Decadent Raspberry Chocolate Mousse Cake: A Showstopping Dessert for Special Occasions
This Raspberry Chocolate Mousse Cake combines moist chocolate cake layers with a luscious raspberry filling, airy chocolate mousse, and a glossy ganache topping. It’s a visually stunning dessert that balances sweetness and tanginess, ideal for birthdays, anniversaries, or indulgent weekends.
Prep Time:
30 minutes
Cook Time:
2 hours
Calories:
Approximately 450 kcal per serving
ingredients
For the Chocolate Cake Layers:
2 × 8-inch round chocolate cakes (homemade or “doctored” box mix)
Substitutions for box mix: Replace oil with ½ cup melted butter, water with ½ cup milk, add 1 extra egg, 1 tsp vanilla extract, and ½ cup sour cream or pudding 8.
For the Raspberry Filling:
4 oz (⅔ cup) fresh raspberries
1½–2 cups raspberry buttercream (or raspberry mousse for a lighter option)
Buttercream recipe: ⅓ cup salted butter, 3–4 cups powdered sugar, 3–4 tbsp heavy cream 8.
For the 3-Ingredient Chocolate Mousse:
2 cups cold heavy whipping cream
½ cup sifted cocoa powder
⅔ cup powdered sugar
½ tsp almond extract (optional) 8.
For the Chocolate Ganache:
½ cup chocolate chips
¼ cup heavy whipping cream
Garnish:
6 oz fresh raspberries
Directions
1. Prepare the Cake Layers
Bake two 8-inch chocolate cakes (from scratch or box mix) and cool completely. Level the top of one cake with a serrated knife to create a flat base.
2. Make the Raspberry Filling
For buttercream: Beat butter and powdered sugar, add raspberries and cream, then whip until stiff. For mousse, allow gelatin-based filling to cool and set (requires 2 hours chilling).
3. Assemble the Layers
Bottom layer: Place the leveled cake on a stand. Spread raspberry buttercream, then press fresh raspberries into it (leave ¾-inch border to prevent oozing).
Middle layer: Add a second buttercream layer over the raspberries. Top with the second cake round.
4. Add Chocolate Mousse
Whip cream, cocoa, and powdered sugar until stiff peaks form. Frost the entire cake with mousse, then chill for 1 hour.
5. Finish with Ganache & Garnish
Microwave cream and chocolate chips in 15-second intervals until smooth. Pour over the chilled cake, allowing drips. Top with fresh raspberries.
Frequently Asked Questions
1. Can I use frozen raspberries?
Yes, but thaw and drain them to avoid excess moisture in the filling.
2. How do I store leftovers?
Refrigerate for up to 3 days; the mousse may soften over time.
3. Can I make this gluten-free?
Use gluten-free cake mix or flour in the homemade version.
4. Why is my ganache not dripping smoothly?
Ensure the mousse layer is thoroughly chilled before adding ganache.
5. Can I substitute the raspberry filling?
Strawberry or blackberry fillings work well too!
Tools You'll Need
8-inch round cake pans
Serrated knife (for leveling)
Mixing bowls & electric mixer
Offset spatula (for smoothing mousse)
Piping bag (optional for decoration)
Tips
Chill between layers to prevent sliding.
Sift cocoa powder for lump-free mousse.
Use room-temperature butter for smoother buttercream.
Ganache consistency: Heat gently to avoid seizing.
Allergy Information
Contains: Dairy, eggs, gluten (unless using GF cake), soy (in chocolate chips).
Nut-free option: Omit almond extract.
Conclusion
This Raspberry Chocolate Mousse Cake is a labor of love that rewards with every bite—velvety mousse, tart raspberries, and rich chocolate harmonize beautifully. Whether for a celebration or a sweet weekend project, it’s sure to impress. Share your creations with #RaspberryChocolateDream—I’d love to see your masterpiece!
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