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Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake
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This Chocolate Raspberry Mousse Cake is a luscious dessert combining smooth, airy chocolate mousse with a bright, tangy raspberry layer and a rich chocolate cake base. Its effortless elegance, perfect flavor balance, and customizable layers make it ideal for celebrations or special treats. Whether you’re an experienced baker or new to mousse cakes, this recipe guides you step-by-step to create a melt-in-your-mouth dessert that’s sure to impress.

Ingredients

Scale

Chocolate Mousse

  • 200g dark chocolate (at least 70% cocoa)
  • 1 cup heavy cream (whipped to soft peaks)
  • 3 eggs, separated (room temperature)
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon gelatin sheets or powder (optional, for firmer mousse)

Raspberry Layer

  • 1 1/2 cups fresh raspberries
  • 2 tablespoons sugar
  • 1 teaspoon gelatin sheets or powder (optional, to set the layer)

Cake Base

  • 1 chocolate cake base (store-bought or homemade, approx. 8-inch round)

Garnishes

  • Fresh raspberries
  • Chocolate shavings or curls
  • Cocoa powder (for dusting)

Instructions

  1. Prepare the Raspberry Layer: Gently puree the fresh raspberries with sugar. Strain the mixture to remove seeds for a smooth sauce. If using gelatin, bloom it in cold water, then dissolve it into the warm raspberry puree. Set aside and chill briefly to start firming.
  2. Bake or Prepare the Cake Base: Prepare your favorite chocolate sponge or brownie recipe and bake in an 8-inch springform pan. Alternatively, use a good quality store-bought chocolate cake base. Allow it to cool completely before assembling.
  3. Make the Chocolate Mousse: Melt dark chocolate slowly over a double boiler, avoiding burning. Whip the heavy cream to soft peaks. Separately, beat egg whites with sugar until stiff peaks form. Gently fold melted chocolate into whipped cream, then carefully fold in the egg whites to create a light, airy mousse. If using gelatin, bloom and add it to the melted chocolate before folding in cream and egg whites.
  4. Assemble the Cake: Place the chocolate cake base in a springform pan or cake ring. Spread the raspberry layer evenly on top and refrigerate briefly to set. Pour the chocolate mousse over the raspberry layer, smoothing the top with a spatula.
  5. Chill and Set: Refrigerate the entire cake for at least 4 hours or overnight to allow the mousse and raspberry layers to solidify beautifully.
  6. Garnish and Serve: Before serving, decorate the cake with fresh raspberries, chocolate shavings, and a dusting of cocoa powder as desired.

Notes

  • Use a double boiler to melt chocolate gently, preventing graininess or burning.
  • Use eggs at room temperature to help incorporate air and make the mousse lighter.
  • Avoid over-whipping cream; stop when stiff but smooth peaks form.
  • Bloom gelatin in cold water before adding to ensure even dissolving.
  • Allow each layer to chill and set before adding the next to maintain clean and distinct layers.
  • Frozen raspberries can be used if thawed completely and strained to remove excess water and seeds.
  • Gelatin is optional; omit for a softer, creamier mousse texture.
  • This cake is best served chilled and not reheated to preserve texture.

Nutrition

Keywords: chocolate mousse cake, raspberry mousse cake, chocolate raspberry dessert, layered mousse cake, gluten-free mousse cake

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