An elegant, layered dessert, the Chocolate Raspberry Mousse Cake combines the richness of chocolate with the tart freshness of raspberries in a show-stopping presentation. This no-fuss cake is a perfect blend of textures and flavors, ideal for special occasions or a luxurious treat.

Why You’ll Love This Recipe
This dessert is more than just a cake—it’s an experience. The moist chocolate cake base anchors the soft, airy raspberry mousse and the decadent chocolate mousse, creating a harmonious blend of sweet, tart, and rich flavors. Its chilled nature makes it a refreshing option for warmer days, and its visual appeal ensures it will be the centerpiece of any gathering.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chocolate Cake Base

all-purpose flour

sugar

cocoa powder

baking powder

salt

milk

melted butter

large eggs

vanilla extract

Raspberry Mousse

fresh raspberries

sugar

powdered gelatin

cold water

heavy whipping cream (whipped to soft peaks)

Chocolate Mousse

dark chocolate (melted and cooled)

heavy whipping cream (whipped to soft peaks)

Directions
Bake the Cake Base
Preheat the oven to 350°F (175°C). Grease and line an 8-inch round pan. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Add the milk, melted butter, eggs, and vanilla extract. Mix until smooth. Pour into the prepared pan and bake for 25–30 minutes. Allow the cake to cool completely.

Make Raspberry Mousse
Puree the raspberries, then strain to remove seeds. Bloom the gelatin in cold water for 5 minutes and melt gently. Stir the gelatin and sugar into the raspberry puree. Once combined, fold in the whipped cream until smooth. Chill the mixture slightly to thicken.

Make Chocolate Mousse
Fold the cooled, melted dark chocolate into the whipped cream until smooth and fully incorporated.

Assemble the Cake
Place the cooled cake base into a springform pan. Spread the raspberry mousse evenly over the cake layer. Carefully spread the chocolate mousse over the raspberry layer, smoothing the top with a spatula.

Chill and Decorate
Refrigerate the assembled cake for at least 4 hours or overnight. Before serving, remove from the springform pan and top with fresh raspberries or chocolate shavings for an elegant finish.

Servings and timing
Servings: 10

Prep Time: 40 minutes

Bake Time: 30 minutes

Chill Time: 4 hours

Total Time: Approximately 5 hours 10 minutes

Calories: Approximately 350–400 kcal per serving

Variations
White Chocolate Raspberry Mousse Cake: Replace the dark chocolate with white chocolate in the mousse for a sweeter, creamier contrast.

Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.

Berry Mix Mousse: Combine raspberries with strawberries or blueberries for a multi-berry mousse layer.

Nutty Base: Add finely chopped almonds or hazelnuts to the cake batter for extra texture and flavor.

Mini Versions: Use individual molds or cupcake tins to make single-serving mousse cakes.

storage/reheating
Store the mousse cake in the refrigerator, covered, for up to 4 days. Due to the mousse layers, it should not be frozen as it may affect the texture. This cake is best served chilled. Reheating is not applicable.

FAQs
Can I use frozen raspberries instead of fresh?
Yes, thaw the raspberries completely and drain excess liquid before puréeing.

What can I use instead of gelatin?
You can use agar-agar as a vegetarian substitute, though setting times and texture may vary.

How do I prevent mousse layers from mixing?
Ensure the raspberry mousse is slightly set before adding the chocolate mousse on top. Chill the first layer briefly if needed.

Can I make this cake in advance?
Yes, this cake can be made a day ahead and stored in the fridge until serving.

What type of chocolate is best for the mousse?
Use high-quality dark chocolate (around 60–70% cocoa) for the best flavor and texture.

Can I use boxed cake mix for the base?
Yes, a chocolate boxed cake mix can be used for convenience, but homemade provides better flavor control.

How long should the cake chill?
Chill for a minimum of 4 hours, but overnight is best for a fully set, clean cut.

Can I freeze this cake?
Freezing is not recommended as the mousse texture can become grainy once thawed.

Is it possible to make this dessert dairy-free?
Yes, use dairy-free butter, plant-based milk, and coconut cream whipped in place of heavy cream.

How do I ensure smooth mousse layers?
Strain the raspberry puree thoroughly and fold the whipped cream gently to keep both mousses light and smooth.

Conclusion
The Chocolate Raspberry Mousse Cake is a refined and memorable dessert, ideal for celebrations or impressing guests. With layers of rich chocolate and fresh raspberry flavor, it strikes the perfect balance between indulgent and refreshing. Whether you’re a seasoned baker or trying mousse for the first time, this recipe offers a rewarding and delicious result every time.

Chocolate Raspberry Mousse Cake

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Author: Olivia
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings
Category: Dessert
Method: Layered, No-Bake (after cake base)
Cuisine: American
Diet: Vegetarian

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Description

This Chocolate Raspberry Mousse Cake is a stunning, layered dessert that blends moist chocolate cake with velvety raspberry mousse and rich chocolate mousse. Perfect for special occasions or romantic dinners, it’s an elegant, no-fuss treat that’s as beautiful as it is delicious.

Ingredients

Chocolate Cake Base
• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup melted butter
• 2 large eggs
• 1 tsp vanilla extract

Raspberry Mousse
• 1 1/2 cups fresh raspberries
• 1/4 cup sugar
• 2 tsp powdered gelatin
• 2 tbsp cold water
• 1 cup heavy whipping cream (whipped to soft peaks)

Chocolate Mousse
• 6 oz dark chocolate (melted and cooled)
• 1 cup heavy whipping cream (whipped to soft peaks)

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Instructions

Bake the Cake Base: Preheat oven to 350°F (175°C). Grease and line an 8-inch round pan. Mix dry ingredients, then add wet ingredients and stir until smooth. Bake for 25–30 minutes. Cool completely.
Make Raspberry Mousse: Puree raspberries and strain seeds. Bloom gelatin in cold water, then melt. Stir in sugar and gelatin into raspberry puree, fold in whipped cream. Chill slightly.
Make Chocolate Mousse: Fold melted dark chocolate into whipped cream until smooth.
Assemble the Cake: Place cake base in a springform pan. Spread raspberry mousse, then chocolate mousse. Smooth top.
Chill & Decorate: Refrigerate at least 4 hours or overnight. Remove from pan. Garnish with fresh raspberries or chocolate shavings