Chocolate Raspberry Mousse Cake is an elegant and decadent dessert bursting with raspberry flavor. Raspberries and chocolate have always made such a great match and this cake has both in abundance.
This mousse cake has a moist cocoa brownie at the bottom, topped with a crunchy chocolate raspberry crunch and a delightful raspberry mousse. The cake is then covered with a chocolate ganache and beautifully decorated with fresh raspberries. This cake is nothing else but a great symphony of flavors and textures, the smoothness of the mousse complementing so well the crunchy layer, the moist brownie and rich ganache on top.
The recipe is quite easy and quick to prepare. Hope you will try this out and enjoy as we sure did!
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Chocolate Raspberry Mousse Cake
- 1 large egg
- 1/3 cup (70g) sugar
- 1 tsp (5g) vanilla extract
- 1/3 cup (70g) vegetable oil
- 1/4 cup (30g) unsweetened cocoa powder
- 1/4 tsp (1g) salt
- 1/4 cup (30g) all-purpose flour
Chocolate Raspberry Crunch
- 2.5 oz (70g) shortbread cookie crumbs
- 1/2 cup (30g) paillete feuilletine
- 3 tbsp (6g) freeze-dried raspberries , optional
- 1.5 oz (40g) milk chocolate
- 1.5 oz (40g) semisweet chocolate
- 3 tbsp (42g) butter
- 18 oz (510g) raspberries , fresh or frozen
- 2/3 cup (135g) sugar
- 1 tbsp (15ml) lemon juice
- 1 tbsp (10g) gelatin powder
- 1/4 cup (60ml) water
- 1 ⅔ cup (400g) whipping cream , 35% fat
- 5.5 oz (150g) semi-sweet chocolate
- 6 oz (170g) whipping cream
Chocolate Raspberry Shards, optional
- 2.5 oz (70g) semisweet chocolate
- 1 oz (30g) semisweet chocolate , for tempering
- freeze-dried raspberries
- Coconut flakes , optional
- Fresh raspberries
- Powdered sugar
- Chocolate shards
- Fresh mint leaves
- Prepare the raspberry sauce so it has time to cool before preparing the raspberry mousse. Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 10 minutes until slightly thickens. Remove from heat and sieve to remove seeds. Set aside while you prepare the gelatin.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Add the gelatine over the warm raspberry sauce and stir to dissolve. Let the raspberry mixture cool at room temperature while you prepare the rest.
- Prepare the cocoa brownie. Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) springform pan with parchment paper.
- In a bowl whisk egg with sugar until well combined. Incorporate oil and vanilla extract.
- Sift the flour, salt and cocoa powder and whisk to fully incorporate.
- Pour the batter into the prepared pan.
- Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with few moist crumbs attached.
- Let cool completely.
- Prepare the chocolate raspberry crunch. Melt milk chocolate, semisweet chocolate and butter over bain-marie. Let cool slightly.
- In a medium bowl combine cookie crumbs with paillete feuilletine and freeze-dried raspberries if used. Add melted chocolate and stir to combine.
- Spread the crunch on top of the cocoa brownie leaving a 1/2 inch (1cm) border and refrigerate until you prepare the mousse.
- Prepare raspberry mousse. Whip the chilled whipping cream until stiff peaks form. Add the cooled raspberry mixture and mix until well combined.
- Line an acetate sheet around the cake and pour the mousse over the cake. Smooth the top.
- Refrigerate for at least 4-6 hours or overnight.
- Prepare the chocolate glaze.
- Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
- Remove the cake from the pan and place it over a rack or simply on a smaller pan placed over a parchment paper lined baking sheet to collect the excess. Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with chopped chocolate. Transfer the cake to a serving platter and refrigerate for 20-30 minutes.
- Prepare chocolate raspberry shards, optional. Melt 2.5 oz (70g) semisweet chocolate over bain-marie. Remove from heat and add 1 oz (30g) chopped semisweet chocolate for tempering. Stir until melted.
- Spread chocolate evenly into about 9 x 6 inch (23x15cm) rectangle on a parchment paper lined baking sheet. Sprinkle some freeze-dried raspberries and coconut flakes on top of the chocolate.
- Refrigerate to set.
- Cut with a sharp knife in different shapes. Refrigerate until ready to decorate the cake.
- Decorate the cake with fresh raspberries, dust with powdered sugar, add chocolate raspberry shards and fresh mint. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
The first time I made it, I brought it to a private party at a restaurant and it was a huge hit. People were all raving and asking for the recipe. I am an adventurous baker and am always wanting to move on and try new recipes, but this is a keeper. It is the complete package of flavors, textures and overall brightness and lightness. It will be my go-to special occasion recipe.
I am so happy Missy you enjoyed the cake:)
It was a memorable cake. I have had my eye on this recipe or a long time and finally decided to make it. I doubled the brownie layer, used corn flakes for the middle layer. The only mistake was pouring hot glaze over the cake. It started melting my mousse.
Olena, I am so glad you tried it out 🙂 I made it for my husband birthday and then I had to share the recipe.. I simply love it too 🙂 Cheers, Ella
Young lady your site is incredible…..Really….. incredible……. done in such class the pics video …….I’m a CIA grad 93″ 67 years old ……..cooked most of my life…..still do. I’ve seen allot of recipes and allot of food sites….yours I’d put with the best…… congrats on the great job you do.