This layered raspberry mousse cake has a chewy chocolate brownie cake layer, light and fresh raspberry mousse, and gets covered in a glossy dark chocolate ganache. It's the perfect cake for Valentine's Day or a special gathering, and is sure to please a crowd!
Why You'll Love This Recipe
- Full of texture - this chocolate raspberry mousse cake has three distinct layers (four, if you add fresh raspberries to the top!). First, an ultra-chewy base that's a mix between a brownie and chocolate cake. It gets topped with a bright mousse made with fresh raspberries, then covered in a thin layer of dark chocolate ganache.
- Chocolate and raspberry dessert - who doesn't love this classic dessert combination? Quality dark chocolate pairs perfectly with sweet and tart fresh raspberries, which helps to cut the richness of the chocolate.
- Stunning cake - this cake is a total showstopper! Topped with what looks like a fancy mirror glaze, it's actually just a simple chocolate ganache.
It would be absolutely perfect for Valentine's Day, Galentine's Day, or any special gathering or party. Everyone will love to see the perfectly layered surprise inside this cake!
Looking for more chocolate raspberry bakes? Try this Raspberry White Chocolate Bundt Cake, Raspberry & Vanilla Swiss Roll with Chocolate Ganache, or Raspberry White Chocolate Cheesecake Bars!
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Ingredients
- Dark chocolate. Use quality dark chocolate (60-80% cacao) in bar form. Chocolate chips have anti-melting agents and can lead to a clumpy glaze, so don't use those!
- Sugars. Granulated sugar and brown sugar in the cake, and powdered sugar in the raspberry mousse.
- Raspberries. Fresh raspberries get pureed and folded into the gelatin. Frozen raspberries can also be used, just be sure they are completely thawed before blending.
- Heavy whipping cream. This needs to be 36-40% milk fat in order to create stiff peaks to help the mousse hold its shape and create a light and airy texture.
- Gelatine. Powdered gelatine is required in this recipe to help set and stabilize the additional liquid from the fresh raspberries in the mousse. This is used in place of egg whites, which are frequently used in mousse.
Extra raspberries are recommended to decorate the chocolate raspberry mousse cake. Not only does it add a beautiful decoration, but it adds an extra pop of color, texture, and flavor!
See recipe card for full ingredients list and quantities.
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Substitutions and Variations
I don't recommend many substitutions for this recipe, as I really believe it should be made as is. However, here are a few approved changes you can implement if desired.
- Use fresh strawberries or blueberries in place of raspberries
- Stabilize the mousse with 6oz room temperature cream cheese instead of using gelatin. Beat the cream cheese until smooth, then drizzle in the whipped cream while whisking with the stand mixer. Note that this will not produce the same airy texture, will not be as structurally sound, store as long, and will add a tangier flavor to the mousse.
- Swap white chocolate for dark chocolate for the glaze. Reduce the heavy whipping cream by ¼ cup if using white chocolate.
How to Make This Recipe
Before beginning, line the bottom of a springform pan, as well as the sides. To do this, spray the bottom and sides with cooking spray, and add a piece of parchment paper to the bottom.
Then, cut two to three strips of parchment paper taller than the sides. Press them against the sides of the pan to stick and remain in place.
One: Melt the butter and chocolate and mix until combined.
Two: Whisk together the sugars and eggs until light and frothy.
Three: Add the chocolate and butter mixture and mix to combine.
Four: Sift in the flour, cocoa powder, and salt.
Five: Use a rubber spatula to fold the mixture together until just combined.
Six: Spread into the prepared pan in an even layer. Bake, then cool completely.
Raspberry Mousse Filling
Seven: Add water to a small bowl, sprinkle the gelatine overtop, and swirl. Let sit for five minutes.
Eight: Puree the fresh raspberries, then pass through a fine mesh sieve to remove all seeds.
Nine: Add the sugar and cook until melted. Turn off the heat and stir in the gelatin until melted and combined. Cool completely.
Ten: Whip the heavy cream and powdered sugar until stiff peaks form.
Eleven: Add the cooled raspberry mixture in two additions and mix to combine.
Twelve: Spread the raspberry mousse evenly over the cooled brownie cake. Cover (not touching the mousse) and refrigerate for at least 4 hours, but overnight is best.
