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Chocolate Mousse Raspberry Cake Recipe

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4 from 15 reviews

Decadent Chocolate Mousse Raspberry Cake with a moist almond and cocoa base, layered with a luscious chocolate mousse and topped with a vibrant raspberry chia filling—perfect for elegant dessert occasions.

Ingredients

Cake Base

  • 3/4 cup (90g) ground almonds
  • 4 Tablespoons (30g) cocoa powder
  • 4 Tablespoons (30g) all-purpose flour
  • 1 pinch salt
  • 2 eggs
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (80 ml) vegetable oil
  • 1/3 cup (80 ml) sour cream

Raspberry Filling

  • 3 cups (375g) raspberries
  • 3 Tablespoons maple syrup or honey
  • 3 Tablespoons chia seeds

Chocolate Mousse Filling

  • 4 eggs, separated
  • 2.5 ounces (70g) mascarpone cheese
  • 3 ounces (85g) heavy cream
  • 10 ounces (300g) dark bittersweet chocolate
  • 2 Tablespoons (30g) caster sugar

Instructions

  1. Prepare Cake Base: Preheat the oven to 350°F (180°C) and grease an 8-inch springform pan. Line the bottom with greased parchment paper. In a small bowl, combine ground almonds, cocoa powder, flour, and salt. In a larger bowl, whisk eggs, granulated sugar, vegetable oil, and sour cream until smooth. Gradually add the dry ingredients to the wet, stirring just until combined.
  2. Bake Cake: Pour the batter into the prepared pan and bake for 20-25 minutes until set. Allow the cake to cool in the pan, then turn out onto a rack to cool completely. Once cooled, line the same pan with cling film and place the cake back inside. Refrigerate for about 1 hour to set.
  3. Make Raspberry Filling: In a saucepan over medium-high heat, mash the raspberries until they begin to break down. Stir in chia seeds and maple syrup or honey. Cook occasionally for a few minutes until thickened. Transfer to a container and chill in the refrigerator until cool.
  4. Prepare Chocolate Mousse: Melt the chocolate in the microwave in 10-second intervals, stirring until smooth. In a bowl, whisk the egg yolks and gradually incorporate the melted chocolate, whisking continuously. In another bowl, combine mascarpone and heavy cream, then whisk until soft peaks form using an electric mixer.
  5. Whip Egg Whites: In a clean bowl, beat egg whites with an electric mixer until foamy. Gradually add caster sugar a teaspoon at a time, continuing to whisk until stiff, glossy peaks form.
  6. Combine Mousse: Fold one-third of the meringue into the chocolate-egg yolk mixture to lighten it. Then gently fold in the remaining meringue. Finally, fold this mixture carefully into the mascarpone and whipped cream blend until uniform and airy.
  7. Assemble Cake: Pour the chocolate mousse over the chilled cake base in the springform pan, smoothing the top evenly. Refrigerate the assembled cake for at least 2 hours to allow the mousse to set.
  8. Serve: Remove the cake from the refrigerator 15-20 minutes before serving to soften slightly for better texture. Optionally, spoon the chilled raspberry filling over or serve on the side.

Notes

  • Ensure eggs are at room temperature for better volume when whipping.
  • Use a good quality dark bittersweet chocolate for rich flavor.
  • The raspberry chia filling can be prepared in advance and stored refrigerated up to 2 days.
  • Handle the mousse gently to retain its airy texture.
  • If preferred, substitute maple syrup with honey or agave nectar in the raspberry filling.

Find it online: https://bitezly.com/chocolate-mousse-raspberry-cake-recipe/