This Chocolate Raspberry Mousse Cake is a dream come true for dessert lovers! It has a rich chocolate layer with fluffy raspberry mousse, creating a perfect balance of sweet and tart.
Who doesn’t love the combo of chocolate and berries? I like to top it with fresh raspberries for a pop of color and flavor. It always impresses my friends and family at gatherings!
Key Ingredients & Substitutions
All-purpose flour: This is your base for the cake. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend. I find that the texture may be slightly different but still delicious!
Granulated sugar: Standard sugar works fine, but feel free to use brown sugar for a deeper flavor. Remember, brown sugar can make the cake a bit moister.
Cocoa powder: Unsweetened cocoa is ideal, but in a pinch, Dutch-processed cocoa works too. It tends to give a richer chocolate flavor, which I really enjoy.
Buttermilk: If you don’t have buttermilk, mix one tablespoon of vinegar or lemon juice with a cup of milk. Let it sit for about 5 minutes before using. It’s a great substitute!
Raspberries: Fresh are the best, but you can use frozen raspberries if that’s all you have. Just thaw and drain any excess liquid before using them in the mousse.
How Do You Ensure a Perfectly Layered Cake?
Layered cakes can be tricky, but a few simple steps can make it easier! First, let each layer cool completely before assembling. This prevents melting and mixing of flavors. When spreading mousse, use an offset spatula for an even surface.
- After the cake cools, slice off any domed top to create a flat surface.
- Use a cake ring if possible to keep your layers intact while setting.
- Chill each layer in the fridge between applications. This helps the mousse set and keeps layers from mixing.
Lastly, when pouring ganache, start from the center and let it flow naturally to the edges for a beautiful drip effect. It’s all about patience and practice!
How to Make Chocolate Raspberry Mousse Cake
Ingredients You’ll Need:
For the chocolate cake base:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup hot water
For the raspberry mousse layer:
- 1 1/2 cups fresh raspberries (plus extra for folding and garnish)
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tbsp water
- 1 envelope (2 1/4 tsp) unflavored gelatin
- 1 cup heavy cream, cold
For the chocolate mousse layer:
- 6 oz bittersweet or semisweet chocolate, finely chopped
- 1 1/2 cups heavy cream, divided
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
For the chocolate ganache drip:
- 4 oz bittersweet chocolate, chopped
- 1/2 cup heavy cream
Garnishes:
- Fresh raspberries
- Fresh mint leaves
- Chocolate curls or shavings (optional)
How Much Time Will You Need?
This delightful cake will take about 1 hour of hands-on preparation time, plus chilling time of at least 4 hours (or overnight) to let all the layers set perfectly. So plan on it taking about 5 hours in total, but most of that is just waiting time in the fridge. Totally worth it!
Step-by-Step Instructions:
1. Make the Chocolate Cake Base:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure the cake comes out easily. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract. Gradually combine the wet ingredients with the dry ingredients and mix until just combined. Now stir in the hot water until the batter is smooth and thin. Pour it into the prepared pan and bake for 25-30 minutes. A toothpick inserted in the center should come out clean. Once done, let the cake cool completely in the pan on a wire rack.
2. Prepare the Raspberry Mousse:
While the cake cools, let’s make the raspberry mousse! In a small saucepan, combine 1 1/2 cups of raspberries, sugar, lemon juice, and water. Cook over medium heat, mashing the raspberries to release their juice until the mixture thickens slightly, about 5 minutes. Strain this mixture through a fine mesh sieve to remove the seeds and let it cool.
Now, sprinkle the gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes. Gently warm the gelatin until melted, then stir it into the cooled raspberry puree. In a chilled bowl, whip the heavy cream to soft peaks and then gently fold about 1/2 cup of whole raspberries and the gelatin-raspberry mixture into the whipped cream until fully combined.
3. Prepare the Chocolate Mousse:
For the chocolate mousse, place the chopped chocolate in a heatproof bowl. Heat 1/2 cup of heavy cream with sugar until it’s about to boil, then pour it over the chocolate. Let it sit for 1 minute before stirring until smooth. Allow this mixture to cool. In another bowl, whip the remaining 1 cup of heavy cream with vanilla extract to soft peaks. Finally, gently fold the whipped cream into the chocolate mixture until it’s airy and smooth.
4. Assemble the Cake:
Once your chocolate cake base is completely cool, place it into a removable cake ring or springform pan. Spread the raspberry mousse evenly over the cake base, smoothing the top. Chill in the fridge for 30 minutes to let the raspberry layer firm up. Then pour or pipe the chocolate mousse over the raspberry mousse layer, smoothing the top again. Chill the assembled cake for at least 4 hours, or overnight, to let it set completely.
5. Prepare the Chocolate Ganache Drip:
Now it’s time for the ganache! Heat the heavy cream until just boiling, and pour it over the chopped chocolate. Let it sit for 1-2 minutes before stirring until smooth. Let the ganache cool until it thickens slightly but is still pourable.
6. Decorate the Cake:
When you’re ready to serve, remove the cake from the ring or pan and place it on a serving plate. Pour the ganache over the top, allowing it to drip elegantly down the sides. Garnish the top with fresh raspberries, a sprinkle of mint leaves, and chocolate curls or shavings if you like. Refrigerate until ready to serve, but take it out about 10 minutes before serving for the best texture. Enjoy this luscious Chocolate Raspberry Mousse Cake with rich flavor layers and a beautiful presentation!
Can I Use Other Berries in Place of Raspberries?
Absolutely! You can substitute raspberries with strawberries, blueberries, or blackberries. Just keep in mind that the flavor profile will change slightly, but each berry will add its own delicious twist!
How Can I Make This Cake Easier to Slice?
For cleaner slices, use a sharp knife and dip it in hot water before cutting. Wipe the knife clean between slices to avoid dragging through the cake. This keeps the layers distinct and looking beautiful!
Can I Make This Cake Ahead of Time?
Yes, this cake is perfect for making ahead! Prepare it a day or two in advance, allowing all the layers to set in the fridge. Just keep it covered to maintain freshness. The flavors develop even more over time!
How to Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To enjoy it at its best, let it sit at room temperature for about 10 minutes before serving for a softer texture.
