Chocolate Raspberry Mousse Cake – Easy No-Bake Dessert

Dive into decadence with our Chocolate Raspberry Mousse Cake, a stunning no-fuss dessert that layers moist chocolate cake, fresh raspberry mousse, and rich chocolate mousse into one dreamy creation. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this elegant cake is bound to impress.

Plus, if you’re craving more show-stopping treats, don’t miss our Moana-Themed Cake Recipe or explore the exotic flavors of our Dubai Chocolate with Strawberry for inspiration. And for all your baking questions or to share your own creations, join our community on Baking Recipes Joy on Quora.

Why You’ll Love This Chocolate Raspberry Mousse Cake

• Effortless Elegance: No elaborate piping or tempering—just three luscious layers that come together with minimal fuss.
• Textural Delight: Silky raspberry mousse meets velvety chocolate mousse atop a tender chocolate sponge.
• Customizable Finish: Top with fresh berries, chocolate shavings, or a light dusting of powdered sugar.

📋 Ingredients

1. Chocolate Cake Base

• 1 cup all-purpose flour
• 1 cup sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• ½ cup milk
• ¼ cup melted butter
• 2 large eggs
• 1 tsp vanilla extract

2. Raspberry Mousse

• 1½ cups fresh raspberries
• ¼ cup granulated sugar
• 2 tsp powdered gelatin
• 2 tbsp cold water
• 1 cup heavy whipping cream, whipped to soft peaks

3. Chocolate Mousse

• 6 oz dark chocolate, melted and cooled
• 1 cup heavy whipping cream, whipped to soft peaks

📝 Step-by-Step Instructions

1. Bake the Cake Base

1. Preheat your oven to 350°F (175°C).
2. Grease and line an 8-inch round cake pan.
3. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
4. Stir in milk, melted butter, eggs, and vanilla until the batter is smooth.
5. Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
6. Allow the cake to cool completely on a wire rack.

2. Prepare the Raspberry Mousse

1. In a blender, puree the raspberries; strain through a fine mesh to remove seeds.
2. Sprinkle gelatin over cold water and let it “bloom” for 5 minutes, then gently warm until fully dissolved.
3. Stir dissolved gelatin and sugar into the raspberry puree.
4. Fold in the whipped cream until smooth. Chill briefly until slightly set.

3. Whip Up the Chocolate Mousse

1. Gently fold the cooled melted chocolate into the whipped cream until velvety and lump-free.
2. Keep chilled until ready to assemble.

4. Assemble Your Masterpiece

1. Place the cooled cake layer into a springform or removable-bottom pan.
2. Evenly spread the raspberry mousse over the cake.
3. Carefully smooth the chocolate mousse on top of the raspberry layer.

5. Chill & Garnish

1. Refrigerate the assembled cake for at least 4 hours, or overnight for best results.
2. Release the cake from the pan and decorate with fresh raspberries, chocolate curls, or even edible flowers.

🍰 Serving & Storage Chocolate Raspberry Mousse Cake

• Servings: 10–12 generous slices.
• Storage: Keep refrigerated, covered, for up to 3 days. For longer storage, freeze slices in an airtight container for up to 1 month.

More Inspiration & Community

• 🌴 Planning a tropical party? Try our colorful Moana-Themed Cake Recipe for a festive centerpiece.
• 🍓 Craving something extra indulgent? Explore the luscious layers of our Dubai Chocolate with Strawberry next.
• 🤝 Have questions or want to share your own tips? Connect with fellow bakers on our Baking Recipes Joy Quora page and let’s bake together!

Chocolate Raspberry Mousse Cake

Isabella

A beautifully layered dessert combining rich chocolate cake, silky raspberry mousse, and velvety chocolate mousse. This no-fuss yet elegant cake is perfect for celebrations or romantic evenings.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Chill Time 4 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Baking, Dessert

Cuisine American

Servings 10 servings

Calories 400 kcal

Equipment

• 8-inch round cake pan
• Mixing bowls
• Electric mixer or whisk
• Blender or food processor
• Fine mesh sieve
• Saucepan (for gelatin)
• Springform pan (for assembly)
• Rubber spatula
• Measuring cups/spoons

Ingredients

  

• Chocolate Cake Base:
• 1 cup all-purpose flour
• 1 cup sugar
• ½ cup cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• ½ cup milk
• ¼ cup melted butter
• 2 large eggs
• 1 tsp vanilla extract
• Raspberry Mousse:
• 1½ cups fresh raspberries
• ¼ cup sugar
• 2 tsp powdered gelatin
• 2 tbsp cold water
• 1 cup heavy whipping cream whipped to soft peaks
• Chocolate Mousse:
• 6 oz dark chocolate melted and cooled
• 1 cup heavy whipping cream whipped to soft peaks

Instructions

 

• Bake the Cake Base:
• Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
• In a bowl, whisk dry ingredients. Add milk, melted butter, eggs, and vanilla. Mix until smooth.
• Pour batter into pan and bake for 25–30 minutes. Let cool completely.
• Prepare Raspberry Mousse:
• Puree raspberries and strain to remove seeds.
• Bloom gelatin in cold water for 5 minutes, then melt gently.
• Stir gelatin and sugar into raspberry puree, then fold in whipped cream. Chill slightly.
• Make Chocolate Mousse:
• Gently fold melted, cooled dark chocolate into whipped cream until smooth.
• Assemble the Cake:
• Place the cake base into a springform pan.
• Spread raspberry mousse over the cake layer, then top with chocolate mousse.
• Smooth the top.
• Chill and Decorate:
• Refrigerate for at least 4 hours or overnight.
• Remove from the pan and garnish with fresh raspberries or chocolate curls.

Notes

You can substitute frozen raspberries (thawed and drained) if fresh aren’t available.

For extra elegance, add a mirror glaze or a raspberry coulis drizzle.

Chill each mousse layer for 15 minutes before adding the next if you want more defined lines.

Keyword Chocolate Raspberry Mousse Cake