Introduction

This Raspberry Mousse Cake is a delightful combination of rich chocolate sponge and light, fruity raspberry mousse. Perfect for special occasions or a sophisticated dessert, it offers a balance of intense chocolate and fresh berry flavors.

A two-layer cake is shown on a round white marble board with a white marbled surface. The bottom layer is thick, dark brown, and textured like chocolate cake. The top layer is thick, smooth, and light pink like a mousse or cream. The cake is topped with whole red raspberries and small red berry bits scattered evenly, along with thin dark chocolate shavings. One slice is cut and slightly pulled out, showing the clear separation between the dense brown bottom and fluffy pink top layers. 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 (or frozen, see note)
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 a 23 cm (9-inch) springform pan by greasing and lining the base and sides. Preheat your oven to 180°C (350°F).
Step 2: In a medium bowl, whisk together the eggs, light brown sugar, granulated sugar, and vanilla extract on medium-high speed until light, creamy, and forming trails when the whisk is lifted, about 4 minutes.
Step 3: Sift the flour, cocoa powder, baking powder, and espresso powder into the egg mixture. Add the salt. Mix gently at low speed until just a few flour streaks remain.
Step 4: Fold in the melted chocolate carefully with a rubber spatula, scraping the bowl’s bottom until smooth and combined.
Step 5: Pour the batter into the prepared pan, tap it on the counter to release air bubbles, and smooth the surface. Bake for 15-20 minutes until the center springs back.
Step 6: Cool the sponge to room temperature on a wire rack. Press the top flat using the base of a glass or measuring cup, then cover and refrigerate until ready.
Step 7: For the raspberry mousse, sprinkle the powdered gelatine over the lemon juice in a small bowl and stir. Let it bloom for a few minutes.
Step 8: Blend the fresh raspberries until smooth, then strain through a fine sieve into a saucepan, pressing to extract about 300 ml of pulp. Discard seeds.
Step 9: Heat the raspberry puree with granulated sugar over medium-low heat until simmering. Stir in the bloomed gelatine and heat gently until dissolved, avoiding boiling. Strain once more if needed and let cool to room temperature.
Step 10: Whip the cold double cream to soft peaks. Gently fold the cooled raspberry puree into the cream in three additions until fully combined.
Step 11: Pour the mousse over the chilled chocolate sponge in the springform pan. Smooth the surface with an offset spatula. Cover and chill for at least 3 hours, ideally overnight.
Step 12: To serve, remove the cake from the fridge. Carefully remove the pan sides and peel away the baking paper collar. Smooth edges if needed with a warmed spatula.
Step 13: Transfer the cake to a serving plate. Decorate with fresh raspberries and dark chocolate shavings. Slice with a warm, dry sharp knife and serve immediately.

Tips & Variations

Use frozen raspberries when fresh are out of season; thaw and drain excess liquid before blending.
Adding a teaspoon of espresso powder enhances the chocolate flavor in the sponge.
To easily peel the baking paper collar, slightly warm a knife and run it around the edges.

Storage

Store the raspberry mousse cake in the refrigerator, covered, for up to 2 days. Reheat knives in warm water before slicing to maintain clean cuts. Avoid freezing to preserve the mousse texture.

How to Serve

The image shows a two-layer cake on a white round plate. The bottom layer is a thick, dark brown chocolate cake with a slightly rough texture. The top layer is a thick, smooth pink cream, about the same height as the bottom layer. The cake is cut into slices, with one slice pulled out slightly, showing the clean cut between the layers. On top of the pink cream layer, there are fresh whole red raspberries and small pieces of crushed raspberries scattered around. There are also thin dark chocolate shavings sprinkled on the pink cream and around the raspberries. The cake is placed on a white marbled surface with a soft white cloth nearby, along with a small white bowl filled with raspberries in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin substitutes?

Yes, you can use sheet gelatin if you prefer. Soak sheets in cold water until soft, then gently melt and mix with the lemon juice as directed.

What if I don’t have an electric mixer?

Whipping cream and eggs by hand is possible but requires more time and effort. Use a balloon whisk and beat vigorously to achieve the desired texture.