Chocolate Raspberry Mousse Cake
Chocolate Raspberry Mousse Cake is a decadent dessert featuring layers of rich chocolate cake, smooth raspberry mousse, and a velvety chocolate ganache. It combines the sweetness of raspberries with the indulgence of chocolate, creating a perfect balance of flavors and textures. A luxurious treat for special occasions.
Equipment
- Mixing bowls (large and medium)
- Measuring cups and spoons
- 2 cake pans (9-inch round or preferred size)
- Electric mixer or hand whisk
- Spatula
- Saucepan (for compote)
- Double boiler or microwave-safe bowl (for melting chocolate)
- Piping bag (for mousse, optional)
- Hand blender or masher (for raspberries)
- Cooling rack
Ingredients
For the Chocolate Cake:
- 2 1/2 cups all-purpose flour
- 1 1/4 cups cocoa powder unsweetened
- 7 1/2 teaspoons baking powder
- 2 1/2 teaspoons baking soda
- 1 1/4 teaspoons salt
- 1 1/4 cups unsalted butter softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 2 1/2 teaspoons vanilla extract
- 1 1/4 cups buttermilk
- 1 1/4 cups hot water
- 1 1/4 cups semi-sweet chocolate melted
For the Raspberry Compote:
- 5 cups fresh raspberries
- 1/2 cup granulated sugar
- 2 1/2 tablespoons lemon juice
- 2 1/2 teaspoons cornstarch optional, for thicker consistency
For the Chocolate Mousse:
- 12 ounces dark chocolate 70% cocoa, chopped
- 3 3/4 cups heavy whipping cream divided
- 5 tablespoons powdered sugar
- 2 1/2 teaspoons vanilla extract
- 1 1/4 cups raspberries mashed (for flavor)
- 2 1/2 tablespoons raspberry liqueur optional
For Garnish (Optional):
- Fresh raspberries
- Shaved chocolate
- Whipped cream
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Make the Chocolate Cake Batter
- In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream the softened butter with granulated sugar until light and fluffy (about 3-4 minutes).
Add Eggs and Vanilla
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with buttermilk and hot water. Begin and end with the dry ingredients. Mix until just combined.
Add Melted Chocolate
- Stir in the melted semi-sweet chocolate until the batter is smooth.
Bake the Cakes
- Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Raspberry Compote
- In a medium saucepan, combine the fresh raspberries, sugar, lemon juice, and cornstarch (if using). Cook over medium heat, stirring gently, until the mixture thickens and becomes syrupy (about 5-7 minutes). Remove from heat and set aside to cool.
Make the Chocolate Mousse
- In a double boiler or microwave, melt the dark chocolate until smooth. Let it cool slightly. In a large bowl, whip 2 1/2 cups of the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the melted chocolate, mashed raspberries, and raspberry liqueur (if using).
Assemble the Cake
- Once the cakes have cooled, cut each layer in half horizontally to create four layers. Place one layer of cake on a serving plate and spread a thin layer of raspberry compote on top.
Layer and Garnish
- Top the raspberry compote with a generous layer of chocolate mousse. Repeat the layers with the remaining cake, compote, and mousse.
- For garnish, top the cake with fresh raspberries, shaved chocolate, and whipped cream. Serve chilled or at room temperature.
Notes
❖ Prepare in Stages: To simplify the process, bake the cake layers ahead of time. Wrap them tightly in plastic wrap and refrigerate or freeze them until ready to assemble. Similarly, the mousse can be made up to two days in advance and stored in the refrigerator.
❖ Use Quality Ingredients: The quality of chocolate and cocoa powder you choose directly impacts the flavor of this dessert. Opt for high-quality dark chocolate and unsweetened cocoa for the richest taste.
❖ Temperature Matters: When assembling the mousse, ensure the whipped cream is cold to achieve the desired fluffy texture. Also, allow the melted chocolate to cool slightly before folding it in to prevent deflation.
❖ Serve Fresh: While the cake can be stored for up to 2 days in the fridge, it’s best enjoyed fresh. The raspberry garnish may lose its vibrancy if left for too long, so assemble the toppings just before serving.