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Chocolate Raspberry Mousse Cake Recipe

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★★★★★

4.8 from 78 reviews

A luscious and elegant Chocolate Raspberry Mousse Cake combining a rich chocolate sponge base with a smooth and tangy raspberry mousse topping. This decadent dessert features layers of intense dark chocolate and fresh raspberry puree stabilized with gelatin for a beautifully set finish, perfect for special occasions or indulgent treats.

Ingredients

Scale

Chocolate Sponge

  • 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)

Raspberry Mousse

  • 2¼ tsp powdered gelatine
  • 45 ml fresh lemon juice
  • 400 g fresh raspberries (Frozen raspberries can be substituted; see note.)
  • 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

  1. Prepare the pan and preheat the oven: Grease and line the base and sides of a 23cm (9-inch) springform pan. Preheat the oven to 180°C (350°F).
  2. Whip the eggs and sugars: In a medium bowl, combine eggs, light brown sugar, granulated sugar, and vanilla extract. Using a hand-held electric whisk, whip on medium-high speed for about 4 minutes until light, creamy, and when lifting the whisk, trails of the mixture remain visible for a few seconds.
  3. Add dry ingredients and fold: Sift flour, cocoa powder, baking powder, espresso powder, and salt into the egg mixture. Mix gently at low speed until just a few streaks of flour remain.
  4. Incorporate melted chocolate: Fold the melted dark chocolate into the batter with a rubber spatula, scraping the bowl to ensure smooth, combined batter.
  5. Bake the sponge: Pour the batter into the prepared pan, tap firmly on the surface to release air bubbles, and smooth the top. Bake for 15-20 minutes until the center springs back. Cool to room temperature on a wire rack, then press down the top with a flat glass to flatten and refrigerate until needed.
  6. Bloom gelatin: In a small bowl, mix powdered gelatin with lemon juice and let sit for a few minutes until softened.
  7. Prepare raspberry puree: Blend 400 g fresh raspberries until smooth, then strain through a fine sieve to remove seeds, yielding about 300 ml raspberry pulp.
  8. Heat and thicken puree: On medium-low stovetop heat, combine raspberry puree and granulated sugar in a saucepan. Bring to a simmer, stirring frequently. Add the gelatin mixture and gently stir until gelatin dissolves, avoiding boiling. Strain again if needed and set aside to cool to room temperature (approx. 20 minutes).
  9. Whip cream and combine: Whip cold double cream to soft peaks using an electric mixer. Gradually fold in the cooled raspberry puree in three additions until fully incorporated.
  10. Assemble mousse layer: Pour the raspberry mousse over the chilled chocolate sponge in the springform pan. Smooth the surface with an offset spatula. Cover and refrigerate for at least 3 hours, preferably overnight, to set.
  11. Serve: Carefully remove the springform pan sides and peel away baking paper. Smooth edges with a warmed spatula if necessary. Decorate the top with fresh raspberries and dark chocolate shavings. Slice with a warm, dry, sharp knife and serve immediately.

Notes

  • Frozen raspberries can be used instead of fresh for the mousse; thaw and drain excess liquid before blending.
  • Ensure gelatin is fully dissolved to avoid lumps in the mousse.
  • Pressing the cake layer flat before assembling mousse ensures even layering and presentation.
  • Use a warm knife to slice for clean, neat portions.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Chocolate Raspberry Mousse Cake, chocolate mousse cake, raspberry dessert, layered mousse cake, chocolate sponge cake, gelatin mousse dessert

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