Hot tip! Use an offset spatula to get the mousse as flat and even as possible. The unique shape of this spatula makes it the best tool for the job.
Chocolate Ganache Glaze
Thirteen: Heat the heavy cream and pour it over the chopped chocolate. Mix until smooth. Cool until no longer hot to the touch.
Fourteen: Pour the glaze over the cake starting in the center, then going the whole way around the edges. Allow the ganache to set before moving the cake.
Hot tip! While the ganache cools, carefully remove the parchment paper from the cake and place it on a wire rack with a pan underneath. Add a thin strip of parchment under the cake. This allows you to transfer it to a serving platter after the glaze has been poured, then gets pulled out.
Transferring and Decorating
- If any chocolate is on the parchment paper strips, gently wipe it off.
- Use the parchment strips to transfer the cake to a plate or serving platter.
- Carefully pull the strip from one side completely out from under the cake.
- Use a damp paper towel to clean off any chocolate smudges.
- Top the cake with fresh raspberries and fresh mint. Pipe fresh jam into the center of some of the raspberries for extra look and flavor!
Expert Tips
- Line the entire bottom and sides of the pan with parchment paper, otherwise, the cake and mousse will stick to the pan.
- Chill the cake in the fridge overnight for the best results.
- Carefully pull off the parchment paper while it's very cold. Use a knife dipped in hot water to clean up any jagged edges of the mousse.
- Allow the ganache to cool enough that it's not hot to the touch, but still warm enough to remain nicely runny.
- For clean cuts, dip a sharp, thin knife in hot water, dry it off, then make one clean slice down and pull the knife outward at the bottom of the cake. Repeat for each cut.
Recipe FAQs
This mousse is made of fresh raspberry puree, sugar, heavy whipping cream, and gelatin. The whipped cream makes it very light and airy, and the gelatin helps to completely stabilize the mousse. This is used in place of egg whites.
The mousse alone can store covered in the fridge for up to one week.
This could be for a few reasons. The whipped cream was not whipped to stiff peaks, the gelatin was not bloomed properly or it was not completely dissolved into the liquid after blooming.
Absolutely! I actually suggest making it a day in advance to allow everything to set completely and for flavors to develop.
Storage
Store the chocolate raspberry mousse cake covered in plastic wrap in the fridge for up to 5 days. It's also good practice to place plastic wrap directly on the cut, exposed pieces of cake.
Freezing
This cake also freezes exceptionally well. Flash freeze (without any toppings) on a pan for 30 minutes, then wrap completely in plastic wrap and a layer of aluminum foil. Place into a zip-top bag for additional security, if it fits, then freeze for up to two months.
Unwrap completely and thaw in the fridge for 4 hours or overnight.
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📖Recipe
Chocolate Raspberry Mousse Cake
Equipment
- Heatproof bowl
Ingredients
Brownie Cake
- ¾ cup unsalted butter room temperature
- 2 oz semi-sweet chocolate chopped
- ½ cup all-purpose flour
- ½ cup Dutch processed cocoa powder
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs room temperature
Raspberry Mousse
- 2¼ teaspoon powdered gelatin 1 packet
- 2 tablespoons water
- 3 cups fresh raspberries two 6oz packs
- ¼ cup granulated sugar
- 1 cup heavy whipping cream very cold
- ¼ cup powdered sugar
Chocolate Ganache Glaze
- 6 oz semi-sweet chocolate chopped
- 1¼ cups heavy whipping cream 300ml
Instructions
Brownie Cake
- Preheat the oven to 350℉ and grease and line one 9″ round springform pan. Coat the entire inside with a thin layer of nonstick spray, then cover the bottom with a round sheet of parchment paper and line the sides with additional strips of parchment paper.
- Note: The cake will stick to the sides of the pan otherwise, so make sure the entire inside is covered in parchment paper.
