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.
Equipment
- 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.
Notes
Nutrition Facts Of Chocolate Raspberry Mousse Cake Recipe
Calories: 480 | Fat: 30g | Saturated Fat: 15g | Carbohydrates: 50g | Sugars: 35g | Protein: 6g