Chocolate Raspberry Mousse Cake

• Full of texture - this chocolate raspberry mousse cake has three distinct layers (four, if you add fresh raspberries to the top!). First, an ultra-chewy base that's a mix between a brownie and chocolate cake. It gets topped with a bright mousse made with fresh raspberries, then covered in a thin layer of dark chocolate ganache.

• Chocolate and raspberry dessert - who doesn't love this classic dessert combination? Quality dark chocolate pairs perfectly with sweet and tart fresh raspberries, which helps to cut the richness of the chocolate.

• Stunning cake - this cake is a total showstopper! Topped with what looks like a fancy mirror glaze, it's actually just a simple chocolate ganache.

It would be absolutely perfect for Valentine's Day, Galentine's Day, or any special gathering or party. Everyone will love to see the perfectly layered surprise inside this cake!

Looking for more chocolate raspberry bakes? Try this Raspberry White Chocolate Bundt Cake, Raspberry & Vanilla Swiss Roll with Chocolate Ganache, or Raspberry White Chocolate Cheesecake Bars!

• Dark chocolate. Use quality dark chocolate (60-80% cacao) in bar form. Chocolate chips have anti-melting agents and can lead to a clumpy glaze, so don't use those!
• Sugars. Granulated sugar and brown sugar in the cake, and powdered sugar in the raspberry mousse.
• Raspberries. Fresh raspberries get pureed and folded into the gelatin. Frozen raspberries can also be used, just be sure they are completely thawed before blending.
• Heavy whipping cream. This needs to be 36-40% milk fat in order to create stiff peaks to help the mousse hold its shape and create a light and airy texture.
• Gelatine. Powdered gelatine is required in this recipe to help set and stabilize the additional liquid from the fresh raspberries in the mousse. This is used in place of egg whites, which are frequently used in mousse.

Extra raspberries are recommended to decorate the chocolate raspberry mousse cake. Not only does it add a beautiful decoration, but it adds an extra pop of color, texture, and flavor!

See recipe card for full ingredients list and quantities.

fine mesh strainer

springform pan

offset spatula

I don't recommend many substitutions for this recipe, as I really believe it should be made as is. However, here are a few approved changes you can implement if desired.

• Use fresh strawberries or blueberries in place of raspberries
• Stabilize the mousse with 6oz room temperature cream cheese instead of using gelatin. Beat the cream cheese until smooth, then drizzle in the whipped cream while whisking with the stand mixer. Note that this will not produce the same airy texture, will not be as structurally sound, store as long, and will add a tangier flavor to the mousse.
• Swap white chocolate for dark chocolate for the glaze. Reduce the heavy whipping cream by ¼ cup if using white chocolate.

Before beginning, line the bottom of a springform pan, as well as the sides. To do this, spray the bottom and sides with cooking spray, and add a piece of parchment paper to the bottom.

Then, cut two to three strips of parchment paper taller than the sides. Press them against the sides of the pan to stick and remain in place.

One: Melt the butter and chocolate and mix until combined.

Two: Whisk together the sugars and eggs until light and frothy.

Three: Add the chocolate and butter mixture and mix to combine.

Four: Sift in the flour, cocoa powder, and salt.

Five: Use a rubber spatula to fold the mixture together until just combined.

Six: Spread into the prepared pan in an even layer. Bake, then cool completely.

Seven: Add water to a small bowl, sprinkle the gelatine overtop, and swirl. Let sit for five minutes.

Eight: Puree the fresh raspberries, then pass through a fine mesh sieve to remove all seeds.

Nine: Add the sugar and cook until melted. Turn off the heat and stir in the gelatin until melted and combined. Cool completely.

Ten: Whip the heavy cream and powdered sugar until stiff peaks form.

Eleven: Add the cooled raspberry mixture in two additions and mix to combine.

Twelve: Spread the raspberry mousse evenly over the cooled brownie cake. Cover (not touching the mousse) and refrigerate for at least 4 hours, but overnight is best.

Hot tip! Use an offset spatula to get the mousse as flat and even as possible. The unique shape of this spatula makes it the best tool for the job.

Thirteen: Heat the heavy cream and pour it over the chopped chocolate. Mix until smooth. Cool until no longer hot to the touch.

Fourteen: Pour the glaze over the cake starting in the center, then going the whole way around the edges. Allow the ganache to set before moving the cake.

Hot tip! While the ganache cools, carefully remove the parchment paper from the cake and place it on a wire rack with a pan underneath. Add a thin strip of parchment under the cake. This allows you to transfer it to a serving platter after the glaze has been poured, then gets pulled out.

• If any chocolate is on the parchment paper strips, gently wipe it off.
• Use the parchment strips to transfer the cake to a plate or serving platter.
• Carefully pull the strip from one side completely out from under the cake.
• Use a damp paper towel to clean off any chocolate smudges.
• Top the cake with fresh raspberries and fresh mint. Pipe fresh jam into the center of some of the raspberries for extra look and flavor!

• Line the entire bottom and sides of the pan with parchment paper, otherwise, the cake and mousse will stick to the pan.
• Chill the cake in the fridge overnight for the best results.
• Carefully pull off the parchment paper while it's very cold. Use a knife dipped in hot water to clean up any jagged edges of the mousse.
• Allow the ganache to cool enough that it's not hot to the touch, but still warm enough to remain nicely runny.
• For clean cuts, dip a sharp, thin knife in hot water, dry it off, then make one clean slice down and pull the knife outward at the bottom of the cake. Repeat for each cut.

This mousse is made of fresh raspberry puree, sugar, heavy whipping cream, and gelatin. The whipped cream makes it very light and airy, and the gelatin helps to completely stabilize the mousse. This is used in place of egg whites.

The mousse alone can store covered in the fridge for up to one week.

This could be for a few reasons. The whipped cream was not whipped to stiff peaks, the gelatin was not bloomed properly or it was not completely dissolved into the liquid after blooming.

Absolutely! I actually suggest making it a day in advance to allow everything to set completely and for flavors to develop.

Store the chocolate raspberry mousse cake covered in plastic wrap in the fridge for up to 5 days. It's also good practice to place plastic wrap directly on the cut, exposed pieces of cake.

This cake also freezes exceptionally well. Flash freeze (without any toppings) on a pan for 30 minutes, then wrap completely in plastic wrap and a layer of aluminum foil. Place into a zip-top bag for additional security, if it fits, then freeze for up to two months.

Unwrap completely and thaw in the fridge for 4 hours or overnight.

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