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Chocolate Raspberry Mousse Cake Recipe

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4 from 83 reviews

  • Author: Sara
  • Total Time: 3 hours 50 minutes
  • Yield: 16 servings

Description

This decadent Chocolate Raspberry Mousse Cake combines a rich chocolate sponge base with a smooth, tangy raspberry mousse topping. The dessert features layers of moist chocolate cake infused with dark chocolate, paired with a fresh raspberry mousse that is light yet flavorful. Perfect for special occasions, this cake is refrigerated to set, resulting in a creamy, luscious finish with fresh raspberries and chocolate shavings for garnish.

Ingredients

Chocolate Sponge

  • 3 large eggs (room temperature)
  • 55 g light brown sugar
  • 65 g granulated sugar
  • 1 tsp vanilla extract
  • 65 g plain flour (all-purpose)
  • 15 g cocoa powder
  • 1 tsp baking powder
  • ½ tsp espresso powder
  • ¼ tsp salt
  • 75 g dark chocolate 75% (melted)

Raspberry Mousse

  • 2¼ tsp powdered gelatine
  • 45 ml fresh lemon juice
  • 400 g fresh raspberries (frozen raspberries can be substituted)
  • 100 g granulated sugar
  • 480 ml double cream (heavy cream) (cold)
  • 125 g fresh raspberries
  • 50 g dark chocolate shavings (for decoration)

Instructions

  1. Prepare the pan and preheat the oven: Grease and line the base and sides of a 23cm (9-inch) springform pan. Preheat your oven to 180°C (350°F).
  2. Whip the eggs and sugar: In a medium bowl, combine the eggs, light brown sugar, granulated sugar, and vanilla extract. Using a hand-held electric whisk, whip on medium-high speed for about 4 minutes until the mixture is light and creamy. Trails of the mixture should remain for a few seconds when lifting the whisk.
  3. Add the dry ingredients and fold through: Sift the plain flour, cocoa powder, baking powder, and espresso powder into the egg mixture, then add salt. Mix gently at low speed until just a few streaks of flour remain.
  4. Incorporate melted chocolate: Fold the melted dark chocolate into the batter using a rubber spatula, making sure to scrape the bowl bottom, until smooth and combined.
  5. Bake the chocolate sponge: Pour the batter into the prepared springform pan. Tap the pan lightly to release air bubbles and smooth the surface with an offset spatula if needed. Bake for 15-20 minutes until the center springs back. Cool to room temperature on a wire rack, then gently press the top flat with a flat-based glass. Cover and refrigerate until ready for the mousse.
  6. Bloom the gelatine: In a small bowl, mix the powdered gelatine with fresh lemon juice and let it sit for a few minutes to soften.
  7. Prepare the raspberry puree: Blend 400g fresh raspberries until smooth, then strain through a fine mesh sieve into a saucepan, discarding seeds. This should yield approximately 300 ml of puree.
  8. Heat and thicken the raspberry puree: On medium-low heat, combine the raspberry puree with granulated sugar and bring to a simmer, stirring frequently. Stir in the softened gelatine mixture and heat gently, stirring until completely dissolved. Remove from heat and strain once more if needed. Allow to cool to room temperature, about 20 minutes.
  9. Whip the cream and combine: Whip the cold double cream on medium-high speed until soft peaks form. Gently fold the cooled raspberry puree into the whipped cream in three additions until fully combined.
  10. Assemble the mousse layer: Pour the raspberry mousse over the chilled chocolate sponge in the springform pan. Smooth the top with an offset spatula, cover, and refrigerate for at least 3 hours, preferably overnight, to set fully.
  11. Decorate and serve: Remove the cake from the refrigerator, carefully release the springform pan sides, and peel off the baking paper collar. Smooth edges if needed with a warmed offset spatula. Transfer to a serving plate and decorate with fresh raspberries and dark chocolate shavings. Use a warm, dry sharp knife to cut slices and serve immediately.

Notes

  • Frozen raspberries can be used in place of fresh in the mousse; thaw before blending.
  • Ensure eggs are at room temperature for better whipping results in the sponge.
  • Pressing the top of the baked sponge helps create a flat surface for mousse layering.
  • Be careful not to boil the raspberry puree after adding gelatin to prevent gelatin breakdown.
  • Use a sharp, warmed knife to slice the cake cleanly without disturbing the mousse layer.
  • Storage: Keep refrigerated and consume within 3 days for best freshness.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

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