This chocolate raspberry mousse cake is for all of the maximalists out there! It features five layers, including a decadent, yet light chocolate sponge, raspberry preserves, creamy raspberry mousse, rich chocolate ganache, and lastly, fresh raspberries. Make this stunning chocolatey and fruity dessert the centerpiece at your next dinner party!
If you're a fan of impressive desserts with indulgent flavors, this chocolate raspberry mousse cake is the recipe for you! A decadent layer of moist chocolate sponge is topped with a creamy raspberry mousse, a velvety smooth chocolate ganache, and then garnished with fresh raspberries. Each bite is a true delight, with the sweetness of ripe raspberries perfectly complementing the richness of the chocolate. This cake is sure to steal the spotlight at any gathering, be it an elegant dinner party, a birthday celebration, or your next holiday get-together!
For more chocolate and raspberry recipes, try Dark Chocolate Raspberry Cake, White Chocolate Raspberry Cupcakes, and Chocolate Raspberry Tart.
Jump to Recipe
Why you'll love this chocolate raspberry mousse cake
- Soft & Moist Chocolate Sponge: This cake bakes up with an impossibly soft texture and moist crumbs, making it the definition of indulgence.
- Raspberry & Chocolate Combo: It doesn't get much more classic than a combination of dark chocolate and raspberry–but this cake takes it to the next level!
- Simple, Stunning Dessert: Even though it looks complex, this chocolate raspberry mousse cake is simple to make and gorgeous enough to be your dessert table centerpiece or your Valentine's Day showstopper!
Ingredient Notes
- Gelatin: Unflavored gelatin will help your mousse stay fluffy but sturdy.
- Raspberries: Use fresh raspberries to decorate your cake!
- Cocoa Powders: I used a combination of dutch process and black cocoa powders for an extra rich chocolate experience.
- Chocolates: You'll use ruby chocolate for the mousse and dark chocolate for the ganache. Use a high quality dark chocolate for a unique flavor profile. Alternatively, you can use semi-sweet chocolate chips, or even milk chocolate chips.
- Raspberry Jam: Use your favorite brand of raspberry jam!
- Flour: Use high quality unbleached all-purpose flour for best results.
- Eggs: Bring your eggs to room temperature quickly by placing them in a bowl of warm water for 10 minutes.
- Vanilla: Add a high quality vanilla extract for optimal flavor.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this chocolate raspberry mousse cake recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Bake the chocolate cake. Prepare the cake batter and pour it into a springform pan. Bake the chocolate sponge for about 18-20 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely in the cake pan before adding the jam. You can also place the cake in the refrigerator to cool down faster.
STEP 2: Spread the raspberry jam. Once the cake is cool, use a knife to loosen the cake from the edges of the pan. Open the springform pan, then add a cake collar and close the pan again. Then, spread the raspberry preserves on top of the cake in an even layer. Set aside.
STEP 3: Make the raspberry mousse. To prepare the mousse, bloom 1.5 tablespoons gelatin in water, add freeze dried raspberry powder to simmered milk, and temper in the large eggs. Strain into the gelatin mixture and add melted chocolate. Whip the heavy whipping cream in a stand mixer or with an electric mixer until soft peaks form, then fold it into the chocolate mixture. Gently spoon the mousse over the raspberry jam layer and use an offset spatula to smooth it out into an even layer. Place the cake in the fridge to chill overnight.
STEP 4: Make ganache and assemble. In a small saucepan over low-medium heat, bring the heavy cream to a simmer, or about 190 degrees F. Add the chocolate, then place the lid on top for one minute. Remove the lid, then stir with a rubber spatula until smooth. Remove the outside of the springform pan, then very gently pull the cake collar away from the cake. Pour the ganache onto the cake, starting in the center and working outwards, leaving a border around the edge. Use an offset spatula to spread the ganache into an even layer and drip off the sides of the cake. Arrange the fresh raspberries all over the cake as desired, and enjoy!
Expert Baking Tips
- Mix the cake batter very gently. Once you start folding in the egg whites and dry ingredients, be sure to use a rubber spatula and mix in a very gentle method through the middle and around the sides. This will ensure that all that air you just beat into the egg whites doesn't deflate! And this air is essential to the cake rising in the oven and baking up into a light & fluffy sponge.
- Add a cake collar before spreading the jam and mousse on the cake. This will ensure a nice and neat edge on the mousse and will make it easier to remove it from the pan.
- Swap out the raspberries for any berry you'd like! As long as you can find it freeze dried, then go crazy and make this dessert your own!
Recipe FAQs
Dutch process cocoa powder is THE best cocoa powder for baking. Because it's neutralized with an alkalizing agent, it has a smoother flavor and creates the most fudgy and chocolatey baked goods! Black cocoa powder is similar to dutch process, but richer in flavor and darker in color. It is typically used in small amounts alongside another cocoa powder to enhance the color and flavor of the baked good. It smells like actual chocolate cake and is just magical to bake with!
