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Heavenly Raspberry Chocolate Mousse Cake

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A luscious dessert with layers of moist chocolate cake, velvety chocolate mousse, and a tangy raspberry compote that creates a wild celebration of flavors.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup Dutch-processed cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water (or hot brewed coffee)
  • 2 cups fresh or frozen raspberries
  • ½ cup granulated sugar (for the compote)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 12 ounces high-quality dark chocolate
  • 2 tablespoons unflavored powdered gelatin
  • ½ cup cold water (for gelatin)
  • 6 large egg yolks
  • ½ cup granulated sugar (for mousse)
  • 2 cups cold heavy cream
  • 4 large egg whites
  • 4 ounces dark chocolate (for ganache)
  • ½ cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 175°C (350°F). Lightly grease a 9-inch springform pan. Line the bottom with parchment paper and flour the sides.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Slowly add the hot water (or hot brewed coffee) and mix until the batter is smooth.
  5. Pour the batter into your prepared springform pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10-15 minutes before carefully removing the springform ring. Transfer the cake to a wire rack to cool completely.
  7. In a medium saucepan, combine the fresh or frozen raspberries, granulated sugar, and fresh lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves.
  8. In a small bowl, whisk together the cornstarch with cold water to form a slurry. Pour the cornstarch slurry into the simmering raspberry mixture, whisking constantly. Cook for another 1-2 minutes until the compote thickens.
  9. Remove from heat and press through a fine-mesh sieve if you prefer a smooth compote. Allow to cool completely to room temperature, then chill in the refrigerator.
  10. Chop the dark chocolate and place it in a heatproof bowl. Sprinkle gelatin over cold water in a small bowl and let it sit to bloom.
  11. In a large bowl, whisk egg yolks with granulated sugar until pale and creamy. Place this bowl over a saucepan of simmering water, whisking for about 5-7 minutes until thick and pale.
  12. Remove from heat and gently heat the bloomed gelatin until melted. Stir into the warm egg yolk mixture until fully incorporated.
  13. Pour the egg yolk mixture over the chopped dark chocolate and whisk until smooth. Set aside to cool slightly.
  14. In a separate bowl, whip the cold heavy cream to soft peaks. In another bowl, whip the egg whites to soft peaks.
  15. Gently fold the whipped cream into the cooled chocolate mixture, then fold in the whipped egg whites in two additions.
  16. Clean your springform pan and place the cooled chocolate cake base back into the bottom. Spread half of the chilled raspberry compote over the cake layer.
  17. Pour about two-thirds of the chocolate mousse over the raspberry layer, spreading it gently to the edges. Spread the remaining raspberry compote over the mousse layer.
  18. Top with the remaining chocolate mousse and smooth the top with an offset spatula. Cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight.
  19. Once set, remove the cake from the refrigerator and unclip the springform pan. For the ganache, chop dark chocolate and place it in a heatproof bowl.
  20. Heat heavy cream in a small saucepan until it begins to simmer. Pour over the chopped chocolate and let sit for 5 minutes, then whisk until smooth.
  21. Let the ganache cool for about 10-15 minutes until it thickens slightly but is still pourable. Pour over the top of the chilled mousse cake.
  22. Return the cake to the refrigerator for about 15-20 minutes to allow the ganache to set slightly. Before serving, garnish with fresh raspberries and chocolate shavings.

Notes

Cover leftover cake tightly and store in the refrigerator for up to 3-4 days. If you wish to freeze it, slice first and wrap each piece in plastic wrap, then foil. It can last in the freezer for up to 2 months.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/raspberry-chocolate-mousse-cake-recipe/

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