Chocolate Raspberry Mousse Cake is a delightful dessert that combines rich chocolate with the tartness of fresh raspberries. The layers of chocolate sponge cake and smooth raspberry mousse create a luxurious treat that is perfect for special occasions or a cozy night in with loved ones. Whether you’re celebrating a birthday, anniversary, or just want to indulge yourself, this cake has all the elements to impress.

Why Make This Recipe

Making a Chocolate Raspberry Mousse Cake offers several rewards. First, it’s a showstopper dessert that will wow your guests with its elegant appearance and divine flavors. The combination of dark chocolate and fresh raspberries not only delights your taste buds but also provides a balance of sweetness and tartness. Additionally, this recipe allows you to practice important baking skills such as making a mousse and creating layers. Lastly, it’s a versatile cake that can be served at many gatherings, making it a great addition to your recipe collection.

How to Make Chocolate Raspberry Mousse Cake

Ready to dive into the delicious process? Let’s break it down step by step, so you can create this masterpiece in your kitchen with ease!

Ingredients

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)
2¼ tsp powdered gelatine
45 ml fresh lemon juice
400 g fresh raspberries (frozen raspberries can be substituted; see note)
100 g granulated sugar
480 ml double cream (heavy cream) (cold)
125 g fresh raspberries
50 g Dark Chocolate shavings (for decoration)

Directions

Create the Chocolate Sponge Cake
- Preheat your oven to 180°C (350°F) and grease a cake pan.
- In a bowl, whisk together the eggs, light brown sugar, and granulated sugar until it’s fluffy and light. Add the vanilla extract.
- In another bowl, sift together the flour, cocoa powder, baking powder, espresso powder, and salt.
- Slowly fold the dry ingredients into the egg mixture until just combined.
- Gently mix in the melted dark chocolate until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool completely.
Prepare the Raspberry Mousse
- In a small bowl, combine the powdered gelatine with lemon juice. Let it sit for 5 minutes to bloom, then gently heat until dissolved.
- In a blender, purée 400 g of raspberries with 100 g of granulated sugar until smooth.
- In another bowl, whip the cold double cream until stiff peaks form.
- Gently fold the raspberry purée into the whipped cream, then add the dissolved gelatine, blending until fully incorporated.
Assemble the Cake
- Once the sponge cake is cooled, place it on a serving platter. Pour the raspberry mousse over the cooled sponge, smoothing it out evenly.
- Refrigerate the cake for at least 4 hours, or overnight, to set.
To Serve
- Once set, decorate the top with fresh raspberries and dark chocolate shavings. Slice and serve chilled.

Pro Tips for Success Chocolate Raspberry Mousse Cake

Use Room Temperature Ingredients: Ensure your eggs and cream are at room temperature for better volume and texture.
Sifting is Key: Sift your dry ingredients to prevent clumps, ensuring a lighter, fluffier cake.
Don’t Overmix: When combining the dry ingredients with wet, fold gently to maintain the aeration.
Melt Chocolate Carefully: Use a double boiler or microwave in short bursts to melt chocolate without burning it.
Test Gelatine: Make sure to properly bloom and dissolve the gelatine before incorporating it into the mousse for the best texture.
Chill Properly: Allow ample time in the refrigerator for the mousse to set firm.

Flavor Variations Chocolate Raspberry Mousse Cake

Add a Hint of Citrus: Zest a lemon or orange into the mousse for a burst of refreshing flavor.
Nutty Addition: Incorporate ground almonds or hazelnuts into the cake batter for extra depth.
Minty Freshness: Add a few drops of peppermint extract to the mousse for a unique twist.
Spiced Chocolate: Mix in a pinch of cinnamon or chili powder to the cake batter for a warm spice flavor.
Swap Raspberries with Other Berries: Use strawberries, blackberries, or blueberries as alternatives in the mousse.

Serving Suggestions Chocolate Raspberry Mousse Cake

Serving your Chocolate Raspberry Mousse Cake is just as important as making it. Here are some suggestions:

Pair it with whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience.
Serve it with a drizzle of raspberry sauce or chocolate ganache for added decadence.
Garnish with mint leaves for a pop of color and freshness.
Present it alongside a hot cup of espresso or a glass of dessert wine to enhance the meal.

Storage and Freezing Instructions Chocolate Raspberry Mousse Cake

Your Chocolate Raspberry Mousse Cake can be kept in the refrigerator for up to 3-4 days, covered lightly with plastic wrap or foil to maintain its freshness. If you want to prepare it in advance, you can freeze the cake without the mousse for up to 2 months. Wrap the cooled sponge in plastic wrap and seal it in an airtight container. Defrost in the refrigerator overnight before adding the mousse.

Nutrition Facts (Per Serving)

| Nutrient | Value |
|———–|————–|
| Calories | 350 |
| Protein | 5g |
| Carbs | 32g |
| Fat | 25g |
| Fiber | 3g |
| Sodium | 50mg |

FAQ About Chocolate Raspberry Mousse Cake

Can I use frozen raspberries in this recipe?

Yes, you can use frozen raspberries instead of fresh ones. Just make sure to thaw and drain them before blending to avoid extra moisture in your mousse.

How can I make the mousse vegan?

To make a vegan version, substitute eggs with aquafaba (chickpea water) whipped to stiff peaks, and instead of heavy cream, use coconut cream or a vegan whipping cream alternative. Ensure to use vegan-friendly gelatine replacements if necessary.

What modifications can I make for dietary restrictions?

Gluten-free individuals can use a gluten-free flour blend in place of all-purpose flour. For lactose intolerance, consider dairy-free cream and chocolate alternatives. Always check labels to ensure all other ingredients meet dietary needs.

How do I know when the cake is baked?

The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Keep in mind that it will continue to cook a bit while cooling in the pan due to residual heat.

Can I make this cake in advance and how should I do it?

Absolutely! You can bake the sponge cake a day in advance and keep it wrapped at room temperature. Prepare the mousse and assemble it on the day you plan to serve, allowing adequate time for setting in the refrigerator.

Final Thoughts

Making a Chocolate Raspberry Mousse Cake is not only a rewarding baking experience but also a delicious treat to share with your friends and family. This cake brings together the indulgence of chocolate with the fresh taste of raspberries, creating an impressive dessert perfect for any occasion. With a bit of patience and love, you can master this recipe and leave everyone wanting more. So, gather your ingredients and get ready for a delightful journey in your kitchen!