Dark Chocolate Raspberry Mousse Cake Recipe

ByVictor Layne
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Introduction

This Dark Chocolate Raspberry Mousse Cake is a decadent dessert that perfectly balances rich chocolate with the tartness of fresh raspberries. Its light, creamy mousse layered between moist chocolate cake makes it an impressive yet approachable treat for any occasion.

A round chocolate mousse cake with three visible layers sits on a white marble plate. The bottom layer is a dark, dense chocolate cake base. Above this is a middle layer of slightly lighter, creamy chocolate mousse with a glossy texture and bits of red fruit embedded inside. The top layer is a smooth, light brown chocolate mousse coated evenly and sprinkled with bright red freeze-dried raspberries, some whole and some crushed, scattered on the surface and around the plate. One slice is cut and slightly lifted from the cake, showing the layers clearly. The setting includes a white marbled surface with a blurred yellow and white background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted butter, softened
  • 1 cup Granulated sugar (for cake)
  • 2 large Eggs
  • 1 teaspoon Vanilla extract (for cake)
  • 1/2 cup Buttermilk
  • 1 cup Fresh raspberries (plus extra for garnish)
  • 1/4 cup Granulated sugar (for mousse)
  • 1 cup Heavy cream (for mousse)
  • 1 teaspoon Vanilla extract (for mousse)
  • 4 ounces Dark chocolate, melted and cooled (for mousse)
  • 4 ounces Dark chocolate, chopped (for ganache)
  • 1/2 cup Heavy cream (for ganache)

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
  2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Step 3: In a large mixing bowl, beat the softened butter and 1 cup sugar until light and fluffy, about 3-5 minutes.
  4. Step 4: Add eggs one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla extract.
  5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.
  6. Step 6: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Step 8: For the raspberry mousse, puree raspberries with 1/4 cup sugar in a blender, then strain through a fine mesh sieve to remove seeds.
  9. Step 9: Whip heavy cream and 1 teaspoon vanilla extract until soft peaks form, then gently fold in melted dark chocolate and raspberry puree.
  10. Step 10: Refrigerate the mousse for about 30 minutes to set slightly.
  11. Step 11: Once the cake is cooled, slice it in half horizontally to create two layers.
  12. Step 12: Place one cake layer on a serving plate and spread half of the raspberry mousse over it, then top with the second layer and spread the remaining mousse on top.
  13. Step 13: Chill the assembled cake in the refrigerator for at least 1 hour to set the mousse.
  14. Step 14: For the ganache, heat 1/2 cup heavy cream until just boiling, pour over chopped dark chocolate and let sit for a few minutes before stirring until smooth.
  15. Step 15: Drizzle the ganache evenly over the chilled cake just before serving.

Tips & Variations

  • Use fresh, ripe raspberries for the best flavor and natural sweetness in the mousse.
  • To make slicing easier, chill the cake well so the mousse firms up before cutting.
  • For a boozy twist, add a tablespoon of raspberry liqueur to the mousse mixture.
  • Substitute semi-sweet chocolate if you prefer a less intense chocolate flavor in the mousse and ganache.

Storage

Store the cake in the refrigerator, covered loosely with plastic wrap or in an airtight container. It will keep fresh for up to 3 days. When ready to serve, you can let it sit at room temperature for 15-20 minutes to soften slightly. Avoid freezing, as the mousse texture can be affected.

How to Serve

A three-layer round chocolate mousse cake sits on a white marbled plate, with one slice cut out and placed slightly forward. The bottom layer is dark brown and dense like a chocolate brownie base. The middle layer is a lighter brown chocolate mousse with small pieces of raspberry embedded inside. The top layer is a smooth, thicker chocolate mousse, darker than the middle layer. The cake is topped with whole and crushed bright red freeze-dried raspberries scattered generously, and some raspberry crumbs are also spread around the plate. The background shows two tall beige jars and a soft yellow and white abstract wall. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the mousse?

