Name: Chocolate Raspberry Mousse Cake Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 3 h 50 min
Cuisine: International
Ingredients: 3 large eggs (room temperature); 55 g light brown sugar; 65 g granulated sugar; 1 tsp vanilla extract; 65 g plain flour (all-purpose); 15 g cocoa powder; 1 tsp baking powder; ½ tsp espresso powder; ¼ tsp salt; 75 g Dark Chocolate 75% (melted); 2¼ tsp powdered gelatine; 45 ml fresh lemon juice; 400 g fresh raspberries (Frozen raspberries can be substituted); 100 g granulated sugar; 480 ml double cream (heavy cream) (cold); 125 g fresh raspberries (for decoration); 50 g Dark Chocolate shavings (for decoration)

Jump to Recipe· 4.2 from 46 reviews

If you are looking for a dessert that perfectly blends rich chocolate decadence with the bright, tangy zing of fresh raspberries, then this Chocolate Raspberry Mousse Cake Recipe will absolutely steal your heart. It features a moist chocolate sponge base topped with a luscious raspberry mousse that’s both silky and airy. The contrast between the deep chocolate flavours and fresh fruity notes makes it a showstopper for any occasion, whether you’re impressing friends or simply treating yourself to something extraordinary. Let me walk you through this delightful creation that’s surprisingly easier to make than it looks!

Ingredients You’ll Need

The image shows a thick, bright red sauce being strained through a fine metal sieve held over a clear glass bowl on a white marbled surface. A wooden spoon with a white silicone tip is used to press the sauce through the sieve, creating a smooth texture as it drips into the bowl below. Next to this, there is a close-up view of the same clear glass bowl filled with the vibrant red, smooth sauce, showing its glossy and slightly thick consistency in one even layer. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the secret to making the perfect layered mousse cake. Each ingredient plays a vital role, from building the cake’s texture to infusing intense flavour.

3 large eggs (room temperature): Provide structure and airy lift in the chocolate sponge.
55 g light brown sugar: Adds a gentle caramel note and moisture balance to the sponge.
65 g granulated sugar: Sweetens both cake and mousse perfectly without overpowering.
1 tsp vanilla extract: Enhances the overall flavour with warm aromatic depth.
65 g plain flour (all-purpose): Forms the tender base of the sponge cake.
15 g cocoa powder: Brings rich chocolate intensity to the sponge layer.
1 tsp baking powder: Helps give the cake a light, airy rise.
½ tsp espresso powder: Amplifies the chocolate flavour without making it taste like coffee.
¼ tsp salt: Balances sweetness and enhances all the other flavours.
75 g Dark Chocolate 75% (melted): Delivers a bittersweet richness to the cake.
2¼ tsp powdered gelatine: Gives the raspberry mousse its smooth, set texture.
45 ml fresh lemon juice: Adds brightness to balance the sweetness of the mousse.
400 g fresh raspberries: The star ingredient in the mousse, providing fresh natural tartness.
100 g granulated sugar: Sweeter counterpart to the tang in raspberry puree.
480 ml double cream (cold): Whipped up to fluffy perfection giving the mousse its creamy body.
125 g fresh raspberries: For garnishing and adding that fresh burst of fruitiness on top.
50 g Dark Chocolate shavings: Adds elegance and extra chocolate texture as decoration.

How to Make Chocolate Raspberry Mousse Cake Recipe

Step 1: Prepare the Chocolate Sponge

Start by preheating your oven to 180°C (350°F) and greasing a 23cm (9-inch) springform pan. Line it with baking paper on both the base and sides—this will make removing the cake a breeze later on.

Then, whip up the eggs with both sugars and vanilla until the mixture is light, fluffy, and tripled in volume. This aeration is key to a soft sponge. Gently sift the dry ingredients into the egg mixture and fold carefully to preserve the airy texture, followed by folding in the melted dark chocolate to create a rich, silky batter.

Pour the batter into your pan, gently tapping it to release air bubbles, smooth the surface, and then bake for 15-20 minutes. You’ll know it’s done when the center springs back to touch. Once out of the oven, flatten the wrinkly top by pressing gently with a flat surface, then cover and refrigerate while you make the mousse.

