Chocolate Raspberry Mousse Cake
A rich, light cake featuring a moist chocolate base, bright raspberry layer, and smooth chocolate mousse, perfect for special occasions.
Ingredients
Cake Base
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup hot brewed coffee (or hot water)
- 1/4 cup buttermilk
Raspberry Layer
- 1 1/2 cups fresh raspberries (or thawed frozen raspberries)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Mousse Topping
- 1 1/2 cups semi-sweet or dark chocolate chips
- 2 cups heavy whipping cream (cold)
- 2 tbsp powdered sugar
- 1 pinch salt
Toppings
- Fresh raspberries (for topping)
- Chocolate curls or ganache drizzle (for topping)
- Mint leaves or edible flowers (for garnish)
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, whisk together flour, cocoa, baking soda, salt, and sugar.
- Mix in melted butter, egg, vanilla, hot coffee, and buttermilk until smooth.
- Pour into the pan and bake for 20–24 minutes. Let cool completely in the pan.
Raspberry Layer
- In a small saucepan, heat raspberries, 2 tbsp sugar, and lemon juice until bubbling.
- Stir in the cornstarch slurry and cook for 1–2 minutes until thick.
- Cool slightly, then spread over the cooled cake. Chill in the fridge for 30 minutes.
Mousse Preparation
- Melt chocolate chips in a heatproof bowl over simmering water or in the microwave.
- Let cool slightly. In a separate bowl, whip cold heavy cream with powdered sugar and a pinch of salt to soft peaks.
- Gently fold the melted chocolate into the whipped cream until evenly combined.
- Spread the mousse over the chilled raspberry layer.
- Refrigerate the whole cake for 4–6 hours or overnight to set.
Serving
- Before serving, top with fresh raspberries, chocolate curls or a ganache drizzle, and mint leaves.
- Slice with a hot knife and serve chilled.
Notes
Use cold cream for easy whipping and cool the melted chocolate before folding in. If you want firmer mousse, add softened cream cheese or gelatin cautiously.