Name: Dark Chocolate Raspberry Mousse Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup All-purpose flour; 1/2 cup Unsweetened cocoa powder; 1 teaspoon Baking powder; 1/2 teaspoon Baking soda; 1/4 teaspoon Salt; 1/2 cup Unsalted butter (softened); 1 cup Granulated sugar; 2 large Eggs; 1 teaspoon Vanilla extract; 1/2 cup Buttermilk; 1 cup Fresh raspberries (plus extra for garnish); 1/4 cup Granulated sugar; 1 cup Heavy cream; 1 teaspoon Vanilla extract; 4 ounces Dark chocolate (melted and cooled); 4 ounces Dark chocolate (chopped); 1/2 cup Heavy cream

Jump to Recipe

The Dark Chocolate Raspberry Mousse Cake is an irresistible treat that combines the intense richness of dark chocolate with the bright, tart burst of fresh raspberries. Imagine indulgent layers of moist chocolate cake enveloped in a luxurious raspberry mousse, all crowned with a glossy dark chocolate ganache. This cake is a perfect balance of flavors and textures, made from simple yet thoughtfully selected ingredients that come together to create a show-stopping dessert for any occasion. Whether you’re celebrating a special moment or just craving something truly decadent, the Dark Chocolate Raspberry Mousse Cake will quickly become one of your favorite go-to recipes.

Dark Chocolate Raspberry Mousse Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might be straightforward, but each one plays a crucial role in building the delicious texture and vibrant flavor of this cake. From the all-purpose flour that gives structure to the luscious dark chocolate and fresh raspberries that deliver that signature taste, every element matters.

All-purpose flour: Provides structure to the cake, ensuring a tender crumb.
Unsweetened cocoa powder: Adds rich chocolate flavor that deepens the cake’s complexity.
Baking powder: Helps the cake rise beautifully for a light texture.
Baking soda: Works alongside baking powder to give the cake the perfect lift.
Salt: Enhances all the flavors, balancing sweetness and chocolate.
Unsalted butter: Softened for easy mixing and adds moistness and richness.
Granulated sugar: Sweetens the cake while aiding in texture development.
Eggs: Provide moisture and structure to hold everything together.
Vanilla extract: Adds a warm, fragrant note that complements chocolate perfectly.
Buttermilk: Brings moisture and tangy undertones that brighten the chocolate taste.
Fresh raspberries: Infuse natural tartness and vibrant color into the mousse and garnish.
Heavy cream: Essential for whipping into the light, airy mousse and for the silky ganache topping.
Dark chocolate: Used both melted for the mousse and chopped for the ganache, providing deep, decadent chocolate layers.
Additional granulated sugar: Sweetens the raspberry puree making the mousse perfectly balanced.

How to Make Dark Chocolate Raspberry Mousse Cake

Step 1: Prepare and Bake the Cake

Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure the cake removes easily after baking. Whisk together your dry ingredients—flour, cocoa powder, baking powder, baking soda, and salt—in one bowl; this blend creates the foundation for a balanced, light chocolate cake. In a separate large bowl, beat the softened butter with sugar until the mixture is light and fluffy, about 3 to 5 minutes—that’s the secret to a tender crumb. Add the eggs one at a time to maximize moisture and structure, then stir in vanilla extract for warmth. Alternate adding your dry mix with buttermilk, stirring gently until everything just comes together. Pour this luscious batter into your prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Let the cake cool first in the pan, then completely on a wire rack to keep it from sogginess.

Step 2: Create the Raspberry Mousse

While the cake cools, prepare your raspberry mousse. Begin by pureeing fresh raspberries with sugar in a blender, then strain the liquid through a fine mesh sieve to remove seeds—this results in a silky smooth mousse base. Whip heavy cream with vanilla extract until soft peaks form, providing an airy texture that contrasts beautifully with dense chocolate. Gently fold in your melted, cooled dark chocolate and the raspberry puree, taking care not to deflate those precious whipped cream peaks. Pop the mousse into the fridge for about 30 minutes to set, allowing the flavors to marry and the texture to firm up into perfection.

Step 3: Assemble the Dark Chocolate Raspberry Mousse Cake

Once your cake is fully cooled, slice it horizontally to create two even layers. Place one layer on your serving plate and spread half of the raspberry mousse evenly over it, giving you that luxurious fruity filling. Top with the second cake layer and cover it completely with the remaining mousse. Refrigerate the assembled cake for at least one hour to let it set fully. This chill time is vital as it lets the mousse firm and the flavors meld beautifully.

Step 4: Prepare and Apply the Ganache

The final touch is a silky dark chocolate ganache that adds glossy elegance and another layer of richness. Gently heat heavy cream until just boiling, then pour it over chopped dark chocolate. Let the mixture sit undisturbed for a few minutes before stirring to a smooth, shiny finish. Drizzle this luxurious ganache over the chilled cake, letting it cascade down the sides for that wow factor. Once the ganache sets, your Dark Chocolate Raspberry Mousse Cake is ready to dazzle.

How to Serve Dark Chocolate Raspberry Mousse Cake

Garnishes

Fresh raspberries are a classic finish, adding a vibrant pop of color and a burst of tartness against the deep chocolate hues. Consider adding a few mint leaves for an herbal note and visual freshness. Light dustings of cocoa powder or edible flowers can turn your presentation into a work of art, making every slice feel like a special celebration.

