Introduction

This Chocolate Raspberry Mousse Cake is a stunning layered dessert that combines rich chocolate brownie, silky mousse, and fresh raspberries. Perfect for special occasions, it offers a delightful balance of deep chocolate and bright raspberry flavors in every bite.

A four-layer round cake stands on a dark cake stand, set on a white marbled surface with a golden cloth and red ribbons around it. The bottom layer is dark brown and dense, resembling chocolate cake. Above it is a thick medium brown layer with a smooth, creamy texture, followed by a pink creamy layer with light specks. The top layer is creamy white with an even texture. Glossy dark chocolate ganache drips over the edges. On top, there is a ring of fresh red raspberries surrounding dark chocolate curls and a golden decorative piece. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3.33 oz all-purpose flour (3/4 cup)
2 oz unsweetened cocoa powder (2/3 cup)
1/2 tsp salt
1/2 tsp baking powder
4 oz unsalted butter
7.75 oz granulated sugar (1 cup + 2 tbsp)
2 large eggs (room temperature)
2 tsp vanilla extract
9 oz semi-sweet chocolate (finely chopped)
1 3/4 cups heavy cream (divided use)
Pinch of salt
2 tsp unflavored powdered gelatin
2 tbsp water
1 1/2 cups fresh raspberries
9 oz white chocolate (finely chopped)
Pink gel food coloring (optional)
4 tbsp honey
2 tsp vanilla bean paste (or vanilla extract)
4 oz semi-sweet chocolate (for ganache, finely chopped)
4 oz heavy cream (for ganache)
1 pint fresh raspberries (for decoration)
Chocolate curls or other decorations

Instructions

Step 1: Preheat the oven to 350°F. Line a 9-inch cake pan with parchment and spray with nonstick cooking spray. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
Step 2: Cube the butter and melt it over medium-low heat in a saucepan. Stir in the sugar until combined, then remove from heat and let cool to lukewarm.
Step 3: Add eggs one at a time to the butter mixture, whisking well after each addition until shiny and smooth. Stir in vanilla extract and fold in the dry ingredients with a spatula.
Step 4: Pour the batter into the prepared pan and bake 22-24 minutes until a toothpick comes out with a few moist crumbs. Cool completely.
Step 5: Prepare a 9-inch pan with at least 3-inch sides and a removable bottom. Line the inner sides with an acetate collar or parchment paper extending over the edges.
Step 6: Place cake cardboard in the pan, then carefully set the cooled brownie on top.
Step 7: For the chocolate mousse, microwave the semi-sweet chocolate, 3/4 cup cream, and a pinch of salt in 30-second increments, stirring until smooth. Let cool slightly.
Step 8: Soften gelatin in cold water, then microwave 15 seconds to melt. Whisk into the chocolate mixture.
Step 9: Whip 1 cup heavy cream to just before firm peaks. Fold half into chocolate mixture, then fold in the rest. Spread evenly over brownie and refrigerate 25 minutes to set.
Step 10: Blend 1/2 cup fresh raspberries and strain seeds. Measure 1/4 cup puree.
Step 11: For raspberry mousse, microwave white chocolate, raspberry puree, 1/2 cup cream, and salt until smooth. Cool slightly, add melted gelatin, then fold in whipped cream. Add pink food coloring if desired. Stir in 1 cup fresh raspberries.
Step 12: Spread raspberry mousse over chocolate layer and refrigerate 25 minutes.
Step 13: For vanilla bean mousse, microwave white chocolate, 1/2 cup cream, honey, and salt until melted. Cool, add gelatin, fold in whipped cream, then stir in vanilla bean paste.
Step 14: Pour vanilla mousse over raspberry layer and refrigerate at least 4 hours or overnight to set well.
Step 15: Remove the cake from the pan and unwrap the acetate collar. Prepare ganache by heating cream to a simmer and pouring over chopped semi-sweet chocolate. Stir until smooth.
Step 16: Pour ganache evenly over the top, letting it drip down the sides. Decorate with fresh raspberries and chocolate curls. Refrigerate to set ganache.
Step 17: For clean slices, chill the cake well and use a sharp knife cleaned between cuts. Let slices sit 10-15 minutes at room temperature before serving for best texture.

Tips & Variations

Use a cake collar or parchment to keep mousse layers neat and easy to remove.
Whip cream just before firm peaks to avoid over-beating; it should hold shape but still be soft.
Add a few drops of pink gel food coloring to enhance the raspberry mousse color without affecting flavor.
Substitute vanilla bean paste with pure vanilla extract if unavailable.
Use fresh, ripe raspberries for the best flavor and texture in the mousse layers and decoration.

Storage

Wrap the cake well and store in the refrigerator for up to one week. For best texture, let slices come to room temperature for 10-15 minutes before serving. Ganache will firm up when chilled but softens nicely at room temperature.

How to Serve

A four-layer round cake sits on a dark cake stand, placed on a white marbled surface with a brown cloth and red ribbon nearby. The bottom layer is a dark chocolate cake base, followed by a thick dark brown chocolate mousse layer, a lighter pink mousse layer, and a top cream layer in pale yellow. Rich dark chocolate ganache drips down the sides of the cake, covering the top surface. Fresh bright red raspberries ring the top edge, encircling a pile of dark brown chocolate shavings with a small gold swirl decoration in the center. 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, gelatin sheets can be used. Soak the sheets in cold water until soft, then gently melt and stir into the chocolate mixtures as you would with powdered gelatin.

How do I prevent the mousse from deflating when folding in whipped cream?

Fold gently with a spatula using slow, sweeping motions to preserve the airiness. Avoid over-mixing which can cause the mousse to lose volume.