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.

Ingredients

Scale

Chocolate Sponge

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)

Raspberry Mousse

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)

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

Nutrition

Serving Size: 1 slice (approx. 1/12th of cake)
Calories: 350 kcal
Sugar: 29 g
Sodium: 65 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 110 mg

Keywords: chocolate mousse cake, raspberry mousse, chocolate raspberry dessert, mousse cake recipe, layered mousse cake