Raspberry Chocolate Mousse Cake (Print version)
A luxurious layered chocolate mousse and raspberry dessert topped with glossy ganache and fresh berries.
# Ingredient List:
→ Chocolate Cake Base
01 - 1 cup all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1/4 cup vegetable oil
08 - 1/2 cup whole milk
09 - 1 teaspoon vanilla extract
→ Chocolate Mousse
10 - 7 oz dark chocolate (60–70% cocoa), chopped
11 - 3 large eggs, separated
12 - 1 pinch salt
13 - 3 tablespoons granulated sugar
14 - 1 cup heavy cream, cold
→ Raspberry Layer
15 - 8.8 oz fresh raspberries
16 - 3 tablespoons granulated sugar
17 - 1 tablespoon lemon juice
18 - 1 envelope powdered gelatin (about 1 1/2 teaspoons)
19 - 2 tablespoons cold water
→ Ganache and Garnish
20 - 3.5 oz dark chocolate, chopped
21 - 1/3 cup heavy cream
22 - Fresh raspberries and chocolate shavings for garnish
# How To Make It:
01 - Preheat the oven to 350°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Sift together the flour, cocoa powder, baking powder, and salt into a bowl. In a separate bowl, whisk the sugar, eggs, vegetable oil, milk, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, folding until just combined. Pour the batter into the prepared pan and bake for 20 to 25 minutes until set. Allow the cake to cool completely in the pan.
03 - Soften the gelatin in cold water for 5 minutes. In a saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Gently mash the berries and simmer for 5 to 8 minutes. Remove from heat and stir in the softened gelatin until fully dissolved. Let the mixture cool to room temperature.
04 - Melt the dark chocolate over a double boiler or in the microwave until smooth, then let it cool slightly. Beat the egg whites with a pinch of salt to soft peaks, then gradually add the sugar while continuing to beat until stiff peaks form. In a separate bowl, whip the cold heavy cream to soft peaks. Stir the egg yolks into the cooled chocolate, then gently fold in the whipped cream followed by the egg whites.
05 - Spread the raspberry layer evenly over the cooled cake base in the springform pan. Chill for 15 minutes until slightly set. Gently spread the chocolate mousse over the raspberry layer and smooth the top. Refrigerate for at least 2 hours or overnight until fully set.
06 - Heat the heavy cream just until steaming and pour it over the chopped chocolate. Let it sit for 2 minutes, then stir until glossy and smooth. Allow the ganache to cool slightly before pouring it over the chilled mousse cake. Refrigerate for 30 minutes.
07 - Decorate the top with fresh raspberries and chocolate shavings. Carefully remove the springform ring and slice with a hot knife for clean portions.
# Expert Advice:
01 -
- The contrast between tart raspberry and dark chocolate hits every part of your palate at once.
- It looks like it came from a patisserie window but the steps are surprisingly manageable.
02 -
- If the mousse looks grainy after folding, your chocolate was too warm and partially melted the cream so work quickly once you combine them.
- The raspberry layer must cool completely before going on the cake or it will seep into the sponge and you lose that clean separation.
03 -
- SepColarate your eggs while they are cold for cleaner whites, then let everything come to room temperature before whipping.
- A pinch of espresso powder in the mousse makes the chocolate taste deeper without adding any coffee flavor.