Raspberry Mousse Chocolate Cake combined two of my favorites a rich moist chocolate cake layer topped with a luxuriously airy raspberry mousse resulting in a light fluffy raspberry mousse chocolate cake. Each bite bursts with the vibrant tang of raspberries and a moist chocolate cake.
Chocolate Raspberry Mousse Cake
I use fresh raspberries to make the mousse because it adds a nice color and taste to the raspberry mousse. The chocolate cake is a simple yet key component of this cake, my recipe delivers a delightful layer of moist cake for a delightful dessert experience!
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⭐Why You'll Love This Raspberry Mousse Chocolate Cake Recipe
- Delicious Flavor Combination: It combines the rich, indulgent flavor of chocolate with the bright and tangy taste of fresh raspberries, creating a delightful balance of sweetness and tartness.
- Light and Fluffy Texture: The chocolate sponge cake is light, fluffy, and moist, providing the perfect base for the creamy raspberry mousse filling.
- Refreshing Raspberry Mousse: The raspberry mousse is made with pureed raspberries, lemon juice, and whipped cream, resulting in a smooth, airy texture with a burst of fruity flavor.
- Make-Ahead Option: This cake can be prepared in advance and refrigerated until ready to serve, making it a convenient dessert option for entertaining or special events.
🧾Raspberry Mousse Chocolate Cake Ingredients
Here is a list of everything you need:
For Chocolate Sponge:
- Eggs: Provide structure, moisture, and leavening to the cake batter.
- Sugar: Sweetens the cake and helps to tenderize the crumb.
- Light Brown Sugar: Adds a subtle caramel flavor and moisture to the cake.
- Vanilla Paste: Infuses the cake with a warm, aromatic flavor.
- Flour: Provides the main structure and bulk to the cake, giving it its shape and texture.
- Cocoa Powder: Adds rich chocolate flavor and color to the cake, creating a deep, intense chocolatey taste.
- Baking Powder: Acts as a leavening agent, helping the cake to rise and become light and fluffy during baking.
- Salt: Enhances the flavor of the cake by balancing the sweetness and intensifying the chocolate flavor.
- Instant Coffee: Enhances the chocolate flavor of the cake by adding depth and richness.
- Dark Chocolate: Adds richness, depth, and a luxurious chocolate flavor to the cake.
Raspberry Mousse:
- Raspberries: Provide the main flavor and vibrant color to the mousse, adding a refreshing and tangy contrast to the rich chocolate cake.
- Juice of ½ Lemon: Adds a bright, tangy flavor to the mousse, balancing the sweetness of the raspberries and enhancing their natural taste.
- Sugar: Sweetens the mousse and helps stabilize it, as well as balancing the tartness of the raspberries.
- Gelatine Sheets: Act as a setting agent to give the mousse structure and stability, allowing it to hold its shape when sliced.
- Double Cream: Provides richness, creaminess, and a smooth texture to the mousse, as well as helping it to set properly.
For Decoration:
- Raspberries: Add a decorative touch to the cake, as well as provide a burst of fresh flavor and vibrant color.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Raspberry Mousse Chocolate Cake
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
For Chocolate Sponge:
1. In a mixing bowl, combine the eggs, sugar, light brown sugar, and vanilla paste. Utilize a hand mixer to blend until the mixture reaches a pale and fluffy consistency.
2. Add the flour, cocoa powder, baking powder, and salt to the bowl by sifting them in.
3. Introduce the instant coffee and blend the dry ingredients into the egg mixture until they just come together.
4. In a bowl safe for heating, melt the dark chocolate using a microwave Incorporate the melted chocolate into the batter and gently fold it in with a spatula.
5. Transfer the batter into the prepped 20x20 cm (8x8 inch) cake pan lined with parchment paper, then bake in a preheated oven at 180°C (350°F) for approximately 25 minutes.
6. Once done remove from oven and let it cool on a wire rack.
How to Make Raspberry Mousse:
1. Use a food processor to blend the raspberries until they form a smooth puree.
2. Pass the puree through a fine-mesh sieve to eliminate the seeds.
3. Combine the raspberry puree, lemon juice, and sugar in a small saucepan. Heat the mixture over medium heat until the sugar completely dissolves.
4. Immerse the gelatine sheets in cold water for roughly 5 minutes until they soften.
5. Gently press out any excess water from the gelatine sheets and add to the raspberry mixture. Stir until the gelatine has completely dissolved.
