Name: Chocolate Raspberry Mousse Cake Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 3 h 48 min
Cuisine: International
Ingredients: 3 large eggs, at room temperature; 55g light brown sugar; 65g granulated sugar; 1 teaspoon vanilla extract; 65g plain flour (all-purpose); 15g cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon espresso powder; 1/4 teaspoon salt; 75g dark chocolate (75%), melted; 2 1/4 teaspoons powdered gelatine; 45ml fresh lemon juice; 400g fresh raspberries (frozen raspberries can be used); 100g granulated sugar; 480ml cold double cream (heavy cream); 125g fresh raspberries; 50g dark chocolate shavings

If you’re searching for a show-stopping dessert to dazzle guests or treat yourself, look no further than this Chocolate Raspberry Mousse Cake. With decadent chocolate sponge as the base and a cloud of tangy, vibrant raspberry mousse on top, every slice is a mesmerizing blend of rich, fruity, and creamy flavors. A flourish of fresh raspberries and chocolate shavings makes this cake not just a treat for the palate, but an absolute beauty on the table for birthdays, dinner parties, and any occasion that calls for something extraordinary.

Chocolate Raspberry Mousse Cake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe is carefully chosen to deliver maximum flavor and dreamy texture. Whether you’re going for deep, luxurious chocolate or vivid, bright raspberry, every component matters—plus, they’re all pretty easy to find!

Eggs (3 large, room temperature): The foundation for your sponge, eggs give structure and lightness to the base of the cake.
Light brown sugar (55 g): Adds a hint of caramel sweetness to deepen the chocolate flavor.
Granulated sugar (65 g for sponge, 100 g for mousse): Sweetens both the cake layer and the raspberry mousse for perfect balance.
Vanilla extract (1 teaspoon): A small splash that brings warmth and rounds out the flavors in the sponge.
Plain (all-purpose) flour (65 g): The all-star for cake structure, while keeping things light and tender.
Cocoa powder (15 g): Delivers that deep, classic chocolate taste—don’t skip quality here.
Baking powder (1 teaspoon): Lets your sponge rise beautifully and stay fluffy.
Espresso powder (½ teaspoon): Enhances and intensifies the chocolate without tasting like coffee.
Salt (¼ teaspoon): Brightens flavors and balances sweetness in both layers.
Dark chocolate (75 g, 75% cocoa, melted): Melts into the sponge for rich, fudgy depth—a must for true chocolate lovers.
Powdered gelatine (2¼ teaspoons): Sets the raspberry mousse into the lightest, sliceable cloud.
Lemon juice (45 ml, fresh): Lifts and brightens the raspberry notes—don’t be tempted to skip it!
Fresh raspberries (400 g for mousse, 125 g for decoration): The stars of the show—juicy, tart, and gorgeous in every bite.
Double cream (480 ml, cold): Whipped to soft peaks for that luscious mousse layer.
Dark chocolate shavings (50 g): A glamorous finale, adding crunch and extra chocolatey goodness on top.

How to Make Chocolate Raspberry Mousse Cake

Step 1: Prepare Your Pan and Preheat the Oven

Start by greasing and lining the base and sides of a 23cm (9-inch) springform pan with baking paper—this ensures an easy release and a beautiful, smooth finish for your cake’s edges. Preheat your oven to 180°C (350°F) so everything’s ready for the batter when you are.

Step 2: Whip the Eggs and Sugar

Add your eggs, light brown sugar, granulated sugar, and vanilla extract to a medium bowl. Grab your trusty handheld electric mixer and whisk on medium-high speed until the mixture turns pale, thick, and creamy—this usually takes about 4 minutes. You’ll know it’s ready when it looks foamy and leaves ribbons as you lift the whisk.

Step 3: Combine Dry Ingredients and Fold Them In

Sift in the flour, cocoa powder, baking powder, espresso powder, and salt directly over your creamy egg mixture. Gently mix on low speed just until a few streaks of flour remain—this helps keep your sponge tender and avoids over-mixing.

Step 4: Add the Melted Chocolate

Now for the chocolatey goodness! Drizzle in your melted dark chocolate and fold it through with a spatula, scraping the bottom and sides of the bowl to ensure it’s smooth and perfectly combined. Every swirl adds a new level of richness.

Step 5: Bake the Sponge Layer

Pour the batter into your prepared pan, give it a few firm taps on the counter to release air bubbles, and smooth the top with an offset spatula. Bake for 15-20 minutes. The sponge is done when the center springs back under a gentle touch. Let it cool in the pan on a wire rack, then gently press the top with a flat glass if needed to create an even surface—this ensures your mousse will rest smoothly on top. Cover and chill while you make the mousse.

Step 6: Bloom the Gelatine for the Raspberry Mousse

Add fresh lemon juice to a small bowl and sprinkle the powdered gelatine over the top. Stir with a fork, then let it sit a few minutes to bloom and soften—it’ll look a bit grainy, and that’s perfect!

Step 7: Prepare the Raspberry Puree

Blend your 400g of fresh (or thawed frozen) raspberries until silky smooth in a blender or food processor. Set a fine mesh sieve over a saucepan, pour in the puree, and press through with a spoon to remove those pesky seeds. Don’t forget to scrape the underside of the sieve—every bit of pulp counts.

