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Chocolate Raspberry Mousse Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 136 reviews
  • Author: Jessica
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 16 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Description

This decadent Chocolate Raspberry Mousse Cake features a rich dark chocolate sponge base topped with a luxurious raspberry mousse. The cake combines the intense flavors of 75% dark chocolate with the fresh tartness of raspberries, creating a sophisticated dessert perfect for special occasions. The mousse is light and airy, made by folding fresh raspberry puree and gelatin into whipped double cream, and the cake is finished with fresh raspberries and dark chocolate shavings for a beautiful, elegant presentation.

Ingredients

Scale

Chocolate Sponge

  • 3 large eggs, room temperature
  • 55 g light brown sugar
  • 65 g granulated sugar
  • 1 teaspoon vanilla extract
  • 65 g plain flour (all-purpose)
  • 15 g cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon espresso powder
  • ¼ teaspoon salt
  • 75 g dark chocolate (75%), melted

Raspberry Mousse

  • 2¼ teaspoons powdered gelatine
  • 45 ml fresh lemon juice
  • 400 g fresh raspberries (or frozen, thawed)
  • 100 g granulated sugar
  • 480 ml double cream (heavy cream), cold

Decoration

  • 125 g fresh raspberries
  • 50 g dark chocolate shavings

Instructions

  1. Prepare chocolate sponge batter: Preheat the oven to 180°C (350°F). Grease and line the base and sides of a 23 cm (9-inch) springform pan with baking paper. In a medium bowl, whisk together the eggs, light brown sugar, granulated sugar, and vanilla extract using a hand mixer on medium-high speed until the mixture is pale and creamy, about 4 minutes, showing ribboning consistency.
  2. Add dry ingredients: Sift the plain flour, cocoa powder, baking powder, espresso powder, and salt into the egg mixture. Mix on low speed or fold gently until only a few flour streaks remain, being careful not to overmix.
  3. Incorporate melted chocolate: Fold the melted dark chocolate into the batter using a rubber spatula, scraping the bottom of the bowl to combine thoroughly and achieve a smooth batter.
  4. Bake the sponge: Pour the batter into the prepared springform pan. Tap the pan firmly on the countertop to release air bubbles and smooth the surface with an offset spatula. Bake for 15-20 minutes, until the center springs back when pressed lightly.
  5. Cool and press sponge: Remove from the oven and cool completely on a wire rack. Once cool, press the top of the sponge down with a flat glass or measuring cup base to make it even. Cover and refrigerate until the mousse is ready to be assembled.
  6. Bloom gelatin: In a small bowl, mix lemon juice with the powdered gelatin and let it sit for a few minutes to soften.
  7. Prepare raspberry puree: Blend fresh raspberries until smooth. Pass the mixture through a fine-mesh sieve into a saucepan to remove seeds, aiming for about 300 ml of pulp. Discard seeds.
  8. Cook raspberry puree: Heat the puree on medium-low heat, stirring in granulated sugar until it simmers. Add the gelatin mixture and stir gently until dissolved completely. Do not boil. Remove from heat and strain again if desired. Let cool to room temperature (about 20 minutes).
  9. Whip cream and fold in puree: Whip the cold double cream on medium-high speed until soft peaks form. Gently fold in the cooled raspberry puree in three parts to retain the airy texture.
  10. Assemble mousse cake: Pour the raspberry mousse over the chilled chocolate sponge in the springform pan. Smooth the top with an offset spatula. Cover and refrigerate for at least 3 hours or preferably overnight to set.
  11. Decorate and serve: Remove the sides of the springform pan carefully. Peel off the baking paper collar. Smooth edges with a warmed spatula if needed. Decorate the top with fresh raspberries and chocolate shavings. Slice with a warm, dry, sharp knife and serve immediately.

Notes

  • Step-by-step photos are available on the blog post to guide through the process.
  • The chocolate sponge recipe was updated in July 2022 for easier preparation and improved ingredient balance.
  • Store the cake covered in the refrigerator for up to 5 days to maintain mousse texture.
  • You can freeze the cake for up to 2 months, wrapped tightly in plastic wrap and foil; thaw in the refrigerator overnight before serving.
  • Frozen raspberries work well in the mousse; thaw and drain excess moisture before use.
  • Use the best quality and freshest raspberries available for optimal taste.
  • Whip egg and sugar mixture until you see a ribbon effect for proper sponge texture.
  • Scrape the mixing bowl thoroughly when folding in melted chocolate to ensure even distribution.
  • Fold the raspberry puree gently into whipped cream to preserve its lightness.
  • Allow sufficient refrigeration time for mousse to set fully; minimum 3 hours, preferably overnight.

Nutrition

  • Serving Size: 1 slice (based on 16 slices)
  • Calories: 350 kcal
  • Sugar: 24 g
  • Sodium: 150 mg
  • Fat: 23 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 95 mg

Find it online: https://jessicasrecipes.com/chocolate-raspberry-mousse-cake-recipe/