Here’s a decadent and show-stopping Heavenly Raspberry Chocolate Mousse Cake that layers rich chocolate cake, silky chocolate mousse, and a vibrant raspberry topping. It’s perfect for special occasions or when you want to impress!
🍰 Heavenly Raspberry Chocolate Mousse Cake
⭐ Overview:
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Layers: Moist chocolate cake base, creamy chocolate mousse, raspberry gelée or fresh raspberry topping
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Texture: Soft, smooth, melt-in-your-mouth
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Skill level: Intermediate (but totally doable!)
🧾 Ingredients:
Chocolate Cake Base (Single Layer):
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½ cup all-purpose flour
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¼ cup unsweetened cocoa powder
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½ tsp baking soda
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¼ tsp salt
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½ cup granulated sugar
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¼ cup vegetable oil
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1 large egg
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½ tsp vanilla extract
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½ cup buttermilk (or milk + ½ tsp vinegar)
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¼ cup hot water or coffee (enhances chocolate flavor)
Chocolate Mousse Layer:
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1 cup semisweet or dark chocolate chips
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2 cups heavy whipping cream (divided)
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¼ cup powdered sugar
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1 tsp vanilla extract
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1 packet (1 tbsp) unflavored gelatin + 3 tbsp cold water (optional, for stability)
Raspberry Topping:
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2 cups fresh or frozen raspberries
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2 tbsp sugar (or to taste)
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1 tsp lemon juice
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1 tbsp cornstarch + 2 tbsp water (slurry)
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Optional: additional whole raspberries for garnish
🧁 Instructions:
1. Make the Chocolate Cake Base:
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Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.
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In a bowl, sift together flour, cocoa, baking soda, and salt.
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In another bowl, whisk sugar, oil, egg, vanilla, and buttermilk.
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Mix wet and dry ingredients, then stir in hot water or coffee until smooth.
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Pour into pan and bake for 20–25 minutes or until a toothpick comes out clean.
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Cool completely in the pan.
2. Prepare the Chocolate Mousse:
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If using gelatin: Sprinkle gelatin over cold water, let bloom for 5 minutes. Microwave 10 seconds to dissolve.
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Melt chocolate chips in a heatproof bowl over simmering water or in the microwave. Let cool slightly.
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Whip 1½ cups of heavy cream to soft peaks with powdered sugar and vanilla.
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Stir gelatin (if using) into melted chocolate.
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Gently fold whipped cream into chocolate until fully combined.
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Spread mousse evenly over cooled cake in the springform pan. Chill for at least 2 hours (or until set).
3. Make the Raspberry Topping:
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In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down.
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Add cornstarch slurry and simmer 1–2 minutes until thickened. Let cool slightly.
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Spoon over set mousse layer and chill for 1+ hour more.
4. Finish & Serve:
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Run a knife around the edge of the pan and release the springform.
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Top with fresh raspberries or chocolate shavings if desired.
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Slice with a warm knife for clean edges.
🍓 Optional Variations:
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Add a layer of raspberry jam between the cake and mousse.
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Use white chocolate mousse instead of dark for a contrasting color/flavor.
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Make it gluten-free with almond flour or a flourless chocolate cake base.
Would you like this in a printable format or adapted for a no-bake version?