Go Back
Decadent Chocolate Raspberry Mousse Cake topped with fresh raspberries

Chocolate Raspberry Mousse Cake

Indulge in the rich, velvety layers of chocolate sponge cake and tart raspberry mousse that will impress on any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: French
Calories: 400
Ingredients Method Notes

Ingredients
  

For the chocolate sponge
  • 3 large eggs (room temperature) Required for structure
  • 55 g light brown sugar Adds moisture and flavor
  • 65 g granulated sugar Sweetener for the sponge
  • 1 tsp vanilla extract Enhances flavor
  • 65 g plain flour (all-purpose) Base for the sponge
  • 15 g cocoa powder For chocolate flavor
  • 1 tsp baking powder Leavening agent
  • ½ tsp espresso powder Enhances chocolate flavor
  • ¼ tsp salt Enhances flavor
  • 75 g Dark Chocolate (75%, melted) Main flavor component
For the raspberry mousse
  • 2¼ tsp powdered gelatine For setting the mousse
  • 45 ml fresh lemon juice To bloom the gelatine
  • 400 g fresh raspberries Main flavor for mousse (frozen can be used)
  • 100 g granulated sugar Sweetener for the mousse
  • 480 ml double cream (heavy cream, cold) Main ingredient for mousse texture
For garnish
  • 125 g fresh raspberries For topping
  • 50 g Dark Chocolate shavings To finish the dessert

Method
 

Prepare the chocolate sponge
  1. Preheat your oven to 180°C (350°F). Grease and line a round cake pan.
  2. In a bowl, whisk together the eggs, light brown sugar, and granulated sugar until frothy.
  3. Add in the vanilla extract, followed by the sifted flour, cocoa powder, baking powder, espresso powder, and salt.
  4. Gently fold in the melted dark chocolate until combined.
  5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let it cool completely.
Make the raspberry mousse
  1. In a separate bowl, combine the powdered gelatine and lemon juice, allowing it to bloom for 5 minutes.
  2. Meanwhile, puree the fresh raspberries with granulated sugar.
  3. In another bowl, whip the cold double cream until soft peaks form.
  4. Gently fold the raspberry puree into the whipped cream, then add the bloomed gelatine while mixing just until incorporated.
Assemble the cake
  1. Once the chocolate sponge is cool, carefully remove it from the pan and place it on a serving plate.
  2. Spread the raspberry mousse evenly over the top of the sponge.
  3. Chill in the refrigerator for at least 4 hours, or until the mousse is set.
Finish and serve
  1. Once set, top the cake with fresh raspberries and sprinkle dark chocolate shavings over the top for an elegant finish.
  2. Slice and serve!

Notes

For an adult twist, consider serving it with a glass of dessert wine or a rich cup of espresso. Leftovers can be stored in the refrigerator for up to three days.