Introduction

This Chocolate Raspberry Mousse Cake is a decadent dessert combining a rich chocolate sponge with a light, fruity raspberry mousse. Perfect for special occasions or a delightful treat, it balances intense chocolate flavor with refreshing raspberry notes.

This image shows a cake with two main layers on a white plate. The bottom layer is dark brown and looks like a chocolate base. The top layer is thick and light pink, smooth and creamy. On top of the cake are fresh bright red raspberries and small pieces of dark chocolate, scattered unevenly. Two slices of the cake are cut and slightly pulled out, showing the clear divide between the dark base and the pink top. The background is a white marbled texture, and there are some green leaves visible at the top edge of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs (room temperature)
55 g light brown sugar
65 g granulated sugar
1 tsp vanilla extract
65 g plain flour (all-purpose)
15 g cocoa powder
1 tsp baking powder
½ tsp espresso powder
¼ tsp salt
75 g dark chocolate 75% (melted)
2¼ tsp powdered gelatine
45 ml fresh lemon juice
400 g fresh raspberries (Frozen raspberries can be substituted)
100 g granulated sugar
480 ml double cream (heavy cream) (cold)
125 g fresh raspberries (for decoration)
50 g dark chocolate shavings (for decoration)

Instructions

Step 1: Prepare a 23cm (9-inch) springform pan by greasing and lining the base and sides. Preheat your oven to 180°C (350°F).
Step 2: In a medium bowl, whisk the eggs, light brown sugar, granulated sugar, and vanilla extract using an electric hand mixer on medium-high speed until the mixture is light, creamy, and forms trails when the whisk is lifted, about 4 minutes.
Step 3: Sift the plain flour, cocoa powder, baking powder, espresso powder, and salt into the egg mixture. Mix gently on low speed until just a few flour streaks remain.
Step 4: Fold the melted dark chocolate into the batter with a rubber spatula, scraping the bottom of the bowl until smooth and combined.
Step 5: Pour the batter into the prepared pan and tap it on the counter to remove air bubbles. Smooth the surface with an offset spatula if needed.
Step 6: Bake for 15-20 minutes until the center springs back. Remove from the oven and cool to room temperature on a wire rack. Press the top down with a flat-based glass to create a flat surface, then cover and refrigerate.
Step 7: To prepare the mousse, sprinkle the powdered gelatine over the lemon juice in a small bowl and let it bloom for a couple of minutes.
Step 8: Blend 400 g raspberries until smooth. Pass the puree through a fine-mesh sieve into a saucepan to remove seeds, scraping to extract all pulp, about 300 ml.
Step 9: Heat the raspberry puree on medium-low, stirring in 100 g granulated sugar until it simmers. Add the gelatin mixture and stir gently without boiling until dissolved. Strain once more if desired and cool to room temperature (about 20 minutes).
Step 10: Whip the cold double cream until soft peaks form. Gently fold the cooled raspberry puree into the whipped cream in three parts until fully combined.
Step 11: Pour the raspberry mousse over the chilled chocolate sponge in the springform pan. Smooth the top with an offset spatula, cover, and refrigerate for at least 3 hours or preferably overnight.
Step 12: When ready to serve, remove the sides of the springform pan and peel off the baking paper collar. Smooth the mousse edges with a warmed spatula if needed.
Step 13: Decorate the top with fresh raspberries and dark chocolate shavings. Slice with a warm, dry, sharp knife and serve immediately.

Tips & Variations

For a different flavor twist, substitute the espresso powder with instant coffee or omit it for a milder chocolate taste.
If using frozen raspberries, thaw and drain excess liquid before blending to avoid a watery mousse.
To make slicing easier, warm your knife under hot water, dry it, and then cut the cake.
You can add a hint of liqueur such as Chambord to the raspberry puree for an extra depth of flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days to maintain freshness. For best results, consume within two days. When reheating, it’s best served chilled; allow the cake to sit at room temperature for 10-15 minutes before serving to soften the mousse slightly.

How to Serve

The image shows a slice of cake with two distinct layers placed on a white plate. The bottom layer is dark brown and crumbly, while the top layer is thick, smooth, and light pink. The pink layer has a soft texture and is decorated with small chocolate shavings, larger dark chocolate pieces, and fresh red raspberries. The slice sits on a white marbled surface sprinkled with bits of raspberry and white flower petals scattered around. A fork holds a small bite of the cake close to the slice. In the background, the full cake has more slices showing the same two layers. There is also a green leaf near the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin sheets instead of powdered gelatine?

Yes, you can substitute powdered gelatine with gelatin sheets. Soften the sheets in cold water for about 5 minutes, squeeze out excess water, and dissolve them in the warm lemon juice following the recipe steps.

Can I make this cake dairy-free?

This recipe relies on double cream for the mousse’s texture, but you can try using coconut cream as a dairy-free substitute. Keep in mind this will alter the flavor and texture slightly.