If you’re looking to dazzle your friends and family with a bakery-worthy dessert, the Chocolate Raspberry Mousse Cake is guaranteed to impress! Picture moist, fluffy chocolate cake layers swirled with a light chocolate mousse, rich raspberry jam, and scattered with bursts of juicy fresh raspberries. Every bite delivers the perfect harmony of tart, sweet, and decadent flavors, wrapped up in a silky chocolate buttercream. Whether you’re marking a special occasion or just want to treat yourself, this is the showstopper you’ll want to make again and again.

Chocolate Raspberry Mousse Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of a Chocolate Raspberry Mousse Cake lies in its simple, quality ingredients. Each one is essential—these build the deep chocolatey flavor, the creamy mousse texture, and that irresistible pop of fresh raspberry brightness. Here’s what you’ll need (don’t worry, I’ll sprinkle in helpful tips for each ingredient!):

Dark Chocolate Chips: Use a quality brand—the chocolate is the backbone of your mousse and frosting!
Warm Water: Helps bloom the cocoa for a deeper chocolate taste.
Unsweetened Cocoa Powder: Sift it for a smooth batter and the best cake color.
Heavy Whipping Cream: Needs to be cold for perfect, fluffy mousse and rich buttercream.
Powdered Sugar: Sweetens the mousse and adds a silky-smooth texture to the frosting.
Vanilla Extract or Vanilla Bean Paste: Adds warmth and rounds out all the chocolate flavors.
Fine Salt: Brings balance—just a pinch will do!
All-Purpose Flour: Properly measured, it creates tender, sturdy cake layers.
Granulated Sugar: Sweetens the cake and helps retain moisture.
Dark or Dutch-Processed Cocoa Powder: For ultra-rich, dark cake layers.
Baking Powder & Baking Soda: Leavens the cake for lift and softness.
Buttermilk: Gives extra moisture and a subtle tang; must be at room temperature.
Vegetable or Canola Oil: Keeps the cake moist, even after chilling.
Eggs + Egg White: Add structure and extra tenderness—make sure they’re at room temp.
Unsalted Butter: Room temperature butter creates the lush, creamy base for the frosting.
Dark Baking Cocoa: Sift this into your frosting for an ultra-chocolatey finish.
Dark Chocolate Chips (for frosting): Melt and cool before incorporating for ultimate smoothness.
Raspberry Jam: Choose a high-quality, tart jam—it adds a brilliant raspberry punch between the layers.
Fresh Raspberries: Optional, but highly recommended for beautiful bursts of freshness and dramatic presentation.

How to Make Chocolate Raspberry Mousse Cake

Step 1: Prepare the Chocolate Mousse

Let’s start with the creamy heart of your Chocolate Raspberry Mousse Cake! Melt the dark chocolate chips gently in the microwave or over a double boiler until smooth and glossy. Whisk the warm water and sifted cocoa powder together, then combine with the melted chocolate—this mixture will be thick and intensely chocolatey. In a separate bowl, whip the cold heavy cream with powdered sugar, vanilla, and a pinch of salt until stiff peaks form. Gently fold the chocolate mixture into the whipped cream, making sure to keep as much fluff as possible. Cover and pop the mousse into the fridge for at least 2 hours so it can set up beautifully.

Step 2: Bake the Moist Chocolate Cake Layers

Time for the foundation! Preheat your oven to 350°F (175°C), then grease and line your cake pans for easy release. Sift all the dry ingredients together to ensure even mixing and a tender crumb. In a separate bowl, whisk together your wet ingredients—warm water, buttermilk, oil, eggs, and vanilla—then gradually mix into the dry ingredients, just until combined. Divide the batter evenly between pans (using a kitchen scale is my secret to even layers!) and bake for 23 to 26 minutes. You’ll know the cakes are done when a toothpick comes out with a few moist crumbs. Let them cool completely on wire racks, then level each cake for stacking perfection.

Step 3: Make the Chocolate Buttercream Frosting

While the cakes cool and the mousse chills, whip up your chocolate buttercream. Beat room temperature butter until silky smooth, then add in sifted cocoa powder, vanilla, and salt. Gradually mix in powdered sugar, pouring in the cream halfway through to keep things creamy. To finish, blend in the cooled, melted dark chocolate for that extra chocolate punch. If you make it ahead of time, press plastic wrap onto the surface to prevent crusting.

