Chocolate Raspberry Mousse Cake Recipe

If you’re craving a show-stopping dessert that’s both elegant and irresistibly delicious, you’re in for a treat. This Chocolate Raspberry Mousse Cake Recipe is exactly what you need to wow your family or impress guests at your next gathering. It’s rich, silky, and has just the right balance of tart raspberry and deep chocolate flavors—trust me, once you try it, you’ll want to make it again and again!

this Recipe

Ingredients You’ll Need

The magic of this Chocolate Raspberry Mousse Cake Recipe starts with simple, quality ingredients that complement each other beautifully. I like to emphasize freshness—especially when it comes to the raspberries and cream. Here’s a glimpse at what you’ll be working with.

• Eggs: Room temperature eggs whip better for a light, fluffy sponge.
• Light brown sugar & Granulated sugar: The mix adds depth and moisture to the sponge while sweetening the mousse just right.
• Vanilla extract: A subtle flavor boost that brings all the ingredients together.
• Plain flour (all-purpose): Provides structure to your cake base.
• Cocoa powder & Espresso powder: Cocoa intensifies chocolate flavor while espresso lifts it—trust me, don’t skip it.
• Baking powder & Salt: Help with rising and balance flavors.
• Dark Chocolate (75%): Melted into the batter for a rich, decadent crumb.
• Powdered gelatine: Essential for setting the raspberry mousse with the perfect wobbly texture.
• Fresh lemon juice: Brightens the raspberry puree and aids gelatin blooming.
• Fresh raspberries: The star of the show—choose the juiciest, ripest you can find.
• Double (heavy) cream: Whipped to soft peaks, it turns the raspberry puree into luscious mousse.
• Dark Chocolate shavings: For garnishing that adds elegant texture and visual appeal.

Variations

One of the things I love about this Chocolate Raspberry Mousse Cake Recipe is how easy it is to tweak to suit your own taste or dietary needs. Don’t be afraid to get creative or adapt!

• Use Frozen Raspberries: When fresh raspberries are pricey or out of season, frozen ones work beautifully—just thaw and drain well to avoid watery mousse. I’ve done this many times, and the flavor is still fresh and vibrant.
• Swap Chocolate Type: Prefer milk chocolate or a lighter cocoa? Go ahead! The mousse will be sweeter and less intense, perfect if you’re serving to little ones or anyone with a sweet tooth.
• Make it Vegan: Use plant-based cream and gelatin alternatives like agar agar—but be prepared for slightly different textures. I haven’t tried this yet myself but many readers have! Just experiment slowly.
• Add a Crunch Layer: For a fun twist, I sometimes add a thin layer of crushed biscuits or hazelnuts under the mousse for extra texture—this always gets compliments.

How to Make Chocolate Raspberry Mousse Cake Recipe

Step 1: Create the Light and Fluffy Chocolate Sponge

Start by prepping your 23cm springform pan—grease it and line the base and sides to make releasing the cake later super easy. Preheat your oven to 180°C (350°F). Now, the key to this sponge is whipping your eggs with sugar until light and airy. When I first tried this, I wasn’t patient enough and the sponge came out dense. You’ll want to beat the eggs and sugar for about 4 minutes or until you can see “ribbons” trailing off your whisk—that’s how you know you’ve trapped enough air.

Next, sift your dry ingredients right into the bowl of eggs to keep things light and avoid clumps. Fold these in gently at a low speed until only a few streaks of flour remain—no overmixing! Then fold in your melted dark chocolate carefully, scraping the bottom well to make sure no chocolate sinks and clumps. Pour the batter into your prepared pan, tap it on the counter to release air bubbles, and smooth the surface with an offset spatula if you have one.

Bake for about 15–20 minutes. A good test is to press the center lightly—it should spring back. Once done, cool your sponge fully at room temperature. I like pressing the slightly wrinkly top flat with a measuring cup or flat glass to get a more even surface for the mousse.

Step 2: Whip up the Bright and Dreamy Raspberry Mousse

This is where the magic continues. First, bloom your gelatin by sprinkling it over fresh lemon juice. This softens and activates it—if you skip this step you might get lumpy mousse. While it’s blooming, blend your fresh raspberries into a smooth puree, then pass it through a fine mesh sieve to remove seeds. I’ve learned the hard way that this step makes the texture so much silkier and more professional-looking.

Heat the seedless raspberry puree with sugar over medium-low heat until it simmers. Stir frequently so the sugar dissolves completely. Then add the gelatin mix, heating gently and stirring until dissolved—do not boil or the gelatin will lose its power! For an ultra-smooth mousse, strain the puree once more to catch any lumps.

Allow this raspberry mixture to cool completely (about 20 minutes). Meanwhile, whip your cold double cream to soft peaks—getting this right is crucial. If the cream’s under-whipped, the mousse won’t hold; overwhipped and it becomes too stiff. Fold the raspberry puree into the cream in three parts, gently folding with a light hand to keep that airy texture intact.

Step 3: Assemble and Chill

Pour your luscious raspberry mousse on top of the cooled chocolate sponge in the springform pan. Use your offset spatula to smooth the surface, then cover and refrigerate for at least 3 hours, but I really recommend overnight. I discovered letting it set longer improves the mousse’s texture and makes slicing so much easier.

Pro Tips for Making Chocolate Raspberry Mousse Cake Recipe

How to Serve Chocolate Raspberry Mousse Cake Recipe

Garnishes

I love to keep the garnishes simple and fresh—a handful of the freshest raspberries on top looks stunning and celebrates the fruit’s flavor. Then I sprinkle a generous amount of dark chocolate shavings for added texture and visual elegance. Before decorating, warming the offset spatula helps smooth any rough edges on the mousse for a professional finish.

Side Dishes

Since this mousse cake is rich yet light, I enjoy serving it alongside a lightly brewed raspberry or mint tea to complement the fruity notes. Sometimes a scoop of vanilla bean ice cream on the side adds a creamy contrast that’s just heavenly.

Creative Ways to Present

For special occasions, I’ve layered slices of this cake on an elegant cake stand with fresh edible flowers and mint leaves for pops of color. Another favorite is serving individual portions in clear glass cups, alternating layers of sponge, mousse, and whipped cream topped with raspberries—guests love the presentation and it’s super easy to prep ahead.

Make Ahead and Storage

Storing Leftovers

I keep leftover mousse cake tightly covered in the fridge, usually in the springform pan with a loose plastic wrap over the top to keep it fresh without squashing the mousse. It stays wonderful for up to 5 days, but honestly, it rarely lasts that long in my house!

Freezing

This recipe freezes beautifully if you want to prep ahead for a special event. I wrap the whole cake tightly in plastic wrap and then double-wrap in aluminum foil to protect against freezer burn. Freeze for up to two months, then thaw overnight in the fridge—do NOT microwave or warm it as the mousse texture will be ruined.

Reheating

Since this is a mousse cake, it’s best served chilled. There’s no need to reheat—simply remove from the fridge about 10–15 minutes before serving so it softens just slightly, making slicing easier and flavors more pronounced.

FAQs

Final Thoughts

This Chocolate Raspberry Mousse Cake Recipe truly feels like a special gift—to yourself or your loved ones. I absolutely love how it combines intense chocolate richness with refreshing raspberry brightness in a way that feels luxurious but not intimidating to make. It’s become my go-to celebration dessert and my family goes crazy for it every time. I hope you enjoy making it as much as I do, and that it brings a little extra joy to your kitchen and table!

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