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Chocolate Raspberry Mousse Cake Recipe

Chocolate Raspberry Mousse Cake Recipe
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★★★★★

4.9 from 20 reviews

A decadent Chocolate Raspberry Mousse Cake featuring layers of moist chocolate sponge, vibrant raspberry mousse, creamy chocolate mousse, and a glossy chocolate ganache topping, decorated with fresh raspberries and chocolate curls. Perfect for special occasions or a luxurious dessert treat.

Ingredients

Scale

For the Chocolate Sponge Cake:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup buttermilk (or milk with 1 tsp vinegar)
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water

For the Raspberry Mousse:

  • 2 cups fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 2 teaspoons gelatin powder
  • 2 tablespoons cold water
  • 1 cup heavy whipping cream, chilled

For the Chocolate Mousse:

  • 200 g dark chocolate (about 7 oz)
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar

For the Chocolate Ganache Topping:

  • 100 g dark chocolate (3.5 oz)
  • 1/2 cup heavy cream

For Decoration:

  • Fresh raspberries
  • Chocolate curls or shavings

Instructions

  1. Prepare the Chocolate Sponge: Preheat your oven to 350°F (175°C). Grease and line an 8-inch square pan with parchment paper. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined. In a separate bowl, mix the granulated sugar, buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Gradually combine the wet ingredients with the dry ingredients, then stir in the hot water until the batter is smooth and lump-free. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
  2. Make the Raspberry Mousse: In a saucepan over medium heat, cook the raspberries and granulated sugar for 5–7 minutes until the berries break down and soften. Strain the mixture through a fine sieve to remove seeds, collecting the smooth puree. In a small bowl, sprinkle the gelatin powder over cold water and let it bloom for 5 minutes. Stir the bloomed gelatin into the warm raspberry puree until fully dissolved. Allow the mixture to cool to room temperature. In a chilled bowl, whip the heavy cream to soft peaks, then gently fold the whipped cream into the cooled raspberry puree until fully combined and airy.
  3. Make the Chocolate Mousse: Melt the dark chocolate and unsalted butter together using a double boiler or in short microwave bursts, stirring until smooth. Stir in the vanilla extract. Let the mixture cool slightly but not solidify. In a separate chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the melted chocolate mixture until smooth and well combined.
  4. Assemble the Cake: Slice the cooled sponge cake horizontally into two even layers using a serrated knife. Place the bottom layer on a serving plate. Spread the raspberry mousse evenly over this layer, smoothing the surface, then chill the cake in the refrigerator for 30 minutes to set the mousse. After chilling, place the second sponge layer on top, then spread the chocolate mousse evenly over it. Return the cake to the fridge and chill for at least 1 hour until the mousse is set.
  5. Add the Ganache: Heat the heavy cream in a small saucepan until just simmering; do not boil. Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for 2 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy. Pour the ganache over the top of the chilled cake, spreading evenly with a spatula for a smooth finish. Chill the cake for at least 2 hours or until the ganache is fully set.
  6. Decorate & Serve: Before serving, decorate the cake with fresh raspberries and chocolate curls or shavings for an elegant finish. Slice into neat squares using a sharp knife. Serve chilled and enjoy this rich and fruity dessert.

Notes

  • If fresh raspberries are not available, frozen ones can be used; thaw before cooking.
  • Ensure the gelatin is fully dissolved in the raspberry puree to avoid lumps in the mousse.
  • Use good quality dark chocolate (at least 60% cocoa) for the best flavor in the mousse and ganache.
  • The cake can be stored in the refrigerator for up to 3 days, best eaten fresh.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking mix.

Nutrition

Keywords: Chocolate Raspberry Mousse Cake, chocolate mousse, raspberry mousse, chocolate ganache, layered cake, dessert, homemade cake, elegant desserts, berry desserts

Find it online: https://maicook.com/chocolate-raspberry-mousse-cake-recipe-2/