises smiles and satisfied sighs all around.

Chocolate Raspberry Mousse Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are refreshingly straightforward but absolutely essential to achieving the perfect harmony of flavor and texture in the Chocolate Raspberry Mousse Cake. Each element plays a crucial role, whether it’s the richness of the dark chocolate, the zing from fresh lemon juice, or the gentle lift from double cream, every item comes together for a dessert that truly dazzles.

3 large eggs (room temperature): Key for the light, fluffy sponge base.
55 g light brown sugar: Adds subtle caramel notes that enhance the chocolate.
65 g granulated sugar: Sweetens both the sponge and mousse perfectly.
1 tsp vanilla extract: Brings out the natural flavors and rounds off the sweetness.
65 g plain flour (all-purpose): Provides structure for the sponge.
15 g cocoa powder: Offers deep chocolate flavor and richness.
1 tsp baking powder: Helps the sponge rise beautifully light.
½ tsp espresso powder: Enhances the chocolate without overpowering.
¼ tsp salt: Balances and brightens the flavors.
75 g Dark Chocolate 75% (melted): The star of the show for intense chocolate luxury.
2¼ tsp powdered gelatine: Crucial for setting the raspberry mousse with a smooth finish.
45 ml fresh lemon juice: Adds brightness and helps bloom the gelatine.
400 g fresh raspberries: Fresh, vibrant fruit giving the mousse its signature crisp flavor.
100 g granulated sugar: Sweetens the raspberry puree without masking its tartness.
480 ml double cream (heavy cream) (cold): Creates a luxuriously smooth and creamy mousse texture.
125 g fresh raspberries: For decorating and bursting with freshness.
50 g Dark Chocolate shavings: Adds a delightful textural contrast and elegance on top.

How to Make Chocolate Raspberry Mousse Cake

Step 1: Prepare the Chocolate Sponge

Start by greasing and lining a 23cm (9-inch) springform pan to ensure your cake won’t stick later—this little step makes all the difference! Preheat your oven to 180°C (350°F). Then, whisk the eggs, both sugars, and vanilla extract together until they become light, airy, and creamy; this aeration is what gives the sponge its softness. After that, gently fold in your sifted dry ingredients—flour, cocoa powder, baking powder, espresso powder, and salt—taking care not to deflate that fluffy egg mixture. Stir in the melted dark chocolate last to keep everything smooth and combined.

Step 2: Bake the Sponge and Cool

Pour your chocolate batter into the prepared pan, then give it a few firm taps on your countertop to release any trapped air bubbles. Smooth the surface for even rising and pop it into the oven. Bake for 15 to 20 minutes until the center springs back when gently pressed; this ensures perfect doneness without being dry. Once out of the oven, cool the cake on a wire rack and then press down the slightly wrinkled top with something flat to create a nice level surface for your mousse. Cover and chill to let the sponge firm up before the next stage.

Step 3: Bloom and Prepare the Gelatine

While the sponge chills, it’s time to work on the mousse. Bloom your powdered gelatine by sprinkling it over fresh lemon juice and letting it sit undisturbed for a few minutes. This step awakens the gelatine so it will dissolve evenly in your raspberry puree, ensuring a perfectly set mousse.

Step 4: Make the Raspberry Puree

Blitz the fresh raspberries in a blender until smooth, then strain the puree through a fine sieve to remove seeds, creating a silky texture. Heat the strained raspberry puree gently with granulated sugar, bringing it to a bare simmer before stirring in the gelatin mixture. Keep it warm and stir constantly until the gelatine fully dissolves, then strain one last time if needed to ensure a lump-free finish. Allow this mixture to cool to room temperature before proceeding.

Step 5: Whip Cream and Fold in Raspberry Puree

Whip your cold double cream until soft peaks form—think fluffy clouds rather than stiff spikes. Gently fold the cooled raspberry puree into the whipped cream in three batches. This careful folding keeps the mousse airy and light rather than heavy, giving you that melt-in-your-mouth sensation that makes a Chocolate Raspberry Mousse Cake so irresistible.

Step 6: Assemble and Chill the Cake

Pour the luscious raspberry mousse over the chilled chocolate sponge in the springform pan, smoothing the surface with an offset spatula until perfectly even. Cover your cake with cling film and refrigerate for at least three hours, or ideally overnight. This chilling stage is what sets your mousse to a silky, firm texture while allowing the flavors to mingle beautifully.

Step 7: Decorate and Serve

When you’re ready for the big reveal, carefully remove the springform pan sides and peel off the baking paper. Smooth any rough edges of the mousse with a warm offset spatula for a professional finish. Decorate lavishly with fresh raspberries and elegant dark chocolate shavings that add texture and a gourmet touch. Slice with a warm knife to ensure clean edges and prepare for applause—your Chocolate Raspberry Mousse Cake is ready to wow!

How to Serve Chocolate Raspberry Mousse Cake

Garnishes

Fresh raspberries and dark chocolate shavings aren’t just pretty—they also add delightful bursts of flavor and contrasting textures that elevate every bite of the cake. For an extra special touch, you can dust the top lightly with cocoa powder or a sprinkle of edible gold dust to impress your guests even more.

Side Dishes

If you want to create a full dessert experience, serve slices with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. A drizzle of raspberry coulis or a sprinkle of crushed pistachios can introduce additional layers of color and flavor that complement the Chocolate Raspberry Mousse Cake beautifully.

