Chocolate Raspberry Mousse Cake (Print-Friendly Version)

Three luxurious mousses on a chocolate brownie base, finished with glossy ganache and fresh raspberries.

# What You’ll Need to Make This:

→ Brownie Base

01 - 95 g all-purpose flour
02 - 57 g unsweetened cocoa powder
03 - 0.5 tsp salt
04 - 0.5 tsp baking powder
05 - 113 g unsalted butter
06 - 220 g granulated sugar
07 - 2 large eggs, at room temperature
08 - 2 tsp vanilla extract

→ Chocolate Mousse Layer

09 - 255 g semi-sweet chocolate, finely chopped
10 - 415 ml heavy cream, divided use
11 - Pinch of salt
12 - 2 tsp unflavored powdered gelatin
13 - 2 tbsp water

→ Raspberry Mousse Layer

14 - 180 g fresh raspberries
15 - 255 g white chocolate, finely chopped
16 - 355 ml heavy cream, divided use
17 - Pinch of salt
18 - 2 tsp unflavored powdered gelatin
19 - 2 tbsp water
20 - Pink gel food coloring, optional

→ Vanilla Mousse Layer

21 - 255 g white chocolate, finely chopped
22 - 355 ml heavy cream, divided use
23 - 4 tbsp honey
24 - Pinch of salt
25 - 2 tsp unflavored powdered gelatin
26 - 2 tbsp water
27 - 2 tsp vanilla bean paste or vanilla extract

→ Finishing & Decoration

28 - 113 g semi-sweet chocolate, finely chopped
29 - 113 ml heavy cream
30 - 475 ml fresh raspberries
31 - Chocolate curls or similar decorations

# How to Prepare:

01 - Preheat oven to 175°C. Line a 23-cm round cake pan with parchment and spray with nonstick spray. In a bowl, whisk flour, cocoa powder, salt, and baking powder. Set aside.
02 - Cube butter and melt over medium-low heat in a saucepan. Stir in sugar until combined. Remove from heat and allow to cool slightly. Add eggs, one at a time, whisking well, then mix in vanilla extract. Fold in dry ingredients. Spread the batter into pan and bake for 22-24 minutes or until a toothpick comes out with moist crumbs. Cool completely.
03 - Line a 23-cm pan with tall sides and a removable bottom with an acetate collar or high strip of parchment. Place a cake cardboard at the bottom and set the cooled brownie layer on top.
04 - Combine chocolate, 180 ml heavy cream, and a pinch of salt in a microwave-safe bowl. Microwave in 30-sec intervals, stirring until smooth. Allow to cool just above room temperature, stirring occasionally. Meanwhile, bloom gelatin with 2 tsp gelatin and 2 tbsp water; microwave for 15 sec until melted. Whisk melted gelatin into chocolate. Whip remaining 235 ml heavy cream to soft peaks and gently fold into chocolate in two additions. Spread chocolate mousse over brownie base and refrigerate 25 minutes to partially set.
05 - Blend 120 g raspberries to a puree and strain to yield 60 ml puree. Combine white chocolate, raspberry puree, 120 ml heavy cream, and pinch of salt; microwave until smooth and cool to 35-38°C. Bloom gelatin with water, melt, and whisk into raspberry-chocolate mixture. Whip remaining 235 ml heavy cream to soft peaks and fold in; optionally add pink food coloring. Gently incorporate remaining raspberries. Spread mousse over chocolate mousse and chill for 25 minutes before adding next layer.
06 - Combine white chocolate, 120 ml heavy cream, honey, and a pinch of salt; microwave and mix until smooth, then cool slightly. Bloom gelatin with water, melt, and whisk into mixture. Whip remaining 235 ml heavy cream to soft peaks, fold in, then stir in vanilla bean paste. Spread vanilla mousse over raspberry layer. Chill for at least 4 hours or overnight until set.
07 - Remove cake from pan and acetate collar. Place on serving platter. For ganache, combine chopped chocolate and bring cream to a simmer. Pour cream over chocolate and whisk until smooth and glossy. Pour ganache over cake, encouraging drips over the edge. Decorate with fresh raspberries and chocolate curls. Refrigerate to set ganache.
08 - For neat slices, cut cake while well chilled with a large sharp knife, wiping between cuts. Allow portions to sit at room temperature for 10-15 minutes before serving for optimal flavor and texture.
09 - Store the cake, well-wrapped, in the refrigerator for up to one week.

# Extra Tips:

01 - For best results, use a kitchen scale to measure all ingredients accurately.
02 - If using frozen raspberries, only use them for the puree; do not use frozen berries in mousse layers or for decoration to maintain proper texture.
03 - Acetate collars aid in forming sharp and tall mousse layers; if unavailable, use parchment or foil strips.

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