- In a microwave safe bowl, add the butter and chopped chocolate. Melt in 30 second intervals, stirring in between each, until smooth. Set aside.¾ cup unsalted butter, 2 oz semi-sweet chocolate
- In another bowl, whisk together the flour, cocoa powder, and salt.½ cup all-purpose flour, ½ cup Dutch processed cocoa powder, ½ teaspoon kosher salt
- In a large mixing bowl, add the sugars and eggs. Whisk (using a hand mixer or by hand) vigorously for three minutes until frothy.¾ cup granulated sugar, ½ cup light brown sugar, 3 large eggs
- Pour in the cooled chocolate mixture and whisk until combined.
- Sift in the dry ingredients and use a rubber spatula to mix it in until just combined.
- Scrape the batter into the prepared springform pan, spread evenly, then bake for 25-30 minutes. Cool completely.
Raspberry Mousse
- Blend the raspberries into a puree, then pass through a fine mesh sieve into a medium saucepan. Scrape the bottom of the sieve to get all puree off.3 cups fresh raspberries
- In a small bowl, sprinkle the gelatin over the water and give it a swirl. Allow it to stand for about 5 minutes.2¼ teaspoon powdered gelatin, 2 tablespoons water
- Turn the raspberries to medium heat and add the sugar, stirring until dissolved and the raspberries begin to simmer. Remove from the heat.¼ cup granulated sugar
- Add the gelatine mixture to the raspberries. Stir until completely combined and dissolved (off the heat).
- Transfer to a shallow bowl to cool off to room temperature. Stir it occasionally to help it along - about 20-30 minutes.
- Add the heavy whipping cream and powdered sugar to the bowl of a stand mixer, and whip on medium speed until it begins to thicken.1 cup heavy whipping cream, ¼ cup powdered sugar
- Increase to high speed (add a dish towel over top of the mixer if it’s splashing out), and beat until stiff peaks form. The whipped cream should stand up on the edge of the whisk without falling over or falling off.
- Add in half of the raspberry puree and mix (with the mixer on medium low), then add the second half and mix again.
- Pour the mousse overtop of the cooled brownie cake and smooth it evenly to meet the edges.
- Refrigerate for at least 4 hours covered with foil, but overnight is best.
Chocolate Ganache Glaze
- Chop the chocolate and place it into a medium sized heat proof bowl.6 oz semi-sweet chocolate
- Heat the heavy cream in a saucepan or in the microwave until bubbles form around the edges and it begins to steam, then pour over the chocolate.1¼ cups heavy whipping cream 300ml
- Allow it to stand for one minute, then carefully stir until completely smooth.
- Let the ganache cool down, stirring occasionally, for about 10 minutes until it’s no longer hot, but still remains a thin, pourable consistency.
- Remove the cake from the springform pan. Carefully peel off the parchment from the sides and the bottom, then add the cake onto a wire rack with a strip of parchment paper the entire way underneath it (so you have "handles" to move it). Place a sheet pan underneath to catch the chocolate ganache.
- Slowly pour the ganache overtop of the cake starting from the center, being sure it covers the sides entirely.
- Once the ganache is done dripping and has set, use the parchment paper handles to transfer the cake to a serving platter, then gently slide it out. Clean up any dirty areas on the platter.
- Top the cake with fresh raspberries. Slice and serve.
Notes
- Line the entire bottom and sides of the pan with parchment paper, otherwise, the cake and mousse will stick to the pan.
- It's best to chill the cake in the fridge overnight for the best results.
- Carefully pull off the parchment paper while it's very cold. Use a knife dipped in hot water to clean up and jagged edges of the mousse.
- Allow the ganache to cool enough that it's not hot to the touch, but still warm enough to remain nicely runny.
- For clean cuts, dip a sharp, thin knife in hot water, dry it off, then make one clean slice down and pull the knife outward at the bottom of the cake. Repeat with every slice.
Linda Jean
This looks and sounds absolutely delicious. The only part that makes me nervous is moving the finished cake with a strip of parchment - but, I'm going to try it. Can you say a little more about how long to wait after pouring the ganache to move the cake to a platter and pull out the parchment? Also, I'm going to pour the ganache on the same day as I serve the cake - how long should I plan to have the cake sit before serving? For presentation, texture and taste should I plan to hold the cake in the refrigerator before serving? I don't have much experience working with ganache.
