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Chocolate Raspberry Mousse Cake

Featured in Sweet Endings and Treats.

This elegant Chocolate Raspberry Mousse Cake combines a light chocolate sponge base with a fresh raspberry mousse topping. The recipe features a two-layer design with a dark chocolate sponge made with real chocolate and espresso powder for depth, topped with a smooth raspberry mousse that perfectly balances sweet and tart flavors. While it requires several steps and cooling time, the techniques are straightforward. The cake needs at least 3 hours to set but can be made ahead and stored for up to 5 days, making it perfect for special occasions and celebrations.
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Updated on Sun, 19 Jan 2025 12:54:56 GMT
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Luxurious chocolate raspberry mousse cake with silky layers and a perfect fruity balance. Pin it
Luxurious chocolate raspberry mousse cake with silky layers and a perfect fruity balance. | tasteofcook.com

A luxurious combination of rich chocolate sponge and airy raspberry mousse creates a dessert that's both sophisticated and irresistible. This Chocolate Raspberry Mousse Cake balances deep chocolate notes with bright, fresh raspberry flavor, all wrapped in a silky smooth mousse that literally melts in your mouth. The contrast between the dense chocolate base and the light-as-air mousse makes every bite an adventure in texture and taste.

After years of perfecting this recipe, I've discovered that the secret lies in temperature control and proper folding techniques. The first time I achieved that perfect mousse texture, watching it slice like velvet, was truly magical.

Essential Ingredients Selection

  • Dark Chocolate: Choose 70-75% cocoa content for rich flavor
  • Fresh Raspberries: Pick plump, fragrant berries
  • Quality Gelatin: Fresh powder ensures proper setting
  • Heavy Cream: Higher fat content creates stable mousse
  • Fresh Eggs: Room temperature for maximum volume
  • Dutch-Process Cocoa: For deeper chocolate flavor

Detailed Baking Instructions

Step 1: Perfect Sponge Creation
Beat eggs until truly tripled in volume. Sift dry ingredients to avoid lumps. Fold gently to maintain air bubbles. Test doneness with light touch. Cool completely before assembly.
Step 2: Mousse Excellence
Properly bloom gelatin in cold liquid. Strain raspberry puree thoroughly. Heat gently to preserve fresh flavor. Cool base before adding cream. Fold in thirds for even distribution.
Step 3: Assembly Mastery
Level sponge carefully. Pour mousse slowly and evenly. Tap pan gently to remove bubbles. Smooth surface with offset spatula. Chill thoroughly between steps.
Step 4: Decoration Techniques
Choose perfect raspberries. Create chocolate curls when cool. Arrange berries symmetrically. Consider height and balance. Add final touches just before serving.
Step 5: Perfect Slicing
Use hot knife for clean cuts. Wipe blade between slices. Cut with straight downward pressure. Rinse knife in hot water as needed.
Rich chocolate mousse cake paired with tangy raspberry for a decadent dessert experience. Pin it
Rich chocolate mousse cake paired with tangy raspberry for a decadent dessert experience. | tasteofcook.com

My favorite moment is watching guests' expressions when they take their first bite - the way the mousse seems to float above the rich chocolate base never fails to amaze.

Smooth chocolate raspberry mousse cake featuring a luscious texture and bold, vibrant flavors. Pin it
Smooth chocolate raspberry mousse cake featuring a luscious texture and bold, vibrant flavors. | tasteofcook.com

Make-Ahead and Storage Success

Planning ahead ensures perfect results: Sponge base can be made 2 days ahead and refrigerated. Complete cake stays fresh for 5 days when properly stored. Freeze unfrosted cake up to 2 months. Thaw overnight in refrigerator. Add fresh decorations just before serving.

Frequently Asked Questions

→ Can I make this cake ahead of time?
Yes, it can be stored in the refrigerator for up to 5 days or frozen for up to two months.
→ Can I use frozen raspberries?
Yes, frozen raspberries can be used for the mousse. Thaw them in a colander to drain excess moisture.
→ Why does the mousse need 3 hours to set?
This is the minimum time needed for the gelatin to set properly. Overnight refrigeration is recommended for best results.
→ Can this cake be frozen?
Yes, wrap tightly in plastic wrap and foil, freeze for up to two months. Thaw overnight in the refrigerator.
→ Why use espresso powder in the chocolate sponge?
Espresso powder enhances the chocolate flavor without making the cake taste like coffee.

Chocolate and Raspberry Mousse Cake

A stunning dessert featuring a chocolate sponge base topped with light and airy raspberry mousse, decorated with fresh berries and chocolate shavings.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes


Difficulty: Intermediate

Cuisine: European

Yield: 12 Servings (1 9-inch cake)

Dietary: Vegetarian

Ingredients

→ Chocolate Sponge

01 Large eggs, room temperature (3)
02 Light brown sugar (55g)
03 Granulated sugar (65g)
04 Vanilla extract (1 teaspoon)
05 Plain flour/all-purpose (65g)
06 Cocoa powder (15g)
07 Baking powder (1 teaspoon)
08 Espresso powder (1/2 teaspoon)
09 Salt (1/4 teaspoon)
10 Dark chocolate 75%, melted (75g)

→ Raspberry Mousse

11 Fresh raspberries (400g)
12 Powdered gelatin (2¼ teaspoons)
13 Fresh lemon juice (45ml)
14 Granulated sugar (100g)
15 Double/heavy cream, cold (480ml)

→ Decoration

16 Fresh raspberries (125g)
17 Dark chocolate shavings (50g)

Instructions

Step 01

Grease and line a 23cm (9-inch) springform pan. Preheat oven to 180°C (350°F).

Step 02

Whip eggs, sugars, and vanilla until light and creamy (about 4 minutes). Sift in dry ingredients, fold in melted chocolate until smooth.

Step 03

Pour batter into pan, tap to release air bubbles. Bake 15-20 minutes until center springs back. Cool, then press top flat and refrigerate.

Step 04

Bloom gelatin in lemon juice. Blend raspberries, strain puree. Heat with sugar, add gelatin until dissolved. Cool to room temperature.

Step 05

Whip cream to soft peaks. Gradually fold in cooled raspberry puree in three additions until fully combined.

Step 06

Pour mousse over chocolate sponge, smooth top. Refrigerate minimum 3 hours or overnight until set.

Step 07

Remove from pan, decorate with fresh raspberries and chocolate shavings. Slice with warm knife and serve immediately.

Notes

  1. Can be stored in refrigerator for up to 5 days
  2. Frozen raspberries can be substituted when fresh are out of season
  3. Can be frozen for up to two months

Tools You'll Need

  • 23cm (9-inch) springform pan
  • Electric hand mixer
  • Fine-mesh sieve
  • Blender or food processor

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cream)
  • Contains eggs
  • Contains gluten (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 263
  • Total Fat: 18 g
  • Total Carbohydrate: 24 g
  • Protein: 4 g