Description
Indulge in this Heavenly Raspberry Chocolate Mousse Cake, a luscious layered dessert combining a moist chocolate cake base, silky chocolate mousse, and a vibrant raspberry gelatin layer. Perfect for any special occasion, this French-inspired treat offers a delightful balance of rich chocolate and tart raspberry flavors, finished with optional fresh raspberry garnish, chocolate shavings, and whipped cream.
Ingredients
Scale
Chocolate Cake Base
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¼ cup milk
- ¼ cup vegetable oil
- ¼ teaspoon vanilla extract
- ¼ cup hot water
Chocolate Mousse
- 1 cup semisweet chocolate chips
- 1 ½ cups heavy cream (divided)
- 1 teaspoon vanilla extract
Raspberry Layer
- 1 ½ cups fresh or frozen raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
Garnish (Optional)
- Fresh raspberries
- Chocolate shavings
- Whipped cream
Instructions
- Prepare the Cake Base: Preheat oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, milk, oil, and vanilla extract, mixing until smooth. Stir in the hot water. Pour batter into the prepared pan and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
- Make the Chocolate Mousse: Heat ½ cup of heavy cream in a small saucepan until just steaming. Pour it over the semisweet chocolate chips in a bowl and let sit for 2 minutes, then stir until smooth. Allow to cool. Whip the remaining 1 cup cream with vanilla extract until soft peaks form. Gently fold the whipped cream into the cooled chocolate mixture until smooth. Spread the mousse evenly over the cooled cake layer. Refrigerate while preparing the raspberry layer.
- Prepare the Raspberry Layer: In a saucepan over medium heat, cook raspberries, sugar, and lemon juice until soft and bubbling, about 5 minutes. Puree the mixture and strain to remove seeds. In a small bowl, mix gelatin with water and let bloom for 5 minutes, then stir into the warm raspberry puree until dissolved. Cool slightly, then pour over the mousse layer evenly.
- Chill and Garnish: Chill the entire cake in the refrigerator for at least 4 hours or overnight until fully set. Remove cake from the springform pan carefully. Garnish with fresh raspberries, chocolate shavings, and whipped cream as desired before serving.
Notes
- For a richer flavor, add a splash of raspberry liqueur to the raspberry layer before chilling.
- This cake is best made ahead and served chilled, allowing flavors to meld beautifully.
- Use fresh raspberries for the raspberry layer when in season for optimal flavor.
- To avoid seeds in the raspberry layer, ensure thorough straining after pureeing.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
