Chocolate Raspberry Mousse Cake Recipe
This exquisite Chocolate Raspberry Mousse Cake features a rich brownie base layered with creamy chocolate mousse, tangy raspberry mousse, and a smooth vanilla bean mousse, all topped with a luscious chocolate ganache and fresh raspberries. Perfectly balanced and elegantly presented, this cake is ideal for special occasions or indulgent dessert moments.
- Prep Time: 40 minutes
- Cook Time: 24 minutes
- Total Time: 5 hours 30 minutes (including chilling time)
- Yield: 1 9-inch mousse cake, serves 10-12 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Ingredients
Scale
Brownie Layer
- 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
Chocolate Mousse Layer
- 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
Raspberry Mousse Layer
- 1 1/2 cups fresh raspberries (plus 1/2 cup for puree and 1 cup whole for folding in)
- 9 oz white chocolate, finely chopped
- 1 1/2 cups heavy cream (divided use)
- Pinch of salt
- 2 tsp unflavored powdered gelatin
- 2 tbsp water
- Pink gel food coloring (optional)
Vanilla Bean Mousse Layer
- 9 oz white chocolate, finely chopped
- 1 1/2 cups heavy cream (divided use)
- 4 tbsp honey
- Pinch of salt
- 2 tsp unflavored powdered gelatin
- 2 tbsp water
- 2 tsp vanilla bean paste (or vanilla extract)
Ganache & Decoration
- 4 oz semi-sweet chocolate, finely chopped
- 4 oz heavy cream
- 1 pint fresh raspberries
- Chocolate curls or other decorations
Instructions
- Prepare the Brownie Layer: Preheat your oven to 350°F and line a 9-inch cake pan with parchment paper. Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl. Cube the butter and melt it over medium-low heat in a saucepan. Stir in the sugar until combined, then cool the mixture to lukewarm.
- Mix Brownie Batter: Add the eggs one at a time to the cooled butter-sugar mix, whisking well after each addition until the mixture is smooth and shiny. Stir in vanilla extract and then fold in the dry ingredients with a spatula. Pour batter into the prepared pan and bake for 22-24 minutes until a toothpick comes out with moist crumbs. Cool completely.
- Prepare Pan and Brownie Base: Use a 9-inch removable bottom cake pan or springform lined with acetate or parchment taller than the pan sides. Place cake cardboard at the bottom and set the cooled brownie layer on top.
- Make Chocolate Mousse Layer: Combine semi-sweet chocolate, 3/4 cup cream, and a pinch of salt in a microwave-safe bowl. Microwave in 30-second intervals stirring until smooth. Cool slightly. Soften gelatin in water, melt it briefly, and whisk into the chocolate mixture.
- Fold in Whipped Cream: Whip 1 cup cream to just before firm peaks. Fold half into the warm chocolate, then fold in the rest gently. Spread evenly over brownie layer and refrigerate for 25 minutes to set.
- Prepare Raspberry Mousse Layer: Blend 1/2 cup raspberries and strain to remove seeds, measuring 1/4 cup puree. Microwave white chocolate, raspberry puree, 1/2 cup cream, and salt until smooth and warm. Soften gelatin, melt and whisk into the mixture. Fold in whipped cream made from 1 cup cream and add pink food coloring if desired. Stir in remaining whole raspberries gently, pour over chocolate mousse, spread evenly, and chill for 25 minutes.
- Make Vanilla Bean Mousse Layer: Heat white chocolate, 1/2 cup cream, honey, and salt until smooth. Incorporate gelatin and fold in whipped cream. Stir in vanilla bean paste and pour over raspberry layer. Refrigerate for at least 4 hours or overnight to fully set mousse layers.
- Prepare and Apply Ganache: Heat 4 oz cream to a simmer and pour over chopped semi-sweet chocolate. Whisk until smooth and glossy. Pour ganache over the set mousse layers, spreading to edges with spatula for decorative drizzles.
- Decorate and Chill: Garnish the cake with fresh raspberries and chocolate curls. Refrigerate for the ganache to set firmly.
- Serve: For clean slices, use a sharp knife washed between cuts. Allow the cake to sit at room temperature for 10-15 minutes before serving to enhance flavor and texture.
- Store Properly: Keep well-wrapped in the refrigerator for up to one week to maintain freshness.
Notes
- Ensure the heavy cream is cold before whipping for best volume and texture.
- Use a removable cake collar or strips of acetate/parchment to achieve clean mousse edges.
- Straining raspberry puree removes seeds for a silky mousse texture.
- If pink color is desired in raspberry mousse, use gel food coloring to avoid thinning consistency.
- Gelatin bloom and melt carefully to avoid lumps in mousse layers.
- Allow mousse cake layers sufficient chilling time for best set and clean cutting.
Keywords: Chocolate mousse cake, raspberry mousse, layered mousse cake, chocolate raspberry dessert, vanilla bean mousse, chocolate ganache cake
