Indulge in the delightful combination of rich chocolate and tangy raspberries with this Chocolate Raspberry Mousse Cake recipe! This dessert is a showstopper that’s surprisingly easy to make, perfect for impressing your friends and family or just treating yourself.
Why You Will Love This Recipe
This Chocolate Raspberry Mousse Cake is a dessert lover’s dream come true. The moist chocolate cake layers provide a rich base, perfectly balanced by the light and airy raspberry mousse. The combination of textures, from the soft cake to the creamy mousse, is simply irresistible. Plus, the fresh raspberries add a burst of flavor that cuts through the richness, making it not too heavy. This cake is as beautiful as it is delicious, making it perfect for any special occasion.
Ingredients
For the Chocolate Cake:
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 1 1/2 cups buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup boiling water
For the Raspberry Mousse:
- 12 ounces fresh raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- 1 1/2 cups heavy cream
For the Chocolate Ganache:
- 8 ounces semi-sweet chocolate chips
- 1/2 cup heavy cream
For Decoration:
- Fresh raspberries
- Chocolate shavings (optional)
Step-by-Step Instructions
1. Prepare the Chocolate Cake Batter:
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine the sugar, oil, buttermilk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly pour in the boiling water, mixing until the batter is smooth. Don’t worry if the batter is thin, that’s how it should be!
2. Bake the Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans. Divide the batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool the Cakes:
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents them from sticking and breaking.
4. Make the Raspberry Puree:
In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries have softened and released their juices, about 5-7 minutes.
5. Strain the Raspberry Puree:
Press the raspberry mixture through a fine-mesh sieve to remove the seeds. Discard the seeds and set the smooth puree aside to cool. This step is crucial for a silky smooth mousse.
6. Prepare the Gelatin:
In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5 minutes to bloom (soften).
7. Make the Raspberry Mousse:
Heat the bloomed gelatin in the microwave for 10-15 seconds, or until it’s completely dissolved. Be careful not to overheat it. Add the dissolved gelatin to the cooled raspberry puree and mix well.
8. Whip the Heavy Cream:
In a large bowl, whip the heavy cream until stiff peaks form. This may take a few minutes, so be patient.
9. Combine the Mousse Ingredients:
Gently fold the raspberry puree mixture into the whipped cream until just combined. Be careful not to overmix, or you’ll deflate the mousse.
10. Make the Chocolate Ganache:
Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 1 minute. Then, stir until the chocolate is completely melted and smooth.
11. Assemble the Cake:
Place one cake layer on a serving plate. Spread a thick layer of raspberry mousse over the cake. Top with the second cake layer. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
12. Decorate and Chill:
Decorate the cake with fresh raspberries and chocolate shavings, if desired. Refrigerate the cake for at least 2 hours to allow the mousse to set completely. This step is important for stability.
Serving Suggestions
The Chocolate Raspberry Mousse Cake is perfect on its own as a decadent dessert. However, if you want to elevate the experience, consider pairing it with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The cool creaminess complements the richness of the cake beautifully.
For presentation, a simple dusting of powdered sugar or a scattering of fresh raspberries can add an elegant touch. You can also drizzle extra raspberry sauce around the base of the cake for a visually appealing effect.
This cake is ideal for special occasions such as birthdays, anniversaries, or holiday gatherings. Its impressive appearance and delicious flavor make it a guaranteed crowd-pleaser. You can also enjoy it as a luxurious treat on a cozy night in.
Storage and Reheating
To store any leftover Chocolate Raspberry Mousse Cake, keep it refrigerated in an airtight container. It will stay fresh for up to 3 days. The mousse may soften slightly over time, but the flavor will remain delicious.
Due to the delicate nature of the mousse, reheating is not recommended. The best way to enjoy the cake is cold, straight from the refrigerator.
Key Details
Total Time:
- Prep Time: 45 minutes
- Cook Time: 25-30 minutes
- Chill Time: 2 hours
Servings: 8-10 slices
Equipment:
- Two 8-inch cake pans
- Mixing bowls
- Whisk
- Saucepan
- Fine-mesh sieve
- Electric mixer or stand mixer
- Wire rack
- Serving plate
Chocolate Raspberry Mousse Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 1 1/2 cups buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup boiling water
- 12 ounces fresh raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- 1 1/2 cups heavy cream
- 8 ounces semi-sweet chocolate chips
- 1/2 cup heavy cream
- Fresh raspberries
- Chocolate shavings optional
Instructions
- Prepare the Chocolate Cake Batter: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine the sugar, oil, buttermilk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly pour in the boiling water, mixing until the batter is smooth.
- Bake the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans. Divide the batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Raspberry Puree: In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries have softened and released their juices, about 5-7 minutes.
- Strain the Raspberry Puree: Press the raspberry mixture through a fine-mesh sieve to remove the seeds. Discard the seeds and set the smooth puree aside to cool.
- Prepare the Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5 minutes to bloom (soften).
- Make the Raspberry Mousse: Heat the bloomed gelatin in the microwave for 10-15 seconds, or until it's completely dissolved. Add the dissolved gelatin to the cooled raspberry puree and mix well.
- Whip the Heavy Cream: In a large bowl, whip the heavy cream until stiff peaks form.
- Combine the Mousse Ingredients: Gently fold the raspberry puree mixture into the whipped cream until just combined.
- Make the Chocolate Ganache: Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 1 minute. Then, stir until the chocolate is completely melted and smooth.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a thick layer of raspberry mousse over the cake. Top with the second cake layer. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Decorate and Chill: Decorate the cake with fresh raspberries and chocolate shavings, if desired. Refrigerate the cake for at least 2 hours to allow the mousse to set completely.
