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)

Cook Mode Prevent your screen from going dark

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

Notes

Ensure cake is fully cooled before adding mousse layers.
Use high-quality chocolate for best flavor.
Can be made a day in advance for convenience.