Dark Chocolate Raspberry Mousse Cake

Why You’ll Love This Recipe

I love this recipe because it brings together intense chocolate and vibrant raspberry in a stunning, multi-textured dessert. The mousse is light and airy, the cake is deeply chocolatey, and the ganache adds that final decadent touch. It’s a great choice for special occasions, date nights, or when I want to impress with something that looks as good as it tastes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake base:

• All-purpose flour

• Cocoa powder

• Baking soda

• Salt

• Granulated sugar

• Eggs

• Buttermilk

• Vegetable oil

• Vanilla extract

• Hot water or brewed coffee (to intensify the chocolate flavor)

For the raspberry mousse:

• Fresh or frozen raspberries

• Sugar

• Unflavored gelatin

• Heavy cream

• Vanilla extract

• Lemon juice (optional, for brightness)

For the dark chocolate ganache:

• Dark chocolate, finely chopped

• Heavy cream

• Butter (optional, for shine)

directions

1. I preheat the oven to 350°F (175°C), grease a round cake pan, and line the bottom with parchment.

2. I whisk together the dry cake ingredients in one bowl, then mix the wet ingredients in another. I combine them and stir in hot water or coffee until smooth.

3. I pour the batter into the prepared pan and bake for about 25–30 minutes. Once cooled, I level the cake layer and place it in a springform pan.

4. For the mousse, I cook raspberries with sugar until they break down, then strain to remove seeds. I bloom gelatin in a bit of water, melt it, and stir it into the raspberry purée.

5. I whip the cream to soft peaks, fold in the raspberry mixture, and pour the mousse over the cake base. I chill it for several hours until set.

6. For the ganache, I heat cream until just simmering, pour it over the chopped chocolate, let it sit, then stir until smooth. I let it cool slightly, then pour it over the set mousse.

7. I chill the whole cake again until the ganache firms up, then remove it from the pan and garnish with fresh raspberries or chocolate shavings.

Servings and timing

This cake serves 10 to 12 people. It takes about 30 minutes to prep, 30 minutes to bake, and several hours to chill—so I usually make it a day ahead to allow everything to set properly.

Variations

Sometimes I add a splash of raspberry liqueur to the mousse for extra depth. I’ve also made it with a brownie base instead of cake for a denser texture. When I want more chocolate, I mix chocolate chips into the mousse or layer it with dark chocolate curls.

storage/reheating

I store this cake in the fridge, covered, for up to 4 days. It’s best served chilled straight from the fridge. I don’t freeze it since the mousse texture can be affected, but the cake and ganache alone freeze well before assembling.

FAQs

Can I use frozen raspberries?

Yes, I use frozen raspberries often. I thaw and drain them before cooking into the purée for the mousse.

How do I get clean slices?

I run a sharp knife under hot water and wipe it clean between each slice. It keeps the layers neat and the mousse intact.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend in the cake base, and the rest of the ingredients are naturally gluten-free.

Does the mousse need gelatin?

Gelatin helps the mousse set properly, especially if I want clean slices. I’ve tried it without, but the structure isn’t as stable.

What can I garnish this cake with?

I like using fresh raspberries, a dusting of cocoa powder, chocolate curls, or even a little gold leaf for something fancy.

Conclusion

Dark Chocolate Raspberry Mousse Cake is a show-stopping dessert that’s as beautiful as it is delicious. I love the balance of rich chocolate and bright berries, and how the layers come together to create something truly special. Whether I’m celebrating or just in the mood to bake something indulgent, this cake always delivers.

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