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Chocolate Raspberry Mousse

Featured in: Sweet Desserts

The Chocolate Raspberry Mousse Cake is a sophisticated dessert combining layers of chocolate sponge and light, tangy raspberry mousse. The rich chocolate base is made with real chocolate and espresso powder while the fluffy mousse balances sweetness with tartness, creating a delightful flavor combination. Although the process includes multiple steps, such as baking, cooling, and setting, it is straightforward to execute. Best served chilled, this dessert is perfect for celebrations and can be prepared ahead of time, ensuring convenience and show-stopping presentation.

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punchofyummy
Updated on Wed, 26 Mar 2025 22:51:08 GMT
Elegant chocolate raspberry mousse with silky layers and fruity sweetness balance. Pin it
Elegant chocolate raspberry mousse with silky layers and fruity sweetness balance. | pinchofyummy.com

The delectable mix of dense chocolate cake and fluffy raspberry mousse makes a treat that's fancy yet totally addictive. This dessert perfectly combines deep cocoa richness with tangy berry brightness, all wrapped up in a velvety mousse that simply dissolves on your tongue. Every bite gives you an exciting play of textures—from the substantial chocolate bottom to the whipped, cloud-like mousse on top.

I've spent so many attempts getting this just right, and I've found that watching your temperatures and learning to fold ingredients properly makes all the difference. The first time I got that perfect silky mousse that cut like butter—it was honestly amazing.

Top-Quality Ingredient Guide

  • Dark Chocolate: Go for 70-75% cocoa for the fullest taste
  • Fresh Raspberries: Look for juicy, sweet-smelling ones
  • Good Gelatin: New powder will help everything set right
  • Heavy Cream: The fattier kind makes more stable mousse
  • Fresh Eggs: Let them sit out before using for better volume
  • Dutch-Process Cocoa: Gives you that extra chocolate punch

Step-by-Step Preparation Method

Step 1: Nailing Your Cake Base
Whip those eggs until they've grown three times bigger. Always sift your dry stuff to get rid of clumps. Be gentle when mixing to keep all those air bubbles. Check if it's done with a light press. Let it cool completely before moving on.
Step 2: Getting Your Mousse Right
Soak gelatin in cold liquid first. Run raspberry mix through a strainer thoroughly. Warm everything gently to keep the fresh taste. Wait for your base to cool before adding cream. Mix in three batches to blend everything evenly.
Step 3: Putting It All Together
Make sure your cake layer is flat. Add mousse in a slow, steady pour. Tap the pan a few times to get air bubbles out. Use a flat knife to make the top smooth. Give it plenty of chill time between steps.
Step 4: Making It Pretty
Select the nicest berries you can find. Make chocolate curls while chocolate is slightly cool. Put berries in a pattern that looks balanced. Think about how tall and spread out everything is. Save the finishing touches until you're ready to serve.
Step 5: Cutting Perfect Slices
Use a knife dipped in hot water for clean edges. Clean the blade after each cut. Push straight down when slicing. Dip your knife in hot water again when needed.
Decadent chocolate mousse dessert layered with tart raspberry for an irresistible sweet treat. Pin it
Decadent chocolate mousse dessert layered with tart raspberry for an irresistible sweet treat. | pinchofyummy.com

I just love seeing how people react when they take that first bite—there's something magical about how the mousse seems to just float on top of that rich chocolate layer.

Creamy chocolate dessert with raspberry mousse showing off its silky texture and rich, bright colors. Pin it
Creamy chocolate dessert with raspberry mousse showing off its silky texture and rich, bright colors. | pinchofyummy.com

Brilliant Storage and Prep-Ahead Strategies

Get ahead and you'll thank yourself later: You can make the cake base 2 days early and keep it in the fridge. The whole cake stays good for 5 days if stored right. Want to really plan ahead? Freeze the cake without toppings for up to 2 months. Just let it thaw in your fridge overnight. Add any fresh decorations right before you serve it.