Step 8: Heat, Sweeten, and Thicken the Puree

Place your seedless raspberry puree on medium-low heat and stir in the granulated sugar. Bring it to a gentle simmer, stirring often. Once simmering, add the bloomed gelatine and heat gently (no boiling!) until the gelatine is completely dissolved—this helps your mousse set beautifully. If you like, strain again to ensure it’s perfectly smooth and lump-free. Let it cool to room temperature, about 20 minutes.

Step 9: Whip the Cream and Complete the Raspberry Mousse

In a large bowl, whip your cold double cream with an electric mixer until soft peaks form—the cream should hold gentle folds when the beaters are lifted. Slowly fold in the cooled raspberry puree, doing this in three parts so you don’t lose that wonderful volume. The mixture should turn a gorgeous pink and look airy.

Step 10: Set the Mousse Layer

Pour the creamy raspberry mousse over your cooled chocolate sponge in the springform pan. Smooth the top with an offset spatula for a flawless finish, cover, and refrigerate for at least 3 hours (overnight is best for easy slicing and the best texture).

Step 11: Unmold and Decorate Your Chocolate Raspberry Mousse Cake

When you’re ready to serve, remove the pan sides and carefully peel off the baking paper. If you want picture-perfect edges, warm an offset spatula under hot water, dry it, and gently smooth the sides. Shower the cake with a crown of fresh raspberries and scatter with dark chocolate shavings for a finishing flourish. Now—slice, serve, and get ready for compliments!

How to Serve Chocolate Raspberry Mousse Cake

Garnishes

The classic topping is a generous heap of fresh raspberries and a tumble of dark chocolate shavings, but don’t be afraid to have fun. Try a dusting of powdered sugar, a few edible flowers, or even a swirl of raspberry coulis for an elegant touch that takes your Chocolate Raspberry Mousse Cake from amazing to truly unforgettable.

Side Dishes

This cake begs to be the star, but it’s wonderful with accompaniments that let the flavors shine. A scoop of vanilla bean ice cream, a dollop of barely-sweetened whipped cream, or a few spoonfuls of raspberry sorbet all make lovely partners. For something a bit grownup, pair with a shot of espresso or even a little glass of port or raspberry liqueur—it’s dessert and after-dinner drinks in one bite.

Creative Ways to Present

Why not try individual servings? Use mini springform pans or ring molds for beautiful, single-serve versions. Or, for a rustic celebration, decorate around the cake with extra berries and mint leaves, then slice and serve at the table. For a dinner party, cut clean wedges of Chocolate Raspberry Mousse Cake and serve with a drizzle of raspberry sauce and a shard of chocolate for dramatic flair.

Make Ahead and Storage

Storing Leftovers

Chocolate Raspberry Mousse Cake keeps beautifully in the fridge for up to five days. Cover your cake well—either in the springform pan with plastic wrap or under a dome—to keep the mousse luscious and the sponge moist. If you’ve already sliced it, press a piece of wax paper or parchment against the cut edges to help preserve freshness.

Freezing

You can absolutely freeze this cake! Wrap the chilled, fully set cake tightly in plastic wrap, then cover with two layers of foil for extra protection. Store for up to two months in the freezer. Thaw overnight in the fridge—the mousse will return to perfect, creamy texture and the flavors stay bright and bold. It’s fantastic to have a slice of celebration ready at a moment’s notice.

Reheating

There’s no need to reheat the Chocolate Raspberry Mousse Cake; in fact, it’s best served cold for the silkiest mousse and fudgy cake contrast. If it’s too cold straight from the fridge, let it rest at room temperature for 10-15 minutes before slicing.

FAQs

Can I use frozen raspberries for the mousse?

Yes, frozen raspberries work perfectly for the mousse layer of Chocolate Raspberry Mousse Cake. Just thaw them in a colander to let excess moisture drip away, and proceed as you would with fresh. The flavor will be just as vibrant!

What’s the best way to get a smooth, even mousse layer?

For the prettiest presentation, carefully smooth the mousse with an offset spatula. To avoid air bubbles, tap the cake pan gently after pouring the mousse over the sponge. If you want ultra-clean edges, run a warm knife around the inside of the pan before releasing the sides, or use a warmed offset spatula to touch up the sides just before serving.

Can I make Chocolate Raspberry Mousse Cake ahead of time?

Absolutely! This cake is an entertainer’s dream because it needs several hours to fully set (overnight is even better), making it ideal to prepare the day before. Just hold off on garnishing until you’re ready to serve for the freshest look.

Is it possible to make this cake gluten-free?

Yes, you can swap in a good-quality gluten-free all-purpose flour blend in place of the regular flour for the chocolate sponge layer. Make sure all your other ingredients are gluten-free and proceed as usual. The result will still be rich, delicious, and safe for gluten-free guests.

How do I slice the cake for the cleanest pieces?

For perfect slices, dip a sharp knife in hot water and dry it between cuts—this keeps the mousse neat and stops the cake from sticking to the blade. Wipe the knife clean between every slice for that bakery-style look!

Final Thoughts

If you love the combination of rich chocolate with tangy, fresh raspberry, you owe it to yourself to make this Chocolate Raspberry Mousse Cake. Each bite is a revelation—decadent and celebratory, yet light enough to keep everyone coming back for seconds. Try it for your next get-together or whenever you want to make a meal into a memory! Enjoy every delicious slice.