Heavenly Raspberry Chocolate Mousse Cake
The Heavenly Raspberry Chocolate Mousse Cake is a decadent dessert that combines rich chocolate and tart raspberry mousse for a luxurious treat. Perfect for special occasions, it offers a stunning balance of flavors and textures.
Ingredients
Chocolate Sponge
- 3 large eggs at room temperature
- 55 g light brown sugar
- 65 g granulated sugar
- 1 teaspoon vanilla extract
- 65 g all-purpose flour
- 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 gelatin
- 45 ml fresh lemon juice
- 400 g fresh raspberries frozen raspberries can be used as a substitute; 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
- Start by preparing your pan and preheating the oven. Grease and line the base and sides of a 23cm (9-inch) springform pan. Preheat the oven to 180°C (350°F).
- Whisk the eggs and sugars. 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 for about 4 minutes, until the mixture becomes light and creamy. When lifting the whisk, the mixture should leave trails for a few seconds.
- Add the dry ingredients and fold in. Sift the flour, cocoa powder, baking powder, and espresso powder into the egg mixture, then add the salt. Mix on low speed until just a few streaks of flour remain.
- Incorporate the melted chocolate. Add the melted dark chocolate into the batter and fold gently with a rubber spatula. Be sure to scrape the bottom of the bowl as you fold to ensure the ingredients are fully combined and smooth.
- Bake the batter. Pour the batter into the prepared springform pan. Tap the pan firmly on the work surface a few times to remove any air bubbles, and use an offset spatula if necessary to smooth the surface.
- Bake for 15-20 minutes, or until the center springs back when lightly touched.
- Cool the sponge. Remove from the oven and set the pan on a wire rack to cool to room temperature. The top of the sponge will likely appear wrinkled. To flatten it, press the top down gently with a flat-bottomed glass or the base of a measuring cup. Once flat, cover and refrigerate until you are ready to proceed with the next step.
Raspberry Mousse
- Bloom the gelatin. Pour the lemon juice into a small bowl and sprinkle the powdered gelatin over the surface. Mix with a fork and let it sit for a few minutes to allow the gelatin to soften.
- Prepare the raspberry puree. Place the fresh raspberries into a blender or food processor and blend until smooth.
- Strain the puree. Pass the blended raspberries through a fine-mesh sieve set over a saucepan, using the back of a spoon to push the puree through. Scrape the underside of the sieve to collect any remaining puree. Discard the seeds. You should end up with approximately 300 ml (1¼ cups) of raspberry pulp.
- Cook the raspberry puree. Put the saucepan with the raspberry puree over medium-low heat on the stove. Add the granulated sugar and bring to a simmer, stirring frequently.
- Add the gelatin. Stir in the gelatin mixture and continue to heat gently, without boiling, while stirring until the gelatin dissolves completely. You may need to press the gelatin against the side of the pan to help it dissolve.
- Strain again. Remove the saucepan from the heat and pass the raspberry puree through a sieve set over a bowl to remove any remaining lumps of gelatin (this step is optional if you're confident that the gelatin has fully dissolved). Allow the raspberry puree to cool to room temperature, which should take about 20 minutes.
- Whip the cream and combine with the raspberry puree. In a separate bowl, whip the cold cream using an electric hand mixer or stand mixer on medium-high speed 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 over the chocolate sponge in the prepared springform pan. Use an offset spatula to smooth the top and level the mousse. Cover and refrigerate for at least 3 hours, or preferably overnight, to set the mousse.
Notes
Step-by-Step Photos: My blog post features detailed step-by-step photos to help guide you through each stage of making this recipe.
Update: The chocolate sponge recipe was updated in July 2022 with a simplified method and adjusted ingredient quantities for ease.
To Store: The Raspberry Chocolate Mousse Cake can be kept in the refrigerator for up to 5 days, provided it's covered. It's essential to keep the cake cold to maintain the smooth texture of the mousse. You can store it in the springform pan, 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.
To Freeze: Yes, this Raspberry Chocolate Mousse Cake can definitely be frozen! Wrap it tightly in plastic wrap, then add two layers of aluminum foil. Freeze it for up to two months. When you're ready to enjoy it, simply thaw it in the refrigerator overnight—do not attempt to heat it.
Raspberries: This recipe is all about showcasing raspberries, but when they're out of season, they can become quite expensive. For both the raspberry mousse and coulis, frozen raspberries work perfectly as a substitute. Just thaw them in a colander and let any excess moisture drain off.
TIP 1: Use the best quality ingredients you can find. Since raspberries are the star of this recipe, they need to stand out. Choose the juiciest, freshest berries you can get your hands on.
TIP 2: Whip the yolks and sugar long enough to achieve the right consistency. When you lift the whisk out of the mixture, look for a "ribboning" effect on the surface. This indicates it's ready.
TIP 3: Be sure to scrape down the base and sides of the bowl. Melted chocolate tends to settle at the bottom, so it's important to scrape the bowl halfway through mixing to ensure it's fully incorporated.
TIP 4: When folding the raspberry puree into the cream, do so gently. The goal is to preserve the air in the whipped cream so it maintains its shape even after the raspberry puree is added.
TIP 5: Don’t rush the refrigeration process. The 3 hours I recommend is the bare minimum for the mousse cake to set, but I strongly suggest leaving it overnight to achieve the best results.
Update: The chocolate sponge recipe was updated in July 2022 with a simplified method and adjusted ingredient quantities for ease.
To Store: The Raspberry Chocolate Mousse Cake can be kept in the refrigerator for up to 5 days, provided it's covered. It's essential to keep the cake cold to maintain the smooth texture of the mousse. You can store it in the springform pan, 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.
To Freeze: Yes, this Raspberry Chocolate Mousse Cake can definitely be frozen! Wrap it tightly in plastic wrap, then add two layers of aluminum foil. Freeze it for up to two months. When you're ready to enjoy it, simply thaw it in the refrigerator overnight—do not attempt to heat it.
Raspberries: This recipe is all about showcasing raspberries, but when they're out of season, they can become quite expensive. For both the raspberry mousse and coulis, frozen raspberries work perfectly as a substitute. Just thaw them in a colander and let any excess moisture drain off.
TIP 1: Use the best quality ingredients you can find. Since raspberries are the star of this recipe, they need to stand out. Choose the juiciest, freshest berries you can get your hands on.
TIP 2: Whip the yolks and sugar long enough to achieve the right consistency. When you lift the whisk out of the mixture, look for a "ribboning" effect on the surface. This indicates it's ready.
TIP 3: Be sure to scrape down the base and sides of the bowl. Melted chocolate tends to settle at the bottom, so it's important to scrape the bowl halfway through mixing to ensure it's fully incorporated.
TIP 4: When folding the raspberry puree into the cream, do so gently. The goal is to preserve the air in the whipped cream so it maintains its shape even after the raspberry puree is added.
TIP 5: Don’t rush the refrigeration process. The 3 hours I recommend is the bare minimum for the mousse cake to set, but I strongly suggest leaving it overnight to achieve the best results.