Heavenly Raspberry Chocolate Mousse Cake

Have you ever wanted to taste a dessert that feels like magic? This Raspberry Chocolate Mousse Cake is rich, creamy, and bursting with fruity flavor. It’s like a sweet hug in every bite!

I made this cake for a special family dinner, and everyone loved it. The soft chocolate mousse and fresh raspberries make the perfect pair. It’s fancy enough for a party but simple enough to make at home.

Imagine cutting into a smooth, chocolatey cake with bright, juicy raspberries on top. Each spoonful melts in your mouth! Trust me, you’ll want to make this again and again.

Ready to make your own Raspberry Chocolate Mousse Cake? Let me show you how easy it is. Follow these simple steps, and you’ll have a dessert everyone will love!

Why You’ll Love This Recipe

• Layered Perfection – The combination of chocolate and raspberries is a match made in dessert heaven!
• Rich and Creamy Texture – Each layer offers a delightful contrast: a soft cake base, a fruity jelly layer, and a silky mousse.
• Show-Stopping Dessert – It looks as stunning as it tastes, making it the centerpiece of any table.
• Make-Ahead Friendly – You can prepare it in stages for convenience.
• Perfect for Chocoholics – A chocolate lover’s dream with different textures of chocolate in one cake!

What You Need to Know Before You Start

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Chilling Time: 4+ hours
• Total Time: About 5 hours
• Servings: 12 slices
• Difficulty: Moderate

This recipe is a bit involved, but if you take it one layer at a time, it’s completely manageable!

Required Kitchen Tools

To make this decadent cake, you’ll need:

• 9-inch round cake pan
• Mixing bowls
• Electric mixer
• Saucepan
• Spatula
• Wire rack
• Offset spatula
• Springform pan (for assembling layers)
• Whisk
• Knife for slicing

Chocolate Cake Layer

This moist and fudgy chocolate cake serves as the foundation of our dessert.

Ingredients

• 1 cup (120g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• ¾ cup (150g) granulated sugar
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (120ml) buttermilk
• ¼ cup (60ml) vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup (120ml) hot coffee or hot water

Instructions

1. Preheat Oven & Prep Pan – Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
2. Mix Dry Ingredients – In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Combine Wet Ingredients – In a separate bowl, mix buttermilk, oil, egg, and vanilla extract.
4. Mix Batter – Slowly add wet ingredients to the dry mixture. Pour in hot coffee and stir until smooth.
5. Bake – Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool – Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Raspberry Jelly Layer

This tangy raspberry jelly layer adds a refreshing burst of fruitiness that perfectly balances the rich chocolate flavors.

Ingredients

• 2 cups (250g) fresh or frozen raspberries
• ⅓ cup (65g) granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon water
• 2 teaspoons powdered gelatin (or 1 gelatin sheet)

Instructions

1. Prepare Gelatin – In a small bowl, sprinkle the gelatin over 1 tablespoon of water. Let it sit for 5 minutes to bloom.
2. Cook Raspberries – In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir until the raspberries break down and release their juices, about 5-7 minutes.
3. Strain – Pour the raspberry mixture through a fine mesh sieve into a clean bowl to remove the seeds, pressing down with a spoon to extract all the juice.
4. Add Gelatin – While the raspberry mixture is still warm, stir in the bloomed gelatin until fully dissolved.
5. Chill – Pour the mixture into a parchment-lined 9-inch springform pan and refrigerate for 1-2 hours, until set and firm to the touch.

Chocolate Mousse Layer

This silky chocolate mousse is light, airy, and melts in your mouth, making it the perfect layer to complement the rich cake and tangy jelly.

Ingredients

• 1 ½ cups (260g) semi-sweet or dark chocolate, chopped
• 2 cups (480ml) heavy whipping cream, divided
• 3 tablespoons (45g) unsalted butter
• ¼ cup (30g) powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Melt Chocolate – In a heatproof bowl, combine chopped chocolate and butter. Place the bowl over a saucepan of simmering water (double boiler method) and stir until smooth and melted. Set aside to cool slightly.
2. Whip Cream – In a separate bowl, whip 1 ½ cups of heavy cream with powdered sugar and vanilla extract until soft peaks form.
3. Fold Together – Once the melted chocolate has cooled to room temperature, gently fold the whipped cream into the chocolate mixture in batches. Be careful not to deflate the mousse—use slow, gentle movements.
4. Chill – Refrigerate the mousse for at least 30 minutes to firm up before assembling the cake.

Assembling the Cake & Chocolate Ganache

Now it’s time to bring all the layers together and finish with a glossy, decadent ganache. This is where the magic happens!

Ingredients for Chocolate Ganache

• 1 cup (170g) semi-sweet or dark chocolate, chopped
• ¾ cup (180ml) heavy cream
• Fresh raspberries, for topping

Assembling the Cake

1. Layer the Cake Base – Place the cooled chocolate cake layer at the bottom of a 9-inch springform pan.
2. Add Raspberry Jelly Layer – Carefully place the set raspberry jelly layer on top of the cake. If the edges don’t line up perfectly, you can trim them slightly.
3. Spread Chocolate Mousse – Pour the chilled chocolate mousse over the raspberry jelly layer. Use an offset spatula to smooth the top evenly.
4. Chill – Refrigerate the assembled cake for at least 2 hours (or overnight) to let the layers firm up.

Making the Ganache

1. Heat the Cream – In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer (don’t let it boil).
2. Pour Over Chocolate – Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for 2-3 minutes.
3. Stir Until Smooth – Gently stir until the chocolate is completely melted and the ganache is glossy and smooth. Let it cool slightly.

Finishing Touches

1. Pour Ganache – Once the ganache has cooled to a pourable consistency, pour it over the chilled mousse layer. Use an offset spatula to spread it evenly, letting some drip down the sides for a dramatic effect.
2. Decorate – Top with fresh raspberries for a pop of color and extra fruity flavor.
3. Final Chill – Chill the cake for another 30 minutes to set the ganache before slicing and serving.

Serving Suggestions

• Perfect Slice Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.
• Optional Garnishes: Add a sprinkle of powdered sugar, a drizzle of raspberry coulis, or a few mint leaves for a fresh touch.
• Pair It With: A cup of coffee, a glass of red wine, or a dollop of whipped cream for the ultimate dessert experience.

Storing the Cake

• Refrigeration: Store the cake in an airtight container in the fridge for up to 4 days.
• Freezing: You can freeze individual slices or the whole cake (without the fresh raspberries) for up to 1 month. Wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving.
• Make-Ahead Tip: You can prepare the cake layers a day ahead and assemble the next day to save time.

Nutrition (Per Slice)

Calories	Total Fat	Carbs	Protein	Sugar
420 kcal	28g	38g	5g	27g

FAQs

1. Can I use store-bought raspberry jam instead of making the jelly?
Yes, but the homemade jelly adds a fresher, more vibrant raspberry flavor.

2. What’s the best chocolate to use for the mousse and ganache?
High-quality semi-sweet or dark chocolate works best for a rich, smooth texture.

3. Can I make this cake gluten-free?
Absolutely! Just substitute the all-purpose flour with your favorite gluten-free flour blend.

Conclusion

This Heavenly Raspberry Chocolate Mousse Cake is as decadent as it sounds. The rich chocolate, tangy raspberry, and smooth mousse layers combine for a dessert that’s sure to impress at any gathering. Whether you’re making it for a special occasion or just to treat yourself, this cake is a slice of pure bliss.