Chocolate Raspberry Mousse Cake
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!
Servings: 12 slices
Calories: 545kcal
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
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.
Tips:
- 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.
Nutrition
Calories: 545kcal | Carbohydrates: 51g | Protein: 6g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 134mg | Potassium: 289mg | Fiber: 5g | Sugar: 40g | Vitamin A: 1104IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 2mg