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Chocolate Raspberry Mousse Cake

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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.

Ingredients

  1. For the chocolate cake layer:
  2. 1 cup all-purpose flour
  3. 1/2 cup cocoa powder
  4. 1 cup granulated sugar
  5. 1 tsp baking powder
  6. 1/2 tsp baking soda
  7. 1/4 tsp salt
  8. 2 eggs
  9. 1/2 cup milk
  10. 1/4 cup vegetable oil
  11. 1 tsp vanilla extract
  12. 1/2 cup hot water or brewed coffee
  13. For the chocolate mousse:
  14. 6 oz semi-sweet or dark chocolate, chopped
  15. 1 1/4 cups heavy cream
  16. 2 tbsp powdered sugar
  17. 1 tsp vanilla extract
  18. For the raspberry mousse:
  19. 2 cups fresh or frozen raspberries
  20. 1/4 cup granulated sugar
  21. 1 tbsp unflavored gelatin
  22. 3 tbsp cold water
  23. 1 cup heavy cream
  24. Optional toppings:
  25. Fresh raspberries
  26. Chocolate shavings
  27. 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.

  1. 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.
  2. 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.
  3. 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

  1. Let each mousse layer set before adding the next for clean layers.
  2. Use high-quality chocolate for best flavor.
  3. Substitute agar-agar for gelatin in a vegetarian version.
  4. Chill overnight for best structure and flavor.
  5. Use a springform pan for easy assembly and serving.

Nutrition

Find it online: https://thefamilycooking.com/chocolate-raspberry-mousse-cake/