Be wary of over-heating the cream or chocolate or over-mixing, or the ganache might split. When ganache splits, the fat solids separate and it appears grainy. If this happens, sometimes it can be fixed by adding a splash of cold heavy cream or small amount of butter.
Store slices of this chocolate raspberry mousse cake in an airtight container at room temperature for 3-5 days or in the freezer for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other cake and cupcake recipes to try
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📖 Recipe
Chocolate Raspberry Mousse Cake
Ingredients
For the chocolate sponge:
- 56 g (2 oz) dark chocolate
- 50 g (¼ cup) neutral oil
- ½ teaspoon vanilla extract
- ½ teaspoon espresso powder, optional
- ¼ teaspoon salt
- 3 eggs, separated
- 132 g (⅔ cup) granulated sugar
- 40 g (⅓ cup) all-purpose flour
- 10 g (2 tablespoon) dutch process cocoa powder
- 10 g (2 tablespoon) black cocoa powder
For the jam layer:
- 170 g (½ cup) raspberry preserves
For the raspberry mousse:
- 28 g (2 tablespoon) water
- 5 g (1 ½ teaspoon) unflavored gelatin powder
- 227 g (1 cup) whole milk
- 50 g (¼ cup) freeze dried raspberry powder
- 3 egg yolks
- 36 g (3 tablespoon) granulated sugar
- 283 g (10 oz) ruby chocolate, melted
- 227 g (1 cup) heavy cream, cold
For the chocolate ganache & topping:
- 150 g (⅔ cup) heavy cream
- 85 g (3 oz) dark chocolate
- Fresh raspberries
Instructions
For the chocolate sponge:
- Preheat the oven to 350 degrees F. Line a 9" springform pan with parchment paper.
- In a small heat-proof bowl, combine the chocolate, oil, vanilla, espresso powder, and salt. Place the bowl over a small pot of simmering water, and stir frequently until the chocolate has full melted. Set aside to cool.
- In a medium bowl, vigorously whisk the egg yolks and sugar until the mixture is pale in color and drizzles off the whisk like a ribbon.
- Pour the cooled chocolate mixture into the egg yolk mixture and mix to combine.
- In a separate bowl, add the egg whites and use an electric hand mixer to beat until stiff peaks form.
- Use a rubber spatula to fold ⅓ of the egg whites into the yolk, chocolate mixture to loosen it up, then fold in the rest until fully combined.
- Sift the flour and cocoa powder on top of the batter, then gently fold it in until fully combined. Be careful not to deflate those egg whites!
- Pour the batter into the prepared pan. Bake the chocolate sponge for about 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool completely before adding the jam. You can also place the cake in the fridge to cool down faster.
For the jam layer:
- Once the cake is cool, use a knife to loosen the cake from the edges of the pan. Open the springform pan, then add a cake collar and close the pan again.
- Then, spread the raspberry preserves on top of the cake in an even layer. Set aside.
For the raspberry mousse:
- In a large bowl, add the water and sprinkle the gelatin on top in an even layer. Set aside to bloom.
- In a small saucepan over low-medium heat, bring the milk to a simmer. Once simmering, remove from heat and mix in the freeze dried raspberry powder.
- In a small bowl, whisk together the egg yolks and sugar. Temper the yolks by slowly pouring in half of the milk-raspberry mixture while whisking simultaneously. Then, pour everything back into the saucepan and place over low-medium heat. Stir frequently with a rubber spatula until it reaches 180 degrees F.
- Once the mixture comes to temperature, pour it through a fine mesh sieve to remove the seeds over the bloomed gelatin. Whisk the mixture to combine.
- Then, mix in the melted ruby chocolate. Set aside.
- In a medium bowl, add the heavy cream and use an electric hand mixer to beat until soft peaks form.
- Fold the whipped cream into the mousse until fully combined.
- Gently spoon the mousse over the raspberry jam layer and use an offset spatula to smooth it out into an even layer.
- Place the cake in the fridge to chill overnight.
For the chocolate ganache:
- In a small saucepan over low-medium heat, bring the heavy cream to a simmer, or about 190 degrees F.
- Add the chocolate, then place the lid on top for one minute. Remove the lid, then stir with a rubber spatula until smooth.
For assembly:
- Remove the outside of the springform pan, then very gently pull the cake collar away from the cake.
- Pour the ganache onto the cake, starting in the center and working outwards, leaving a border around the edge. Use an offset spatula to spread the ganache into an even layer and drip off the sides of the cake.
- Arrange the fresh raspberries all over the cake as desired, and enjoy!
Notes
- Mix the cake batter very gently. Once you start folding in the egg whites and dry ingredients, be sure to use a rubber spatula and mix in a very gentle method through the middle and around the sides. This will ensure that all that air you just beat into the egg whites doesn't deflate! And this air is essential to the cake rising in the oven and baking up into a light & fluffy sponge.
- Add a cake collar before spreading the jam and mousse on the cake. This will ensure a nice and neat edge on the mousse and will make it easier to remove it from the pan.
- Swap out the raspberries for any berry you'd like! As long as you can find it freeze dried, then go crazy and make this dessert your own!
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