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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
Prep Time 1 hour
Cook Time 30 minutes
Chill Time 4 hours
Total Time 5 hours 30 minutes
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
ย ย 

  • Chocolate Cake Base:
  • 1 cup all-purpose flour
  • 1 cup sugar
  • ยฝ cup cocoa powder
  • 1 tsp baking powder
  • ยฝ tsp salt
  • ยฝ cup milk
  • ยผ cup melted butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • Raspberry Mousse:
  • 1ยฝ cups fresh raspberries
  • ยผ 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
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  • Bake the Cake Base:
  • Preheat oven to 350ยฐF (175ยฐC). 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 25โ€“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 arenโ€™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
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