Chocolate Raspberry Mousse Cake

Isabella

5 from 1 vote

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.

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Prep Time 1

Cook Time 30

Chill Time 4

Total Time 5 30

Servings: 10 servings

Course: Baking, Dessert

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

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

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

Method

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.