Dark Chocolate Raspberry Mousse Cake Recipe

ByGabriel Langdon
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Introduction

This Dark Chocolate Raspberry Mousse Cake is a luscious treat combining rich chocolate layers with a light, fruity mousse. Perfect for special occasions or whenever you crave an elegant dessert, it balances intense chocolate flavor with fresh raspberries for a delightful finish.

A round chocolate mousse cake with three visible layers sits on a white marble plate. The bottom layer is a dark, dense chocolate cake base. Above this is a middle layer of slightly lighter, creamy chocolate mousse with a glossy texture and bits of red fruit embedded inside. The top layer is a smooth, light brown chocolate mousse coated evenly and sprinkled with bright red freeze-dried raspberries, some whole and some crushed, scattered on the surface and around the plate. One slice is cut and slightly lifted from the cake, showing the layers clearly. The setting includes a white marbled surface with a blurred yellow and white background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted butter, softened
  • 1 cup Granulated sugar (for cake)
  • 2 large Eggs
  • 1 teaspoon Vanilla extract (for cake)
  • 1/2 cup Buttermilk
  • 1 cup Fresh raspberries (plus extra for garnish)
  • 1/4 cup Granulated sugar (for mousse)
  • 1 cup Heavy cream (for mousse)
  • 1 teaspoon Vanilla extract (for mousse)
  • 4 ounces Dark chocolate, melted and cooled (for mousse)
  • 4 ounces Dark chocolate, chopped (for ganache)
  • 1/2 cup Heavy cream (for ganache)

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
  2. Step 2: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Step 3: In a large mixing bowl, beat the softened butter and 1 cup sugar until light and fluffy, about 3-5 minutes.
  4. Step 4: Add eggs one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla extract.
  5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.
  6. Step 6: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  7. Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Step 8: For the raspberry mousse, puree raspberries with 1/4 cup sugar in a blender, then strain through a fine mesh sieve to remove seeds.
  9. Step 9: Whip 1 cup heavy cream and 1 teaspoon vanilla extract until soft peaks form, then gently fold in melted dark chocolate and the raspberry puree.
  10. Step 10: Refrigerate the mousse for about 30 minutes to set slightly.
  11. Step 11: Once the cake is completely cooled, slice it in half horizontally to create two layers.
  12. Step 12: Place one layer on a serving plate and spread half of the raspberry mousse over it, then add the second layer and top with the remaining mousse.
  13. Step 13: Chill the assembled cake in the refrigerator for at least 1 hour to firm up.
  14. Step 14: For the ganache, heat 1/2 cup heavy cream until just boiling, then pour over chopped dark chocolate and let sit for a few minutes before stirring until smooth.
  15. Step 15: Drizzle the ganache over the chilled cake before serving and garnish with extra fresh raspberries if desired.

Tips & Variations

  • Use fresh, ripe raspberries for the best flavor and natural sweetness in the mousse.
  • For a dairy-free version, substitute coconut cream for heavy cream and use dairy-free dark chocolate.
  • If you prefer a firmer mousse, chill it longer before assembling the cake.
  • Adding a splash of raspberry liqueur to the mousse can enhance the raspberry flavor.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. To reheat, allow the cake to come to room temperature for about 20 minutes before serving for the best texture. Avoid freezing as this may affect the mousse’s texture.

How to Serve

A three-layer round chocolate mousse cake sits on a white marbled plate, with one slice cut out and placed slightly forward. The bottom layer is dark brown and dense like a chocolate brownie base. The middle layer is a lighter brown chocolate mousse with small pieces of raspberry embedded inside. The top layer is a smooth, thicker chocolate mousse, darker than the middle layer. The cake is topped with whole and crushed bright red freeze-dried raspberries scattered generously, and some raspberry crumbs are also spread around the plate. The background shows two tall beige jars and a soft yellow and white abstract wall. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and mousse a day ahead. Assemble and chill the cake on the day you plan to serve it for the freshest texture.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk. Let it sit for 5 minutes before using.

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Dark Chocolate Raspberry Mousse Cake Recipe

★★★★★

4.4 from 122 reviews
  • Author: Gabriel
  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

Indulge in the rich and luscious Dark Chocolate Raspberry Mousse Cake, a decadent dessert combining moist chocolate cake layers with a creamy raspberry mousse filling and topped with a silky dark chocolate ganache. This elegant cake offers a perfect balance of tart raspberries and deep chocolate flavor, ideal for special occasions or whenever you crave an unforgettable treat.

Ingredients

Scale

Cake

  • 1 cup All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup Buttermilk

Raspberry Mousse

  • 1 cup Fresh raspberries (plus extra for garnish)
  • 1/4 cup Granulated sugar
  • 1 cup Heavy cream
  • 1 teaspoon Vanilla extract
  • 4 ounces Dark chocolate, melted and cooled

Chocolate Ganache

  • 4 ounces Dark chocolate, chopped
  • 1/2 cup Heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3 to 5 minutes, to incorporate air for a tender cake.
  4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor enhancement.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing gently until just combined to avoid overmixing.
  6. Bake the Cake: Pour the batter into the prepared cake pan, smooth the top, and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Prepare Raspberry Puree: Puree fresh raspberries with sugar in a blender until smooth, then strain through a fine mesh sieve to remove seeds for a silky texture.
  9. Whip Cream and Fold Ingredients: Whip heavy cream with vanilla extract until soft peaks form. Fold in melted dark chocolate gently followed by the raspberry puree to make the mousse.
  10. Set the Mousse: Refrigerate the mousse for about 30 minutes to allow it to firm up slightly for easier spreading.
  11. Slice Cake: Once cooled, slice the cake horizontally to create two even layers.
  12. Assemble Cake Layers: Place one cake layer on a serving plate, spread half of the raspberry mousse over it, then add the second cake layer and spread the remaining mousse on top.
  13. Chill Assembled Cake: Refrigerate the assembled cake for at least 1 hour to let the mousse set fully and flavors meld.
  14. Make Ganache: Heat heavy cream until just boiling, then pour over chopped dark chocolate. Let it sit for a few minutes before stirring until smooth and glossy.
  15. Finish with Ganache: Drizzle the ganache evenly over the chilled cake before serving and garnish with additional fresh raspberries if desired.

Notes

  • Ensure butter is softened to room temperature for easier creaming and better texture.
  • Do not overmix the batter to keep the cake tender and moist.
  • Straining the raspberry puree is key to avoid seeds in the mousse.
  • Chill the mousse and assembled cake thoroughly for best texture and flavor.
  • Use high-quality dark chocolate for a richer flavor in both mousse and ganache.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Dark chocolate mousse cake, raspberry mousse, chocolate ganache cake, chocolate raspberry dessert, layered mousse cake

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