Raspberry Chocolate Mousse Cake Recipe
This Raspberry Chocolate Mousse Cake is a rich and elegant dessert featuring smooth, velvety chocolate mousse layered with a vibrant raspberry filling and a soft cake base. Perfect for special occasions or a decadent treat, this cake combines the sweetness of chocolate with the tartness of fresh raspberries for a delightful balance of flavors.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Chocolate Mousse
- 200g dark chocolate, chopped
- 3 large eggs, separated
- 250ml heavy cream
- 50g granulated sugar
Raspberry Filling
- 200g fresh raspberries
- 50g sugar
- 1 tablespoon lemon juice
- 1 teaspoon gelatin powder
- 2 tablespoons water
Cake Base
- 150g sponge cake or chocolate cake layer
Instructions
- Prepare the Raspberry Filling: In a small bowl, sprinkle the gelatin over water and let it bloom for 5 minutes. In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5 minutes. Remove from heat, stir in bloomed gelatin until fully dissolved, then strain to remove seeds. Allow to cool to room temperature.
- Make the Chocolate Mousse: Melt the chopped dark chocolate gently in a heatproof bowl over simmering water, then set aside to cool slightly. Whisk egg yolks with half the sugar until pale and thick. In a separate bowl, beat the cream until soft peaks form. Whisk egg whites with the remaining sugar until stiff peaks form. Fold the melted chocolate into the egg yolks, then gently fold in the whipped cream followed by the egg whites, taking care to keep the mixture airy and light.
- Assemble the Cake: Place the cake base in the bottom of a springform pan. Pour half of the chocolate mousse over the cake base, smoothing the surface. Spoon the raspberry filling evenly over the mousse layer. Carefully spread the remaining chocolate mousse on top to cover the raspberry layer completely.
- Chill the Cake: Refrigerate the assembled cake for at least 4 hours, preferably overnight, until completely set and firm.
- Serve: Remove the cake from the springform pan and garnish as desired with fresh raspberries or chocolate shavings before serving.
Notes
- Use high-quality dark chocolate for a richer mousse flavor.
- Ensure the gelatin is fully dissolved to avoid lumps in the raspberry filling.
- For a firmer mousse, chilling time can be extended overnight.
- Adjust sugar level in raspberry filling depending on the tartness of raspberries.
- This cake is best served chilled but not frozen.
Keywords: raspberry chocolate mousse cake, chocolate mousse, raspberry filling, layered dessert, no-bake cake
Find it online: https://cookwithyana.com/raspberry-chocolate-mousse-cake-recipe/
