Chocolate Raspberry Mousse Cake
This chocolate raspberry mousse cake features a light chocolate sponge base topped with a silky, airy raspberry mousse layer for a stunning, make-ahead dessert perfect for special occasions.
Equipment
- springform pan
- mixing bowls
- hand mixer or stand mixer
- fine mesh sieve
- spatula
- saucepan
Ingredients
- 4 eggs
- 100 g granulated sugar
- 50 g light brown sugar
- 1 tsp vanilla extract
- 80 g all-purpose flour
- 20 g cocoa powder
- 1 tsp baking powder
- 0.5 tsp espresso powder
- 1 pinch salt
- 120 g dark chocolate (75%), melted
- 300 g fresh raspberries
- 100 g granulated sugar (for mousse)
- 2 tsp powdered gelatin
- 2 tbsp lemon juice
- 400 ml heavy cream
- 100 g fresh raspberries (for decoration)
- 30 g dark chocolate shavings
Instructions
- Preheat oven to 180°C (350°F) and line a 9-inch springform pan with parchment.
- Whip eggs, sugars, and vanilla for 4 minutes until pale and thick.
- Sift in dry ingredients and mix gently until mostly combined.
- Fold in melted chocolate, scraping bowl thoroughly.
- Pour into pan and bake for 15–20 minutes. Cool completely.
- Bloom gelatin in lemon juice for 2 minutes.
- Blend and strain raspberries, then heat with sugar until just simmering.
- Add gelatin to warm puree and stir until dissolved. Cool completely.
- Whip cream to soft peaks, then fold in cooled puree in three additions.
- Pour mousse over chilled sponge and smooth top.
- Refrigerate for at least 3 hours or overnight until set.
- Remove from pan, decorate with raspberries and chocolate shavings, and slice with a warm knife.
Notes
Whip eggs thoroughly for the sponge to ensure proper lift. Do not boil the raspberry mixture after adding gelatin or it will not set. Always fold gently to preserve air in the mousse. Chill overnight for best structure and flavor. Use a warm knife for clean slices.