Step 2: Make the Raspberry Mousse

Begin by blooming the powdered gelatine in fresh lemon juice—this step awakens the gelatine for smooth mixing later. Next, blend the fresh raspberries until smooth, then strain through a sieve to remove seeds, giving you a luscious, seed-free puree.

Heat the puree gently with sugar over medium-low heat, stirring until the sugar dissolves. Incorporate the soaked gelatine, stirring constantly but without boiling, to fully dissolve it. Strain again if needed for an ultra-smooth finish, then let the mixture cool to room temperature.

Whip the chilled double cream to soft peaks and gradually fold in the cooled raspberry puree in three additions. This folding maintains the mousse’s airy texture while infusing it with fresh fruit flavour.

Step 3: Assemble and Chill

Pour the beautiful raspberry mousse gently over your cooled chocolate sponge in the springform pan. Smooth the top with an offset spatula for an even finish. Cover and place in the fridge to set completely—ideally for at least 3 hours or overnight for the best texture and flavour melding.

Step 4: Decorate and Serve

Once chilled firmly, remove the sides of the springform pan carefully. Peel off any baking paper and smooth edges if needed with a warm spatula. Garnish generously with fresh raspberries and dark chocolate shavings for that irresistible final flourish.

How to Serve Chocolate Raspberry Mousse Cake Recipe

The image shows two stages of mixing ingredients in a clear glass bowl on a white marbled surface. The first stage has three bright yellow egg yolks beside a pile of white sugar resting on the bowl's bottom, all set against the transparent glass. In the second stage, the same bowl contains a smooth, thick cream-like mixture of pale beige color, with a metal whisk lifted above it, leaving soft peaks on the surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries and dark chocolate shavings bring vibrant colour and a fresh, slightly tart bite that complements the creamy mousse beautifully. You can also add edible flowers or a dusting of cocoa powder to elevate its elegant appearance even more.

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream or a drizzle of raspberry coulis on the side. A cup of strong coffee or a glass of dessert wine also enhance the deep chocolate and fruity notes in the cake.

Creative Ways to Present

Try slicing the cake into petite squares and serving in clear glasses layered with extra raspberry puree for a stunning dessert parfait. Alternatively, offer mini versions as part of a dessert platter to wow guests with a variety of bite sizes.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully in the refrigerator for up to 3 days when covered tightly, maintaining its delicate texture and fresh flavours. Store it on a flat surface to avoid any smooshing.

Freezing

While freezing the whole mousse cake is possible, it’s best done only if tightly wrapped in plastic and foil to prevent freezer burn. Thaw it gently overnight in the fridge to preserve the mousse’s airy texture and avoid condensation.

Reheating

This dessert is best enjoyed cold and fresh. Avoid reheating to maintain the mousse’s light creaminess and the perfect contrast with the dense chocolate sponge. If needed, let slices sit at room temperature for 10 minutes before serving.

FAQs

Can I use frozen raspberries for the mousse?

Absolutely! Frozen raspberries work well and are often even more flavourful out of season. Just thaw them completely before blending for best results in the mousse.

What if I don’t have powdered gelatine?

You can substitute powdered gelatine with leaf gelatine; just ensure you adjust the quantities according to package instructions. Alternatively, agar-agar could be used but might change the texture slightly.

Is espresso powder necessary in the sponge?

While optional, the espresso powder intensifies the chocolate flavour without adding coffee taste. If you prefer, you can omit it without drastically affecting the cake.

Can this recipe be made dairy-free?

Yes, by substituting double cream with a thick coconut cream and ensuring the chocolate is dairy-free, you can create a delicious dairy-free version of this chocolate raspberry mousse cake.

How do I get clean, neat slices when serving?

Use a warm, dry knife and wipe it clean between each cut. This helps make smooth, beautiful slices without smudging the mousse or cake layers.

Final Thoughts

This Chocolate Raspberry Mousse Cake Recipe is a true celebration of flavour and texture, combining a tender chocolate base with a light, tart raspberry mousse that lingers on the palate. It’s a dessert that’s as special to share with loved ones as it is to savor yourself. I really encourage you to give it a try—you might just find your new favourite indulgence waiting in your fridge!

Chocolate Raspberry Mousse Cake Recipe

Ingredients You’ll Need