Chocolate Raspberry Mousse Cake
Chocolate Raspberry Mousse Cake is an elegant layered dessert with a moist chocolate cake base, smooth chocolate mousse, and vibrant raspberry mousse. Topped with raspberries or ganache, it’s perfect for celebrations or special occasions.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 6–7 hours (including chilling)
- Yield: 10–12 servings
- Category: Dessert
- Method: Chilled
- Cuisine: French-American
- Diet: Vegetarian
Ingredients
- For the chocolate cake layer:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot water or brewed coffee
- For the chocolate mousse:
- 6 oz semi-sweet or dark chocolate, chopped
- 1 1/4 cups heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For the raspberry mousse:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tbsp unflavored gelatin
- 3 tbsp cold water
- 1 cup heavy cream
- Optional toppings:
- Fresh raspberries
- Chocolate shavings
- Chocolate ganache
Instructions
Make the cake base: Preheat oven to 350°F (175°C). Grease and line a springform pan. In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Mix until smooth, then stir in hot water or coffee. Pour into pan and bake 25–30 minutes. Cool completely.
- Prepare the chocolate mousse: Melt chocolate and let cool slightly. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Fold whipped cream into chocolate. Spread over cooled cake and chill until set.
- Make the raspberry mousse: Blend raspberries and strain to remove seeds. In a saucepan, heat puree with sugar. Bloom gelatin in cold water, then add to warm puree and stir until dissolved. Cool slightly, then fold into whipped cream. Spread over chocolate mousse and chill until fully set.
- Finishing touches: Top with fresh raspberries, chocolate shavings, or ganache if desired. Chill at least 4 hours or overnight. Carefully remove from pan and slice with a warm knife for clean edges.
Notes
- Let each mousse layer set before adding the next for clean layers.
- Use high-quality chocolate for best flavor.
- Substitute agar-agar for gelatin in a vegetarian version.
- Chill overnight for best structure and flavor.
- Use a springform pan for easy assembly and serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 140mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg
Why You’ll Love This Recipe
This cake is a showstopper—perfect for special occasions, holidays, or when you want to impress. The combination of silky mousse, deep chocolate, and bright raspberry creates a multi-textured, flavorful experience in every bite. Though it looks sophisticated, each layer is surprisingly simple to make with the right steps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chocolate cake layer:
all-purpose flour
cocoa powder
granulated sugar
baking powder
baking soda
salt
eggs
milk
vegetable oil
vanilla extract
hot water or brewed coffee
For the chocolate mousse:
semi-sweet or dark chocolate, chopped
heavy cream
powdered sugar
vanilla extract
For the raspberry mousse:
fresh or frozen raspberries
granulated sugar
unflavored gelatin
cold water
heavy cream
Optional toppings:
fresh raspberries
chocolate shavings
chocolate ganache
Directions
- Make the cake base
Preheat the oven to 350°F (175°C). Grease and line a springform pan.
In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix until smooth, then stir in hot water or coffee.
Pour batter into the pan and bake for 25–30 minutes. Cool completely. - Prepare the chocolate mousse
Melt the chocolate and let it cool slightly.
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Fold the whipped cream into the melted chocolate gently.
Spread evenly over the cooled cake base and chill until set. - Make the raspberry mousse
Blend raspberries and strain to remove seeds.
In a saucepan, combine raspberry puree and sugar; heat gently.
In a separate bowl, bloom gelatin in cold water, then add it to the warm puree and stir to dissolve.
Cool the mixture, then fold into whipped cream.
Spread over the chocolate mousse layer and chill until fully set. - Finishing touches
Top with fresh raspberries, chocolate shavings, or a drizzle of ganache if desired.
Chill for at least 4 hours or overnight before serving.
Carefully release from the springform pan and slice with a warm knife for clean edges.
Servings and timing
This recipe makes 10–12 servings.
Prep time: 45 minutes
Bake time: 30 minutes
Chill time: 4–6 hours (or overnight for best results)
Total time: approximately 6–7 hours including chilling
Variations
- No-Bake Version: Use a cookie or brownie crust instead of a baked cake base.
- Keto-Friendly: Use almond flour for the base and low-carb sweeteners throughout.
- Vegan Option: Substitute dairy-free cream, vegan chocolate, and agar-agar instead of gelatin.
- White Chocolate Raspberry: Use white chocolate mousse instead of dark for a lighter, fruitier profile.
- Mini Cakes: Assemble in ramekins or silicone molds for individual portions.
Storage/Reheating
Store the mousse cake in the refrigerator, covered, for up to 4 days.
Keep it chilled to maintain the mousse texture and freshness of the raspberries.
Do not freeze the mousse layers, as the texture may become grainy when thawed.
No reheating needed—serve cold for the best experience.
FAQs
Can I use frozen raspberries?
Yes, just thaw and strain them to remove excess liquid and seeds before using in the mousse.
How do I keep the mousse layers from mixing?
Chill each mousse layer until fully set before adding the next one. This ensures clean, distinct layers.
Can I make this cake ahead of time?
Absolutely. It’s best made the day before serving so it has enough time to set properly.
Do I need a springform pan?
A springform pan is ideal for easy removal, but you can also use a cake ring or line a regular pan with parchment for lifting out.
Can I skip the chocolate cake base?
Yes, you can make a mousse-only cake or use a cookie crust instead for a no-bake option.
What kind of chocolate should I use?
Use high-quality semi-sweet or dark chocolate for the best flavor and texture in the mousse.
How do I get clean slices?
Dip a sharp knife in hot water, wipe it clean, and slice. Repeat between cuts for smooth edges.
Is gelatin necessary for the raspberry mousse?
Yes, it helps the mousse hold its shape. You can substitute with agar-agar for a vegetarian version.
Can I use whipped topping instead of real cream?
It’s not recommended, as real whipped cream gives better texture and flavor.
What’s the best way to decorate the top?
Fresh raspberries, chocolate curls, and a drizzle of ganache make for a beautiful and tasty finish.
Conclusion
Chocolate Raspberry Mousse Cake is a luxurious, multi-layered dessert that’s as beautiful as it is delicious. With a balance of rich chocolate and bright berry flavors, it’s perfect for special occasions or anytime you want to treat yourself and others. Though it takes a little time to prepare, the result is a stunning centerpiece that’s absolutely worth the effort.
