Chocolate Raspberry Mousse Cake
Discover how to make Chocolate Raspberry Mousse Cake. A delicious recipe with detailed instructions.
40
Prep Time
25
Cook Time
65
Total Time
10
Servings
⏱ Cooking Timer
Minutes : Seconds
Ingredients
Instructions
Step 1
- Preheat oven to 175°C (350°F). Line an 8-inch round cake pan with parchment. - Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl. - In another bowl, beat sugar, buttermilk, oil, eggs, and vanilla until smooth. Gradually mix in dry ingredients, then stir in hot water until combined. - Bake 20-25 minutes until a toothpick comes out clean. Cool completely in the pan.
Step 2
- Simmer raspberries and sugar in a saucepan over medium heat for 5 minutes. Strain through a sieve to remove seeds. - Bloom gelatin in cold water for 5 minutes, then melt into warm raspberry purée. Cool to room temperature. - Whip cream to stiff peaks. Fold raspberry mixture into cream until smooth.
Step 3
- Melt chocolate and butter in a double boiler. Stir in vanilla. Let cool slightly. - Whip cream and powdered sugar to medium peaks. Fold ⅓ into chocolate mixture to lighten, then gently fold in remaining cream.
Step 4
- Place cooled cake in a springform pan. Spread raspberry mousse evenly over the cake. Chill 1 hour. - Top with chocolate mousse, smoothing the surface. Chill 3 hours or overnight.
Step 5
- Heat cream until steaming (not boiling). Pour over chopped chocolate, let sit 1 minute, then stir until smooth. Cool slightly. - Pour ganache over chilled cake, letting it drip down the sides. Decorate with raspberries and chocolate curls.
Chef's Notes
Chill mixing bowls and beaters before whipping cream for maximum volume.
For clean slices, dip your knife in hot water and wipe between cuts.
Use frozen raspberries if fresh aren’t available—they provide better consistency for puréeing.
Serving Suggestions
Serve chilled with espresso or dessert wine. Pair with vanilla ice cream for extra indulgence.
Lily
Your go-to site for tasty, homemade recipes.
Follow us on social media
More Dessert Recipes
Chocolate Raspberry Mousse Cake
Discover how to make Chocolate Raspberry Mousse Cake. A delicious recipe with detailed instructions.
Ingredients (25)
Instructions
- - Preheat oven to 175°C (350°F). Line an 8-inch round cake pan with parchment. - Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl. - In another bowl, beat sugar, buttermilk, oil, eggs, and vanilla until smooth. Gradually mix in dry ingredients, then stir in hot water until combined. - Bake 20-25 minutes until a toothpick comes out clean. Cool completely in the pan.
- - Simmer raspberries and sugar in a saucepan over medium heat for 5 minutes. Strain through a sieve to remove seeds. - Bloom gelatin in cold water for 5 minutes, then melt into warm raspberry purée. Cool to room temperature. - Whip cream to stiff peaks. Fold raspberry mixture into cream until smooth.
- - Melt chocolate and butter in a double boiler. Stir in vanilla. Let cool slightly. - Whip cream and powdered sugar to medium peaks. Fold ⅓ into chocolate mixture to lighten, then gently fold in remaining cream.
- - Place cooled cake in a springform pan. Spread raspberry mousse evenly over the cake. Chill 1 hour. - Top with chocolate mousse, smoothing the surface. Chill 3 hours or overnight.
- - Heat cream until steaming (not boiling). Pour over chopped chocolate, let sit 1 minute, then stir until smooth. Cool slightly. - Pour ganache over chilled cake, letting it drip down the sides. Decorate with raspberries and chocolate curls.
More Dessert Recipes
Community Reviews
What cooks are saying
1,031 reviews
Share your experience
Leave a review
Help other home cooks decide if this recipe is right for them. Honest feedback is appreciated!