Yes, you can use frozen raspberries; just thaw and drain any excess liquid before pureeing to avoid a watery mousse.

How do I prevent the mousse from separating?

Make sure the melted chocolate is cooled before folding into the whipped cream and raspberry puree. Gently fold the ingredients to keep the mousse light and airy.

Print
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Dark Chocolate Raspberry Mousse Cake Recipe

★★★★★

4.5 from 127 reviews
  • Author: Victor
  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

This exquisite Dark Chocolate Raspberry Mousse Cake combines a rich, moist chocolate cake layered with a luscious raspberry mousse and finished with a silky dark chocolate ganache. Perfect for special occasions or whenever you crave an indulgent dessert, this cake balances dense chocolate flavor with fresh raspberry tartness, creating a sophisticated and delightful treat.

Ingredients

Scale

Cake

  • 1 cup All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup Buttermilk

Raspberry Mousse

  • 1 cup Fresh raspberries (plus extra for garnish)
  • 1/4 cup Granulated sugar
  • 1 cup Heavy cream
  • 1 teaspoon Vanilla extract
  • 4 ounces Dark chocolate, melted and cooled

Ganache

  • 4 ounces Dark chocolate, chopped
  • 1/2 cup Heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan thoroughly to prevent sticking during baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, which should take about 3-5 minutes. This step incorporates air for a tender texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure even incorporation. Then, stir in the vanilla extract for flavor.
  5. Combine Dry Ingredients and Buttermilk: Gradually add the dry ingredient mixture to the wet butter mixture in portions, alternating with the buttermilk. Mix gently until just combined to maintain cake lightness without overmixing.
  6. Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
  7. Cool the Cake: Allow the cake to cool in the pan on a wire rack for 10 minutes to firm up, then remove the cake from the pan and cool completely on the rack to room temperature.
  8. Prepare Raspberry Mousse – Puree: In a blender, puree fresh raspberries with 1/4 cup granulated sugar until smooth. Strain the puree through a fine mesh sieve to remove seeds for a silky mousse texture.
  9. Whip Cream and Fold Ingredients: In a chilled bowl, whip heavy cream with 1 teaspoon vanilla extract until soft peaks form. Gently fold in the melted and cooled dark chocolate, followed by the raspberry puree, blending evenly while retaining the airy texture.
  10. Chill the Mousse: Refrigerate the mousse mixture for about 30 minutes to allow it to set and thicken slightly, making it easier to spread onto the cake layers.
  11. Slice the Cake: Once the cake has cooled completely, slice it horizontally into two even layers using a serrated knife to create multiple tiers for filling.
  12. Assemble with Mousse: Place one cake layer on a serving plate and spread half of the raspberry mousse evenly over it. Add the second layer on top, then spread the remaining mousse to cover the top and sides neatly.
  13. Refrigerate the Cake: Chill the assembled cake in the refrigerator for at least 1 hour to allow the mousse to set firmly and the flavors to meld.
  14. Prepare Ganache: Heat 1/2 cup heavy cream just until it begins to boil. Pour the hot cream over the chopped dark chocolate in a bowl and let it sit undisturbed for a few minutes. Stir gently until the mixture becomes smooth and glossy.
  15. Decorate the Cake: Drizzle the prepared ganache over the chilled mousse cake, allowing it to cascade naturally for an elegant finish. Optionally, garnish with additional fresh raspberries.

Notes

  • Ensure the butter is softened at room temperature for smooth creaming with sugar.
  • Do not overmix the batter once the dry ingredients are added to keep the cake tender.
  • Straining the raspberry puree removes seeds for a smoother mousse texture.
  • Chilling the mousse before spreading helps it maintain its shape.
  • Use a serrated knife and a gentle sawing motion to slice the cake layers evenly.
  • Allow the ganache to cool slightly before drizzling to prevent melting the mousse.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cake, raspberry mousse, dark chocolate ganache, layered cake, dessert, chocolate mousse cake, raspberry dessert, holiday cake

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