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Chocolate Raspberry Mousse Cake: A Decadent Delight Recipe

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Decadent chocolate cake layered with a light and airy raspberry mousse, topped with a rich chocolate ganache. A perfect dessert for any special occasion!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 12 ounces fresh raspberries
  • ½ cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 envelope (¼ ounce) unflavored gelatin
  • ¼ cup cold water
  • 2 cups heavy cream, cold
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • Fresh raspberries, for garnish (optional)
  • Chocolate shavings, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Use parchment paper rounds on the bottom of the pans to ensure the cakes release cleanly.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
  5. Slowly pour in the boiling water while mixing on low speed. The batter will be thin, but that’s normal.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture has thickened slightly, about 10-15 minutes.
  9. Press the raspberry mixture through a fine-mesh sieve to remove the seeds. Discard the seeds.
  10. In a small bowl, sprinkle the gelatin over the cold water. Let it stand for 5-10 minutes to soften.
  11. Heat the raspberry puree in the saucepan over low heat. Add the bloomed gelatin and stir until completely dissolved. Remove from heat and let cool slightly.
  12. In a large bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.
  13. Gently fold the cooled raspberry puree into the whipped cream in two additions. Be careful not to deflate the cream.
  14. Cover the mousse and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
  15. Place the chopped chocolate in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil!
  16. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
  17. Gently stir the mixture, starting from the center and working your way outwards, until the chocolate is completely melted and the ganache is smooth and glossy.
  18. Stir in the butter until it is melted and incorporated into the ganache.
  19. Let the ganache cool slightly at room temperature for about 15-20 minutes, or until it thickens to a spreadable consistency.
  20. If the cake layers are uneven, use a serrated knife to level them.
  21. Place one cake layer on a serving plate or cake stand.
  22. Spread half of the raspberry mousse evenly over the first cake layer.
  23. Carefully place the second cake layer on top of the mousse.
  24. Spread the remaining raspberry mousse evenly over the second cake layer.
  25. Pour the slightly cooled chocolate ganache over the top of the cake, allowing it to drip down the sides. You can use an offset spatula to smooth the ganache if desired.
  26. Refrigerate the cake for at least 30 minutes to allow the ganache to set slightly.
  27. Garnish with fresh raspberries and chocolate shavings, if desired.
  28. Slice and serve chilled. Enjoy! This cake is best enjoyed within 2-3 days.

Notes

  • Using room temperature ingredients for the cake batter helps them emulsify better, resulting in a smoother and more even texture.
  • Overmixing the cake batter can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
  • The raspberry mousse needs adequate chill time to set properly. Don’t rush this step!
  • The consistency of the ganache is important. If it’s too thin, it will run off the cake. If it’s too thick, it will be difficult to spread. Adjust the cooling time accordingly.
  • Using fresh, high-quality raspberries will make a big difference in the flavor of the mousse.

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