Chocolate Raspberry Mousse Cake Recipe

If you have a weakness for indulgent desserts that strike the perfect balance between rich and refreshing, then the Chocolate Raspberry Mousse Cake is going to become your new best friend. This show-stopper dessert wraps a velvety dark chocolate sponge with a light, tangy raspberry mousse that dances on your taste buds with every bite. Perfect for special occasions or whenever you want to treat yourself and your loved ones, this cake combines the deep, intense flavor of quality chocolate with the bright, fruity notes of fresh raspberries, creating a harmony that’s simply irresistible.

Ingredients You’ll Need

What’s wonderful about this recipe is how the ingredients are simple yet each plays a vital role in creating the luscious texture and bold flavor of the cake. From the rich dark chocolate to the fresh raspberries, each component is essential to achieving that perfect balance.

• 3 large eggs, room temperature: They provide structure and lightness to the chocolate sponge.
• 55 g light brown sugar: Adds subtle caramel notes and moisture to the sponge.
• 65 g granulated sugar: Sweetens both the sponge and raspberry mousse evenly.
• 1 teaspoon vanilla extract: Enhances the overall flavor depth.
• 65 g plain flour (all-purpose): Creates the base of the sponge texture.
• 15 g cocoa powder: Boosts the chocolate flavor in the sponge layer.
• 1 teaspoon baking powder: Gives the sponge a tender rise.
• ½ teaspoon espresso powder: Intensifies the chocolate notes without making it coffee-flavored.
• ¼ teaspoon salt: Balances sweetness and enhances flavor complexity.
• 75 g dark chocolate (75%), melted: Adds richness and moistness to the sponge.
• 2¼ teaspoons powdered gelatine: The secret to that perfectly set and silky raspberry mousse.
• 45 ml fresh lemon juice: Brightens the raspberry flavor in the mousse.
• 400 g fresh raspberries (or frozen): The star fruit that gives the mousse its vibrant color and tartness.
• 480 ml cold double cream (heavy cream): Whipped to soft peaks for the mousse’s luxurious texture.
• 125 g fresh raspberries (for decoration): Adds a fresh, natural touch on top.
• 50 g dark chocolate shavings (for decoration): Perfect for that elegant finishing touch with extra chocolate appeal.

How to Make Chocolate Raspberry Mousse Cake

Step 1: Bake the Chocolate Sponge

Start by prepping your springform pan with grease and parchment paper to ensure an easy release. Combine the eggs, light brown sugar, granulated sugar, and vanilla extract, then whisk until the mixture is pale and thick enough to leave trails when you lift the whisk—this step is key for a light sponge. Next, gently fold in the sifted dry ingredients, making sure not to over-mix because you want to keep it airy. Once the melted dark chocolate is incorporated, pour the batter into your pan, smooth the surface, and bake at 180°C (350°F) for about 15 to 20 minutes. When done, cool the sponge completely and gently flatten the surface for an ideal mousse base.

Step 2: Prepare the Raspberry Mousse

While the sponge cools, soften the gelatine in fresh lemon juice to get it ready for the mousse. Blitz raspberries until smooth, then strain the puree to remove seeds, ensuring a velvety finish. Warm the raspberry puree with sugar, stirring until it simmers and the sugar dissolves. Add the bloomed gelatine to the warm puree and stir gently until fully melted—avoid boiling or you risk losing that beautiful smooth texture. Let it cool to room temperature before folding it carefully into softly whipped double cream. The result is an airy, intensely flavorful mousse that perfectly contrasts with the chocolate sponge.

Step 3: Assemble and Chill

Pour the raspberry mousse over the cooled chocolate sponge in your springform pan. Use an offset spatula to create an even top layer. Cover and refrigerate the cake for at least 3 hours, ideally overnight. This chilling step is what helps the mousse set to that perfect, creamy consistency you’re dreaming of in a mousse cake.

How to Serve Chocolate Raspberry Mousse Cake

Garnishes

To truly elevate this dessert, fresh raspberries and dark chocolate shavings are the perfect adornments. The raspberries add a juicy tart burst with every bite, while the chocolate shavings bring texture and a touch of elegant decadence. You can even dust the top with a little cocoa powder or a light sprinkle of powdered sugar if you want a pretty, restaurant-style finish.

Side Dishes

Serve slices of the Chocolate Raspberry Mousse Cake alongside a simple vanilla bean ice cream or a dollop of freshly whipped cream for extra indulgence. A few fresh mint leaves can provide a refreshing contrast. For a fruity complement, a small glass of raspberry coulis or a crisp sparkling wine works magic and balances the richness beautifully.

Creative Ways to Present

For a wow factor, try serving the cake on a decorative cake stand surrounded by scattered raspberries and chocolate shards. You could also layer individual portions in clear glasses for a trendy mousse parfait presentation. If you’re hosting a special occasion, adding edible gold leaf onto the ganache or chocolate shavings can turn this dessert into a true conversation piece.

Make Ahead and Storage

Storing Leftovers

Keep your Chocolate Raspberry Mousse Cake covered and refrigerated, where it will happily stay fresh for up to 5 days. Keeping it cold ensures the mousse retains its silky texture and doesn’t weep, letting you enjoy its flavors at their best over several days.

Freezing

This cake freezes beautifully! Wrap it tightly in plastic wrap and then cover it with a couple of layers of aluminum foil to avoid freezer burn. You can freeze it for up to two months. When you’re ready to indulge again, thaw it slowly in the refrigerator overnight. Avoid trying to heat it as you want that perfect mousse texture preserved.

Reheating

Since this dessert is best served chilled, reheating is not recommended. Instead, let it thaw gently in the fridge if frozen, and serve cool for the full decadent experience.

FAQs

Can I use frozen raspberries for the mousse?

Absolutely! Frozen raspberries work well and are often more affordable out of season. Just thaw them first and drain any excess juice to keep the mousse from becoming too watery.

What type of chocolate is best for the sponge?

Dark chocolate with around 75% cocoa content is ideal because it adds intense flavor without too much sweetness. It perfectly balances the tartness of the raspberry mousse.

How do I know when the sponge is done baking?

Give the center a gentle press—it should spring back slightly. A toothpick inserted should come out with only a few moist crumbs but no raw batter. This ensures a tender yet cooked-through sponge.

Can I make this cake gluten-free?

Yes, by swapping the plain flour with a gluten-free baking blend and making sure your baking powder is gluten-free, you can successfully make the Chocolate Raspberry Mousse Cake gluten-free without compromising on texture.

Is there an alternative to gelatine for setting the mousse?

If you prefer a vegetarian option, agar-agar can be used instead of gelatine, but the texture might be slightly different. Follow the package instructions for substitution ratios and preparation.

Final Thoughts

If you’re looking for a dessert that is as stunning as it is delicious, the Chocolate Raspberry Mousse Cake is calling your name. With just a handful of thoughtful ingredients and clear, easy steps, you can create a show-stopping cake that whispers luxury without the fuss. I promise that once you try this dreamy combination of rich chocolate and vibrant raspberry mousse, it will become a favorite celebration treat in your kitchen too. So grab your mixing bowls and turn dessert time into something unforgettable!