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Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake is the kind of dessert that feels special without being overly fussy. Rich chocolate, bright raspberries, and a silky mousse layer come together in a way that always gets people talking at the table.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Course Dessert
Servings 8 people

Equipment

  • 1 Cake Pan or Springform Pan
  • 1 Mixing Bowls
  • 1 Whisk
  • 1 Spatula
  • 1 Mixer optional for whipping cream

Ingredients
  

Cake Layer

  • 1.5 cups all-purpose flour
  • 0.5 cup cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 2 eggs
  • 1 cup sugar
  • 0.5 cup butter or neutral oil
  • 0.5 cup milk
  • 1 tsp alcohol-free vanilla

Raspberry Layer

  • 2 cups fresh raspberries or frozen
  • 2 tbsp sugar
  • 1 tbsp lemon juice optional
  • 1 tsp agar-agar optional, prepared according to package directions

Chocolate Mousse

  • 2 cups heavy cream whipped to soft peaks
  • 6 oz chocolate melted and slightly cooled
  • 0.25 cup powdered sugar

For Topping

  • 1 cup fresh raspberries optional
  • 0.25 cup chocolate shavings optional

Instructions
 

  • Preheat the oven to 350°F and prepare a cake pan or springform pan with parchment.
  • Whisk together the flour, cocoa powder, baking powder, and salt.
  • In a separate bowl, beat the eggs and sugar until light, then add the butter or oil, milk, and vanilla.
  • Fold the dry ingredients into the wet mixture gently, just until combined. Spread into the pan and bake for 20 to 25 minutes, or until a toothpick comes out with a few moist crumbs. Let cool completely.
  • Cook the raspberries with the sugar until softened and juicy. Stir in lemon juice if using, and agar-agar if desired, then let the mixture cool slightly.
  • Whip the cream to soft peaks. In another bowl, mix the melted chocolate with the powdered sugar, then fold in the whipped cream in batches until smooth and airy.
  • Place the cooled cake layer on a serving plate or in the springform pan. Spread the raspberry layer over the cake, then gently add the chocolate mousse on top.
  • Chill for at least 4 hours, or until set. Top with fresh raspberries or chocolate shavings before serving.

Notes

Store covered in the refrigerator for up to 3 days. Best served cold. Can be made ahead and chilled overnight for cleaner slices.