This Chocolate Raspberry Mousse Cake is a decadent dessert that combines a rich, dense chocolate brownie base with a light, airy raspberry mousse. The result is a harmonious blend of sweet and tangy flavors, perfect for special occasions or as a luxurious treat.

Why You’ll Love This Recipe

This cake offers a delightful contrast between the dense, fudgy brownie layer and the smooth, creamy raspberry mousse. The natural tartness of raspberries complements the sweetness of chocolate, creating a balanced and indulgent dessert. Despite its impressive appearance, the cake is straightforward to prepare, making it accessible for both novice and experienced bakers.

Ingredients

For the Brownie Base:

1 cup (200g) sugar
1/2 cup (115g) unsalted butter, melted
2 large eggs
1/2 cup (60g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder

For the Raspberry Mousse:

1 cup (250ml) heavy cream
1/2 cup (120g) raspberry puree
1/4 cup (50g) sugar
1 teaspoon gelatin powder
2 tablespoons water

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

Directions

1. Prepare the Brownie Base:

Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan.
In a mixing bowl, combine the sugar and melted butter. Add the eggs and mix until well combined.
Sift in the flour and cocoa powder, stirring until the batter is smooth.
Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the brownie to cool completely in the pan.

2. Prepare the Raspberry Mousse:

In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes.
In a saucepan, heat the raspberry puree and sugar over low heat until the sugar dissolves. Remove from heat and stir in the bloomed gelatin until fully dissolved. Let the mixture cool to room temperature.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the cooled raspberry mixture into the whipped cream until well combined.

3. Assemble the Cake:

Once the brownie base has cooled, remove it from the cake pan and place it on a serving platter.
Spread the raspberry mousse evenly over the brownie base.
Refrigerate the assembled cake for at least 4 hours, or until the mousse is set.

Servings and Timing

Servings: 8-10
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Chilling Time: 4 hours
Total Time: Approximately 5 hours

Variations

Berry Blend: Substitute raspberries with strawberries or blueberries for a different flavor profile.
Chocolate Layers: Add a layer of chocolate ganache between the brownie and mousse for extra richness.
Nutty Crunch: Incorporate chopped nuts, such as almonds or hazelnuts, into the brownie batter for added texture.

Storage/Reheating

Storage: Keep the cake refrigerated in an airtight container for up to 3 days.
Freezing: It’s not recommended to freeze this cake, as the mousse may not maintain its texture upon thawing.

FAQs

How can I make this cake gluten-free?

Use a gluten-free all-purpose flour blend in place of regular flour to make the cake gluten-free.

Can I use frozen raspberries for the mousse?

Yes, thaw and drain frozen raspberries before pureeing them to avoid excess moisture.

How do I prevent the mousse from separating?

Ensure the gelatin is fully dissolved and the raspberry mixture has cooled to room temperature before folding it into the whipped cream.

Can I use a different type of chocolate?

Yes, you can use dark or milk chocolate in the brownie base, depending on your preference.

How do I know when the brownie is done baking?

Insert a toothpick into the center of the brownie; if it comes out clean or with a few moist crumbs, it’s done.

Can I make this cake ahead of time?

Yes, the cake can be prepared a day in advance and stored in the refrigerator until ready to serve.

Is it necessary to use gelatin in the mousse?

Gelatin helps set the mousse, giving it the desired texture. Without it, the mousse may not hold its shape.

How can I make the mousse firmer?

Increase the amount of gelatin slightly, but be cautious not to add too much, as it can affect the texture.

Can I decorate the cake?

Yes, top the mousse with fresh raspberries, chocolate shavings, or a dusting of cocoa powder for an elegant finish.

Conclusion

The Chocolate Raspberry Mousse Cake is a delightful dessert that combines the richness of chocolate with the tartness of raspberries. Its layered structure and contrasting textures make it a showstopper at any gathering. With straightforward preparation steps and the option to customize flavors, this cake is sure to impress both visually and gastronomically.

Chocolate Raspberry Mousse Cake

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Author: sara
Total Time: Approximately 5 hours
Yield: 8 -10 servings
Diet: Gluten Free

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Description

This Chocolate Raspberry Mousse Cake is a decadent dessert that combines a rich, dense chocolate brownie base with a light, airy raspberry mousse. The result is a harmonious blend of sweet and tangy flavors, perfect for special occasions or as a luxurious treat.

Instructions

1. Prepare the Brownie Base:

Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
In a mixing bowl, combine sugar and melted butter. Add the eggs and mix until well combined.
Sift in flour and cocoa powder, stirring until the batter is smooth.
Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the brownie to cool completely in the pan.

2. Prepare the Raspberry Mousse:

In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes.
In a saucepan, heat the raspberry puree and sugar over low heat until the sugar dissolves. Remove from heat and stir in the bloomed gelatin until fully dissolved.
Let the mixture cool to room temperature.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the cooled raspberry mixture into the whipped cream until well combined.

3. Assemble the Cake:

Once the brownie base has cooled, remove it from the cake pan and place it on a serving platter.
Spread the raspberry mousse evenly over the brownie base.
Refrigerate the assembled cake for at least 4 hours, or until the mousse is fully set.

Notes

Berry Blend: Substitute raspberries with strawberries or blueberries for a different flavor profile.
Chocolate Layers: Add a layer of chocolate ganache between the brownie and mousse for extra richness.
Nutty Crunch: Incorporate chopped nuts (almonds or hazelnuts) into the brownie batter for added texture.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking, Refrigeration
Cuisine: American, Italian-Inspired