Dark Chocolate Raspberry Mousse Cake
Dark Chocolate Raspberry Mousse Cake is a must-try! Rich, smooth mousse layered with tart raspberries and decadent chocolate cake.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 15 minutes
- Yield: Serves 10–12
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: French-Inspired, American
- Diet: Vegetarian
Ingredients
For the Chocolate Cake Layer:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
¾ cup granulated sugar
½ cup sour cream
¼ cup vegetable oil
½ cup brewed coffee or hot water
1 tsp vanilla extract
For the Raspberry Filling:
1½ cups fresh or frozen raspberries
2 tbsp sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 1 tbsp water
For the Dark Chocolate Mousse:
8 oz dark chocolate, chopped
1½ cups heavy whipping cream, divided
2 tbsp powdered sugar
1 tsp vanilla extract
For the Ganache Topping (optional):
½ cup heavy cream
4 oz dark chocolate, finely chopped
Garnish:
Fresh raspberries
Chocolate shavings or curls (optional)
Powdered sugar (optional)
Instructions
Make the Cake Layer:
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
In a bowl, whisk dry ingredients. In another, beat eggs, sugar, sour cream, oil, coffee, and vanilla.
Combine wet and dry mixtures; pour into pan and bake for 20–25 minutes. Cool completely.
Prepare the Raspberry Filling:
In a saucepan, combine raspberries, sugar, and lemon juice. Bring to a simmer.
Add cornstarch slurry and cook until thickened. Cool completely.
Make the Mousse:
Melt chocolate with ½ cup cream in a heatproof bowl over simmering water. Let cool slightly.
Whip remaining 1 cup cream with powdered sugar and vanilla to stiff peaks.
Fold chocolate mixture into whipped cream until smooth.
Assemble the Cake:
Place cooled cake layer in a clean springform pan. Spread raspberry filling over the cake.
Top with dark chocolate mousse and smooth the top. Chill for at least 4 hours or until set.
Add Ganache (Optional):
Heat cream until simmering, pour over chopped chocolate, let sit, then stir until smooth.
Pour ganache over the chilled mousse layer and refrigerate 30 minutes more.
Garnish and Serve:
Top with fresh raspberries and chocolate shavings. Slice and serve chilled.
Notes
For a shortcut, use store-bought raspberry preserves.
Can be made 1–2 days ahead.
Freeze for longer storage—thaw overnight in the fridge.
Find it online: https://allrecipesmade.com/dark-chocolate-raspberry-mousse-cake/
