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Chocolate Raspberry Mousse Cake

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  • Author: Mollyyeh
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours 30 minutes (including chilling)
  • Yield: 1 cake (8-inch), serves 8-10 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A decadent four-layer Chocolate Raspberry Mousse Cake featuring rich chocolate cake, tart raspberry jam, smooth raspberry mousse, and luscious chocolate ganache.

Ingredients

Units Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup hot water
  • 1 cup raspberry jam
  • 2 cups fresh or frozen raspberries
  • 1/4 cup granulated sugar (for mousse)
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1 1/2 cups heavy whipping cream
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add oil, buttermilk, egg, and vanilla extract. Mix until combined. Stir in hot water.
  4. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
  5. Spread raspberry jam over the cooled chocolate cake. Refrigerate while making mousse.
  6. Puree raspberries and strain to remove seeds. In a small saucepan, warm raspberry puree with sugar.
  7. Sprinkle gelatin over cold water and let bloom for 5 minutes. Stir into the warm raspberry mixture until dissolved. Cool to room temperature.
  8. Whip 1 1/2 cups cream to stiff peaks and fold into raspberry mixture. Spread mousse over jam layer. Chill until set, about 2 hours.
  9. Heat 1/2 cup cream until simmering. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth to make ganache.
  10. Pour ganache over the mousse layer and spread evenly. Chill until set, at least 1 hour.
  11. Slice and serve chilled.

Notes

  • Ensure each layer is fully set before adding the next to maintain structure.
  • You can make the cake a day ahead and assemble the next day.
  • Use seedless raspberry jam for a smoother texture.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 32g
  • Sodium: 180mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 55mg

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