Why You’ll Love This Recipe
This cake combines rich chocolate with the bright, tangy flavor of raspberries for a decadent yet refreshing dessert. The combination of textures, from the fudgy base to the airy mousse and smooth ganache, makes every bite a delight. It’s not only delicious but also visually stunning, making it ideal for special occasions like Valentine’s Day or birthdays.
Ingredients
- Dark chocolate (60-80% cacao)
- Granulated sugar
- Brown sugar
- Fresh raspberries (or thawed frozen raspberries)
- Heavy whipping cream (36-40% milk fat)
- Powdered sugar
- Gelatin powder
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the springform pan by greasing the bottom and sides, and lining the bottom with parchment paper.
- Melt the dark chocolate and butter together until smooth.
- Whisk the sugars and eggs until frothy, then add the melted chocolate mixture.
- Sift in the dry ingredients (flour, cocoa powder, salt), and fold together until just combined.
- Spread the batter in the prepared pan and bake until set, then cool completely.
- Prepare the raspberry mousse by dissolving the gelatin in water, then mixing with the raspberry puree and sugar. Let it cool.
- Whip the heavy cream and powdered sugar to stiff peaks, then fold in the cooled raspberry mixture.
- Spread the mousse over the cooled cake and refrigerate to set.
- Cover with a layer of dark chocolate ganache for the final glossy finish.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Chilling Time: 4 hours or overnight
Variations
- Swap raspberries for strawberries or blueberries for a different berry flavor.
- Use cream cheese to stabilize the mousse instead of gelatin for a tangy twist.
- Opt for white chocolate ganache for a lighter glaze.
- Replace the raspberry mousse with Nutella mousse for a different flavor profile.
Storage/Reheating
Store the cake in the refrigerator for up to 3 days. Make sure to keep it covered to maintain freshness. The mousse can be delicate, so avoid freezing.
FAQs
1. Can I use frozen raspberries for the mousse?
Yes, but be sure to thaw them completely before pureeing.
2. Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead. Just ensure it has enough time to chill and set before serving.
3. How do I make the mousse thicker?
If the mousse is too runny, refrigerate it longer or use more gelatin to firm it up.
4. Can I use a different kind of chocolate for the ganache?
Yes, you can use white or milk chocolate for a sweeter alternative to dark chocolate.
5. Can I use a different sweetener in the recipe?
You can substitute with a sugar-free sweetener, but the texture may vary.
6. What size springform pan should I use?
A 9-inch springform pan is ideal for this recipe.
7. How do I prevent the mousse from separating?
Ensure the mousse is thoroughly mixed and chilled long enough to set before serving.
8. Can I use non-dairy cream for the mousse?
Yes, a coconut cream or other non-dairy cream can be used as a substitute.
9. How do I know when the cake is done?
The cake should be set in the center but still slightly moist, and a toothpick should come out clean with a few moist crumbs.
10. How can I decorate the cake?
Top with extra fresh raspberries or a dusting of cocoa powder for added elegance.
Conclusion
This Chocolate Raspberry Mousse Cake is a dream for chocolate and raspberry lovers alike. With its rich layers, stunning appearance, and deliciously indulgent flavors, it’s sure to be a hit at any gathering. Whether you’re celebrating a special occasion or just treating yourself, this cake is a must-try!
Chocolate Raspberry Mousse Cake
This Chocolate Raspberry Mousse Cake is the ultimate indulgence, combining a rich chocolate brownie base, light and airy raspberry mousse, and a glossy dark chocolate ganache topping. Perfect for special occasions like Valentine’s Day or birthdays, this decadent dessert will impress your guests with its delightful combination of rich chocolate and tangy raspberry flavors.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours (includes chilling time)
- Yield: 10-12 slices
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Dark chocolate (60-80% cacao)
- Granulated sugar
- Brown sugar
- Fresh raspberries (or thawed frozen raspberries)
- Heavy whipping cream (36-40% milk fat)
- Powdered sugar
- Gelatin powder
- Butter
- Flour
- Cocoa powder
- Salt
- Water
Instructions
- Grease the bottom and sides of a springform pan and line the bottom with parchment paper.
- Melt the dark chocolate and butter together until smooth.
- Whisk the granulated sugar, brown sugar, and eggs until frothy, then add the melted chocolate mixture.
- Sift in the flour, cocoa powder, and salt, then fold gently until just combined.
- Spread the batter evenly in the prepared pan and bake at 350°F (175°C) for 20-25 minutes, until set. Allow the cake to cool completely.
- For the raspberry mousse: Dissolve gelatin in water, then mix with raspberry puree and sugar. Allow the mixture to cool.
- Whip the heavy whipping cream with powdered sugar to stiff peaks.
- Gently fold the cooled raspberry mixture into the whipped cream until fully combined.
- Spread the raspberry mousse over the cooled cake and refrigerate for at least 4 hours or overnight to set.
- Once the mousse is set, prepare the dark chocolate ganache by melting dark chocolate and pouring it over the mousse layer. Let it set before serving.
Notes
- For a different flavor profile, try swapping raspberries with strawberries or blueberries.
- If you prefer a tangier mousse, you can substitute gelatin with cream cheese for stabilization.
- For a lighter finish, opt for white chocolate ganache instead of dark chocolate.