Side Dishes

A scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream complements this cake beautifully, balancing its richness. Fresh fruit salad with citrus and berries can add a refreshing contrast. For drinks, a rich espresso or a glass of ruby port brings out the complex flavors of the Dark Chocolate Raspberry Mousse Cake even more.

Creative Ways to Present

For a dramatic effect, serve the cake on a mirror glaze or slate platter with scattered raspberries and chocolate shards. You can cut individual servings and pipe extra mousse or whipped cream on top with a small raspberry perched delicately. Layering this cake in clear glass trifle bowls can also be a delightful twist when entertaining, allowing the beautiful colors and textures to shine through.

Make Ahead and Storage

Storing Leftovers

Your Dark Chocolate Raspberry Mousse Cake stores beautifully in the refrigerator for up to three days. Make sure it’s covered well with plastic wrap or stored in an airtight container to keep the mousse moist and prevent the ganache from drying out. This cake actually benefits from a little resting time as the flavors deepen with each passing day.

Freezing

If you want to enjoy this cake later, freezing is a great option. Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to one month. When ready, thaw overnight in the refrigerator to maintain its delicate mousse texture and rich chocolate layers without losing that fresh raspberry brightness.

Reheating

This cake is best served chilled, so avoid reheating. However, if your ganache hardens too much in the fridge, letting the cake sit at room temperature for 15 to 20 minutes before serving softens it to a perfect, melt-in-your-mouth consistency.

FAQs

Can I use frozen raspberries for the mousse?

Absolutely! Just make sure to thaw and drain them well to remove excess moisture before pureeing. This helps keep the mousse from becoming too watery.

Is it necessary to chill the mousse before assembling the cake?

Yes, chilling helps the mousse set slightly, making it easier to spread and ensuring the cake layers stay stable when stacked.

Can I substitute milk chocolate for dark chocolate in this cake?

You can, but dark chocolate provides a richer, more intense flavor that balances the tart raspberries better. Milk chocolate will make it sweeter and less complex.

How do I slice the cake cleanly without squishing the mousse?

Use a sharp, serrated knife and wipe it clean between cuts. Chilling the cake beforehand also helps the mousse firm up, making slicing much neater.

Can I make this cake in advance for a party?

Definitely. It’s a perfect make-ahead dessert since it stores well in the fridge and benefits from resting time for enhanced flavor.

Final Thoughts

This Dark Chocolate Raspberry Mousse Cake isn’t just a dessert; it’s an experience filled with rich chocolate, tangy raspberries, and creamy mousse layers that come together in perfect harmony. It’s totally worth taking the time to make from scratch, and I can’t wait for you to discover how incredibly rewarding it is to slice into this luscious cake. Trust me, once you try it, it will become a treasured favorite in your baking repertoire.

Dark Chocolate Raspberry Mousse Cake Recipe

★★★★★

4.8 from 27 reviews

Author: Zoe
Total Time: 2 hours
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Dark Chocolate Raspberry Mousse Cake is a decadent dessert featuring a rich chocolate cake layered with smooth raspberry mousse and topped with a luscious dark chocolate ganache. Perfect for chocolate and fruit lovers, it combines the deep flavor of dark chocolate with the tartness of fresh raspberries to create an elegant and delicious treat.

Instructions

Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan to prevent the cake from sticking.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, about 3-5 minutes, which helps incorporate air for a lighter cake texture.
Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to ensure proper emulsification, then add the vanilla extract for flavor.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture alternately with the buttermilk, mixing gently until just combined to maintain a tender crumb.
Bake the Cake: Pour the batter into the prepared cake pan, smooth the top with a spatula, and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake: Let the cake cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely, preventing sogginess.
Prepare Raspberry Puree: In a blender, puree the fresh raspberries with granulated sugar, then strain through a fine mesh sieve to remove seeds for a smooth mousse.
Whip Cream and Fold in Ingredients: Whip the heavy cream with vanilla extract until soft peaks form, then gently fold in the melted and cooled dark chocolate along with the raspberry puree to create the mousse.
Set the Mousse: Refrigerate the mousse for about 30 minutes to allow it to thicken and set properly.
Slice Cake Layers: Once cooled, carefully slice the cake horizontally into two even layers using a serrated knife.
Assemble the Cake: Place one cake layer on a serving plate and spread half of the raspberry mousse evenly over it, then add the second layer and spread the remaining mousse on top.
Chill the Cake: Refrigerate the assembled cake for at least 1 hour to let the mousse firm up and flavors meld.
Make Ganache: Heat the heavy cream until just boiling, pour it over the chopped dark chocolate, let it sit for a few minutes, then stir until smooth and glossy.
Finish and Serve: Drizzle the ganache evenly over the chilled cake. Garnish with extra fresh raspberries if desired, then serve chilled.

Notes

Use fresh raspberries for the best flavor in the mousse. Frozen berries may add extra moisture.
Allow the cake to cool completely before slicing to prevent crumbling.
For a dairy-free version, substitute heavy cream and butter with coconut cream and vegan margarine respectively.
The mousse needs sufficient chilling time to set properly, do not rush this step.
Ganache can be prepared in advance and stored in the refrigerator; reheat gently before pouring over the cake.
Ensure the dark chocolate is good quality with at least 70% cocoa content for a rich and intense chocolate flavor.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, Whipping, Chilling
Cuisine: American