This Chocolate Raspberry Mousse Cake is a dreamy treat! It features a rich chocolate mousse paired with tart raspberries, all sitting on a delicious cake base.
If you’re a chocolate lover, this dessert is like a hug for your taste buds! I like to serve a slice with fresh raspberries on top for an extra pop of flavor. Yum! 🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the chocolate cake. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. It’ll work similarly without sacrificing taste.
Cocoa Powder: Unsweetened cocoa powder gives the cake its rich chocolate flavor. If you’re out, you can substitute with Dutch-processed cocoa for a deeper flavor.
Buttermilk: It helps keep the cake moist. If you don’t have buttermilk, mix milk with a splash of vinegar or lemon juice and let it sit for a few minutes until it thickens up.
Fresh Raspberries: These add a bright, fruity flavor. Feel free to use frozen raspberries if fresh ones aren’t available. Just make sure to thaw and drain them first.
Heavy Cream: Used in mousse layers and ganache. You can substitute with coconut cream for a dairy-free version, it’ll still be creamy and delicious.
How Do I Make the Perfect Chocolate Ganache?
Making chocolate ganache is easier than it sounds! It’s essential for that glossy finish. Here’s how:
- Start by heating the heavy cream until it’s just about to boil.
- Pour the hot cream over chopped chocolate. Let it sit for a minute to soften.
- Gently stir until the chocolate is fully melted and smooth.
- Let it cool slightly before pouring over the mousse cake to avoid melting it.
Here’s a tip: If your ganache seems too thick, you can add a little more warm cream to thin it out before using.
Chocolate Raspberry Mousse Cake
Ingredients You’ll Need:
For the Chocolate Cake Base:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
For the Raspberry Layer:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch dissolved in 2 tbsp water
For the White Raspberry Mousse:
- 1 cup fresh raspberries (pureed and strained for seeds)
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 2 tsp powdered gelatin dissolved in 3 tbsp water
- 1 tsp vanilla extract
For the Chocolate Mousse:
- 6 oz bittersweet or semisweet chocolate, chopped
- 1 1/2 cups heavy cream
- 1/4 cup granulated sugar
- 3 large egg whites
- Pinch of salt
For the Chocolate Ganache Topping:
- 4 oz bittersweet chocolate, chopped
- 1/2 cup heavy cream
For Decoration:
- Fresh raspberries
- Chocolate shavings
How Much Time Will You Need?
This delightful cake requires about 30 minutes of active preparation time, plus at least 4 hours of chilling to set properly. If you have a little more time, letting it chill overnight makes for the best results!
Step-by-Step Instructions:
1. Prepare the Chocolate Cake Base:
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch springform pan. Then, in a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the sugar, buttermilk, hot water, vegetable oil, egg, and vanilla until combined. Gradually add the wet ingredients to the dry ingredients, mixing until everything is smooth. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool completely on a wire rack.
2. Make the Raspberry Filling:
In a medium saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook while stirring until the raspberries break down and turn juicy, about 5-7 minutes. Next, stir in the cornstarch mixture and cook until it thickens, about 1-2 minutes. Once thickened, remove from heat and let it cool completely before spreading it evenly over the cooled chocolate cake base.
3. Prepare the White Raspberry Mousse:
To make the white raspberry mousse, start by sprinkling the gelatin over cold water and let it bloom for 5 minutes. Then, gently warm the bloomed gelatin until it melts. Meanwhile, puree the raspberries and strain them to remove the seeds. Mix the raspberry puree with the vanilla extract. In another bowl, whip the heavy cream with the powdered sugar until soft peaks form. Fold the melted gelatin into the raspberry puree, and then gently fold this mixture into the whipped cream. Spread the white raspberry mousse evenly over the raspberry layer, and refrigerate to set for about 30 minutes.
4. Prepare the Chocolate Mousse:
Now, melt the chopped chocolate gently over a double boiler. Let it cool slightly once melted. In a separate bowl, whip the cream with the sugar until soft peaks form. Next, in another bowl, whip the egg whites with a pinch of salt until stiff peaks form. Combine the melted chocolate with the whipped cream, mixing carefully. Finally, fold in the whipped egg whites until everything is incorporated. Spread the chocolate mousse over the white raspberry mousse layer and return to the refrigerator for at least 4 hours, or overnight, to set completely.
5. Make the Chocolate Ganache Topping:
When you’re ready to add the ganache, heat the cream until it begins to simmer. Pour it over the chopped chocolate and let it sit for 1 minute before stirring until smooth and glossy. Let it cool slightly but keep it pourable. Carefully pour the ganache over the top of the set mousse cake, smoothing it gently with a spatula. Place back in the refrigerator to set.
6. Decoration and Serving:
Once the ganache has set, decorate your cake with fresh raspberries and chocolate shavings for that elegant touch. Gently remove the cake from the springform pan and slice it into beautiful pieces. Serve chilled and enjoy every delicious bite!
This Chocolate Raspberry Mousse Cake is perfect for any special occasion or as a delightful treat just for you. Enjoy!
Can I Use Different Fruits in This Cake?
Absolutely! While raspberries provide a unique tartness, you can substitute with other berries like strawberries, blueberries, or blackberries. If using larger fruits, just chop them into smaller pieces for easier layering.
Can I Make This Cake Ahead of Time?
Yes, this cake can be made in advance! Prepare it a day or two ahead and store it in the refrigerator. The flavors will meld beautifully, making it taste even better!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. The cake will stay fresh for about 3 days, but it’s best enjoyed within the first two days for optimal texture and flavor.
Can I Use Lighter Cream Alternatives for the Mousses?
You can use lighter alternatives like half-and-half in the creams, but keep in mind that the texture may be different, and the mousses may not hold their shape as well. For best results, stick with heavy cream or coconut cream for a dairy-free option.