Creative Ways to Present

This cake looks stunning on its own but consider serving it on a decorative cake stand to highlight its elegance. You can also present individual portions in clear glass cups layered with extra raspberry puree and chocolate shavings for a modern twist that wows at dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Raspberry Mousse Cake should be kept covered in the refrigerator to preserve its delicate mousse texture and fresh fruit flavors. It will stay delicious for up to 3 days, so you can savor that indulgence a little longer.

Freezing

If you want to save the cake for later, you can freeze it wrapped tightly in plastic wrap and then placed in an airtight container. To maintain the mousse integrity, freeze it for up to one month. When you’re ready to enjoy, thaw the cake slowly in the fridge overnight.

Reheating

This cake is best enjoyed chilled, so reheating is not recommended. If you prefer, bring slices to room temperature before serving to enhance the creaminess of the mousse and make the chocolate flavors more pronounced.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work well, especially when blended into the puree. Just thaw and strain them as you would fresh fruit to ensure no excess water affects the mousse’s texture.

Is it possible to make this cake vegan?

This recipe relies on eggs, cream, and gelatin, making a direct vegan substitution tricky. However, you could experiment by swapping gelatin for agar-agar and using plant-based cream alternatives, though the texture and flavor may differ.

How long does the mousse need to chill?

At least 3 hours in the fridge is necessary to let the mousse set properly, but chilling overnight results in the best texture and flavor meld.

Can I prepare parts of this cake in advance?

Yes! You can bake the sponge and prepare the raspberry mousse a day ahead. Just keep the sponge and mousse refrigerated separately and assemble the day you plan to serve for optimal freshness.

Can I substitute the dark chocolate with milk chocolate?

You can swap dark chocolate for milk chocolate, but keep in mind that this will make the cake sweeter and less intensely chocolaty. Adjust sugar levels accordingly for balance.

Final Thoughts

The Chocolate Raspberry Mousse Cake is truly a dessert worth making again and again. With its irresistible combination of rich chocolate and vibrant raspberry flavors wrapped in a luxuriously smooth mousse, it never fails to impress and delight. Give this recipe a try—you might just have found your new favorite showstopper to share with friends and family!

Chocolate Raspberry Mousse Cake Recipe

★★★★★

5 from 30 reviews

Author: Isabella
Total Time: 4 hours 45 minutes (including chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This decadent Chocolate Raspberry Mousse Cake combines a rich and moist chocolate sponge base with a luscious raspberry mousse topping. The cake is elegantly finished with fresh raspberries and dark chocolate shavings, making it a perfect dessert for special occasions or whenever you crave a sophisticated sweet treat.

Instructions

Prepare Pan and Preheat Oven: Grease and line the base and sides of a 23cm (9-inch) springform pan. Preheat your oven to 180°C (350°F).
Whip Eggs and Sugars: In a medium bowl, combine eggs, light brown sugar, granulated sugar, and vanilla extract. Using an electric hand whisk, beat on medium-high speed for about 4 minutes until the mixture is light, creamy, and when whisk lifted, the mixture forms trails for a few seconds.
Add Dry Ingredients: Sift flour, cocoa powder, baking powder, and espresso powder into the egg mixture, add salt, and mix gently at low speed until just a few flour streaks remain.
Fold in Melted Chocolate: Gently fold the melted dark chocolate into the batter using a rubber spatula, ensuring to scrape the bowl’s bottom for a smooth, combined batter.
Bake the Chocolate Sponge: Pour the batter into the lined springform pan, tap firmly on the surface to remove air bubbles, and smooth the top. Bake for 15-20 minutes until the center springs back. Cool to room temperature, then press the top flat using a flat-based glass. Refrigerate until ready for mousse.
Bloom Gelatine: In a small bowl, sprinkle powdered gelatine over fresh lemon juice and let it soften for a few minutes.
Prepare Raspberry Puree: Blend fresh raspberries until smooth, then strain through a fine-mesh sieve to remove seeds, yielding about 300 ml of pulp.
Heat Raspberry Puree with Sugar and Gelatine: Gently heat raspberry puree on medium-low, add granulated sugar, and simmer while stirring often. Add gelatine mixture, stirring until fully dissolved without boiling. Strain once more if needed and set aside to cool to room temperature.
Whip Cream and Fold in Raspberry Puree: Whip cold double cream on medium-high speed until soft peaks form. Slowly fold in the cooled raspberry puree in three parts until fully combined.
Assemble Mousse Cake: Pour raspberry mousse over the chilled chocolate sponge in the springform pan. Smooth the surface with an offset spatula, cover, and refrigerate for at least 3 hours or preferably overnight.
Decorate and Serve: Remove the cake from the pan and peel off the baking paper. Smooth mousse edges with a warmed spatula if needed. Decorate with fresh raspberries and dark chocolate shavings. Slice with a warm, dry sharp knife and serve immediately.

Notes

If using frozen raspberries, thaw completely and drain excess liquid before blending.
Pressing the cooled sponge flat ensures a smooth base for the mousse layer.
Make sure the gelatin does not boil to maintain its thickening properties.
Use a sharp knife warmed in hot water to get clean cake slices.
Gelatine alternatives can be used for a vegetarian version, but texture may differ slightly.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking and Chilling
Cuisine: European