Introduction

This Chocolate Raspberry Mousse Cake is a decadent dessert combining rich brownie cake, airy raspberry mousse, and a silky chocolate ganache glaze. Perfect for special occasions, it showcases fresh raspberries and smooth chocolate in every bite.

A slice of layered cake sits on a white plate, showing three layers: a dense, dark brown chocolate base at the bottom, a thick, fluffy pink mousse in the middle, and a smooth, shiny dark chocolate ganache on top. Two fresh red raspberries and a bright green mint leaf rest on the top layer, adding color contrast. A single red raspberry is placed beside the cake slice on the plate, and a small piece of cake is broken off close to the slice. The background features a soft pink cloth and a white marbled texture beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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
6 oz semi-sweet chocolate (chopped)
1¼ cups heavy whipping cream (300ml)

Instructions

Step 1: Preheat the oven to 350℉ and grease and line a 9″ round springform pan. Coat the entire inside with nonstick spray, line the bottom with parchment paper, and line the sides with parchment strips to prevent sticking.
Step 2: In a microwave-safe bowl, melt the butter and 2 oz chopped semi-sweet chocolate in 30-second intervals, stirring until smooth. Set aside to cool.
Step 3: Whisk together the flour, cocoa powder, and salt in a separate bowl. In a large bowl, vigorously whisk the granulated sugar, brown sugar, and eggs for 3 minutes until frothy.
Step 4: Pour the cooled chocolate mixture into the egg mixture and whisk to combine. Sift in the dry ingredients and gently fold them in with a rubber spatula until just mixed.
Step 5: Pour the batter into the prepared pan, spread evenly, and bake for 25-30 minutes. Allow the cake to cool completely.
Step 6: For the raspberry mousse, blend the raspberries into a puree and strain through a fine mesh sieve into a saucepan. Set aside the solids and scrape all puree through.
Step 7: Sprinkle the gelatin over water in a small bowl and let stand for 5 minutes to bloom.
Step 8: Heat the raspberry puree over medium heat with ¼ cup granulated sugar, stirring until sugar dissolves and puree simmers. Remove from heat and stir in the gelatin mixture until dissolved.
Step 9: Transfer the raspberry mixture to a shallow bowl and cool to room temperature, stirring occasionally for about 20-30 minutes.
Step 10: Whip 1 cup cold heavy cream with powdered sugar in a stand mixer until stiff peaks form. Fold half of the raspberry puree into the whipped cream, mix gently, then fold in the remaining puree.
Step 11: Pour the mousse evenly over the cooled brownie cake and smooth the surface. Refrigerate for at least 4 hours or overnight, covered with foil.
Step 12: For the ganache, place 6 oz chopped semi-sweet chocolate in a heatproof bowl. Heat 1¼ cups heavy cream until steaming and bubbles form around the edges, then pour over the chocolate.
Step 13: Let sit for one minute, then stir until smooth. Allow the ganache to cool until pourable but not hot, about 10 minutes, stirring occasionally.
Step 14: Remove the cake from the springform pan and carefully peel off parchment paper. Place the cake on a wire rack over a sheet pan to catch drips.
Step 15: Slowly pour the ganache over the cake, starting from the center and letting it drip evenly down the sides.
Step 16: When the ganache is set, transfer the cake using the parchment handles to a serving platter. Top with fresh raspberries, slice, and serve.

Tips & Variations

Use room temperature eggs and butter for better mixing and texture in the brownie cake.
For an extra tart kick, substitute half the fresh raspberries with frozen raspberries thawed before blending.
To make it nut-free, double-check all ingredient labels and avoid cross-contamination during prep.
If you prefer a firmer mousse, add a half teaspoon more gelatin dissolved in water.

Storage

Store the cake in the refrigerator covered with foil or an airtight container for up to 3 days. For best texture and flavor, allow the cake to come to room temperature for 15-20 minutes before serving. Leftovers can be frozen for up to one month — thaw overnight in the refrigerator.

How to Serve

A slice of three-layer dessert sits on a white plate with a shiny silver fork beside it. The bottom layer is dark brown and looks like moist chocolate cake with a rough texture. The middle layer is thick, light pink, and creamy with a soft, airy texture. The top layer is a smooth, dark chocolate glaze that shines under the light. On top of the slice, there are two bright red raspberries and a small fresh green mint leaf. The plate is placed on a pink surface with a white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the mousse?

Yes, you can use frozen raspberries. Thaw them completely and drain any excess liquid before blending to avoid a watery mousse.

Is there a substitute for gelatin in this recipe?

You can use agar-agar powder as a vegetarian substitute, but be sure to follow package instructions for conversion and preparation carefully, as it sets differently than gelatin.