🍫🍓 Chocolate Raspberry Mousse Cake
A layered, no-holds-barred dessert with a fudgy chocolate base, creamy mousse layers, and just the right balance of rich and tart.
🔸 Components:
1 Chocolate Cake Base (thin layer)
2 Dark Chocolate Mousse
3 Raspberry Mousse
4 (Optional) Raspberry Mirror Glaze or Fresh Raspberry Topping
🔸 Equipment:
• 9-inch springform pan or cake ring
• Acetate cake collar (for clean mousse sides — optional but helpful)
• Mixer + spatulas + bowls
🔹 PART 1: FUDGY CHOCOLATE CAKE BASE
Ingredients:
• ½ cup (60g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder
• ¼ tsp salt
• ¼ tsp baking soda
• 2 oz (60g) dark chocolate, chopped
• ¼ cup (60g) unsalted butter
• ½ cup (100g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ⅓ cup (80ml) buttermilk or whole milk
Instructions:
1 Preheat oven to 350°F (175°C). Grease and line the bottom of a 9" springform pan.
2 In a heatproof bowl, melt butter and chocolate together. Cool slightly.
3 Stir in sugar, egg, and vanilla.
4 Add sifted flour, cocoa powder, salt, and baking soda. Stir in buttermilk.
5 Pour into pan and bake for 15–18 minutes until just set.
6 Cool completely. Keep in pan or use acetate collar to build mousse layers.
🔹 PART 2: DARK CHOCOLATE MOUSSE
Ingredients:
• 6 oz (170g) dark chocolate, chopped
• 1 tsp instant espresso powder (optional)
• 1 cup (240ml) heavy cream
• 2 tbsp (25g) sugar
• 1 tsp vanilla extract
• Pinch of salt
Instructions:
1 Melt chocolate (and espresso powder if using) in a double boiler or microwave. Cool slightly.
2 Whip cream with sugar and vanilla to soft peaks.
3 Fold whipped cream into cooled chocolate in 3 additions. Work gently to keep it airy.
4 Spread over cooled cake base. Chill for 30 minutes to set.
🔹 PART 3: RASPBERRY MOUSSE
Ingredients:
• 1 ½ cups (180g) fresh or frozen raspberries
• 2 tbsp sugar (adjust to taste)
• 1 tsp lemon juice
• 1 ½ tsp powdered gelatin
• 2 tbsp cold water
• ¾ cup (180ml) heavy cream
Instructions:
1 Soften gelatin in cold water (5 min).
2 Cook raspberries, sugar, and lemon juice over medium heat until soft and syrupy. Strain to remove seeds.
3 Stir in bloomed gelatin until dissolved. Cool to room temp (but not set).
4 Whip cream to soft peaks. Gently fold into raspberry purée.
5 Spread over chocolate mousse layer. Smooth the top. Chill 3–4 hours or until fully set.
🔹 PART 4 (OPTIONAL): RASPBERRY GLAZE OR FRESH TOPPING
Mirror Glaze (Optional):
• ½ cup raspberry purée (strained)
• 1 tsp gelatin bloomed in 2 tbsp water
• 1 tbsp corn syrup or honey (for shine)
Heat and combine, cool slightly, and pour gently over the top of the chilled mousse cake. Let set before slicing.
OR Simply Top With:
• Fresh raspberries
• Chocolate curls
• Dusting of cocoa or powdered sugar
🔸 To Serve:
• Use a hot knife for clean slices.
• Store in the fridge, covered, for up to 3 days.