Description
Dark Chocolate Raspberry Mousse Cake is a luxurious, decadent dessert combining rich, velvety dark chocolate mousse with bright, fresh raspberry flavors. The cake features a tender chocolate base layered with airy mousse and tangy raspberry puree, creating a perfectly balanced and visually stunning treat that’s ideal for special occasions or indulgent moments.
Ingredients
Scale
Cake Base
- 150g high-quality dark chocolate (70% cocoa or higher)
- 100g unsalted butter
- 3 large eggs
- 100g sugar
- Optional: 1/2 cup almond flour (for gluten-free crust option)
Raspberry Puree
- 200g fresh raspberries
- 2 tbsp sugar
Chocolate Mousse
- 200g high-quality dark chocolate (70% cocoa or higher)
- 300ml heavy cream
- 3 large eggs, separated
- 50g sugar
- 1 tsp gelatin powder (optional, for mousse stabilization)
- 1 tbsp cold water (to bloom gelatin)
Additional
- Fresh raspberries, for garnish
- Cocoa powder, for dusting
- Finely grated dark chocolate, for topping
- Fresh mint leaves, for garnish
Instructions
- Prepare the Cake Base: Start by baking a rich chocolate sponge or brownie base that will hold the mousse layers. The base should be slightly dense yet tender, allowing it to soak up moisture from the mousse, forming a harmonious foundation.
- Make the Raspberry Puree: Puree fresh raspberries with sugar, then strain through a fine sieve to remove seeds, resulting in a smooth, silky sauce that will add bright and tangy flavor to the mousse and layers.
- Whip the Chocolate Mousse: Gently melt dark chocolate using a double boiler to prevent burning. Whip the heavy cream to soft peaks. Whisk egg whites with sugar until stiff peaks form. If using gelatin, bloom it in cold water then gently warm until dissolved. Fold melted chocolate into whipped cream, then gently incorporate egg whites and dissolved gelatin mixture, maintaining lightness for a smooth, decadent mousse texture.
- Combine Raspberry and Chocolate Layers: Layer the chocolate mousse alternately with raspberry puree or swirl fresh raspberries into the mousse. Pour the layers into the prepared cake base to create visually appealing and delicious contrast. Chill the assembled layers in the refrigerator to set.
- Final Assembly and Chill: Once all layers are assembled and set, refrigerate the cake for several hours or overnight to allow the mousse to fully stabilize and the flavors to meld beautifully.
Notes
- Use high-quality chocolate and fresh raspberries for best flavor.
- Temper chocolate slowly over a double boiler to avoid burning and achieve smoothness.
- Whip cream to soft peaks to ensure light, airy mousse without graininess.
- Allow sufficient chilling time for mousse to set cleanly and maintain shape.
- Use a sharp knife dipped in hot water and wiped clean between cuts for perfect slices.
- Gelatin is optional but helps achieve sharper layers and longer stability.
- Frozen raspberries can be used if thoroughly thawed and strained to remove excess moisture.
- For dairy-free versions, substitute heavy cream with coconut cream and use dairy-free chocolate and plant-based gelatin.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice (about 100g)
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 40mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 90mg
Keywords: dark chocolate, raspberry, mousse cake, gluten free, dessert, chocolate mousse, raspberry puree, celebration cake
