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Chocolate Raspberry Mousse Cake Recipe

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4.1 from 74 reviews

This decadent Chocolate Raspberry Mousse Cake combines a rich, moist dark chocolate sponge base with a light and airy raspberry mousse topping. The cake is elegantly finished with fresh raspberries and dark chocolate shavings, making it a perfect dessert for special occasions or indulgent treats.

Ingredients

Chocolate Sponge

  • 3 large eggs, room temperature
  • 55 g light brown sugar
  • 65 g granulated sugar
  • 1 teaspoon vanilla extract
  • 65 g plain flour (all-purpose)
  • 15 g cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon espresso powder
  • ¼ teaspoon salt
  • 75 g Dark Chocolate 75%, melted

Raspberry Mousse

  • 2¼ teaspoons powdered gelatine
  • 45 ml fresh lemon juice
  • 400 g fresh raspberries (Frozen raspberries can be substituted)
  • 100 g granulated sugar
  • 480 ml double cream (heavy cream), cold

Decoration

  • 125 g fresh raspberries
  • 50 g Dark Chocolate shavings

Instructions

  1. Prepare Pan and Oven: Grease and line the base and sides of a 23cm (9-inch) springform pan. Preheat your oven to 180°C (350°F).
  2. Whip Eggs and Sugars: Combine eggs, light brown sugar, granulated sugar, and vanilla extract in a medium bowl. Whisk on medium-high speed for about 4 minutes until the mixture is light, creamy, and forms trails when the whisk is lifted.
  3. Add Dry Ingredients: Sift together flour, cocoa powder, baking powder, espresso powder, and salt, then fold them into the egg mixture at low speed until just a few streaks remain.
  4. Incorporate Melted Chocolate: Fold the melted dark chocolate into the batter using a rubber spatula, scraping the bottom of the bowl until combined and smooth.
  5. Bake the Sponge: Pour the batter into the springform pan, tap firmly to release air bubbles, and smooth the surface. Bake for 15-20 minutes until the center springs back.
  6. Cool and Flatten Sponge: Remove from oven, cool to room temperature on a wire rack. Once cool, press the top of the cake flat using a flat-based glass or measuring cup. Cover and refrigerate until ready for mousse.
  7. Bloom Gelatin: Sprinkle gelatin over lemon juice in a small bowl and let soften for a couple of minutes.
  8. Blend and Strain Raspberries: Blend raspberries until smooth, then pass through a fine-mesh sieve to remove seeds, collecting about 300 ml of raspberry pulp.
  9. Heat Raspberry Puree: Heat the raspberry pulp with granulated sugar in a saucepan over medium-low heat until simmering. Add gelatin mixture and stir gently until completely dissolved without boiling. Strain again to remove lumps and cool to room temperature (~20 minutes).
  10. Whip Cream and Fold in Puree: Whip the double cream to soft peaks. Fold the cooled raspberry puree into the whipped cream in three additions until fully combined.
  11. Assemble Mousse Layer: Pour the raspberry mousse over the chocolate sponge in the pan. Smooth the top with an offset spatula. Cover and refrigerate for at least 3 hours, preferably overnight.
  12. Decorate and Serve: Remove the mousse cake from the refrigerator and carefully release the springform pan sides. Peel off baking paper and smooth edges if needed. Transfer to a serving plate. Decorate with fresh raspberries and dark chocolate shavings. Slice with a warm, sharp knife and serve immediately.

Notes

  • Frozen raspberries can be used in place of fresh raspberries; thaw and strain before using.
  • Ensure gelatin does not boil to maintain its setting properties.
  • Pressing the sponge flat after baking helps achieve an even surface for the mousse layer.
  • For clean slices, warm the knife between cuts.

Find it online: https://flavorspath.com/chocolate-raspberry-mousse-cake-recipe/