Chocolate Raspberry Mousse Cake

Why You’ll Love This Recipe

This cake is a delightful blend of rich chocolate and tart raspberry flavors, enhanced by the light and creamy texture of the mousse. The fudgy brownie base provides a satisfying contrast to the soft mousse layers, and the fresh raspberries on top add a pop of color and freshness. It's visually stunning, deliciously indulgent, and perfect for impressing guests or celebrating a special occasion.

Ingredients

• 1 batch of brownie batter
• 2 cups heavy cream
• 8 ounces semi-sweet chocolate, chopped
• ½ cup raspberry puree (from fresh or frozen raspberries)
• 1 tablespoon gelatin powder
• 1 cup vanilla mousse (prepared from scratch or using a simple recipe)
• Fresh raspberries and chocolate curls for garnish
• ½ cup chocolate ganache (Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Start by preparing the brownie base. Bake and let it cool completely before assembling the mousse layers.
2. Prepare the chocolate mousse: Heat the heavy cream and melt the chocolate together. Allow to cool slightly before folding in the whipped cream. Add the gelatin, ensuring it’s fully dissolved.
3. Repeat the process for the raspberry mousse and the vanilla mousse, following the same method for each.
4. Assemble the cake: Layer the brownie base with each mousse, starting with the chocolate layer, followed by raspberry and vanilla layers.
5. Chill the cake in the refrigerator until the mousse layers are set.
6. Once set, pour the chocolate ganache over the top and let it drip slightly over the edges. Garnish with fresh raspberries and chocolate curls.

Servings and Timing

• Servings: 12
• Prep Time: 45 minutes
• Total Time: 4-6 hours (includes chilling time)

Variations

• Swap the raspberry puree with strawberry or blueberry puree for a different berry flavor.
• For a more indulgent topping, use a full chocolate coating around the sides of the cake.
• You can replace gelatin with agar-agar for a vegetarian-friendly alternative.

Storage/Reheating

Store the cake in the refrigerator, well-wrapped, for up to 3 days. To maintain freshness, avoid covering it in ganache or whipped cream until just before serving. You can also freeze the cake for up to 1 month. To thaw, refrigerate overnight before serving.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries to make the puree. However, avoid using frozen raspberries for the decoration, as they won't hold up as well.

What can I substitute for gelatin?

If you need a vegetarian option, agar-agar is a great substitute for gelatin.

How long should I chill the mousse layers?

You should chill the mousse for at least 4 hours to ensure the layers set properly.

Can I prepare this cake in advance?

Yes, this cake can be made 2-3 days ahead and stored in the refrigerator.

Can I use a different kind of mousse for the layers?

Absolutely! You can experiment with different flavored mousses, such as white chocolate or citrus.

Is there a way to make this cake gluten-free?

Yes, you can substitute the brownie base with a gluten-free brownie mix or flour blend.

How do I get neat edges when unmolding the cake?

Use an acetate cake collar or wax paper to line the pan, which will give you clean edges when unmolding.

Can I freeze the mousse cake?

Yes, the cake freezes well. Wrap it tightly in plastic wrap and store in the freezer for up to a month.

What if the whipped cream gets grainy?

If the whipped cream gets grainy, it's usually because it was over-whipped. Aim for soft peaks, and stop whipping just before they form stiff peaks.

How do I prevent the chocolate mousse from separating?

Ensure the melted chocolate is slightly warm when mixing with the whipped cream, but not too hot.

Conclusion

This Chocolate Raspberry Mousse Cake is an irresistible dessert that combines the richness of chocolate with the bright freshness of raspberries. With its luxurious layers and eye-catching presentation, it’s the perfect treat for special occasions or a delicious indulgence any time.

Print