Heavenly Raspberry Chocolate Mousse Cake Recipe
This Heavenly Raspberry Chocolate Mousse Cake is the ultimate indulgent dessert, featuring a rich chocolate cake base, silky chocolate mousse, and a tangy raspberry jelly layer. Topped with a glossy chocolate ganache and fresh raspberries, this elegant cake is perfect for birthdays, anniversaries, or any special occasion. A stunning showstopper with the perfect balance of flavors!
- Prep Time: 30 minutes
- Total Time: 4 hours
- Yield: 8-10 slices
- Category: Dessert, Cake
- Method: No-Bake
- Cuisine: French, European
- Diet: Vegetarian
Ingredients
Chocolate Cake Layer
- 1 layer of chocolate cake (9 inches), baked and cooled (homemade or store-bought)
Raspberry Jelly Layer
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 teaspoon gelatin (dissolved in 2 tablespoons water)
Chocolate Mousse
- 1 cup heavy cream
- 1 cup dark chocolate, melted and cooled
Chocolate Ganache
- ½ cup heavy cream
- ½ cup dark chocolate, finely chopped
Garnish
- ½ cup fresh raspberries
Instructions
Prepare the Raspberry Jelly Layer:
- In a small saucepan, heat raspberries and sugar over medium heat until softened.
- Stir in the dissolved gelatin and mix well.
- Pour the mixture into a round mold and refrigerate until set.
Make the Chocolate Mousse:
- Melt dark chocolate and let it cool slightly.
- In a separate bowl, whip heavy cream until soft peaks form.
- Gently fold the melted chocolate into the whipped cream until smooth. Set aside.
Assemble the Cake:
- Place the chocolate cake layer at the bottom of a cake ring or springform pan.
- Spread the set raspberry jelly layer evenly over the cake.
- Gently pour the chocolate mousse over the jelly layer, smoothing it out.
- Refrigerate for at least 3 hours to allow the mousse to set.
Prepare the Chocolate Ganache:
- Heat heavy cream until warm, then pour it over the chopped dark chocolate.
- Stir until smooth and glossy.
Final Assembly:
- Pour the ganache over the chilled mousse cake and spread evenly.
- Decorate with fresh raspberries.
- Refrigerate for another 30 minutes before serving.
Notes
- For a lighter version, swap dark chocolate for white chocolate in the mousse.
- Add crushed almonds or hazelnuts for extra crunch.
- To make it dairy-free, use coconut cream and dairy-free chocolate.
- Let the cake sit at room temperature for 10 minutes before slicing for a smoother texture.
