Raspberry Chocolate Mousse Cake

This Raspberry Chocolate Mousse Cake is a decadent dessert that combines rich, velvety chocolate mousse with a tart raspberry layer, all nestled on a moist chocolate cake base. Perfect for special occasions or indulgent treats, this cake offers a harmonious balance of sweetness and tanginess.

Why You’ll Love This Recipe

• The combination of chocolate and raspberries creates a delightful contrast of flavors.
• Smooth, airy mousse complements the dense cake layer for a perfect texture.
• It’s a visually stunning dessert, making it ideal for celebrations.
• Can be made ahead of time, making it convenient for entertaining.
• Simple ingredients come together to create an elegant dessert.

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
• Sugar
• Eggs
• Milk
• Vegetable oil
• Vanilla extract
• Hot water

For the Raspberry Layer:

• Fresh or frozen raspberries
• Sugar
• Lemon juice
• Cornstarch

For the Chocolate Mousse:

• Dark chocolate
• Heavy cream
• Powdered sugar
• Gelatin
• Water
• Vanilla extract

For Garnishing (Optional):

• Fresh raspberries
• Chocolate shavings
• Whipped cream

Directions

1. Prepare the Chocolate Cake Base:

   • Preheat the oven to 350°F (175°C) and grease a round cake pan.
   • In a bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and sugar.
   • Add the eggs, milk, oil, and vanilla extract, and mix until well combined.
   • Stir in the hot water gradually until the batter is smooth.
   • Pour the batter into the prepared pan and bake for about 25–30 minutes.
   • Let the cake cool completely.

2. Prepare the Raspberry Layer:

   • In a saucepan, combine raspberries, sugar, and lemon juice.
   • Cook over medium heat until the raspberries break down.
   • Dissolve cornstarch in a little water, then stir it into the raspberry mixture.
   • Continue cooking until thickened, then remove from heat and let it cool.

3. Prepare the Chocolate Mousse:

   • Melt the dark chocolate in a heatproof bowl over a double boiler or in the microwave. Let it cool slightly.
   • In a separate bowl, dissolve gelatin in water and let it sit for a few minutes before gently heating to dissolve.
   • Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
   • Slowly fold the melted chocolate and gelatin mixture into the whipped cream.

4. Assemble the Cake:

   • Spread the raspberry layer evenly over the cooled chocolate cake base.
   • Gently pour or spread the chocolate mousse over the raspberry layer.
   • Smooth the top with a spatula.

5. Chill and Serve:

   • Refrigerate the cake for at least 4–6 hours, or overnight, to set.
   • Garnish with fresh raspberries, chocolate shavings, or whipped cream before serving.

Servings and Timing

• Servings: 8–10 slices
• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Chilling Time: 4–6 hours

Variations

• White Chocolate Version: Swap dark chocolate for white chocolate in the mousse for a lighter flavor.
• Nutty Addition: Add a layer of chopped toasted hazelnuts or almonds for extra crunch.
• Gluten-Free Option: Use a gluten-free flour blend for the cake base.
• Extra Fruity Flavor: Mix in a layer of raspberry jam for an intensified berry taste.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap the cake tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: This cake is best served chilled, so reheating is not necessary.

FAQs

How can I ensure my mousse is light and airy?

Whip the heavy cream until soft peaks form and gently fold in the chocolate mixture to avoid deflating the mousse.

Can I use frozen raspberries?

Yes, frozen raspberries work well. Just make sure to thaw and drain any excess liquid before using.

Do I have to use gelatin in the mousse?

Gelatin helps stabilize the mousse, but you can use agar-agar as a vegetarian alternative.

Can I make this cake in advance?

Yes, this cake can be made a day ahead, allowing the mousse to fully set.

What’s the best way to slice the cake neatly?

Use a sharp knife dipped in warm water and wipe it clean between slices.

Can I use milk chocolate instead of dark chocolate?

Yes, but it will result in a sweeter mousse. Adjust the sugar level accordingly.

What can I use instead of cornstarch in the raspberry layer?

You can use arrowroot powder or tapioca starch as alternatives.

How do I prevent my mousse from becoming too firm?

Use the right ratio of gelatin to liquid and avoid over-whipping the cream.

Can I make this cake without a cake base?

Yes, you can serve the mousse and raspberry layers in dessert cups for a no-bake version.

Can I add liqueur for extra flavor?

Yes, a splash of raspberry liqueur or coffee liqueur can enhance the flavors.

Conclusion

Raspberry Chocolate Mousse Cake is a stunning and indulgent dessert that perfectly balances rich chocolate and tart raspberries. Whether for a special occasion or a simple treat, this cake is sure to impress with its elegant layers and velvety texture. Prepare it ahead of time for a hassle-free yet sophisticated dessert option.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mariem
• Prep Time: 30 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-bake
• Cuisine: French

Print Recipe

Pin Recipe

---

Description

This Raspberry Chocolate Mousse Cake is a luxurious no-bake dessert featuring a rich, silky chocolate mousse layered with a tart raspberry filling, all set on a crunchy chocolate cookie crust. A stunning and elegant dessert for any occasion!

---

Ingredients

Units USM Scale 1x2x3x

For the crust:

• 2 cups chocolate cookie crumbs
• 6 tbsp unsalted butter, melted

For the raspberry layer:

• 1 1/2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 1/2 tsp unflavored gelatin
• 2 tbsp water

Cook Mode Prevent your screen from going dark

---

Instructions

• Prepare the crust:

  • Mix cookie crumbs with melted butter and press into a springform pan.
  • Chill in the fridge.

• Make the raspberry layer:

  • Blend raspberries, sugar, and lemon juice until smooth.
  • Dissolve gelatin in warm water, then mix into the raspberry puree.
  • Spread over the crust and chill for 30 minutes.

• Prepare the chocolate mousse:

  • Melt dark chocolate and let cool slightly.
  • Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
  • Dissolve gelatin in warm water, then fold into the melted chocolate.
  • Gently fold chocolate mixture into the whipped cream.

---

Notes

• Decorate with fresh raspberries and chocolate curls.
• Serve chilled for the best texture.