Chocolate Mousse Cake with Raspberries

This Chocolate Mousse Cake with Raspberries is a decadent dessert that combines rich, velvety chocolate mousse with a moist chocolate cake base. The tartness of fresh raspberries perfectly balances the sweetness, making each bite an indulgent experience. Whether you are celebrating a special occasion or simply satisfying a chocolate craving, this dessert is sure to impress.

Why You’ll Love This Recipe

• Combines rich chocolate flavors with a light, airy mousse texture.
• Fresh raspberries add a refreshing contrast to the richness of the chocolate.
• Perfect for special occasions or as an elegant dessert for guests.
• Can be made ahead of time, making it a convenient choice for entertaining.
• A visually stunning cake that looks as good as it tastes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• For the chocolate cake base:

  • All-purpose flour
  • Cocoa powder
  • Baking powder
  • Baking soda
  • Granulated sugar
  • Eggs
  • Milk
  • Vegetable oil
  • Vanilla extract
  • Hot water or coffee

• For the chocolate mousse:

  • Dark chocolate (chopped)
  • Heavy cream
  • Powdered sugar
  • Gelatin (optional, for stability)
  • Egg yolks (optional, for a richer texture)

• For the raspberry layer:

  • Fresh raspberries
  • Raspberry jam or puree

• For the garnish:

  • Whipped cream
  • Chocolate shavings
  • Extra raspberries

Directions

1. Prepare the chocolate cake base:

   • Preheat the oven to 350°F (175°C) and grease a cake pan.
   • In a mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and sugar.
   • Add eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
   • Stir in hot water or coffee to enhance the chocolate flavor.
   • Pour the batter into the prepared pan and bake for about 25-30 minutes.
   • Allow the cake to cool completely.

2. Make the chocolate mousse:

   • Melt the chopped chocolate using a double boiler or microwave in short bursts. Let it cool slightly.
   • In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
   • If using gelatin, dissolve it in a small amount of warm water and mix it into the melted chocolate.
   • Gently fold the whipped cream into the melted chocolate until smooth and fluffy.

3. Assemble the cake:

   • Spread a thin layer of raspberry jam or puree over the cooled chocolate cake base.
   • Arrange fresh raspberries on top.
   • Pour the chocolate mousse over the raspberry layer, smoothing the top with a spatula.
   • Refrigerate for at least 4 hours or until set.

4. Garnish and serve:

   • Once the mousse has set, remove the cake from the pan.
   • Decorate with whipped cream, chocolate shavings, and additional raspberries.
   • Slice and serve chilled.

Servings and Timing

• Servings: 8-10
• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Chilling Time: 4 hours

Variations

• White Chocolate Version: Replace dark chocolate with white chocolate for a different flavor profile.
• Nutty Twist: Add chopped hazelnuts or almonds to the cake base for extra crunch.
• Berry Mix: Use a combination of raspberries, strawberries, and blueberries for a fruitier taste.
• Coffee Infusion: Add espresso powder to the mousse for a mocha variation.
• Gluten-Free Option: Use a gluten-free flour blend in the cake base.

Storage/Reheating

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: This cake is best enjoyed chilled, but if you prefer a softer mousse texture, let it sit at room temperature for 10-15 minutes before serving.

FAQs

How do I prevent the mousse from becoming too dense?

To keep the mousse light and airy, gently fold the whipped cream into the melted chocolate instead of stirring it vigorously.

Can I make this cake in advance?

Yes, you can prepare this cake a day in advance and keep it refrigerated until ready to serve.

Can I use frozen raspberries instead of fresh?

Yes, but make sure to thaw and drain them well to prevent excess moisture from affecting the mousse.

What kind of chocolate works best for the mousse?

High-quality dark chocolate with at least 60% cocoa content works best for a rich and smooth mousse.

Can I omit the gelatin from the mousse?

Yes, the mousse will still set without gelatin, but it may be slightly softer.

How can I make this cake dairy-free?

Use dairy-free chocolate and coconut cream instead of heavy cream.

Is this cake overly sweet?

No, the dark chocolate and tart raspberries balance the sweetness perfectly.

What is the best way to cut this cake cleanly?

Use a sharp knife warmed in hot water, wiping it clean between each slice.

Can I add a layer of ganache on top?

Yes, a thin layer of chocolate ganache on top adds extra richness and elegance.

How do I transport this cake without it melting?

Keep it chilled in a well-insulated container and transport it in a cooler with ice packs if needed.

Conclusion

This Chocolate Mousse Cake with Raspberries is an irresistible dessert that balances the richness of chocolate with the freshness of raspberries. Whether for a birthday, dinner party, or holiday celebration, it is sure to impress. With make-ahead convenience and versatile variations, this cake is a must-try for any chocolate lover. Enjoy each indulgent bite!

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• Author: Mariem
• Prep Time: 25 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 25 minutes
• Yield: 8 servings 1x

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Description

This Chocolate Mousse Cake features a rich chocolate base, fluffy chocolate mousse, and fresh raspberries for a stunning and decadent dessert

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Ingredients

Units USM Scale 1x2x3x

For the Base:

• 1 1/2 cups crushed chocolate cookies
• 1/4 cup melted butter

For the Mousse:

• 8 oz dark chocolate, melted
• 1 cup heavy cream, whipped
• 1/2 cup sugar
• 2 eggs

For the Topping:

• 1/2 cup chocolate ganache
• Fresh raspberries

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Instructions

• Mix cookie crumbs with butter and press into a pan.
• Beat eggs and sugar, then mix with melted chocolate.
• Fold in whipped cream and spread over the base.
• Chill for 4 hours, then top with ganache and raspberries.

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Notes

• Use high-quality chocolate for a richer flavor.
• Chill overnight for the best texture.