This 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.
How to make Chocolate Raspberry Mousse Cake
The recipe is quite easy and quick to prepare. Make each step and follow the instructions and you will get amazing results.
Prepare the raspberry sauce
To start, make the raspberry sauce ahead of time to let it cool. In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Bring it to a boil and cook for about 10 minutes until it slightly thickens. Remove from heat, strain to remove seeds, and set aside. Meanwhile, dissolve gelatin in cold water and let it sit for 5 to 10 minutes. Stir the gelatin into the warm raspberry sauce until dissolved and let it cool while you move on.
Prepare the cocoa brownie
Preheat the oven to 350°F (180°C) and line an 8-inch (20cm) springform pan with parchment paper after greasing it. Whisk together egg and sugar in a bowl, then add oil and vanilla extract. Sift in flour, salt, and cocoa powder, and whisk until fully mixed. Pour the batter into the pan and bake for 10-12 minutes until a toothpick comes out clean. Let it cool completely.
Prepare the chocolate raspberry crunch
For the chocolate raspberry crunch, melt milk chocolate, semisweet chocolate, and butter over a bain-marie. Combine cookie crumbs with paillete feuilletine and freeze-dried raspberries if using. Mix in the melted chocolate and spread the crunch on top of the cooled brownie, leaving a small border. Refrigerate as you move on to the mousse.
Prepare the raspberry mousse
Whip the chilled whipping cream until stiff peaks form. Mix in the cooled raspberry mixture and set aside.
Line the cake with an acetate sheet, pour the mousse over the crunch, and smooth the top. Refrigerate for 4-6 hours or overnight.
Prepare the the chocolate glaze
Melt chocolate and cream in a heatproof bowl over simmering water, then pour it over the cake. Use an offset spatula to smooth it and decorate the bottom with chopped chocolate. Refrigerate for 20-30 minutes.
You can also make optional chocolate raspberry shards. Melt semisweet chocolate, spread it on parchment paper, and top with freeze-dried raspberries and coconut flakes. Refrigerate to set, then cut into different shapes.
When ready to serve, decorate the cake with fresh raspberries, a dusting of powdered sugar, the chocolate raspberry shards, and fresh mint.
Indulge in the irresistible flavors of your Chocolate Raspberry Mousse Cake and enjoy as we sure did! If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.
Other raspberry mousse cakes you may like to try
These Chocolate Raspberry Mousse Domes are another elegant and impressive dessert that I highly recommend, perfect for any occasion.
If you like chocolate and raspberry combination you should also try this amazing White Chocolate Raspberry Mousse Cake. It is a luscious and indulgent dessert that combines the flavors of creamy white chocolate and tart raspberries.
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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.
- It needs 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 the 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!