Dark Chocolate Raspberry Mousse Cake is a Must-Try!

Why You’ll Love This Recipe

I love this cake because it combines deep chocolate flavor with fresh raspberry brightness in every single bite. The mousse is silky and not overly sweet, which lets the richness of the chocolate really shine. And the raspberry layer? It cuts through the richness perfectly, adding a fruity lift that keeps me coming back for more. It’s perfect for birthdays, dinner parties, or when I just want to treat myself to something elegant and decadent.

Ingredients

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

For the Cake Base:

• All-purpose flour

• Cocoa powder (unsweetened)

• Baking powder

• Salt

• Granulated sugar

• Eggs

• Milk

• Vegetable oil

• Vanilla extract

For the Dark Chocolate Mousse:

• Dark chocolate (60–70% cocoa, chopped)

• Heavy whipping cream

• Powdered sugar

• Vanilla extract

For the Raspberry Layer:

• Fresh or frozen raspberries

• Granulated sugar

• Lemon juice

• Unflavored gelatin (to help set, optional)

Directions

1. I preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan.

2. For the cake base, I whisk together dry ingredients, then mix in eggs, milk, oil, and vanilla. I pour the batter into the pan and bake for 20–25 minutes, or until a toothpick comes out clean. I let it cool completely.

3. For the mousse, I melt the chocolate and let it cool slightly. I whip the cream with powdered sugar and vanilla to stiff peaks, then fold it gently into the cooled chocolate until smooth and fluffy.

4. I spread the mousse over the cooled cake base in the springform pan and chill for at least 2 hours, or until set.

5. For the raspberry layer, I cook raspberries with sugar and lemon juice until they break down. If using gelatin, I bloom it and stir it in to help the layer set more firmly. I cool the mixture slightly, then pour it gently over the mousse.

6. I chill the entire cake for at least another 2–3 hours, or overnight for best results.

7. Once set, I remove the cake from the springform pan and garnish with extra raspberries or shaved chocolate if I want a little extra flair.

Servings and timing

This cake serves 10–12. It takes about 30 minutes to prepare, plus 25 minutes of baking time and at least 4–6 hours of chilling to fully set all the layers.

Variations

Sometimes I swap the raspberry layer for a strawberry or cherry version, depending on what I have on hand. For a deeper chocolate hit, I add a thin ganache layer between the cake and mousse. I’ve also used almond extract in the mousse for a nutty undertone that pairs beautifully with both chocolate and berries.

Storage/reheating

I store the cake in the fridge, covered, for up to 4 days. Since it’s a mousse cake, it needs to stay chilled. I don’t freeze the full cake, but I’ve frozen individual slices wrapped in plastic wrap and they thaw well in the fridge overnight.

FAQs

Can I make this cake ahead of time?

Yes, and I actually prefer to make it the day before. The flavors deepen, and the mousse sets perfectly overnight.

Do I need gelatin in the raspberry layer?

It depends on the consistency I want. If I want a more jam-like or soft topping, I skip it. For a firm, clean layer that holds when sliced, I add gelatin.

Can I use store-bought cake mix for the base?

Absolutely. I’ve used a simple dark chocolate cake mix when I’m short on time. I just bake it in a springform pan and let it cool completely before adding mousse.

What’s the best chocolate to use for mousse?

I like using high-quality dark chocolate around 60–70% cocoa for rich flavor without being bitter. I avoid chocolate chips since they don’t melt as smoothly.

How do I get clean cake slices?

I use a sharp knife dipped in hot water and wiped clean between each cut. It helps slice through the mousse and fruit layers cleanly.

Conclusion

Dark Chocolate Raspberry Mousse Cake is a must-try if I’m craving something showstopping yet simple to make. With its rich, creamy texture and burst of fresh raspberry flavor, it strikes the perfect balance between indulgent and refreshing. Whether I’m celebrating or just indulging, this cake always delivers a slice of pure elegance.

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