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Chocolate Raspberry Mousse Cake Recipe

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4.8 from 393 reviews

This decadent Chocolate Raspberry Mousse Cake combines a rich, fudgy brownie base with a light and airy raspberry mousse, all topped with a silky smooth chocolate ganache glaze. Perfect for special occasions, this layered dessert balances intense chocolate flavor with the tartness of fresh raspberries for a fancy yet approachable treat.

Ingredients

Scale

Brownie Cake

  • ¾ cup unsalted butter (room temperature)
  • 2 oz semi-sweet chocolate (chopped)
  • ½ cup all-purpose flour
  • ½ cup Dutch processed cocoa powder
  • ½ teaspoon kosher salt
  • ¾ cup granulated sugar
  • ½ cup light brown sugar (packed)
  • 3 large eggs (room temperature)

Raspberry Mousse

  • 3 cups fresh raspberries (two 6oz packs)
  • ¼ cup granulated sugar
  • 2¼ teaspoons powdered gelatin (1 packet)
  • 2 tablespoons water
  • 1 cup heavy whipping cream (very cold)
  • ¼ cup powdered sugar

Chocolate Ganache Glaze

  • 6 oz semi-sweet chocolate (chopped)
  • 1¼ cups heavy whipping cream (300 ml)

Instructions

  1. Prepare the springform pan: Preheat the oven to 350℉. Grease and line a 9″ round springform pan by coating the inside with nonstick spray. Then, cover the bottom with a round parchment paper and line the sides with parchment strips to prevent sticking.
  2. Melt butter and chocolate: Place butter and chopped chocolate in a microwave-safe bowl and melt in 30-second increments, stirring between each, until smooth. Set aside to cool.
  3. Mix dry ingredients: Whisk together flour, Dutch cocoa powder, and kosher salt in a separate bowl.
  4. Whisk sugars and eggs: In a large bowl, vigorously whisk granulated sugar, brown sugar, and eggs for 3 minutes until the mixture is frothy.
  5. Combine chocolate mixture: Pour the cooled melted chocolate and butter into the egg mixture and whisk until fully combined.
  6. Add dry ingredients: Sift the dry ingredients over the wet mixture and gently fold in using a rubber spatula until just combined.
  7. Bake the brownie base: Pour batter into the prepared pan, spread evenly, and bake for 25-30 minutes. Remove from oven and cool completely.
  8. Make raspberry puree: Blend fresh raspberries into a puree, then press through a fine mesh sieve into a medium saucepan, scraping to extract all the juice.
  9. Bloom gelatin: In a small bowl, sprinkle gelatin over water and let it stand for 5 minutes to soften.
  10. Heat raspberry puree: Place the puree on medium heat, stir in granulated sugar until dissolved and the mixture simmers. Remove from heat.
  11. Add gelatin to puree: Stir the gelatin mixture into the warm raspberry puree until fully dissolved. Transfer to a shallow bowl and let cool to room temperature, stirring occasionally for about 20-30 minutes.
  12. Whip cream: Using a stand mixer, whip cold heavy cream and powdered sugar at medium speed until it starts to thicken. Increase to high speed and beat until stiff peaks form.
  13. Combine mousse: Add half of the cooled raspberry puree to whipped cream and mix on medium-low speed. Add remaining puree and mix again until fully incorporated.
  14. Assemble mousse layer: Pour the raspberry mousse evenly over the cooled brownie base, smoothing to the edges. Refrigerate covered for at least 4 hours or overnight for best results.
  15. Prepare ganache glaze: Chop the semi-sweet chocolate and place in a heatproof bowl. Heat heavy cream until steaming with bubbles around edges, then pour over chocolate. Let sit for 1 minute and stir until smooth.
  16. Cool ganache: Stir ganache occasionally and let it cool for about 10 minutes until it is pourable but no longer hot.
  17. Remove cake from pan: Carefully remove the cake from the springform pan and peel off all parchment paper. Transfer cake onto a wire rack with a strip of parchment underneath for handling. Place a sheet pan below to catch drips.
  18. Glaze cake: Pour the ganache slowly over the center of the cake, allowing it to cover the sides completely. Let ganache set until firm.
  19. Transfer and decorate: Use the parchment handles to move the cake to a serving platter. Clean any spills, and top with fresh raspberries.
  20. Serve: Slice and serve chilled for the best texture and flavor combination.

Notes

  • Make sure the parchment paper fully lines the springform pan to prevent sticking.
  • Use room temperature eggs and butter for a smoother batter.
  • Blooming the gelatin properly is essential to avoid lumps in the mousse.
  • Whip the cream to stiff peaks but do not overbeat to avoid curdling.
  • Refrigerate the assembled cake overnight for the mousse to fully set and flavors to meld.
  • Use fresh raspberries for topping to enhance freshness and presentation.

Keywords: Chocolate raspberry mousse cake, raspberry mousse, chocolate ganache cake, layered dessert, berry mousse cake, chocolate mousse cake

Find it online: https://stirringwithstella.com/chocolate-raspberry-mousse-cake-recipe/