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Chocolate Raspberry Mousse Cake

Featured in Sweet Treats Without Turning On the Oven.

This chocolate raspberry mousse cake boasts a decadent combination of flavors and textures. A fudgy brownie layer supports three luscious mousse layers: chocolate, raspberry, and vanilla. Each layer is carefully prepared and set before being topped with a glossy chocolate ganache, fresh raspberries, and delicate chocolate curls. Perfect for celebrations, this cake is both a visual and flavorful delight sure to impress.

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Updated on Tue, 08 Apr 2025 15:43:56 GMT
Chocolate Raspberry Mousse Cake Pin it
Chocolate Raspberry Mousse Cake | mellierecipes.com

This chocolate raspberry mousse cake combines three decadent mousse layers atop a rich chocolate brownie base for a stunning dessert that's guaranteed to impress. The contrasting textures of brownie and mousse create a perfect balance, while the trio of chocolate, raspberry, and vanilla flavors complement each other beautifully.

I first created this mousse cake for my sister's birthday celebration, and it quickly became our family's most requested dessert for special occasions. The gasps when you slice into those vibrant layers make all the effort worthwhile.

Ingredients

Step-by-Step Instructions

Chocolate Raspberry Mousse Cake Pin it
Chocolate Raspberry Mousse Cake | mellierecipes.com

This cake became legendary in our family after I made it for my mother's 60th birthday. The raspberry layer is my favorite component because it balances the sweetness of the white chocolate with a perfect hint of tartness from the fresh berries.

Storage Solutions

Smart Substitutions

Serving Suggestions

Frequently Asked Questions

→ What kind of chocolate is best for this cake?

Semi-sweet chocolate works best for the chocolate mousse, while white chocolate is used for the raspberry and vanilla layers. High-quality chocolate ensures the best flavor.

→ Can I use frozen raspberries?

Frozen raspberries can be used for the puree, but fresh raspberries are recommended for mixing into the mousse and decorating the cake to maintain texture and appearance.

→ How can I ensure clean cake slices?

Use a sharp knife, warm it with hot water, and wipe it clean between cuts to achieve neat and smooth slices.

→ What substitutes can I use for the raspberries?

Fresh strawberries are a great substitute if raspberries are unavailable, providing a similar flavor profile and texture.

→ How should I store this cake?

Keep the cake well-wrapped in the refrigerator for up to a week. Serve chilled for clean slices or let it come to room temperature for the best flavors.

Chocolate Raspberry Mousse Cake

Three-layer dessert with chocolate, raspberry, vanilla mousse over a rich brownie base.

Prep Time
180 Minutes
Cook Time
24 Minutes
Total Time
204 Minutes

Category: No-Bake Desserts

Difficulty: Difficult

Cuisine: French

Yield: 20 Servings

Dietary: Vegetarian

Ingredients

→ Brownie Layer

01 3.33 oz all-purpose flour (3/4 cup)
02 2 oz unsweetened cocoa powder (2/3 cup)
03 1/2 tsp salt
04 1/2 tsp baking powder
05 4 oz unsalted butter
06 7.75 oz granulated sugar (1 cup + 2 tbsp)
07 2 large eggs, at room temperature
08 2 tsp vanilla extract

→ Chocolate Mousse

09 9 oz semi-sweet chocolate, finely chopped
10 1 3/4 cups heavy cream, divided use
11 Pinch of salt
12 2 tsp unflavored powdered gelatin
13 2 tbsp water

→ Raspberry Mousse

14 1 1/2 cups fresh raspberries
15 9 oz white chocolate, finely chopped
16 1 1/2 cups 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

21 9 oz white chocolate, finely chopped
22 1 1/2 cups 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 as substitute)

→ Finishing

28 4 oz semi-sweet chocolate, finely chopped
29 4 oz heavy cream
30 1 pint fresh raspberries
31 Chocolate curls or decorations

Instructions

Step 01

Preheat oven to 350°F. Line a 9-inch cake pan with parchment and spray with nonstick cooking spray. Mix flour, cocoa powder, salt, and baking powder. Melt butter over medium-low heat. Stir in sugar until combined. Let cool. Whisk in eggs one at a time, then vanilla. Fold in dry ingredients with a spatula. Pour batter into pan and bake 22–24 minutes until a toothpick inserted comes out with moist crumbs. Cool completely.

Step 02

Line a 9-inch pan with an acetate cake collar or aluminum/parchment strip that overlaps and extends 1 inch above the pan sides. Place a cake cardboard at the bottom and place the brownie layer on top.

Step 03

Combine chocolate, 3/4 cup cream, and salt. Microwave in 30-second intervals, stirring, until smooth. Cool to room temperature. Bloom gelatin in water, then melt in the microwave for 15 seconds. Mix gelatin into chocolate. Whip 1 cup cream to soft peaks. Fold whipped cream into chocolate in two batches. Spread mousse over brownie layer and refrigerate for 25 minutes.

Step 04

Blend 1/2 cup raspberries into puree, strain seeds, and measure 1/4 cup. Combine white chocolate, puree, 1/2 cup cream, and salt. Melt in microwave, stir until smooth, and cool. Mix melted gelatin. Whip 1 cup cream to peaks. Fold whipped cream in, stir remaining raspberries, and add optional coloring. Spread mousse over chocolate layer. Chill for 25 minutes.

Step 05

Combine white chocolate, 1/2 cup cream, honey, and salt. Melt, stir until smooth, and cool. Mix melted gelatin. Whip 1 cup cream to peaks. Fold whipped cream in, then stir in vanilla paste. Spread mousse over raspberry layer. Chill overnight to set.

Step 06

Remove cake from pan and acetate strip. Place on serving platter. Heat cream and pour over chopped chocolate. Stir to smooth ganache. Spread ganache over cake top, letting excess drip down sides. Garnish with raspberries and chocolate curls. Refrigerate until ganache sets. Slice cake when chilled with a sharp, cleaned knife for clean servings. Allow slices to sit at room temperature 10–15 minutes before serving.

Notes

  1. If fresh raspberries are unavailable, use frozen berries to make puree, but do not include them in mousse or as decoration.
  2. For cleaner slices, wash the knife between each cut, and serve slightly warmed cake for best texture.

Tools You'll Need

  • 9-inch cake pan
  • Parchment paper
  • Acetate cake collar or foil/parchment lining
  • Microwave-safe bowls
  • Hand mixer or stand mixer
  • Blender or food processor
  • Fine mesh strainer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products
  • Contains gluten
  • May contain traces of nuts if decorations are nut-sourced

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 48 g
  • Protein: 6 g