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Chocolate Raspberry Mousse Cake Recipe

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★★★★★

4.6 from 94 reviews

This decadent Chocolate Raspberry Mousse Cake features a rich brownie base layered with creamy chocolate mousse, vibrant raspberry mousse, and smooth vanilla bean mousse, all topped with a glossy chocolate ganache and fresh raspberries. Perfect for special occasions, this cake combines luscious textures and flavors in an elegant presentation.

Ingredients

Scale

Brownie Layer

  • 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

Chocolate Mousse Layer

  • 9 oz semi-sweet chocolate (finely chopped)
  • 1 3/4 cups heavy cream (divided)
  • Pinch of salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water

Raspberry Mousse Layer

  • 1 1/2 cups fresh raspberries + 1 pint fresh raspberries (for decoration and mixing)
  • 9 oz white chocolate (finely chopped)
  • 1 1/2 cups heavy cream (divided)
  • Pinch of salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
  • Pink gel food coloring (optional)

Vanilla Bean Mousse Layer

  • 9 oz white chocolate (finely chopped)
  • 1 1/2 cups heavy cream (divided)
  • 4 tbsp honey
  • Pinch of salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
  • 2 tsp vanilla bean paste (or vanilla extract)

Ganache and Decoration

  • 4 oz semi-sweet chocolate (finely chopped)
  • 4 oz heavy cream
  • Fresh raspberries (for topping)
  • Chocolate curls or other decorations

Instructions

  1. Prepare the Brownie Layer: Preheat oven to 350°F. Line a 9-inch cake pan with parchment and spray with nonstick spray. Whisk flour, cocoa powder, salt, and baking powder. Melt butter in saucepan over medium-low heat, stir in sugar until combined. Cool to lukewarm, whisk in eggs one at a time until smooth, then add vanilla extract. Fold in dry ingredients. Pour batter into prepared pan and bake 22-24 minutes until a toothpick comes out with moist crumbs. Cool completely.
  2. Prepare the Pan for Mousse Layers: Use a 9-inch pan with at least 3-inch sides and removable bottom. Line inner walls with acetate collar or tall strip of foil/parchment paper extending over sides. Place cake cardboard on bottom and set cooled brownie on top.
  3. Make Chocolate Mousse Layer: Combine semi-sweet chocolate, 3/4 cup heavy cream, and pinch of salt in microwave-safe bowl. Microwave in 30-second increments, stirring until smooth. Cool slightly above room temperature. Soften gelatin in 2 tbsp cold water, microwave 15 seconds to melt, then whisk into chocolate. Whip remaining 1 cup heavy cream to just before firm peaks. Fold half whipped cream into chocolate gently, then fold in the rest. Spread mousse evenly over brownie layer. Refrigerate for 25 minutes until set.
  4. Prepare Raspberry Mousse Layer: Puree 1/2 cup fresh raspberries and strain seeds, measure 1/4 cup puree. Combine white chocolate, raspberry puree, 1/2 cup heavy cream, and salt in microwave-safe bowl. Melt and cool like chocolate mousse. Melt gelatin similarly and whisk in. Whip remaining cream to just before firm peaks and fold in gently. Add a few drops of pink gel food coloring if desired. Stir in remaining 1 cup fresh raspberries. Pour and spread evenly over chocolate mousse. Refrigerate 25 minutes.
  5. Make Vanilla Bean Mousse Layer: Combine white chocolate, 1/2 cup heavy cream, honey, and salt, then melt and cool. Dissolve gelatin and whisk in, whip remaining cream to just before firm peaks and fold in, then stir in vanilla bean paste. Pour over raspberry mousse layer. Refrigerate for at least 4 hours or overnight to set all mousse layers.
  6. Prepare Chocolate Ganache and Finish Cake: Remove cake from pan, unwrap acetate collar, transfer to serving platter. Heat heavy cream to simmer and pour over chopped semi-sweet chocolate, whisk until smooth and shiny. Pour ganache over cake top, letting it drip down sides. Decorate with fresh raspberries and chocolate curls. Refrigerate to set ganache.
  7. Serving: For clean slices, chill cake well. Use a large sharp knife, cleaning it between cuts. Let slices sit at room temperature for 10-15 minutes before serving for best texture and flavor.
  8. Storage: Wrap cake well and refrigerate up to one week.

Notes

  • Use ripe fresh raspberries for best flavor and texture in mousse layers and decoration.
  • Ensure heavy cream is cold for better whipping results.
  • Acetate cake collars or strips help achieve sharp mousse edges but aluminum foil or parchment can work if acetate is unavailable.
  • For best mousse texture, fold whipped cream gently to avoid deflating.
  • Microwave heating times may vary; stir frequently to prevent burning chocolate.
  • Allowing cake slices to warm slightly enhances the mousse and chocolate flavors.

Keywords: Chocolate mousse cake, raspberry mousse cake, layered mousse cake, chocolate dessert, raspberry dessert, mousse cake recipe, chocolate raspberry mousse

Find it online: https://tastewithamy.com/chocolate-raspberry-mousse-cake-recipe/