Chocolate Raspberry Mousse Cake

Introduction

Chocolate Raspberry Mousse Cake is an exquisite dessert that combines the rich decadence of chocolate with the tangy freshness of raspberries. This elegant treat layers a moist chocolate cake with luscious raspberry mousse, creating a perfect balance of flavors and textures. Topped with a smooth chocolate ganache or garnished with fresh raspberries, it’s a visually stunning centerpiece and a delightful indulgence for any special occasion or romantic dinner.

The History of Chocolate Raspberry Mousse Cake

While the precise origins of Chocolate Raspberry Mousse Cake are unclear, its components have deep roots in culinary tradition. Chocolate mousse, originally a French creation from the 18th century, became popular for its light, airy texture. Pairing chocolate with fruits like raspberries has been a classic combination for centuries, celebrated for its contrast of sweet and tart flavors. The modern layered mousse cake became widespread in patisseries in the late 20th century as bakers experimented with sophisticated multi-layered desserts. The addition of fruit mousses to chocolate cakes quickly gained popularity, creating variations such as the Chocolate Raspberry Mousse Cake that is now beloved worldwide.

Ingredients Breakdown

For the Chocolate Cake:

• 1 1/4 cups (155g) all-purpose flour
• 1/2 cup (50g) Dutch-processed cocoa powder
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups (250g) granulated sugar
• 1/2 cup (112g) unsalted butter or olive oil
• 3/4 cup (180ml) water or coffee
• 2 large eggs
• 2 teaspoons vanilla extract

For the Raspberry Mousse:

• 2 cups (250g) fresh or frozen raspberries
• 1/4 cup (50g) granulated sugar
• 2 teaspoons lemon juice
• 2 teaspoons unflavored gelatin
• 2 tablespoons cold water
• 1 1/2 cups (360ml) heavy whipping cream
• 2 tablespoons powdered sugar

For the Chocolate Ganache:

• 4 oz (115g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream

Step-by-Step Recipe

1. Make the Chocolate Cake: Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan. In a bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar. Add the butter or oil, water or coffee, eggs, and vanilla. Mix until smooth. Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
2. Prepare the Raspberry Mousse: In a small pot, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down. Press through a fine mesh sieve to remove seeds. Sprinkle gelatin over cold water and let it bloom for 5 minutes, then heat gently until dissolved. Stir the gelatin into the raspberry puree. Cool to room temperature. Whip heavy cream with powdered sugar to stiff peaks. Fold a small amount of whipped cream into the raspberry mixture to lighten it, then gently fold in the remaining whipped cream. Refrigerate until slightly thickened.
3. Assemble the Cake: Place the chocolate cake on a serving plate. Spread the raspberry mousse evenly over the top. Chill for 2-3 hours until set.
4. Make the Ganache: Heat the heavy cream until simmering. Pour over the chopped chocolate and let sit for a minute, then stir until smooth. Let it cool slightly before pouring over the chilled mousse layer.

Tips for the Perfect Chocolate Raspberry Mousse Cake

1. Use High-Quality Chocolate: The flavor depends greatly on the quality of chocolate—choose one with at least 55% cocoa.
2. Fresh or Frozen Raspberries: Either can be used, but fresh raspberries provide the brightest flavor.
3. Chill Thoroughly: Allow each layer to set properly in the refrigerator for a clean finish.
4. Gelatin Tips: Ensure the gelatin is fully dissolved to avoid clumps in the mousse.
5. Smooth Ganache: Stir gently to avoid air bubbles for a glossy finish.

Variations and Customizations

1. White Chocolate Raspberry Mousse Cake: Use white chocolate for the ganache or swap the cake for a white chocolate base.
2. Berry Medley: Add blackberries or blueberries for a mixed-berry mousse.
3. Nutty Layers: Sprinkle chopped pistachios or almonds between layers.
4. Flavored Syrup: Brush the cake with raspberry liqueur syrup for an extra depth of flavor.
5. Double Chocolate: Add a layer of chocolate mousse along with the raspberry mousse for a richer dessert.

Health Considerations and Nutritional Value

1. Caloric Content: A typical slice may contain 400-600 calories, depending on portions and toppings.
2. Sugar Levels: Reduce sugar by using dark chocolate and unsweetened raspberry puree.
3. Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
4. Dairy-Free Mousse: Use coconut cream in place of heavy cream.
5. Serving Size: Moderation is key for enjoying this rich dessert.

FAQ

1. Can I make this cake ahead of time? Yes, the cake can be made a day in advance, and the mousse layer benefits from overnight refrigeration. 2. How do I store Chocolate Raspberry Mousse Cake? Keep it refrigerated and covered for up to 3 days. 3. Can I freeze it? You can freeze it before adding the ganache. Thaw in the refrigerator. 4. Can I skip the gelatin? Gelatin helps the mousse set; alternatives like agar-agar may be used, but results can vary. 5. What can I use instead of raspberries? Strawberries or cherries make great substitutes.

Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake is a luxurious dessert that blends rich chocolate with tart raspberry mousse for an unforgettable flavor combination, perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 3 hours hrs 48 minutes mins

Servings 16

Ingredients

  

Chocolate Sponge:

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

Raspberry Mousse:

• 2¼ teaspoons powdered gelatine
• 45 ml fresh lemon juice
• 400 g fresh raspberries frozen raspberries can be used, see note
• 100 g granulated sugar
• 480 ml cold double cream heavy cream

Decoration:

• 125 g fresh raspberries
• 50 g dark chocolate shavings

Instructions

 

Chocolate Sponge:

• Prepare the pan and preheat the oven. Grease and line the base and sides of a 23cm (9-inch) springform pan. Preheat the oven to 180°C (350°F).
• Whip the eggs and sugar. In a medium-sized bowl, combine the eggs, light brown sugar, granulated sugar, and vanilla extract. Using a hand-held electric whisk, beat on medium-high speed until the mixture becomes light and creamy, about 4 minutes. When you lift the whisk, the mixture should leave trails for a few seconds.
• Add the dry ingredients and fold through. Sift the plain flour, cocoa powder, baking powder, espresso powder, and salt into the egg mixture. Mix on low speed until just a few flour streaks remain.
• Add the melted chocolate. Pour the melted dark chocolate into the batter and fold through with a rubber spatula, making sure to scrape the bottom of the bowl until smooth and fully combined.
• Pour the batter into the pan and bake. Pour the batter into the prepared springform pan. Tap the pan firmly on the counter a couple of times to release air bubbles. Use an offset spatula to smooth out the surface. Bake for 15-20 minutes, or until the center springs back when lightly touched.
• Cool the sponge. Remove the cake from the oven and place the pan on a wire rack to cool to room temperature. The top may look wrinkled. Gently press the top of the cake with a flat-based glass or measuring cup to create a flat surface. Cover and refrigerate until ready to use.

Raspberry Mousse:

• Bloom the gelatine. Place the lemon juice in a small bowl and sprinkle the powdered gelatine over the top. Stir with a fork and let it sit for a few minutes until the gelatine softens.
• Blend the raspberries. Add the fresh raspberries to a blender or food processor and blend until smooth.
• Pass through a sieve. Set a fine-mesh sieve over a saucepan and pour the raspberry puree into it, using the back of a spoon to push it through. Scrape the underside of the sieve and discard the seeds. You should have about 300 ml (1¼ cups) of raspberry pulp.
• Heat and thicken the puree. Place the saucepan with the raspberry puree over medium-low heat. Add the granulated sugar and bring to a simmer, stirring frequently.
• Add the gelatine. Stir in the bloomed gelatine mixture, heating gently (do not boil), until the gelatine dissolves. You may need to press the gelatine against the side of the pan.
• Remove any lumps. Take the saucepan off the heat and pass the raspberry puree through a fine sieve set over a bowl to remove any remaining gelatine lumps (this step is optional if the gelatine has fully dissolved). Allow the puree to cool to room temperature, about 20 minutes.
• Whip the cream and mix with the puree. In a separate bowl, whip the cold double cream using an electric hand mixer or stand mixer until soft peaks form. Gradually fold in the cooled raspberry puree in three parts, mixing until fully combined.
• Set the mousse. Pour the raspberry mousse into the prepared springform pan over the cooled chocolate sponge. Smooth the top with an offset spatula. Cover and refrigerate for at least 3 hours, preferably overnight.

To Serve:

• Remove the cake from the pan. When ready to serve, carefully remove the raspberry mousse cake from the fridge. Take off the springform pan sides and peel off the baking paper collar. If needed, smooth the edges of the mousse with a warmed offset spatula.
• Decorate and serve. Transfer the cake onto a serving plate, decorate with fresh raspberries and chocolate shavings, then slice with a warm, dry, sharp knife. Serve immediately.

Notes

Step-by-Step Photos: My blog post includes detailed step-by-step photos to guide you through each part of the recipe.

Update: The chocolate sponge recipe was updated in July 2022 to offer a slightly easier method with some adjustments to the ingredient quantities.

Storage: The Raspberry Chocolate Mousse Cake can be stored in the refrigerator, covered, for up to 5 days. It should be kept cold to maintain the smooth texture of the mousse. The cake can remain in the springform pan and covered in the fridge until you’re ready to serve. The raspberry fruit puree can be stored in an airtight container in the fridge for up to two days.

Freezing: Yes, you can freeze this Raspberry Chocolate Mousse Cake! Wrap it tightly in plastic wrap, then cover with two layers of aluminum foil. It can be frozen for up to two months. When you’re ready to enjoy it, thaw it in the refrigerator overnight—do not attempt to heat it.

Raspberries: Raspberries are the star of this recipe, but they can be quite expensive when out of season. For both the raspberry mousse and coulis, frozen raspberries work just as well. Thaw them in a colander to let any excess moisture drip away.