Introduction

This Chocolate Raspberry Mousse Cake is a decadent dessert featuring rich layers of chocolate, raspberry, and vanilla mousses atop a fudgy brownie base. Perfect for special occasions, it combines smooth textures with fresh fruit for a delightful treat.

A tall round cake with four visible layers sits on a dark brown cake stand against a brown textured background replaced by a white marbled texture. The bottom layer is dark brown and looks like a moist chocolate cake. Above it is a thick, smooth dark chocolate mousse layer, followed by a pink mousse layer with a soft texture, and on top is a thick creamy white mousse layer. The cake is covered with glossy dark chocolate ganache that drips down the sides unevenly. The top is decorated with a ring of bright red raspberries and a pile of dark chocolate curls in the center, adorned with an elegant gold swirled decoration. Two forks rest on beige and brown cloth napkins under the stand, with dark red ribbons placed around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3.33 oz all-purpose flour (3/4 cup)
2 oz unsweetened cocoa powder (2/3 cup)
1/2 tsp salt
1/2 tsp baking powder
4 oz unsalted butter
7.75 oz granulated sugar (1 cup + 2 tbsp)
2 large eggs (room temperature)
2 tsp vanilla extract
9 oz semi-sweet chocolate (finely chopped)
1 3/4 cups heavy cream (divided use)
Pinch of salt
2 tsp unflavored powdered gelatin
2 tbsp water
1 1/2 cups fresh raspberries
9 oz white chocolate (finely chopped)
Pink gel food coloring (optional)
4 tbsp honey
2 tsp vanilla bean paste (or vanilla extract)
4 oz semi-sweet chocolate (finely chopped, for ganache)
4 oz heavy cream (for ganache)
1 pint fresh raspberries (for garnish)
Chocolate curls (or other decorations)

Instructions

Step 1: Preheat the oven to 350°F. Line a 9-inch cake pan with parchment and spray with nonstick cooking spray. Whisk together flour, cocoa powder, salt, and baking powder. Set aside.
Step 2: Melt butter in a medium saucepan over medium-low heat. Stir in sugar until combined. Remove from heat and cool to lukewarm.
Step 3: Whisk in eggs one at a time until shiny and smooth. Add vanilla extract, then fold in dry ingredients with a spatula.
Step 4: Pour batter into prepared pan. Bake 22-24 minutes or until a toothpick comes out with a few moist crumbs. Cool completely.
Step 5: Prepare a 9-inch pan with removable bottom by lining sides with acetate collar or foil/parchment strip extending above pan edges. Place cake board in bottom, then brownie layer on top.
Step 6: For chocolate mousse, microwave chocolate, 3/4 cup cream, and salt in 30-second intervals, stirring until smooth. Let cool slightly.
Step 7: Soften gelatin in cold water, then microwave 15 seconds to melt. Whisk into chocolate mixture.
Step 8: Whip 1 cup cream to just before firm peaks. Fold half into chocolate mixture, then fold in remaining cream. Spread over brownie and chill 25 minutes.
Step 9: Puree 1/2 cup raspberries, strain seeds, and measure 1/4 cup puree.
Step 10: Melt white chocolate, raspberry puree, 1/2 cup cream, and salt as before. Add melted gelatin, fold in whipped cream, and pink food coloring if using.
Step 11: Stir in 1 cup fresh raspberries, spread over chocolate mousse, and chill 25 minutes.
Step 12: For vanilla layer, melt white chocolate, 1/2 cup cream, honey, and salt. Add gelatin and fold in whipped cream. Stir in vanilla bean paste.
Step 13: Pour vanilla mousse over raspberry layer. Refrigerate at least 4 hours or overnight to set all layers.
Step 14: Remove cake from pan and acetate. Prepare ganache by heating cream to simmer, pouring over chopped chocolate, and whisking until smooth.
Step 15: Pour ganache over cake, spreading to edges in drizzles. Decorate with fresh raspberries and chocolate curls. Chill to set ganache.
Step 16: For clean slices, chill cake thoroughly. Use a large sharp knife and wipe blade between cuts. Let slices sit 10-15 minutes at room temperature before serving.

Tips & Variations

Whip cream just until it holds soft peaks to keep mousse light and airy.
Use an acetate collar for easier cake removal and a smooth side finish.
Substitute vanilla bean paste with high-quality vanilla extract if unavailable.
For a stronger raspberry flavor, reserve extra puree to drizzle over the cake when serving.
Decorate with white chocolate shavings instead of curls for a different look.

Storage

Store the cake well wrapped in the refrigerator for up to one week. For best flavor and texture, allow slices to come to room temperature for 10-15 minutes before serving. Ganache and mousse layers re-chill well without losing quality.

How to Serve

A slice of layered cake sits on a white plate with a white marbled texture background. The cake has four visible layers from bottom to top: a dense dark brown chocolate base, a smooth dark chocolate layer, a pale pink layer mixed with whole red raspberries, and a creamy white layer with some embedded raspberries. The top is decorated with fresh red raspberries and dark chocolate curls scattered around and on the plate. A silver fork lies next to the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, this mousse cake benefits from resting overnight to fully set the layers and develop flavors.

How do I prevent the mousse from weeping or separating?

Be sure to properly melt and incorporate the gelatin, and fold whipped cream gently but thoroughly to maintain a stable mousse.