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Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake is a decadent and elegant dessert combining rich dark chocolate mousse with fresh, tangy raspberries layered over a moist cake base. Light and airy with a perfect balance of sweetness and tartness, this cake is suitable for special occasions or an indulgent treat at home.

  • Total Time: 6 hours 30 minutes (including chilling)
  • Yield: 8-10 servings 1x

Ingredients

Scale

For the Cake Base

  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

For the Chocolate Mousse

  • 200g high-quality dark chocolate, chopped
  • 1 ½ cups heavy cream
  • 2 tbsp granulated sugar (optional, to balance bitterness)

For the Raspberry Layer

  • 1 ½ cups fresh raspberries (or thawed frozen raspberries)
  • ½ cup heavy cream, whipped lightly (optional, for mixing raspberry puree)

Optional Garnishes

  • Fresh raspberries
  • Powdered sugar for dusting
  • Chocolate shavings

Instructions

  1. Prepare the Cake Base: Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour and sugar. In another bowl, cream the softened butter and eggs, then add the vanilla extract. Fold the wet ingredients into the dry mixture gently until combined. Pour the batter into a greased cake pan and bake for 25-30 minutes or until golden and springy. Remove and let it cool completely before assembling.
  2. Make the Chocolate Mousse: Gently melt the dark chocolate over a double boiler or microwave in short bursts. Allow it to cool slightly but not harden. Whip the heavy cream until stiff peaks form, then carefully fold the melted chocolate into the cream to keep the mousse light and airy. Add sugar if desired to balance the bitterness.
  3. Prepare the Raspberry Layer: Puree the fresh raspberries and strain through a fine mesh sieve to remove seeds. Optionally, fold the raspberry puree gently into lightly whipped cream to create a fluffy raspberry layer. Alternatively, use puree or fresh raspberries directly as a layer.
  4. Assemble the Cake: Place the cooled cake base on your serving plate. Spread an even layer of chocolate mousse over the cake, then add a layer of raspberry mixture. Repeat layers if desired, smoothing each layer with a spatula for a clean finish.
  5. Chill and Set: Refrigerate the assembled cake for at least 4-6 hours, preferably overnight, to allow the mousse to set and develop the perfect texture. Chill times are essential for neat slicing and optimal taste.

Notes

  • Use room temperature ingredients for smoother blending.
  • Allow melted chocolate to cool slightly before folding into cream to avoid curdling.
  • Do not over-whip cream; stop at stiff peaks to maintain mousse lightness.
  • Layer evenly for a beautiful presentation and balanced flavors.
  • Ensure sufficient chilling time for mousse to set properly.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking and chilling
  • Cuisine: French-inspired
  • Diet: Gluten Free (with gluten-free flour blend substitution)

Nutrition

  • Serving Size: 1 slice (1/10th of cake)
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 50 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 90 mg

Keywords: Chocolate Raspberry Mousse Cake, Chocolate mousse cake, Raspberry dessert, Gluten-free chocolate cake, Elegant mousse cake