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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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