Why You’ll Love This Recipe

Chocolate Raspberry Mousse Cake is a decadent, elegant dessert featuring four indulgent layers: moist chocolate cake, rich chocolate ganache, luscious raspberry mousse, and a glossy chocolate glaze. The combination of deep chocolate and tangy raspberry creates a luxurious treat perfect for special occasions, dinner parties, or when you want to impress with a stunning layered dessert.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

chocolate cake mix (or homemade chocolate cake base)eggsvegetable oilwaterdark chocolateheavy creamfresh or frozen raspberriesgranulated sugarunflavored gelatinlemon juicevanilla extractconfectioners’ sugarmilkbutter

directions

Prepare the chocolate cake layer by mixing the cake batter according to package or homemade instructions. Bake in a springform pan and let it cool completely.

For the chocolate ganache, heat heavy cream until just simmering and pour over chopped dark chocolate. Let it sit, then stir until smooth. Spread a thick layer over the cooled cake and refrigerate until set.

Make the raspberry mousse by blending raspberries and straining to remove seeds. Combine the puree with sugar and lemon juice in a saucepan. Heat gently, then dissolve the gelatin in the warm mixture. Let cool slightly, then fold in whipped cream and a splash of vanilla extract. Spread mousse over the ganache layer and refrigerate until firm.

For the final chocolate glaze, heat cream, butter, and a touch of sugar. Add chopped chocolate and stir until glossy and smooth. Let it cool slightly, then pour over the chilled mousse layer for a shiny finish.

Refrigerate the whole cake for at least 4 hours or overnight before slicing.

Servings and timing

This recipe yields approximately 12 slices.Preparation time: 45 minutesChilling time between layers: 4-6 hoursTotal time: 5-7 hours including chilling

Variations

Add a thin layer of raspberry jam between the cake and ganache for extra fruitiness.

Swap the chocolate glaze for a raspberry mirror glaze for a fruity twist.

Use white chocolate mousse instead of raspberry for a different flavor profile.

Garnish with fresh raspberries, chocolate curls, or edible gold for decoration.

storage/reheating

Store the cake in the refrigerator, covered, for up to 5 days.Freeze individual slices for up to 2 months—wrap tightly in plastic wrap and foil.Thaw overnight in the refrigerator before serving. Do not microwave.

FAQs

Can I make this cake in advance?

Yes, it’s best made a day ahead to allow each layer to set properly.

Can I use store-bought mousse?

Homemade is best for consistency, but high-quality store-bought mousse can be used in a pinch.

How do I ensure my mousse sets properly?

Be sure to fully dissolve the gelatin and allow each layer enough chilling time.

Can I make it gluten-free?

Yes, use a gluten-free chocolate cake base and ensure all other ingredients are gluten-free.

Can I skip the glaze?

Yes, but it adds a beautiful finish and extra flavor.

Why is my mousse too runny?

It may be under-whipped or not chilled long enough. Ensure proper whipping and patience during setting.

Can I use white chocolate for the ganache?

Yes, but it will be sweeter and lighter in flavor.

Is this cake very rich?

Yes, it’s a decadent dessert, best served in small slices.

Can I use frozen raspberries?

Yes, just thaw and drain them before pureeing.

Do I need a springform pan?

Highly recommended for easy layering and removal.

Conclusion

Chocolate Raspberry Mousse Cake is an eye-catching dessert that layers bold chocolate with bright raspberry in a perfectly balanced medley of textures and flavors. Ideal for special events or when you’re craving something showstopping, this four-layer beauty is worth every step. Serve chilled and savor each decadent bite.