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Chocolate Raspberry Mousse Cake Recipe

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4.6 from 146 reviews

Indulge in a decadent Chocolate Raspberry Mousse Cake featuring a rich brownie base, a luscious raspberry mousse layer, and a smooth chocolate ganache glaze. This elegant dessert combines the deep flavors of semi-sweet chocolate with the fresh tartness of raspberries, perfect for special occasions or a luxurious treat.

Ingredients

Scale

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

  • 3 cups fresh raspberries (two 6 oz packs)
  • ¼ cup granulated sugar
  • 2¼ teaspoon powdered gelatin (1 packet)
  • 2 tablespoons water
  • 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

  1. Prepare Springform Pan: Preheat oven to 350℉ (175℃). Grease and line a 9” round springform pan thoroughly with nonstick spray and parchment paper on bottom and sides to prevent sticking.
  2. Melt Chocolate and Butter: In a microwave-safe bowl, melt butter and semi-sweet chocolate in 30-second intervals stirring until smooth. Set aside to cool.
  3. Mix Dry Ingredients: Whisk together flour, Dutch cocoa powder, and salt in a separate bowl.
  4. Beat Sugars and Eggs: In a large bowl, whisk granulated sugar, light brown sugar, and eggs vigorously for 3 minutes until frothy and light.
  5. Combine Chocolate Mixture: Pour the cooled melted chocolate and butter into the egg mixture and whisk to combine.
  6. Add Dry Ingredients: Sift the flour mixture into the wet ingredients and fold gently with a rubber spatula until just combined, taking care not to overmix.
  7. Bake Brownie Base: Pour batter into prepared pan, spread evenly and bake 25-30 minutes until set. Remove from oven and cool completely.
  8. Make Raspberry Puree: Blend fresh raspberries then strain through a fine mesh sieve into a saucepan, scraping the back of the sieve to extract all puree.
  9. Bloom Gelatin: Sprinkle gelatin over water in a small bowl and let stand for 5 minutes to soften.
  10. Cook Raspberry Mixture: Heat raspberry puree with granulated sugar over medium heat until sugar dissolves and mixture simmers. Remove from heat and stir in bloomed gelatin until dissolved.
  11. Cool Raspberry Mixture: Transfer to a shallow bowl and cool to room temperature, stirring occasionally to prevent skin forming, about 20-30 minutes.
  12. Whip Cream: In a stand mixer bowl, beat heavy cream and powdered sugar on medium until thickened, then increase speed to high and whip to stiff peaks.
  13. Combine Mousse: Gently fold half the raspberry mixture into the whipped cream using mixer on medium low, then add remaining raspberry puree and fold again until fully incorporated.
  14. Assemble Mousse Layer: Pour the raspberry mousse over the cooled brownie base and smooth evenly to edges.
  15. Refrigerate Cake: Cover with foil and chill for at least 4 hours or preferably overnight to set the mousse.
  16. Prepare Ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream until steaming with bubbles around edges, then pour over chocolate and let sit for 1 minute.
  17. Stir Ganache: Stir gently until smooth and fully combined. Let cool until slightly thickened but still pourable, about 10 minutes.
  18. Glaze Cake: Remove cake from springform pan and peel off parchment. Place cake on a wire rack with parchment paper ‘handles’ underneath and a sheet pan below to catch drips.
  19. Pour Ganache: Slowly pour ganache over cake center, allowing it to flow and evenly cover sides. Let ganache set.
  20. Transfer and Garnish: Use parchment handles to transfer cake onto serving platter. Top with fresh raspberries for decoration.
  21. Serve: Slice, serve, and enjoy this rich and refreshing chocolate raspberry mousse cake.

Notes

  • Room temperature eggs ensure better incorporation and volume when whisking.
  • Be thorough when lining the springform pan to avoid cake sticking and breaking.
  • Whipped cream should reach stiff peaks to support mousse texture.
  • Fresh raspberries add natural tartness balancing the rich chocolate flavors.
  • Chilling the mousse overnight improves texture and flavor melding.
  • The ganache should be pourable but not hot to create a smooth, glossy finish.
  • Using parchment paper handles helps transfer delicate cake without damage.

Keywords: chocolate mousse cake, raspberry mousse, chocolate ganache, brownie cake, layered mousse cake, elegant dessert

Find it online: https://cheframiflavor.com/chocolate-raspberry-mousse-cake-recipe/