6. Take the saucepan off the heat and allow it to cool on a wire rack.
7. In another mixing bowl, beat the double cream until it reaches stiff peaks.
8. With a gentle hand, gradually fold the raspberry mixture into the whipped cream in three additions until thoroughly combined.
How to Assemble the Cake:
1. Take the cooled chocolate sponge cake out of the pan and trim away all the edges.
2. Position the chocolate sponge cake in a prepared cake mold lined with cling film. Evenly spread the raspberry mousse over the cake's surface.
3. Let the cake chill in the refrigerator overnight, or until it's completely set.
4. Take the Raspberry Mousse Chocolate Cake from the refrigerator. Gently remove the cake mold from around the cake.
5. Slice and serve chilled. Enjoy your Raspberry Mousse Chocolate Cake!
💭Tips for Recipe Success
Proper Mixing: Mix the cake batter until just combined to avoid overmixing, which can result in a dense or tough cake. Similarly, fold the raspberry mousse gently to maintain its light and airy texture.
Cooling Time: Allow the cake layer to cool completely before assembling the cake. This prevents the mousse from melting.
Chilling Time: Chill the cake in the fridge overnight so the mousse can firm up nicely.
Leftovers: Store any leftover cake in the refrigerator in an airtight container and enjoy it within a few days for the best taste and texture.
🍫More Chocolate Recipes to Try!
If you're loving this Raspberry Mousse Chocolate Cake, you'll also adore these delicious chocolate recipes:
- 2 Ingredient Chocolate Fudge
- Chocolate Pudding
- Chocolate Eclair Cake
- Chocolate Chip Cookie
- 2 Ingredient Chocolate Mousse
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Raspberry Mousse Chocolate Cake
Ingredients
For Chocolate Sponge:
- 3 Eggs
- 60 g Sugar
- 50 g Light Brown Sugar
- 1 teaspoon Vanilla Paste
- 65 g Flour
- 15 g Cocoa Powder
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ teaspoon Instant Coffee
- 75 g Dark Chocolate
For Raspberry Mousse:
- 400 g Raspberries
- Juice of ½ Lemon
- 100 g Sugar
- 3 Gelatine Sheets
- 480 ml Double Cream
For Decoration:
- 3 Raspberries
Instructions
For Chocolate Sponge:
- In a large mixing bowl, whisk together the eggs, sugar, light brown sugar, and vanilla paste with a hand mixer until pale and fluffy.
- Sift in the flour, cocoa powder, baking powder, and salt.
- Add instant coffee and mix the dry ingredients into the egg mixture until just combined.
- In a heatproof bowl, melt the dark chocolate in a microwave.
- Add the melted chocolate into the batter and fold through with a spatula until evenly incorporated.
- Pour the batter into the prepared 20x20 cm (8x8 inch) cake pan with parchment paper and smooth the top with a spatula.
- Bake in the preheated oven at 180°C (350°F) for 25 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake pan from the oven, place on a wire rack, and let the cake cool completely in the pan.
How to Make Raspberry Mousse:
- In a food processor, puree the raspberries until smooth.
- Strain the puree through a fine-mesh sieve to remove the seeds.
- In a small saucepan, heat the raspberry puree, lemon juice, and sugar over medium heat until the sugar has dissolved.
- Meanwhile, soak the gelatine sheets in cold water for about 5 minutes until softened. Squeeze out any excess water from the gelatine sheets.
- Add the gelatine sheets to the raspberry mixture. Stir until the gelatine has completely dissolved.
- Remove the saucepan from the heat and let cool down on a wire rack.
- In a separate mixing bowl, whip the double cream until stiff peaks form.
- Gently fold the raspberry mixture into the whipped cream in 3 batches until well combined.
How to Assemble the Cake:
- Remove the cooled chocolate sponge cake from the cake pan and cut all borders.
- Place the chocolate sponge cake in a prepared cake mold with cling film. Spread the raspberry mousse evenly over the top of the cake.
- Refrigerate the cake overnight or until set.
- Remove the Raspberry Mousse Chocolate Cake from the fridge. Carefully take off the cake mold.
- Before serving, decorate the top of the cake with fresh raspberries.
- Slice and serve chilled. Enjoy your Raspberry Mousse Chocolate Cake!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
I love the contrast of the creamy mousse and the rich chocolate cake! Definitely saving this recipe.