Frequently Asked Questions

→ Can this dessert be made ahead of time?

Yes, it can be refrigerated for up to 5 days. You can also freeze it for up to 2 months without decorations and thaw it overnight in the fridge before serving.

→ Can I substitute frozen raspberries in the mousse?

Yes, frozen raspberries work well. Be sure to thaw them and drain off any excess moisture for the best texture and flavor.

→ What is the purpose of gelatin in the mousse?

Gelatin helps set the mousse, giving it the light yet firm texture that holds its shape when sliced.

→ How do I achieve a smooth mousse texture?

Ensure the raspberry puree is fine and strain to remove seeds. Gradually fold whipped cream into the raspberry mixture in thirds to retain airiness.

→ What’s the best way to serve this cake?

Use a warm knife for clean slices and garnish with fresh raspberries and chocolate shavings just before serving for an elegant presentation.

→ Can I skip the espresso powder in the sponge?

While it's optional, espresso enhances the chocolate flavor subtly without adding a coffee taste. You can omit it if preferred.

→ How do I store leftovers?

Wrap the cake tightly with plastic wrap or store in an airtight container in the refrigerator. Consume within 5 days for the best taste and texture.

Chocolate Raspberry Mousse Cake

Velvety chocolate sponge with vibrant raspberry mousse, perfect for special occasions.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: Amelia

Category: Sweet Desserts

Difficulty: Intermediate

Cuisine: European

Yield: 12 Servings (1 9-inch cake)

Dietary: Vegetarian

Ingredients

→ Chocolate Sponge

01 3 large eggs, kept at room temperature
02 65g of granulated white sugar
03 55g of light brown sugar
04 1 teaspoon of vanilla essence
05 65g of plain or all-purpose flour
06 15g of cocoa powder
07 1 teaspoon of baking powder
08 Half a teaspoon of espresso powder
09 A quarter teaspoon of salt
10 75g of 75% dark chocolate, melted

→ Raspberry Mousse

11 400g of fresh raspberries
12 2 1/4 teaspoons of powdered gelatin
13 45ml of freshly squeezed lemon juice
14 100g of regular sugar
15 480ml of cold double or heavy cream

→ Decoration

16 125g of fresh raspberries
17 50g of dark chocolate curls or shavings

Instructions

Step 01

Set your oven to 180°C (350°F) and let it heat up. Grease and line the base of a 23cm (9-inch) springform pan.

Step 02

Combine eggs, sugars, and vanilla, whipping for around 4 minutes until airy. Sift the dry ingredients and gently fold them in. Blend in the melted chocolate until it's nice and smooth.

Step 03

Pour the mixture into your prepped pan, tap it gently to remove bubbles, and bake for around 15-20 minutes. Once it's done, the center should spring back when pressed. Let it cool, flatten the top if needed, and chill in the fridge.

Step 04

Mix gelatin into the lemon juice and let it sit. Blend raspberries, then strain the mixture to remove seeds. Heat the puree with sugar and slowly stir in the bloomed gelatin until it melts. Let this cool down to room temp.

Step 05

Whip the cream into soft, fluffy peaks. Slowly fold in the cooled raspberry mix, a bit at a time, until everything's well blended.

Step 06

Pour the mousse on top of your chilled chocolate sponge, spreading it evenly. Let it sit in the fridge for at least 3 hours or, even better, overnight to make sure it’s set.

Step 07

Take it out of the pan, then top with fresh raspberries and chocolate curls. Use a warm knife for cutting and serve right away.

Notes

  1. Keep in the fridge and consume within 5 days
  2. If fresh raspberries aren't available, swap them for frozen ones
  3. This can be kept frozen for as long as two months

Tools You'll Need

  • A 23cm (9-inch) springform pan
  • An electric handheld mixer
  • A fine mesh sieve
  • A food processor or blender

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (cream)
  • Eggs are included
  • Uses gluten-containing flour

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 263
  • Total Fat: 18 g
  • Total Carbohydrate: 24 g
  • Protein: 4 g