Dark Chocolate Raspberry Mousse Cake Recipe

BySarah Summers
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Introduction

This Dark Chocolate Raspberry Mousse Cake is a luscious dessert that combines rich chocolate cake with light, fruity mousse. Perfect for special occasions or whenever you want an indulgent treat, its layers of chocolate and fresh raspberry create a delightful balance of flavors.

A round chocolate mousse cake with three visible layers sits on a white marble plate: a dark brown dense cake base on the bottom, a smooth lighter brown chocolate mousse middle layer, and a darker, airy chocolate mousse top layer. The top of the cake is covered with scattered bright red freeze-dried raspberries and crumbs. One slice is cut out and slightly pulled from the cake, showing the clean edges of each layer. The cake is placed on a white marbled surface with a yellow and white blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup fresh raspberries (plus extra for garnish)
  • 1/4 cup granulated sugar (for mousse)
  • 1 cup heavy cream (for mousse)
  • 1 teaspoon vanilla extract (for mousse)
  • 4 ounces dark chocolate, melted and cooled (for mousse)
  • 4 ounces dark chocolate, chopped (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
  2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Step 3: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Step 4: Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.
  6. Step 6: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Step 8: For the raspberry mousse, puree raspberries with sugar in a blender, then strain through a fine mesh sieve to remove seeds.
  9. Step 9: Whip heavy cream and vanilla extract until soft peaks form, then gently fold in melted dark chocolate and raspberry puree until smooth.
  10. Step 10: Refrigerate the mousse for about 30 minutes to set slightly.
  11. Step 11: Once the cake is cooled, slice it in half horizontally to create two layers.
  12. Step 12: Place one layer on a serving plate and spread half of the raspberry mousse over it, then top with the second layer and spread the remaining mousse evenly over the top.
  13. Step 13: Chill the assembled cake in the refrigerator for at least 1 hour to set the mousse fully.
  14. Step 14: For the ganache, heat the heavy cream until just boiling, then pour over the chopped dark chocolate. Let sit for a few minutes before stirring until smooth and glossy.
  15. Step 15: Drizzle the ganache over the chilled cake before serving. Garnish with extra fresh raspberries if desired.

Tips & Variations

  • For a smoother mousse, make sure the melted chocolate is cooled but still pourable before folding into the whipped cream and raspberry puree.
  • Use fresh raspberries for the best flavor, but frozen raspberries can be substituted if fresh are unavailable—just thaw and drain excess liquid.
  • To make this cake nut-free, double-check that your cocoa powder and chocolate do not contain traces of nuts.
  • Serve with a dusting of cocoa powder or a handful of chocolate shavings for extra decoration.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the mousse fresh. Allow the cake to come to room temperature for about 20 minutes before serving for the best texture. Avoid freezing, as the mousse may lose its lightness and texture upon thawing.

How to Serve

A round cake sits on a large white marble plate, showing three distinct layers: the bottom layer is dark brown and dense, the middle layer is a lighter brown with bits of red fruit embedded, and the top layer is a thick, smooth chocolate mousse with a light brown color. The top of the cake is sprinkled with crushed and whole freeze-dried raspberries in bright red, adding texture and color contrast. A slice is cut out and slightly pulled out from the cake, revealing the clean layered edges. There are some scattered crushed raspberries on the plate and around the cake. In the background is a soft-focused yellow and white wall pattern, and to the side are two tall beige containers and a white plate with more raspberries, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature or in the refrigerator. Assemble the mousse and ganache just before serving for the freshest result.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before adding to the recipe. This will provide the acidity needed for the cake to rise properly.

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Dark Chocolate Raspberry Mousse Cake Recipe

★★★★★

4.9 from 90 reviews
  • Author: Sarah
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

Indulge in the rich and luscious Dark Chocolate Raspberry Mousse Cake, a decadent dessert featuring layers of moist chocolate cake filled with a silky raspberry mousse and topped with a glossy dark chocolate ganache. Perfect for special occasions or when you crave an elegant treat that balances tartness and sweet chocolate flavors.

Ingredients

Scale

Cake

  • 1 cup All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup Buttermilk

Raspberry Mousse

  • 1 cup Fresh raspberries (plus extra for garnish)
  • 1/4 cup Granulated sugar
  • 1 cup Heavy cream
  • 1 teaspoon Vanilla extract
  • 4 ounces Dark chocolate, melted and cooled

Ganache

  • 4 ounces Dark chocolate, chopped
  • 1/2 cup Heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
  3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using a mixer until the mixture is light and fluffy, about 3 to 5 minutes, which helps incorporate air for a light cake.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Then stir in the vanilla extract to add flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cake.
  6. Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to room temperature before assembling.
  8. Prepare Raspberry Mousse: Puree fresh raspberries with sugar in a blender, then pass the mixture through a fine mesh sieve to remove seeds for a smooth mousse.
  9. Whip Cream and Combine: Whip heavy cream and vanilla extract together until soft peaks form. Gently fold in the melted dark chocolate and the strained raspberry puree until thoroughly combined.
  10. Set the Mousse: Refrigerate the mousse for about 30 minutes to allow it to firm up slightly for easy spreading.
  11. Slice Cake Layers: Once completely cooled, slice the cake horizontally into two equal layers with a serrated knife.
  12. Assemble Cake: Place one cake layer on a serving plate and spread half of the raspberry mousse evenly over it. Top with the second cake layer and spread the remaining mousse on top.
  13. Chill Cake: Refrigerate the assembled cake for at least 1 hour to set and develop flavors.
  14. Make Ganache: Heat the heavy cream until it just begins to boil, then pour it over the chopped dark chocolate. Let it sit for a few minutes, then stir gently until smooth and glossy.
  15. Decorate and Serve: Pour the ganache over the chilled cake, allowing it to drizzle down the sides. Garnish with extra fresh raspberries if desired before serving.

Notes

  • Ensure the cake is completely cool before cutting and assembling to prevent the mousse from melting.
  • For a more intense chocolate flavor, use a high-quality dark cocoa powder and dark chocolate with at least 70% cocoa content.
  • Chill the mousse adequately so it spreads easily without running.
  • The cake can be made a day ahead and stored in the refrigerator, covered tightly to maintain freshness.
  • Use a serrated knife with gentle sawing motions when slicing to keep cake layers intact.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Dark Chocolate Cake, Raspberry Mousse Cake, Chocolate Mousse, Dessert Cake, Chocolate Raspberry Dessert

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