Step 4: Assemble the Cake

It’s time for the fun part—assembly! Place your first cake layer on a greaseproof board and add a dab of buttercream to keep it steady. Spread about 1/4 cup raspberry jam over the cake, then add a generous layer of chocolate mousse. Scatter fresh raspberries on top for bursts of fruitiness, if you’d like. Repeat with remaining layers, building up that beautiful tower. Once stacked, smooth out any mousse peeking from the sides, then pop the whole thing in the freezer for 10 minutes to firm up. This makes frosting a breeze!

Step 5: Frost and Decorate

Coat your chilled cake with a thick, even layer of chocolate buttercream using an offset spatula. Don’t stress about perfection—soft swoops and swirls look just as spectacular. For a striking finish, top the cake with a semicircle of fresh raspberries. Take a step back and admire your masterpiece before slicing and sharing!

How to Serve Chocolate Raspberry Mousse Cake

Garnishes

For a swoon-worthy presentation, decorate your Chocolate Raspberry Mousse Cake with a crown of plump fresh raspberries, a dusting of powdered sugar, or even a few dark chocolate curls. Edible gold leaf or mint leaves can add an extra touch of elegance for special occasions. Always garnish just before serving for the freshest look.

Side Dishes

Since this cake is decadent and bursting with flavor, serve it with something light and refreshing. A scoop of tangy lemon sorbet, a handful of berries, or even a dollop of whipped cream will complement the richness without overpowering the star of the show. For coffee lovers, an espresso or cold brew makes the perfect pairing!

Creative Ways to Present

Turn your Chocolate Raspberry Mousse Cake into a showstopper by serving individual slices on dessert plates drizzled with raspberry coulis. For special occasions, use mini cake rings to create adorable, personal-sized mousse cakes. You can also stash leftovers in jars for “cake parfaits”—layers of mousse, cake, and fruit for a fun twist!

Make Ahead and Storage

Storing Leftovers

Wrap leftovers tightly in plastic wrap or store in an airtight container in the fridge. The Chocolate Raspberry Mousse Cake will stay delicious and moist for up to 2 days. Keep in mind, the fresh raspberries are the most delicate element—enjoy sooner rather than later for the freshest bites!

Freezing

You can freeze both the cake layers and any extra buttercream for up to 3 months. For the assembled Chocolate Raspberry Mousse Cake, freeze individual slices wrapped tightly in plastic wrap and again in foil. Thaw in the fridge overnight before serving—just remember that the texture of the mousse is best enjoyed fresh!

Reheating

No need to reheat this luxurious cake—it’s best served chilled or at room temperature. If you prefer a softer buttercream, let the cake rest at room temp for 15–20 minutes before serving. Any longer and the mousse may become too soft, so plan your serving time accordingly.

FAQs

Can I make the Chocolate Raspberry Mousse Cake ahead of time?

Absolutely! The cake layers, mousse, and buttercream can all be made in advance. Assemble the cake up to 24 hours before serving, then chill in the fridge. For ultimate freshness, add garnishes just before presenting.

Can I use frozen raspberries instead of fresh?

Frozen raspberries work in a pinch for the jam layers, but for topping and placing between mousse layers, fresh raspberries hold their shape and taste much better. Thaw and drain frozen berries well to avoid excess moisture.

How do I get my cake layers to bake evenly?

Use a scale to evenly distribute batter between pans and tap pans gently on the counter to release trapped air bubbles. Level the cooled cake layers with a serrated knife for a gorgeous, even stack.

Can I make this recipe gluten free?

You sure can! Swap the all-purpose flour for a good quality 1-to-1 gluten free flour blend. Check your other ingredients to ensure they’re gluten free, and proceed as usual—just watch the bake time, as gluten free cakes can cook a bit quicker.

What if I don’t have four 8-inch pans?

Bake the cake layers in batches if needed, or use two 9-inch pans and adjust the baking time (add a few extra minutes and check for doneness with a toothpick). You might get slightly thicker layers, but the cake will still taste amazing!

Final Thoughts

Whether you’re baking for a birthday, holiday, or just because you love to share incredible desserts, this Chocolate Raspberry Mousse Cake always wows. Give it a try—you’ll find it’s as rewarding to make as it is to eat, and every luscious bite will have everyone coming back for seconds!