Chocolate Raspberry Mousse Cake Recipe

Chocolate raspberry mousse cake recipe from My Baking Addiction is a rich dessert that layers moist chocolate cake with fresh raspberry filling and creamy chocolate mousse. I have made this cake many times and love how the flavors come together beautifully.

I followed a bakery-style approach but added a few personal touches, like slightly more raspberry filling and extra chocolate in the mousse. I will now guide step-by-step through this chocolate raspberry mousse cake recipe.

The result is a layered cake with a tender chocolate base, smooth mousse, and tangy raspberry filling, finished with luscious chocolate buttercream frosting.

Chocolate Raspberry Mousse Cake Recipe

Chocolate raspberry mousse cake recipe delivers a luxurious experience that balances rich, deep chocolate and bright, tangy raspberry flavors.

The chocolate cake layers are moist and tender, carrying a subtle cocoa bitterness that enhances the sweetness of the chocolate mousse. The mousse is creamy, silky, and airy, melting gently on the tongue.

Raspberry filling adds a refreshing tartness that cuts through the richness, creating a lively contrast. The chocolate buttercream frosting is smooth and indulgent, rounding the flavors beautifully.

The texture contrasts between soft cake, light mousse, and smooth frosting create a decadent dessert that delights every sense.

How To Prepare Chocolate Raspberry Mousse Cake Recipe?

Preparation Time: 45 minutes

Cooking Time: 40 minutes

Total Time: 1 hour 25 minutes

Course: Dessert

Cuisine: International

Yield: 10 servings

Kitchen Utensils Needed

• Mixing bowls (large and medium)
• Electric hand mixer or stand mixer
• Sifter
• Rubber spatula
• Whisk
• 9-inch round cake pans (x2)
• Parchment paper
• Saucepan
• Measuring cups and spoons
• Offset spatula
• Cake turntable
• Small saucepan for raspberry filling
• Heatproof bowl for melting chocolate

Ingredients

Chocolate Cake:

• 2 cups granulated sugar
• 3/4 cup dark or Dutch-processed cocoa powder
• 1 cup full-fat sour cream, room temperature
• 2 large eggs, room temperature
• 2 cups all-purpose flour
• 1 cup warm water
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp fine salt
• 1 tsp instant espresso or coffee
• 1/2 cup vegetable or canola oil
• 2 tsp vanilla extract or vanilla bean paste

Raspberry Filling:

• 2 cups fresh or frozen raspberries (8 oz)
• 1/3 cup granulated sugar
• 2 Tbsp cornstarch
• 1 Tbsp lemon juice
• 2 Tbsp water

Chocolate Mousse:

• 1/2 cup unsweetened cocoa powder, sifted
• 2 cups cold heavy whipping cream
• 1/4 cup powdered sugar
• 1 cup (8 oz) dark chocolate chips, good quality
• 1/2 cup warm water
• Pinch of fine salt (less than 1/8 tsp)
• 2 tsp vanilla extract or vanilla bean paste

Chocolate Buttercream Frosting:

• 1 cup dark chocolate chips, melted and cooled
• 1/3 cup heavy whipping cream, room temperature
• 1/2 cup dark baking cocoa, sifted
• 1 cup unsalted butter (2 sticks), room temperature
• 1 tsp vanilla extract or vanilla bean paste
• 2 1/2 cups powdered sugar
• 1/4 tsp fine salt

Instructions

Step 1: Preheat and Prepare Pans

Preheat your oven to 350°F (175°C). Grease two 9-inches round cake pans and line the bottoms with parchment paper. Lightly flour the sides.

Step 2: Mix Dry Ingredients for Cake

In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and instant espresso. Set aside.

Step 3: Combine Wet Ingredients

In a large bowl, whisk together sugar, eggs, sour cream, oil, vanilla, and warm water until smooth.

Step 4: Incorporate Dry and Wet

Gradually add the dry ingredients into the wet mixture. Fold gently with a spatula until fully combined and smooth. Avoid over mixing.

Step 5: Bake the Cake

Divide the batter evenly between the two prepared pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely on wire racks.

Step 6: Make Raspberry Filling

In a small saucepan, combine raspberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and let it cool completely.

Step 7: Prepare Chocolate Mousse

In a heatproof bowl, melt dark chocolate chips with warm water until smooth. Let it cool slightly. Whip cold heavy cream with powdered sugar and salt until soft peaks form. Gently fold in cocoa powder, vanilla, and melted chocolate. Chill for 15–20 minutes.

Step 8: Assemble Cake Layers

Place one cooled cake layer on your serving plate. Spread the cooled raspberry filling evenly over the layer.

Step 9: Add Mousse

Spoon the chocolate mousse on top of the raspberry layer and smooth it with an offset spatula. Carefully place the second cake layer on top.