Callan Wenner
Hi Linda, understandable on the parchment transfer. You can also use two spatulas to move the cake, OR you could simple pour the ganache over the cake while it's on the platter (but you will have a large pool of ganache surrounding it, so it won't look very clean which is why I don't suggest that). If going with the parchment, just make the strip large enough that it covers a majority of the bottom of the cake, it will be slightly wobbly, but I haven't had any issues on the transfer yet (thankfully).
You'll want to wait to move the cake until the ganache has stopped dripping and has set onto the cake - about 15 minutes. You'll see it start to get slightly less glossy. It doesn't take too long since the cake is cold. Then make the transfer and pull out the parchment. Some chocolate will get onto the serving platter after you do that, so just use a damp paper towel to clean the platter.
The cake can sit out for about an hour before serving, otherwise, you'll want to store it in the fridge as it should be eaten cool (but you can also serve it directly from the fridge). Because of the ratio of cream to chocolate that I used in this recipe, the ganache will still be soft directly from the fridge and doesn't totally harden.
Last tip - when cutting the slices, use a knife with a very thin blade and be sure to wipe the knife off in between each slice. Any leftover pieces of cake or chocolate will pull the ganache when cutting in, so I always suggest giving the knife a quick wipe after working so hard to make the cake perfect!
I hope this helps - please report back on how it went, and GOOD LUCK!
Kathy
Thanks for posting this recipe, I just made it for my husband's birthday. It looks beautiful. Would you recommend leaving it at room temperature before cutting? I'm worried the ganache may be too solid if taken right from the fridge. Thank you!
Callan Wenner
Hi Kathy, so great to hear! Good question - I typically let mine sit at room temperature for about 30 minutes prior to slicing in. This allows any chill or condensation to come off of the ganache and soften up a bit again. Though it won't crack or anything if you do want to slice right into it from the fridge! Just be sure to clean the knife off completely in between each cut for nice clean slices.
Jody
Can you please tell me how much puree there should be for this recipe?
I have used 2 cups frozen raspberries and I cup fresh and have about 2 cups puree. Is that the right amount of puree to get this mousse to set proper?
Thanks so much
Callan Wenner
Hey there - it ends up being about 1.5 cups of puree, so I'd go with that rather than the full 2 cups you have!
A.M. Hilgers-Ramisch
Can I freeze this cake? And if yes, how to freeze best?
Callan Wenner
Yes! Flash freeze (without any fruit toppings) on a pan for 30 minutes, then wrap completely in plastic wrap and a layer of aluminum foil. Place into a zip-top bag for additional security, if it fits, then freeze for up to two months.
Unwrap completely and thaw in the fridge for 4 hours or overnight, then add fruit/garnish.
Maryann
This recipe sounds great but a little confusing to follow . Would you be able to post a video of the process or send it to me directly? Thank you in advance.
Callan Wenner
Hi Maryann, it is quite a few steps so that's understandable. There is a video at the very bottom of the recipe card you can check out, otherwise, I suggest following the step-by-step pictures within the blog post to help break it down!
Audrey M
This looks delish. Can I use frozen raspberries?
Callan Wenner
Yes, you can! Just be sure to thaw them in a strainer to remove any excess liquid before blending them up.
Terry
Hi Callan. 1st time visitor - thank you Google Discover! Drooling on my phone screen 🤗 looking at this luscious beauty. But - I do have a question. You say to cover with foil,then chill. Any particular reason for using foil? Just wondering as I have reusable plastic covers, 1 of which will definitely fit a 9" springform pan. Thanks, from Alberta, Canada 🍁 🇨🇦
Callan Wenner
Hi Terry, so happy you found me! Reusable plastic covers perfect - anything just to keep it safe as it sets up during chill time. Please report back if you try it!
Stef
This one is SO good! The finished product makes you look like your a professional baker! It was so fun to let my 4-year old help me with this and honestly the fact that there are different layers and rest times made it easier for us to do over the weekend. My husband, gave this a 10/10 (and he doesn't eat sweets much!). Add this to your list to make!
Callan Wenner
This is just the best news!! Thanks so much for trying it.
Irene
Heyy, can we leave out the gelatine?
Callan Wenner
Hi Irene, head up to the substitutions and variations section within the post-write-up. I provide a method using cream cheese if you don't want to use gelatin, with a few caveats!