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Raspberry Mousse Cake Recipe

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4.4 from 429 reviews

A luscious Raspberry Mousse Cake featuring a rich chocolate sponge base layered with a smooth, tangy raspberry mousse. This elegant dessert combines the intense flavor of dark chocolate with fresh raspberries for a perfect balance of sweetness and tartness. Ideal for special occasions, it is baked, chilled, and beautifully decorated with fresh raspberries and chocolate shavings.

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 (or frozen as substitute)
  • 100 g granulated sugar
  • 480 ml double cream (heavy cream) (cold)

Decoration

  • 125 g fresh raspberries
  • 50 g Dark Chocolate shavings

Instructions

  1. Prepare pan and preheat oven: Grease and line the base and sides of a 23cm (9-inch) springform pan. Preheat oven to 180°C (350°F).
  2. Whip eggs and sugars: In a medium bowl, combine eggs, light brown sugar, granulated sugar, and vanilla extract. Using an electric whisk, beat on medium-high speed for about 4 minutes until the mixture is light, creamy, and ribbons form when the whisk is lifted.
  3. Incorporate dry ingredients: Sift flour, cocoa powder, baking powder, espresso powder, and salt into the egg mixture. Mix on low speed until mostly combined with only a few flour streaks remaining.
  4. Add melted chocolate: Fold the melted dark chocolate gently into the batter using a rubber spatula, scraping the bowl to ensure thorough mixing.
  5. Bake the sponge: Pour batter into the prepared pan and tap to release air bubbles. Smooth the surface with an offset spatula. Bake for 15-20 minutes until the center springs back. Cool on wire rack. Press the top gently with a flat object to flatten, then refrigerate.
  6. Bloom gelatine: Sprinkle powdered gelatine over lemon juice in a small bowl and mix. Let bloom for a few minutes until softened.
  7. Prepare raspberry puree: Blend 400 g raspberries until smooth. Pass through a fine sieve to remove seeds, collecting about 300 ml puree.
  8. Cook raspberry puree with sugar and gelatine: Heat puree and granulated sugar over medium-low heat, stirring until sugar dissolves and simmering gently. Add gelatine mixture and stir until completely dissolved without boiling. Strain again if necessary and cool to room temperature (~20 minutes).
  9. Whip cream and combine: Whip cold double cream to soft peaks. Fold the cooled raspberry puree into the whipped cream in three parts until fully incorporated.
  10. Assemble mousse layer: Pour 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 or overnight to set.
  11. Decorate and serve: Remove cake from pan, peel off baking paper collar, and smooth edges with a warmed spatula if needed. Transfer to serving plate and garnish with fresh raspberries and dark chocolate shavings. Slice with a warm dry knife and serve immediately.

Notes

  • Frozen raspberries can be used instead of fresh for the mousse; thaw fully before blending.
  • Pressing the sponge cake ensures a flat surface, improving mousse layering and presentation.
  • Use a warm knife when slicing to create clean cake slices.
  • Make sure not to boil the gelatine mixture to prevent it from losing its setting properties.
  • The mousse benefits from chilling overnight for best texture and flavor melding.

Keywords: Raspberry mousse cake, chocolate sponge, berry mousse, mousse cake, dessert recipe, chocolate raspberry cake

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