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