Raspberry Chocolate Mousse Cake
This Raspberry Chocolate Mousse Cake layers a rich, tender chocolate sponge with a silky raspberry mousse for a show-stopping dessert that’s both decadent and refreshing. Topped with fresh berries and chocolate shavings, it’s perfect for celebrations or romantic dinners.
Ingredients
Chocolate Sponge:
- 3 large eggs room temp
- 55 g light brown sugar
- 65 g granulated sugar
- 1 tsp vanilla extract
- 65 g plain flour
- 15 g cocoa powder
- 1 tsp baking powder
- ½ tsp espresso powder
- ¼ tsp salt
- 75 g dark chocolate melted
Raspberry Mousse:
- 2¼ tsp powdered gelatine
- 45 ml lemon juice
- 400 g fresh or thawed raspberries
- 100 g sugar
- 480 ml cold heavy cream
Decoration:
- 125 g raspberries
- 50 g chocolate shavings
Instructions
- Preheat oven to 180°C (350°F). Grease and line springform pan.
- Whip eggs, sugars, and vanilla for 4 mins.
- Sift in dry ingredients and gently mix.
- Fold in melted chocolate until smooth.
- Pour into pan and bake 15–20 mins. Cool, press down top, and refrigerate.
- See full steps with tips & photos → https://wimpysdiner.net/raspberry-chocolate-mousse-cake/
Notes
- Use high-quality dark chocolate for the sponge for richer flavor.
- You can prepare the sponge layer a day in advance and chill overnight.
- Pressing the top ensures a smooth, flat base for the mousse layer.
- Continue to Part 2 for the raspberry mousse and final assembly.