Introduction

This Chocolate Raspberry Mousse Cake is an elegant dessert that combines a rich brownie base with light, fruity raspberry mousse and a glossy chocolate ganache glaze. Perfect for special occasions or when you want to impress with a beautiful, homemade treat.

Chocolate Raspberry Mousse Cake Recipe - Recipe Image

Ingredients

Brownie Cake:

¾ cup unsalted butter, room temperature
2 oz semi-sweet chocolate, chopped
½ cup all-purpose flour
½ cup Dutch processed cocoa powder
½ teaspoon kosher salt
¾ cup granulated sugar
½ cup light brown sugar, packed
3 large eggs, room temperature

Raspberry Mousse:

2¼ teaspoon powdered gelatin (1 packet)
2 tablespoons water
3 cups fresh raspberries (two 6oz packs)
¼ cup granulated sugar
1 cup heavy whipping cream, very cold
¼ cup powdered sugar

Chocolate Ganache Glaze:

6 oz semi-sweet chocolate, chopped
1¼ cups heavy whipping cream (300ml)

Instructions

Step 1: Preheat the oven to 350℉. Grease and line one 9″ round springform pan with parchment paper on the bottom and sides, coating the entire inside with nonstick spray for easy release.
Step 2: In a microwave-safe bowl, melt the butter and chopped chocolate in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, and salt.
Step 4: In a large bowl, beat the granulated and brown sugars with the eggs vigorously for about 3 minutes until frothy.
Step 5: Add the cooled chocolate mixture to the egg mixture and whisk until combined.
Step 6: Sift the dry ingredients into the wet mixture and fold in gently with a rubber spatula until just combined.
Step 7: Pour the batter into the prepared pan, spreading it evenly, and bake for 25–30 minutes. Let cool completely.
Step 8: For the raspberry mousse, puree the fresh raspberries and strain through a fine mesh sieve into a saucepan, scraping to extract all juice.
Step 9: Sprinkle gelatin over water in a small bowl and let it bloom for 5 minutes.
Step 10: Heat the raspberry puree with sugar over medium heat until the sugar dissolves and the mixture simmers, then remove from heat.
Step 11: Stir the bloomed gelatin into the warm raspberry mixture until completely dissolved. Transfer to a shallow bowl to cool, stirring occasionally, about 20–30 minutes.
Step 12: Whip the heavy cream with powdered sugar in a stand mixer on medium speed until it thickens, then increase to high speed and beat until stiff peaks form.
Step 13: Add half of the cooled raspberry puree to the whipped cream and mix on low speed, then add the remaining puree and mix again until combined.
Step 14: Pour the mousse over the cooled brownie cake and smooth the top evenly to the edges. Refrigerate covered for at least 4 hours or overnight for best results.
Step 15: For the ganache, place chopped chocolate in a heatproof bowl. Heat heavy cream until steaming and pour it over the chocolate. Let stand for 1 minute, then stir until smooth.
Step 16: Let the ganache cool while stirring occasionally until it is thick but still pourable, about 10 minutes.
Step 17: Remove the cake from the springform pan and peel off the parchment. Place the cake on a wire rack set over a tray lined with parchment for catching drips.
Step 18: Slowly pour the ganache over the center of the cake, letting it cover the sides completely. Allow to set.
Step 19: Use the parchment handles to transfer the cake carefully to a serving platter. Top with fresh raspberries, slice, and serve.

Tips & Variations

For a more intense chocolate flavor, use a high-quality Dutch processed cocoa powder.
If fresh raspberries are unavailable, use thawed frozen raspberries for the mousse.
To make the ganache extra glossy, add a teaspoon of corn syrup while stirring.
Try adding a splash of raspberry liqueur to the mousse for an adult twist.
Line the springform pan carefully with parchment to prevent sticking and ensure clean edges.

Storage

Store the cake covered in the refrigerator for up to 3 days. To serve, bring to room temperature for about 20 minutes for the best texture. Leftover slices can be kept in an airtight container refrigerated for 2-3 days or frozen wrapped tightly for up to 1 month. Thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake is ideal for making a day ahead. The mousse sets nicely overnight, and the flavors develop well in the fridge.

What can I substitute for powdered gelatin?

If you don’t have powdered gelatin, use sheet gelatin by blooming sheets according to package instructions with equivalent strength. Alternatively, agar-agar can be used, but it may alter the texture slightly.