Step 10: Make Chocolate Buttercream

In a mixing bowl, beat butter until creamy. Add sifted cocoa powder, powdered sugar, salt, melted chocolate, vanilla, and cream. Beat until smooth and fluffy.

Step 11: Frost the Cake

Spread the chocolate buttercream evenly over the top and sides of the cake. Use a spatula or a cake scraper to smooth edges. Decorate as desired with extra raspberries or chocolate shavings.

Step 12: Chill and Serve

Chill the cake in the refrigerator for at least 2 hours before slicing. This allows the mousse and filling to set perfectly. Slice with a warm knife for clean edges.

Nutrition Facts Of Chocolate Raspberry Mousse Cake Recipe

Nutrition	Amount
Calories	480
Fat	30g
Saturated Fat	15g
Carbohydrates	50g
Sugars	35g
Protein	6g

Why You’ll Love This Recipe

This chocolate raspberry mousse cake recipe is a dessert that truly delights. The chocolate cake layers are soft and moist, providing a rich base for the fresh, tangy raspberry filling.

The chocolate mousse adds a creamy, airy texture that balances the sweetness and fruitiness of the raspberries. Making it allows for personal touches, like adjusting chocolate intensity or layering style, which makes the process enjoyable and creative.

The cake not only tastes indulgent but also looks impressive when served, making it rewarding to share with friends or family after hours of careful preparation.

Why My Recipe Works

This chocolate raspberry mousse cake recipe works because the textures and flavors are carefully balanced. The chocolate cake layers stay moist thanks to the sour cream and warm water, while the baking powder and soda give just the right lift.

The raspberry filling is thick enough to hold between layers without making the cake soggy. The chocolate mousse adds lightness, creating a creamy contrast to the denser cake, and the buttercream frosting binds everything while adding richness.

Each element supports the others, resulting in a cake that holds its shape, slices cleanly, and delivers full flavor in every piece.

Amazing Serving Ideas

Amazing serving ideas for chocolate raspberry mousse cake recipe include placing slices on pretty dessert plates and garnishing with fresh raspberries or edible flowers for a pop of color.

A light dusting of powdered sugar or cocoa powder adds a delicate touch. Drizzling warm chocolate ganache over the top enhances the chocolate richness and makes it look decadent.

Serving each slice with a small scoop of vanilla ice cream or a spoonful of whipped cream adds creaminess and balances the tart raspberry layer. For a special touch, add a few chocolate shavings or curls on top to elevate presentation.

Top Baking Tips

1. Let eggs, butter, and sour cream sit out until they reach room temperature. This helps the batter mix smoothly and prevents lumps.

2. Always sift cocoa powder, flour, and powdered sugar before adding them. It keeps the texture light and makes the cake and mousse fluffy.

3. Use a kitchen scale to weigh ingredients whenever possible. This keeps the measurements exact and avoids surprises in the texture or sweetness.

4. Make sure the cake layers are completely cool before spreading mousse or frosting. Warm layers can melt the mousse and ruin the shape.

5. After assembling, put the cake in the fridge for a few hours. This lets the mousse and raspberry filling firm up, making it easy to cut clean slices.

Best Variations

➤ White Chocolate Raspberry Mousse Cake: Replace the dark chocolate in the mousse and frosting with white chocolate for a sweeter, creamy version.

➤ Chocolate Hazelnut Raspberry Cake: Add a layer of hazelnut spread or crushed toasted hazelnuts between the cake layers for a nutty, rich flavor.

➤ Berry Medley Cake: Combine raspberries with blueberries or blackberries in the filling for a more colorful and fruity taste.

➤ Mocha Chocolate Raspberry Cake: Mix a teaspoon of espresso or strong coffee into the cake and mousse to enhance the chocolate depth.

➤ Almond Crunch Raspberry Cake: Add toasted almond slices between the layers or on top for extra texture and a nutty accent.

How Do I Store This Cake?

Store chocolate raspberry mousse cake recipe in the refrigerator to keep it fresh. Cover it lightly with plastic wrap or place it in an airtight cake container to prevent it from absorbing other fridge odors.

Chocolate raspberry mousse cake recipe will stay fresh for up to 4–5 days. For longer storage, you can freeze individual slices by wrapping them tightly in plastic wrap and then in aluminum foil.

Thaw frozen slices in the refrigerator for a few hours before serving. Chilling helps the mousse and raspberry layers hold their shape and keeps the cake creamy and delicious.

FAQs for Chocolate Raspberry Mousse Cake

Conclusion

This chocolate raspberry mousse cake recipe is a dessert everyone enjoys, and every time I make it, it brings smiles to the table.

I have made it many times for special occasions and serving it always feels rewarding. The layers of chocolate cake, raspberry filling, and silky mousse create a treat that is both indulgent and memorable.

I love sharing my easy method so others can recreate it at home. I hope this chocolate raspberry mousse cake recipe inspires you to try making it, enjoy the process, and delight in the delicious results.

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