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Luxurious Raspberry Chocolate Mousse Cake Recipe

Luxurious Raspberry Chocolate Mousse Cake


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4.9 from 39 reviews

  • Total Time: 5 hours
  • Yield: 7 1x

Description

Raspberry chocolate mousse cake blends French pastry elegance with rich chocolate and tart raspberries. Silky layers create a luxurious dessert that invites you to savor each delicate bite of pure culinary artistry.


Ingredients

Scale
  • 200 g / 7 oz dark chocolate (70% cocoa or higher)
  • 1.5 cups / 360 ml heavy cream, chilled
  • 1 cup / 240 ml all-purpose flour
  • 0.75 cup / 150 g granulated sugar
  • 1.5 cups / 360 g fresh raspberries (plus extra for garnish)
  • 0.5 cup / 113 g unsalted butter, softened
  • 3 large egg whites, room temperature
  • 2 large eggs
  • 0.5 cup / 120 ml milk
  • 0.33 cup / 80 ml raspberry jam or coulis (optional)
  • 3 tbsps powdered sugar
  • 0.33 cup / 40 g unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • Chocolate curls or shavings
  • Cocoa powder or powdered sugar
  • Mint leaves (optional)
  • 0.25 tsp salt

Instructions

  1. Cake Base Preparation: Whisk flour, cocoa, baking powder, and salt. Cream butter and sugar until light, then blend in eggs and vanilla, creating a smooth batter by alternating dry ingredients with milk.
  2. Baking Foundation: Pour batter into a springform pan and bake at 350°F for 25-30 minutes until a toothpick comes out clean. Cool completely to room temperature.
  3. Chocolate Mousse Creation: Melt dark chocolate using a double boiler, allowing it to cool slightly. Whip heavy cream with powdered sugar until soft peaks form, then separately beat egg whites with salt until stiff and glossy.
  4. Mousse Assembly: Gently fold melted chocolate into whipped cream, maintaining its airy texture. Carefully incorporate beaten egg whites in stages to preserve the mousse’s delicate structure.
  5. Raspberry Layer: Spread a thin layer of raspberry jam across the cooled cake base. Arrange fresh raspberries in a single, decorative layer over the jam.
  6. Cake Construction: Spread the chocolate mousse evenly over the raspberry layer, ensuring a smooth, level surface. Refrigerate for 4-6 hours to allow the mousse to set and flavors to meld.
  7. Finishing Touches: Just before serving, garnish with additional fresh raspberries, chocolate curls, and a light dusting of cocoa powder or powdered sugar. Optional mint leaves add an elegant accent.
  8. Serving: Use a knife warmed in hot water to slice cleanly. Serve chilled for optimal flavor and texture.

Notes

  • Prevent Cake Sinking: Avoid overmixing batter and ensure ingredients are at room temperature to maintain a light, airy texture.
  • Chocolate Melting Technique: Use low, gentle heat when melting chocolate to prevent seizing or burning, stirring constantly for smooth consistency.
  • Mousse Folding Mastery: Incorporate egg whites and melted chocolate with delicate, slow folding motions to preserve the mousse’s voluminous structure.
  • Temperature Precision: Chill cake components thoroughly between layers to ensure stable setting and enhance flavor melding.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 7
  • Calories: 400
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 90 mg