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Chocolate Raspberry Mousse Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 102 reviews
  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 16 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Description

A decadent Chocolate Raspberry Mousse Cake featuring a rich chocolate sponge base topped with a smooth and airy raspberry mousse. This elegant dessert combines intense dark chocolate flavor with fresh raspberry tartness, perfect for special occasions or indulgent treats.

Ingredients

Scale

Chocolate Sponge

  • 3 large eggs, room temperature
  • 55 g light brown sugar
  • 65 g granulated sugar
  • 1 teaspoon vanilla extract
  • 65 g plain flour (all-purpose)
  • 15 g cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon espresso powder
  • ¼ teaspoon salt
  • 75 g dark chocolate 75%, melted

Raspberry Mousse

  • 2¼ teaspoon powdered gelatine
  • 45 ml fresh lemon juice
  • 400 g fresh raspberries (frozen can be substituted)
  • 100 g granulated sugar
  • 480 ml double cream (heavy cream), cold

Decoration

  • 125 g fresh raspberries
  • 50 g dark chocolate shavings

Instructions

  1. Prepare Chocolate Sponge: Grease and line the base and sides of a 23cm (9-inch) springform pan. Preheat oven to 180°C (350°F).
  2. Whip Eggs & Sugar: In a medium bowl, combine eggs, light brown sugar, granulated sugar, and vanilla extract. Using a hand mixer, whip on medium-high speed for about 4 minutes until light and creamy and ribbons form when whisk is lifted.
  3. Add Dry Ingredients: Sift in flour, cocoa powder, baking powder, espresso powder, and add salt. Mix on low speed until just a few streaks of flour remain.
  4. Incorporate Melted Chocolate: Fold melted dark chocolate into the batter carefully using a rubber spatula, scraping the bowl to ensure a smooth mixture.
  5. Bake Sponge: Pour batter into prepared pan, tap to release air bubbles, smooth surface with offset spatula if needed. Bake 15-20 minutes until center springs back.
  6. Cool and Flatten Sponge: Cool sponge on wire rack to room temperature. Press the wrinkly top flat using a flat glass or measuring cup base. Cover and refrigerate until needed.
  7. Bloom Gelatine: In a small bowl, mix lemon juice with powdered gelatine. Let sit a few minutes to soften.
  8. Blend Raspberries: Puree fresh raspberries in a blender until smooth.
  9. Strain Raspberry Puree: Pass puree through fine sieve over saucepan, discard seeds. You should have about 300 ml of smooth pulp.
  10. Heat Raspberry Puree: Place puree on medium-low heat, add granulated sugar, simmer stirring frequently.
  11. Dissolve Gelatine: Stir softened gelatine into hot puree, heat gently without boiling until completely dissolved.
  12. Strain Again & Cool: Strain puree again to remove lumps, set aside to cool to room temperature (~20 minutes).
  13. Whip Cream & Combine: Whip cold double cream to soft peaks. Fold in cooled raspberry puree in three parts gently to maintain airy texture.
  14. Assemble Mousse Cake: Pour mousse over chilled chocolate sponge in springform pan. Smooth surface with offset spatula. Cover and refrigerate at least 3 hours or preferably overnight to set.
  15. Decorate & Serve: Remove cake from pan, peel off baking paper collar, smooth edges if needed with warm spatula. Decorate with fresh raspberries and chocolate shavings. Slice with warm sharp knife and serve immediately.

Notes

  • Step-by-Step Photos are available on the original blog post to guide preparation.
  • The chocolate sponge recipe was updated in July 2022 for easier method and ingredient tweaks.
  • Store in refrigerator covered for up to 5 days to maintain mousse texture.
  • Freeze wrapped tightly for up to 2 months; thaw in refrigerator overnight before serving.
  • Frozen raspberries can be used to substitute fresh; thaw and drain excess moisture before use.
  • TIP: Use best quality fresh raspberries for optimal flavor.
  • TIP: Whip eggs and sugar until ribbons form to ensure light sponge texture.
  • TIP: Scrape bowl thoroughly to incorporate melted chocolate evenly.
  • TIP: Fold mousse gently to retain airy texture.
  • TIP: Do not under-refrigerate; mousse needs minimum 3 hours to fully set, overnight preferred.

Nutrition

  • Serving Size: 1 slice (1/16th of cake)
  • Calories: 310
  • Sugar: 22 g
  • Sodium: 85 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 85 mg

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