Description

Indulge in this rich and decadent Raspberry Chocolate Mousse Cake, featuring a fudgy chocolate cake base, smooth chocolate mousse, and a luscious raspberry layer. Perfect for special occasions, this no-fail recipe delivers a stunning dessert with a balance of tart and sweet flavors.

Ingredients

Scale

For the Chocolate Cake Base:

1 cup (120g) all-purpose flour
½ cup (50g) cocoa powder
1 cup (200g) granulated sugar
½ tsp salt
1 tsp baking powder
½ tsp baking soda
2 large eggs
½ cup (120ml) vegetable oil
1 tsp vanilla extract
½ cup (120ml) buttermilk
½ cup (120ml) hot coffee

For the Chocolate Mousse:

1 ½ cups (270g) dark chocolate, chopped
1 ¼ cups (300ml) heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
1 tsp gelatin + 2 tbsp water

For the Raspberry Layer:

2 cups (250g) fresh raspberries
¼ cup (50g) granulated sugar
1 tsp lemon juice
1 tsp gelatin + 2 tbsp water

For the Ganache Topping:

½ cup (120ml) heavy cream
¾ cup (135g) dark chocolate, chopped

Instructions

Make the Chocolate Cake:

Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
In a bowl, whisk together flour, cocoa powder, sugar, salt, baking powder, and baking soda.
Add eggs, oil, vanilla, and buttermilk, mixing until smooth. Stir in hot coffee until well combined.
Pour batter into the pan and bake for 25–30 minutes. Cool completely.

2️⃣ Prepare the Raspberry Layer:

In a saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cook until raspberries break down.
Strain to remove seeds. Dissolve gelatin in water and mix into the raspberry purée.
Let cool slightly, then pour over the cake layer in a springform pan. Chill for 30 minutes.

3️⃣ Make the Chocolate Mousse:

Melt dark chocolate and let it cool slightly.
Whisk heavy cream, powdered sugar, and vanilla until soft peaks form.
Dissolve gelatin in water, then fold into melted chocolate.
Gently fold in whipped cream until smooth. Pour over the raspberry layer and chill for at least 2 hours.

4️⃣ Prepare the Ganache & Assemble:

Heat heavy cream until warm (not boiling), then pour over chopped chocolate. Stir until smooth.
Spread ganache over the mousse layer. Refrigerate for 30 more minutes.

5️⃣ Serve & Enjoy:

Carefully remove the cake from the pan and garnish with fresh raspberries or chocolate shavings.
Slice and enjoy this heavenly chocolate mousse cake!

Notes

Storage: Refrigerate for up to 3 days. Best served chilled.
Substitutions: Use white chocolate mousse for a different variation.
Gluten-Free Option: Swap all-purpose flour for a 1:1 gluten-free blend.
Make Ahead: You can prepare this cake 1 day in advance for the best texture.

Prep Time: 30 minutes
chill time: 3 hours
Cook Time: 30 minutes
Category: dessert,cake
Method: Baking, chilling
Cuisine: french, European

Keywords: Raspberry Chocolate Mousse Cake Chocolate Raspberry Dessert No-Bake Chocolate Mousse Elegant Cake Recipe Special Occasion Cake