Heavenly Raspberry Chocolate Mousse Cake Recipe

Introduction

This Heavenly Raspberry Chocolate Mousse Cake combines rich chocolate layers with a light, fruity mousse for an unforgettable dessert experience. It’s perfect for special occasions or any time you want to impress with a decadent yet fresh treat.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 tsp baking powder
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup whole milk
• 1 cup fresh raspberries
• 1 cup dark chocolate chips
• 1 tsp agar-agar powder

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease two round cake pans.
2. Step 2: In a bowl, whisk together flour, cocoa powder, sugar, and baking powder until evenly combined.
3. Step 3: In a separate bowl, mix the eggs, vegetable oil, and milk until frothy. Gently combine with the dry ingredients until just mixed, avoiding overmixing.
4. Step 4: Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
5. Step 5: Melt the dark chocolate chips in a heatproof bowl over simmering water or in short bursts in the microwave. In a small saucepan, heat the fresh raspberries with agar-agar powder, stirring until the agar dissolves and the mixture thickens slightly. Combine the melted chocolate with the warm raspberry mixture to create the mousse.
6. Step 6: To assemble, place one cake layer on a serving plate and spread half of the raspberry chocolate mousse evenly over it. Top with the second cake layer, then spread the remaining mousse over the top of the cake.

Tips & Variations

• Use frozen raspberries if fresh are unavailable, just thaw and drain excess moisture before heating with agar-agar.
• For an extra touch, garnish the finished cake with fresh raspberries or chocolate shavings.
• If you prefer a smoother mousse, pass the raspberry mixture through a fine sieve before combining with chocolate.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the mousse fresh. Before serving, allow the cake to sit at room temperature for about 15 minutes for a softer texture. Avoid freezing as the mousse texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin instead of agar-agar?

Yes, gelatin can be used as a substitute, but note that agar-agar is plant-based and sets firmer. Use about half the amount of gelatin powder, and dissolve it according to package instructions before mixing.

How do I know when the cake is baked through?

Insert a toothpick into the center of each cake layer. If it comes out clean or with just a few crumbs clinging to it, the cakes are done. Avoid opening the oven too often during baking to prevent sinking.

Heavenly Raspberry Chocolate Mousse Cake Recipe

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★★★★★

4.8 from 123 reviews

This Heavenly Raspberry Chocolate Mousse Cake combines a rich, moist chocolate cake layered and topped with a luscious raspberry-infused dark chocolate mousse. The cake layers are perfectly tender, while the mousse offers a smooth, fruity contrast with a delicate agar-agar set texture, making this dessert a decadent treat perfect for special occasions or any chocolate lover’s delight.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 tsp baking powder
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup whole milk

Mousse Ingredients

• 1 cup fresh raspberries
• 1 cup dark chocolate chips
• 1 tsp agar-agar powder

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two round cake pans thoroughly to prevent sticking and allow easy removal of the cakes once baked.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and baking powder until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, and whole milk until the mixture is frothy and well blended. Slowly add the wet ingredients to the dry ingredients and gently mix until just combined, avoiding over-mixing to keep the cake tender.
4. Bake the Cake Layers: Evenly divide the batter between the two prepared cake pans. Place them in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely before assembling.
5. Prepare the Raspberry Chocolate Mousse: Melt the dark chocolate chips gently over a double boiler or in short intervals in the microwave until smooth. In a small saucepan, heat fresh raspberries with agar-agar powder until the agar-agar dissolves and the mixture thickens slightly. Combine the melted chocolate with the warm raspberry mixture and stir well to create a smooth, mousse-like consistency. Allow to cool slightly.
6. Assemble the Cake: Place one cake layer on your serving plate. Spread half of the raspberry chocolate mousse evenly over the top. Carefully place the second cake layer on top, then generously spread the remaining mousse over the entire top surface, smoothing it out for a polished finish.

Notes

• Make sure the cake layers are fully cooled before applying the mousse to prevent it from melting or sliding off.
• Agar-agar acts as a natural gelatin substitute; ensure it is fully dissolved by heating properly with berries.
• You can substitute fresh raspberries with frozen ones if fresh are unavailable — just thaw and drain excess moisture before use.
• For a more intense chocolate flavor, use high-quality dark chocolate chips with at least 60% cocoa.
• Store the assembled cake in the refrigerator for 2-3 days for best freshness, covered to avoid drying out.

Keywords: raspberry chocolate mousse cake, chocolate cake, raspberry mousse, agar-agar dessert, layered cake, chocolate mousse cake