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Chocolate Raspberry Mousse Cake Recipe

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★★★★★

4.9 from 54 reviews

This decadent Chocolate Raspberry Mousse Cake combines a rich, moist chocolate sponge base with a light, airy raspberry mousse topping. The cake features layers of intense dark chocolate balanced with fresh raspberry puree, creating a perfect harmony of flavors and textures. Ideal for special occasions or indulgent desserts, this recipe highlights the luscious blend of fruit and chocolate with a smooth, creamy mousse set atop a tender sponge.

Ingredients

Scale

Chocolate Sponge

  • 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)

Raspberry Mousse

  • 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)

Decoration

  • 125 g fresh raspberries
  • 50 g Dark Chocolate shavings

Instructions

  1. Prepare the pan and preheat oven: Grease and line the base and sides of a 23cm (9-inch) springform pan. Preheat your oven to 180°C (350°F).
  2. Whip the eggs and sugars: In a medium bowl, combine the eggs, light brown sugar, granulated sugar, and vanilla extract. Using a hand-held electric whisk, whip on medium-high speed for about 4 minutes until the mixture is light, creamy, and ribbons form when lifting the whisk.
  3. Add dry ingredients and fold: Sift the flour, cocoa powder, baking powder, espresso powder, and salt into the egg mixture. Gently mix at low speed until just a few streaks of flour remain, being careful not to overmix.
  4. Incorporate melted chocolate: Fold the melted dark chocolate into the batter using a rubber spatula, scraping the bowl bottom to fully combine and achieve a smooth consistency.
  5. Bake the sponge: Pour the batter into the prepared pan, tap firmly on the surface to release air bubbles, and smooth with an offset spatula. Bake for 15-20 minutes until the center springs back. Remove and cool on a wire rack to room temperature.
  6. Flatten sponge surface: Once cooled, press the top of the sponge gently with a flat-based glass or measuring cup to create a flat surface. Cover and refrigerate until needed.
  7. Bloom the gelatin: Mix powdered gelatin with fresh lemon juice in a small bowl and let sit for a few minutes to soften.
  8. Prepare raspberry puree: Blend fresh raspberries until smooth. Pass through a fine-mesh sieve over a saucepan, pressing with a spoon to extract about 300 ml of seed-free raspberry pulp.
  9. Heat raspberry puree with sugar and gelatin: On medium-low heat, warm the raspberry puree and granulated sugar, stirring until sugar dissolves and the mixture simmers. Add the gelatin mixture and stir gently to fully dissolve without boiling. Strain again to remove any gelatin lumps, then cool to room temperature (~20 minutes).
  10. Whip cream and combine: Whip the cold double cream with an electric mixer to soft peaks. Gently fold the cooled raspberry puree into the whipped cream in three additions until fully incorporated.
  11. Assemble mousse layer: Pour the raspberry mousse over the chilled chocolate sponge in the springform pan. Smooth the surface with an offset spatula, cover, and refrigerate for at least 3 hours, preferably overnight, until set.
  12. Decorate and serve: Remove the cake from the fridge, carefully release the springform pan sides, and peel off the baking paper. Smooth edges with a warmed offset spatula if desired. Transfer the cake onto a serving plate and decorate with fresh raspberries and dark chocolate shavings. Slice with a warm, dry, sharp knife and serve immediately.

Notes

  • Frozen raspberries can be used instead of fresh; thaw completely before blending.
  • Pressing the sponge after baking ensures a flat surface for the mousse layer to set evenly.
  • Be careful not to boil the raspberry puree once gelatin is added to prevent gelatin from breaking down.
  • A warm knife helps in smooth slicing without damaging the delicate mousse texture.
  • Use a high-quality dark chocolate with 75% cocoa for a rich, intense chocolate flavor.

Keywords: Chocolate raspberry mousse cake, raspberry mousse, chocolate sponge cake, layered mousse cake, chocolate dessert, raspberry dessert

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