Chocolate Raspberry Mousse Cake
This chocolate raspberry mousse cake features a light chocolate genoise sponge topped with a silky, airy raspberry mousse. A refined yet simple make-ahead dessert perfect for special occasions.
Servings: 12 slices
Calories: 310kcal
Cost: 10
Equipment
- springform pan
- mixing bowls
- electric mixer
- spatula
- fine mesh sieve
- saucepan
Ingredients
- 4 eggs
- 100 g granulated sugar
- 50 g brown sugar
- 1 tsp vanilla extract
- 80 g all-purpose flour
- 25 g cocoa powder
- 1 tsp baking powder
- 1/2 tsp espresso powder
- 1/4 tsp salt
- 100 g dark chocolate (75%), melted
- 300 g fresh raspberries
- 100 g granulated sugar (for mousse)
- 2 tsp powdered gelatine
- 2 tbsp lemon juice
- 400 ml heavy cream
Instructions
- Preheat oven to 350°F (180°C) and prepare a lined 9-inch springform pan.
- Whip eggs, sugars, and vanilla for about 4 minutes until pale and thick.
- Sift in dry ingredients and mix gently on low speed until just combined.
- Fold in melted dark chocolate until smooth, ensuring no pockets remain.
- Pour batter into pan and bake for 15–20 minutes. Cool completely and refrigerate.
- Bloom gelatine in lemon juice and let it soften for a few minutes.
- Blend raspberries, strain seeds, heat gently with sugar, then dissolve gelatine. Cool to room temperature.
- Whip cream to soft peaks and gently fold in cooled raspberry mixture in batches.
- Pour mousse over chilled sponge, smooth the top, and refrigerate at least 3 hours or overnight.
- Remove from pan, decorate with raspberries and chocolate shavings, slice, and serve.
Notes
Whip eggs and sugar thoroughly for a proper genoise structure. Do not overmix after adding dry ingredients. Let raspberry puree cool completely before folding into cream. Never boil gelatine. Chill overnight for best texture and clean slices.