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Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake

A decadent Chocolate Raspberry Mousse Cake that combines rich chocolate and tart raspberry flavors for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 3 hours
Total Time 4 hours
Servings: 8 slices
Course: DESSERTS & TREATS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Sponge
  • 3 large eggs at room temperature
  • 55 g light brown sugar adds caramel flavor
  • 65 g granulated sugar balances sweetness
  • 1 teaspoon vanilla extract enhances flavor
  • 65 g plain flour cake structure
  • 15 g cocoa powder deepens chocolate flavor
  • 1 teaspoon baking powder helps sponge rise
  • ½ teaspoon espresso powder amplifies chocolate richness
  • ¼ teaspoon salt balances sweetness
  • 75 g dark chocolate (75%), melted high-quality chocolate
For the Mousse
  • 2¼ teaspoon powdered gelatine for mousse structure
  • 45 ml fresh lemon juice adds refreshing tartness
  • 400 g fresh raspberries substitute with thawed frozen
  • 100 g granulated sugar (for mousse) balances tartness
  • 480 ml double cream (heavy cream), cold creates velvety texture
For Decoration
  • 125 g fresh raspberries for topping
  • 50 g dark chocolate shavings adds sophistication

Equipment

  • springform pan
  • mixing bowls
  • whisk
  • spatula
  • sieve
  • blender

Method
 

Preparation and Baking
  1. Preheat the oven to 180°C (350°F). Grease and line a 23cm springform pan.
  2. Whip together the eggs, both sugars, and vanilla extract until pale and thick, about 4 minutes.
  3. Sift the plain flour, cocoa powder, baking powder, espresso powder, and salt into the whipped mixture; gently mix until combined.
  4. Fold in the melted dark chocolate until fully incorporated.
  5. Pour the batter into the prepared pan, tapping gently to release air bubbles.
  6. Bake for 15–20 minutes until the sponge springs back when lightly touched. Cool and chill.
Mousse Preparation
  1. Bloom the gelatine with fresh lemon juice for a few minutes.
  2. Blend the raspberries until smooth, then sieve to remove seeds; collect about 300 ml of raspberry puree.
  3. Heat raspberry puree with sugar over medium-low heat until sugar dissolves; add the bloomed gelatine and stir until melted.
  4. Whip the cold double cream to soft peaks, then gently fold in the raspberry puree in three parts.
  5. Pour mousse over the chilled sponge in the springform pan, smoothing the top. Refrigerate for at least 3 hours, or overnight, to set.
Serving and Decoration
  1. Remove the cake from the springform and smooth edges with a warm spatula.
  2. Decorate with fresh raspberries and chocolate shavings. Slice with a warm, dry knife.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 100mgSodium: 100mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1.5mg

Notes

For an extra touch, drizzle some chocolate sauce over the slices before serving.

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