This Chocolate Raspberry Mousse Cake is a luxurious dessert that combines rich chocolate cake layers with smooth, airy raspberry mousse and a glossy chocolate ganache. The balance of deep chocolate and tart raspberries makes this cake an elegant treat perfect for special occasions like birthdays, anniversaries, or holidays.
Why You’ll Love This Recipe
- Rich & Decadent – A moist chocolate cake base with a light and creamy raspberry mousse.
- Perfect Flavor Balance – The tartness of raspberries complements the deep chocolate flavor.
- Stunning Presentation – A smooth mousse layer topped with glossy ganache for a bakery-quality look.
- Make-Ahead Friendly – Prepare in stages for a stress-free, impressive dessert.
- Versatile & Customizable – Can be adapted for different flavors and textures.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Hot coffee (enhances the chocolate flavor)
For the Raspberry Mousse:
- Fresh or frozen raspberries
- Granulated sugar
- Lemon juice
- Unflavored gelatin
- Cold water
- Heavy cream
For the Chocolate Ganache:
- Semi-sweet or dark chocolate
- Heavy cream
- Butter (for extra shine)
For Garnish:
- Fresh raspberries
- Chocolate curls or shavings
- Powdered sugar
Directions
Step 1: Make the Chocolate Cake
- Preheat & Prepare Pans – Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- Mix Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Prepare Wet Ingredients – In another bowl, beat eggs, sugar, buttermilk, oil, and vanilla extract.
- Combine & Add Coffee – Gradually mix the dry ingredients into the wet mixture, then stir in the hot coffee.
- Bake the Cake – Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Let cakes cool completely.
Step 2: Prepare the Raspberry Mousse
- Make Raspberry Puree – In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until soft. Strain to remove seeds.
- Bloom the Gelatin – In a small bowl, mix gelatin with cold water and let sit for 5 minutes.
- Combine & Cool – Add the bloomed gelatin to the warm raspberry puree and stir until dissolved. Let cool to room temperature.
- Whip the Cream – In a separate bowl, beat heavy cream until soft peaks form. Gently fold into the cooled raspberry mixture.
Step 3: Assemble the Cake
- Layer with Raspberry Mousse – Place one chocolate cake layer on a serving plate and spread an even layer of raspberry mousse over it. Repeat with the second layer.
- Chill – Refrigerate the cake for at least 2 hours to allow the mousse to set.
Step 4: Prepare the Chocolate Ganache
- Melt the Chocolate – Heat heavy cream until hot (but not boiling), then pour over chopped chocolate. Stir until smooth.
- Glaze the Cake – Pour ganache over the chilled cake, letting it drip down the sides.
Step 5: Decorate & Serve
- Garnish – Top with fresh raspberries and chocolate shavings for an elegant finish.
- Chill & Serve – Refrigerate for 30 minutes before slicing.
Servings and Timing
- Servings: 12 slices
- Prep Time: 40 minutes
- Cook Time: 30-35 minutes
- Chill Time: 2-3 hours
Variations
- White Chocolate Raspberry Mousse – Replace dark chocolate ganache with a white chocolate glaze.
- Nutty Crunch – Add a layer of crushed hazelnuts or almonds between layers.
- Gluten-Free Option – Substitute all-purpose flour with a gluten-free flour blend.
- Extra Raspberry Flavor – Add whole raspberries between cake layers for more fruitiness.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
- Serving Tip: Let the cake sit at room temperature for 15-20 minutes before slicing for the best texture.
FAQs
Can I use frozen raspberries for the mousse?
Yes, just thaw and drain them before using.
How do I keep my cake from drying out?
Use buttermilk and oil in the batter, and store it properly wrapped in the fridge.
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day before and assemble when ready.
What type of chocolate works best for ganache?
Semi-sweet or dark chocolate gives the richest flavor.
Can I make cupcakes instead of a full cake?
Yes! Adjust the baking time to about 18-20 minutes for cupcakes.
How do I smooth out the ganache?
Let the ganache cool slightly before pouring, and use an offset spatula for an even finish.
Can I add raspberry jam instead of fresh raspberries?
Yes, but reduce the sugar in the mousse to avoid excessive sweetness.
How do I slice the cake cleanly?
Use a sharp knife and wipe it clean between cuts for neat slices.
What’s the best way to decorate this cake for a special event?
Top with fresh raspberries, edible gold dust, or a drizzle of white chocolate.
Can I use milk chocolate instead of dark chocolate?
Yes, but the cake will be sweeter, so adjust the sugar if needed.
Conclusion
This Chocolate Raspberry Mousse Cake is a decadent and sophisticated dessert that’s perfect for special occasions. With its moist chocolate cake, smooth raspberry mousse, and glossy ganache, every bite is a luxurious treat. Try this recipe today and impress your guests with this stunning dessert!
PrintChocolate Raspberry Mousse Cake
Indulge in this elegant Chocolate Raspberry Mousse Cake, featuring layers of moist chocolate cake, luscious raspberry mousse, and a glossy chocolate ganache. This dessert is perfect for special occasions or whenever you’re craving a decadent treat.
- Prep Time: 45 minutes
- Chill Time: 3 hours 30 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Ingredients
For the Chocolate Cake:
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
For the Raspberry Mousse:
- 2 ¼ teaspoons powdered gelatin
- 2 tablespoons fresh lemon juice
- 14 ounces (400g) fresh or thawed frozen raspberries
- ½ cup (100g) granulated sugar
- 2 cups (480ml) heavy cream, cold
For the Chocolate Ganache:
- 1 cup (240ml) heavy cream
- 8 ounces (225g) semi-sweet chocolate, finely chopped
Optional Garnish:
- Fresh raspberries
- Chocolate shavings
Instructions
1. Prepare the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23cm) springform pan with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Carefully stir in the boiling water until the batter is smooth (it will be thin).
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
2. Prepare the Raspberry Mousse:
- In a small bowl, combine the lemon juice and gelatin. Let it sit for a few minutes to bloom.
- In a blender or food processor, puree the raspberries until smooth. Strain the puree through a fine-mesh sieve to remove seeds.
- In a small saucepan over medium heat, combine the raspberry puree and sugar. Stir until the sugar dissolves and the mixture is warm.
- Add the bloomed gelatin to the warm raspberry mixture, stirring until fully dissolved. Remove from heat and let it cool to room temperature.
- In a large mixing bowl, whip the cold heavy cream to stiff peaks. Gently fold the cooled raspberry mixture into the whipped cream until fully incorporated.
3. Assemble the Cake:
- Once the chocolate cake has cooled, place it back into the cleaned springform pan.
- Pour the raspberry mousse over the chocolate cake layer, smoothing the top with a spatula.
- Cover and refrigerate the cake for at least 3 hours, or until the mousse is set.
4. Prepare the Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute.
- Stir until the mixture is smooth and glossy. Allow the ganache to cool slightly until it thickens to a pourable consistency.
5. Finish the Cake:
- Remove the cake from the refrigerator and release it from the springform pan.
- Pour the cooled ganache over the top of the mousse layer, allowing it to drip down the sides.
- Garnish with fresh raspberries and chocolate shavings if desired.
- Refrigerate the cake for about 30 minutes to set the ganache before serving.
Notes
- Ensure all ingredients are at room temperature before starting for the best results.
- The raspberry mousse can be made a day ahead and stored in the refrigerator.
- For a more intense chocolate flavor, consider using dark cocoa powder.