Description
The Chocolate Raspberry Mousse Cake is a luscious dessert combining smooth, airy chocolate mousse with fresh raspberry essence, layered over a moist cake base. This elegant yet simple recipe offers a perfect balance of rich chocolate and vibrant tartness, ideal for special occasions or a delightful treat any time.
Ingredients
Scale
Cake Base
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs, separated
- 1 cup all-purpose flour
- 1 tablespoon lemon juice
Raspberry Puree
- 1 1/2 cups fresh raspberries
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
Mousse
- 7 oz high-quality dark chocolate (60-70% cocoa)
- 1 1/2 cups heavy cream
- 3 large egg yolks
- Optional: 1 teaspoon gelatin (bloomed and dissolved)
Garnishes (Optional)
- Fresh raspberries
- Chocolate shavings or curls
- Edible flowers
- Powdered sugar or cocoa powder
Instructions
- Prepare the Cake Base: Preheat the oven to 350°F (175°C). Cream the unsalted butter and granulated sugar together until light and fluffy. Gently fold in the egg yolks, followed by the sifted all-purpose flour. Add lemon juice to brighten the batter, mix carefully to keep it light. Pour into a prepared cake pan and bake for 25-30 minutes or until golden and springy to the touch. Cool completely before assembly.
- Make the Raspberry Puree: While the cake cools, blend fresh raspberries, lemon juice, and sugar until smooth. For a refined texture, strain the puree through a fine sieve to remove seeds, yielding a silky sauce perfect for swirling into mousse.
- Whip the Cream and Prepare Mousse Base: Whip the heavy cream to soft peaks to create a fluffy texture. Melt the dark chocolate slowly using a double boiler or short microwave bursts to avoid overheating. Let the chocolate cool slightly before use.
- Incorporate Eggs and Gelatin: Lightly beat the egg yolks and fold them into the melted chocolate. If using gelatin, bloom it in cold water, dissolve in a warm liquid, and add it to the chocolate mixture for mousse stability.
- Fold in Whipped Cream and Raspberry Puree: Gently fold the whipped cream into the chocolate mixture until smooth but still airy. Slowly swirl in the raspberry puree to create delicate pink marble ribbons throughout the mousse.
- Assemble Layers: Place the cooled cake base in a springform pan or serving dish. Pour half the mousse over the cake, layer fresh raspberries thinly on top, then add the remaining mousse. Smooth the surface carefully and refrigerate for at least 4 hours or overnight to set properly.
- Final Touches: Before serving, carefully remove the cake from the pan. Decorate with fresh raspberries, chocolate shavings, edible flowers, or a dusting of powdered sugar or cocoa powder for an elegant finish.
Notes
- Use room temperature eggs to achieve a smooth batter and mousse with better volume.
- Fold ingredients gently to maintain the light, airy texture of the mousse without deflating it.
- Chill the assembled cake thoroughly, ideally overnight, to let the flavors meld and mousse set firmly.
- Choose fresh, ripe raspberries for natural tartness and vibrant flavor balance.
- Melt chocolate slowly and carefully to prevent scorching, ensuring smooth mousse texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 45 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 120 mg
Keywords: Chocolate Raspberry Mousse Cake, chocolate mousse cake, raspberry dessert, layered cake, mousse cake, elegant dessert