Name: Chocolate Raspberry Mousse Cake
Prep time: 15 min
Cook time: 25 min
Total time: 4 h
Cuisine: French
Ingredients: 3 large eggs (room temperature); 55 g light brown sugar; 65 g granulated sugar; 1 tsp vanilla extract; 65 g plain flour (all-purpose); 15 g cocoa powder; 1 tsp baking powder; ½ tsp espresso powder; ¼ tsp salt; 75 g dark chocolate (75% cocoa, melted); 2¼ tsp powdered gelatine; 45 ml fresh lemon juice; 400 g fresh raspberries; 100 g granulated sugar; 480 ml double cream (heavy cream, cold); 125 g fresh raspberries (for decoration); 50 g dark chocolate shavings (for decoration)

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Chocolate Raspberry Mousse Cake Recipe

Indulging in a rich and velvety Chocolate Raspberry Mousse Cake is an experience that blends the best of both worlds: luxurious chocolate combined with the tartness of fresh raspberries. This delectable dessert not only looks stunning but also delivers a taste that is simply unforgettable.

Why Make This Recipe

The Chocolate Raspberry Mousse Cake is perfect for any occasion, from birthday celebrations to dinner parties or just a cozy evening at home. It’s a showstopper that impresses guests with its elegant layers and delightful flavors. The light mousse texture, paired with the luscious chocolate sponge, makes it a treat for the senses. Plus, this cake is relatively simple to prepare, making it accessible to home bakers of all levels. With the delightful combination of chocolate and raspberries, this recipe promises to satisfy any sweet tooth while elevating your dessert game.

How to Make Chocolate Raspberry Mousse Cake

Creating the Chocolate Raspberry Mousse Cake involves several simple steps. Below, you’ll find the ingredients needed and the detailed directions to craft this scrumptious dessert.

Ingredients

3 large eggs (room temperature)
55 g light brown sugar
65 g granulated sugar
1 tsp vanilla extract
65 g plain flour (all-purpose)
15 g cocoa powder
1 tsp baking powder
½ tsp espresso powder
¼ tsp salt
75 g dark chocolate (75% cocoa, melted)
2¼ tsp powdered gelatine
45 ml fresh lemon juice
400 g fresh raspberries (frozen raspberries can be substituted; see note)
100 g granulated sugar
480 ml double cream (heavy cream, cold)
125 g fresh raspberries (for decoration)
50 g dark chocolate shavings (for decoration)

Directions

Chocolate Sponge

Preheat your oven to 180°C (350°F) and line an 8-inch round cake pan with parchment paper.
In a mixing bowl, whisk the eggs, light brown sugar, granulated sugar, and vanilla extract together until frothy.
In another bowl, combine the flour, cocoa powder, baking powder, espresso powder, and salt. Gradually fold these dry ingredients into the egg mixture.
Stir in the melted dark chocolate until well combined.
Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the sponge to cool completely in the pan before removing.

Raspberry Mousse

In a small bowl, sprinkle the powdered gelatine over the lemon juice and let it stand for about 5 minutes to soften.
In a separate saucepan, heat half of the raspberries (200 g) along with the granulated sugar until the mixture starts to boil. Once boiling, mash the raspberries and strain through a fine sieve to remove seeds, creating a raspberry coulis.
Gently mix the raspberry coulis with the softened gelatine until dissolved. Let this cool slightly.
In a large bowl, whip the cold double cream until soft peaks form.
Carefully fold the raspberry gelatine mixture into the whipped cream, followed by the rest of the fresh raspberries (200 g).
Once well incorporated, pour the raspberry mousse mixture over the cooled chocolate sponge in the cake pan. Smooth the top and refrigerate for at least 4 hours or until set.

To Serve

Once the mousse is set, carefully remove the cake from the pan.
Decorate the top with fresh raspberries and dark chocolate shavings for an elegant touch.
Slice and serve chilled.

Pro Tips for Success with Chocolate Raspberry Mousse Cake

Ensure that your eggs are at room temperature to achieve the best volume when whisked.
Be gentle when folding the dry ingredients into the egg mixture to keep the batter light and airy.
Make sure the melted dark chocolate is not too hot when mixing it with the other ingredients to avoid melting the eggs.
Use an electric mixer to whip the cream for a fuller, fluffier mousse texture.
Disney’s a good quality chocolate as it significantly affects the final taste of your cake.
Always allow the mousse to chill completely before serving to ensure it holds its shape.

Flavor Variations for Chocolate Raspberry Mousse Cake

Mint Chocolate: Add a few drops of peppermint extract to the chocolate sponge batter for a refreshing twist.
Orange Zest: Incorporate some grated orange zest into the mousse for a citrusy lift that complements the chocolate and raspberry.
Nutty Addition: Fold in crushed hazelnuts or almonds into the mousse before setting for added texture and flavor.
Spicy Heat: A pinch of cayenne pepper in the chocolate sponge can provide a subtle kick that contrasts with the sweet elements.
Alternative Berries: Swap raspberries for strawberries or blackberries to create a berry mix mousse.

Serving Suggestions for Chocolate Raspberry Mousse Cake

Pair your Chocolate Raspberry Mousse Cake with a scoop of vanilla ice cream or a dollop of whipped cream for extra sweetness. A drizzle of raspberry coulis or a sprinkle of unsweetened cocoa powder can enhance the presentation, making it even more appealing. The cake also complements well with a glass of dessert wine or a rich coffee, creating a well-rounded dessert experience.

Storage and Freezing Instructions for Chocolate Raspberry Mousse Cake

The Chocolate Raspberry Mousse Cake can be stored in the refrigerator for up to three days in an airtight container. If you would like to prepare the cake ahead of time, it also freezes beautifully. Wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving.

Nutrition Facts (Per Serving)

| Nutrient | Amount |
|—————-|————-|
| Calories | 420 |
| Protein | 6g |
| Carbohydrates | 36g |
| Fat | 30g |
| Fiber | 2g |
| Sodium | 150mg |

FAQ About Chocolate Raspberry Mousse Cake

Can I use other types of chocolate for the cake?

Absolutely! While dark chocolate gives a rich and decadent flavor, you can experiment with milk chocolate or white chocolate in the sponge. Just keep in mind that the sweetness will vary, and you might need to adjust the amount of sugar used.

Can I make this cake gluten-free?

Yes! To make the Chocolate Raspberry Mousse Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to use certified gluten-free ingredients for the rest of the components as well.

How do I know when the mousse is set?

The mousse should be firm to the touch and maintain its shape when gently pressed. If it still feels soft or wobbly, give it additional time in the refrigerator. Ideally, it should set for at least four hours, but overnight is even better for the best results.

What can I do with leftover ingredients?

If you have extra raspberries or chocolate, consider making a quick raspberry sauce or chocolate drizzle to serve alongside the cake. You could also whip up some chocolate-covered raspberries as a tasty treat!

Can I prepare this cake in advance?

Yes, the Chocolate Raspberry Mousse Cake is an excellent dessert to prepare ahead of time. You can make it up to two days in advance, allowing the flavors to meld beautifully. Just remember to keep it refrigerated until you’re ready to serve.

Final Thoughts

The Chocolate Raspberry Mousse Cake is a delightful dessert that intricately combines two beloved flavors in a way that’s sure to impress your friends and family. With its light mousse filling and rich chocolate sponge, it’s a treat that will leave everyone wanting more. So, gather your ingredients, and let your kitchen transform into a haven of deliciousness. Happy baking!

Chocolate Raspberry Mousse Cake Recipe