Introduction

This Chocolate Raspberry Mousse Cake is a decadent dessert combining a rich chocolate sponge with a light, fruity raspberry mousse. Perfect for special occasions or when you want to impress with a stunning homemade treat.

The image shows a two-layer cake with a thick, dark brown chocolate base and a thick top layer of pink mousse. The pink mousse layer is smooth and creamy, risen higher than the chocolate base. The top surface of the pink layer is decorated with whole fresh raspberries, small red berry pieces, and dark chocolate shavings spread unevenly. The cake is placed on a round white marble board, and a slice is cut out showing the clean, sharp edges of both layers. Around the cake, some chocolate shavings and berry pieces lie scattered. In the background, there is a white bowl with some raspberries inside, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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)
100 g granulated sugar
480 ml double cream (heavy cream) (cold)
125 g fresh raspberries (for decoration)
50 g dark chocolate shavings (for decoration)

Instructions

Step 1: Prepare the pan and preheat the oven to 180°C (350°F). Grease and line the base and sides of a 23cm (9-inch) springform pan.
Step 2: In a medium bowl, add the eggs, light brown sugar, granulated sugar, and vanilla extract. Whip with an electric mixer on medium-high speed until the mixture is light and creamy, about 4 minutes. You should see trails that hold for a few seconds when you lift the whisk.
Step 3: Sift the flour, cocoa powder, baking powder, espresso powder, and salt into the egg mixture. Mix at low speed until just a few flour streaks remain.
Step 4: Fold the melted dark chocolate gently into the batter using a rubber spatula. Ensure the mixture is smooth and well combined.
Step 5: Pour the batter into the prepared pan. Tap the pan firmly on the work surface to release air bubbles and smooth the surface with an offset spatula if needed. Bake for 15-20 minutes until the center springs back.
Step 6: Remove the cake from the oven and cool on a wire rack to room temperature. Press down the top with a flat glass or measuring cup base to flatten the surface. Cover and refrigerate until ready for the mousse.
Step 7: To make the raspberry mousse, sprinkle the powdered gelatine over the lemon juice in a small bowl. Let it sit for a few minutes to soften.
Step 8: Blend the fresh raspberries until smooth, then pass through a fine-mesh sieve over a saucepan to remove seeds. You should have about 300 ml of raspberry pulp.
Step 9: Heat the raspberry puree with granulated sugar over medium-low heat until it simmers. Stir in the gelatine mixture and heat gently without boiling until it dissolves. Strain once more to remove any gelatin lumps, then set aside to cool to room temperature (about 20 minutes).
Step 10: Whip the cold double cream to soft peaks with an electric mixer. Fold the cooled raspberry puree into the whipped cream gradually in three parts until combined.
Step 11: Pour the raspberry mousse over the chocolate sponge in the springform pan. Smooth the top with an offset spatula, cover, and refrigerate for at least 3 hours or preferably overnight.
Step 12: When ready to serve, carefully remove the sides of the springform pan and peel off the baking paper. Smooth edges if needed with a warm offset spatula. Transfer to a serving plate and decorate with fresh raspberries and dark chocolate shavings.
Step 13: Slice with a warm, dry, sharp knife and serve immediately for the best texture and flavor.

Tips & Variations

For a more intense chocolate flavor, use 80% dark chocolate in the sponge.
If using frozen raspberries, thaw and drain excess liquid before blending to avoid a watery mousse.
To add a citrus twist, sprinkle a little orange zest into the raspberry mousse mixture.
Ensure your cream is very cold before whipping for the best volume and texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it well wrapped or in an airtight container to prevent it from absorbing fridge odors. Reheat the knife under hot water and dry it before slicing to maintain clean cake slices. This cake is best enjoyed fresh and chilled and does not freeze well due to the mousse texture.

How to Serve

The image shows a two-layer cake placed on a white marbled surface. The bottom layer is dark brown, dense, and looks like chocolate cake. The top layer is thick, light pink, and smooth with a mousse-like texture. The top of the cake is decorated with fresh red raspberries and small crumbled red pieces, along with thin dark chocolate shavings scattered around. One slice of the cake is cut and slightly pulled out, revealing the clean, distinct layers inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin sheets instead of powdered gelatin?

Yes, to substitute gelatin sheets, soak the required number of sheets in cold water until soft, then melt gently and add to the raspberry puree as you would with powdered gelatin. Follow the package instructions for exact conversions.

Can this cake be made ahead of time?

Absolutely. Prepare the cake up to 24 hours in advance and keep it refrigerated. This allows the mousse to set fully and flavors to meld beautifully. Just add the fresh raspberries and chocolate shavings before serving.