Dark Chocolate Raspberry Mousse Cake Recipe

ByMarina Montclair
Jump to Recipe

Introduction

Indulge in the rich and elegant Dark Chocolate Raspberry Mousse Cake, a perfect balance of deep chocolate and fresh raspberry flavors. This dessert combines a moist chocolate cake with a light, fruity mousse and a glossy ganache topping that will impress any guest.

A round chocolate mousse cake with three visible layers sits on a white marble plate: a dark brown dense cake base on the bottom, a smooth lighter brown chocolate mousse middle layer, and a darker, airy chocolate mousse top layer. The top of the cake is covered with scattered bright red freeze-dried raspberries and crumbs. One slice is cut out and slightly pulled from the cake, showing the clean edges of each layer. The cake is placed on a white marbled surface with a yellow and white blurred 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
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 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 the 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 the raspberries with 1/4 cup sugar in a blender, then strain through a fine mesh sieve to remove seeds.
  9. Step 9: Whip the heavy cream and 1 teaspoon vanilla extract until soft peaks form, then gently fold in the melted dark chocolate and raspberry puree.
  10. Step 10: Refrigerate the mousse for about 30 minutes to help it set.
  11. Step 11: Once the cake is cooled, slice it in half horizontally to create two layers.
  12. Step 12: Place one layer on a serving plate and spread half of the raspberry mousse over it, then top with the second cake layer and spread the remaining mousse on top.
  13. Step 13: Chill the assembled cake in the refrigerator for at least 1 hour.
  14. Step 14: For the ganache, heat the heavy cream until just boiling, then pour it over the chopped dark chocolate. Let sit for a few minutes before stirring gently until smooth.
  15. Step 15: Drizzle the ganache over the chilled cake before serving. Garnish with fresh raspberries if desired.

Tips & Variations

  • Use fresh, ripe raspberries for the best flavor in the mousse or substitute with frozen raspberries that are thawed and drained.
  • For a dairy-free version, substitute coconut cream for the heavy cream and use dairy-free chocolate.
  • To add a crunchy texture, sprinkle chopped toasted nuts between the mousse layers.
  • Using room temperature ingredients helps the batter combine smoothly for a better cake texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, allow the cake to sit at room temperature for 15-20 minutes to enhance the mousse’s texture. Leftover cake can be frozen for up to 1 month; wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator.

How to Serve

A round cake sits on a large white marble plate, showing three distinct layers: the bottom layer is dark brown and dense, the middle layer is a lighter brown with bits of red fruit embedded, and the top layer is a thick, smooth chocolate mousse with a light brown color. The top of the cake is sprinkled with crushed and whole freeze-dried raspberries in bright red, adding texture and color contrast. A slice is cut out and slightly pulled out from the cake, revealing the clean layered edges. There are some scattered crushed raspberries on the plate and around the cake. In the background is a soft-focused yellow and white wall pattern, and to the side are two tall beige containers and a white plate with more raspberries, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be assembled a day ahead and kept refrigerated. This allows the mousse to set properly and flavors to meld beautifully.

How do I prevent the mousse from becoming too runny?

Make sure to whip the cream to soft peaks and fold gently when combining with the raspberry puree and chocolate. Chilling the mousse before assembling helps it to firm up for easier layering.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dark Chocolate Raspberry Mousse Cake Recipe

★★★★★

4.9 from 100 reviews
  • Author: Marina
  • Total Time: 2 hours
  • Yield: 8 servings 1x
Print Recipe

Description

Indulge in this luscious Dark Chocolate Raspberry Mousse Cake that perfectly balances rich chocolate flavor with tart, fresh raspberries. Featuring a moist cocoa cake layered with creamy raspberry mousse and topped with a silky dark chocolate ganache, this dessert is ideal for special occasions or a decadent treat any day.

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

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. Prepare cake pan: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt for even distribution.
  3. Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, approximately 3 to 5 minutes.
  4. Add eggs and vanilla: Incorporate eggs one at a time, ensuring each is well blended, then mix in the vanilla extract to infuse flavor.
  5. Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with buttermilk. Mix gently until just combined to keep the batter tender.
  6. Bake the cake: Pour the batter into the prepared pan, smooth the top, and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring it’s ready for layering.
  8. Prepare raspberry mousse: Puree fresh raspberries with sugar using a blender, then strain the mixture through a fine mesh sieve to remove seeds.
  9. Whip cream and fold in ingredients: Whip heavy cream with vanilla extract until soft peaks form. Gently fold in the melted and cooled dark chocolate, followed by the raspberry puree to create a smooth mousse.
  10. Set mousse: Refrigerate the mousse for about 30 minutes to allow it to thicken slightly, making it easier to spread.
  11. Slice cake layers: Once the cake has cooled, carefully slice it horizontally into two even layers using a serrated knife.
  12. Assemble cake: Place one cake layer on a serving plate, spread half of the raspberry mousse evenly over it, then top with the second cake layer and spread the remaining mousse on top.
  13. Chill assembled cake: Refrigerate the assembled cake for at least 1 hour to let the mousse set firmly between the layers.
  14. Make ganache: Heat the heavy cream until it just begins to boil, then pour over the chopped dark chocolate. Let it sit for a few minutes to melt, then stir until smooth and glossy.
  15. Glaze cake: Drizzle the dark chocolate ganache over the chilled cake for an elegant finishing touch before serving.

Notes

  • Ensure your eggs and butter are at room temperature for best mixing results.
  • Straining the raspberry puree removes seeds for a smoother mousse texture.
  • Use a serrated knife to slice the cake layers cleanly without crumbling.
  • Refrigerate the mousse and assembled cake adequately to help them set well before serving.
  • Choose a high-quality dark chocolate with at least 70% cocoa for a rich and balanced flavor.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