Chocolate Raspberry Mousse Cake Recipe

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★★★★★

4.4 from 435 reviews

This decadent Chocolate Raspberry Mousse Cake features a rich brownie base topped with a smooth and airy raspberry mousse, all finished with a glossy chocolate ganache glaze. The dessert perfectly balances intense chocolate flavors with fresh, tart raspberries, making it a stunning centerpiece for any special occasion or a luxurious treat for chocolate and fruit lovers alike.

Author: Marco
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 4 hours 30 minutes (including chilling time, best if chilled overnight)
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Brownie Cake

¾ cup unsalted butter, room temperature
2 oz semi-sweet chocolate, chopped
½ cup all-purpose flour
½ cup Dutch processed cocoa powder
½ teaspoon kosher salt
¾ cup granulated sugar
½ cup light brown sugar, packed
3 large eggs, room temperature

Raspberry Mousse

2¼ teaspoons powdered gelatin (1 packet)
2 tablespoons water
3 cups fresh raspberries (two 6 oz packs)
¼ cup granulated sugar
1 cup heavy whipping cream, very cold
¼ cup powdered sugar

Chocolate Ganache Glaze

6 oz semi-sweet chocolate, chopped
1¼ cups heavy whipping cream (300 ml)

Instructions

Prepare the Brownie Cake: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round springform pan thoroughly with nonstick spray, then cover the bottom and sides completely with parchment paper strips to prevent sticking. In a microwave-safe bowl, melt the butter and chopped semi-sweet chocolate in 30-second intervals, stirring in between until smooth. Set aside to cool slightly. In a separate bowl, whisk together the flour, Dutch processed cocoa powder, and kosher salt. In a large mixing bowl, vigorously whisk the granulated sugar, light brown sugar, and eggs for three minutes until frothy. Add the cooled chocolate mixture to the eggs and sugars, whisking to combine. Sift the dry ingredients over this mixture and gently fold everything together using a rubber spatula until just combined. Pour the batter evenly into the prepared pan and bake for 25-30 minutes until set. Cool completely.
Make the Raspberry Mousse: Blend the fresh raspberries into a smooth puree and strain through a fine mesh sieve into a medium saucepan, scraping the bottom to extract all the puree. Sprinkle the powdered gelatin over the water and let it bloom for about 5 minutes. Warm the raspberry puree over medium heat and add the granulated sugar, stirring until dissolved and the mixture begins to simmer. Remove from heat and stir in the bloomed gelatin until completely dissolved. Transfer this mixture to a shallow bowl to cool to room temperature, stirring occasionally to help it cool evenly, about 20-30 minutes. Meanwhile, whip the heavy cream and powdered sugar with a stand mixer at medium speed until it starts to thicken. Increase speed to high and whip until stiff peaks form. Fold half of the raspberry mixture into the whipped cream gently using the mixer on low, then add the remaining half and mix again. Pour the mousse over the cooled brownie base and smooth to the edges. Cover and refrigerate for at least 4 hours, preferably overnight.
Prepare the Chocolate Ganache Glaze: Place the chopped semi-sweet chocolate into a medium heat-proof bowl. Heat the heavy cream until it is just steaming with bubbles forming around the edges, then pour it over the chocolate. Let stand for one minute, then stir gently until the ganache is completely smooth. Allow it to cool for about 10 minutes while stirring occasionally until it has a thin, pourable consistency.
Assemble the Cake: Remove the cake from the springform pan and carefully peel the parchment paper off the sides and bottom. Place the cake on a wire rack set over a sheet pan lined with parchment paper to catch drips. Slowly pour the ganache over the top center of the cake, letting it flow evenly over the sides. Once the ganache has set and stopped dripping, use the parchment handles to transfer the cake gently onto a serving platter. Clean up any stray ganache spots on the platter.
Garnish and Serve: Top the cake with fresh raspberries for a vibrant finishing touch. Slice the cake and serve chilled for the best texture and flavor experience.

Notes

Ensure the springform pan is fully lined with parchment to prevent the cake from sticking to the sides.
Whipping the cream to stiff peaks is crucial to achieve a stable mousse texture.
Chilling the mousse cake overnight enhances the flavor fusion and sets the mousse properly.
Use fresh raspberries for the best flavor; frozen can be substituted but may affect texture.
Handle the ganache carefully at a pourable but cooled stage to achieve a smooth glaze without melting the mousse.

Keywords: chocolate cake, raspberry mousse, mousse cake, chocolate ganache, dessert, layered cake, springform cake, chocolate dessert, raspberry dessert