Chocolate Raspberry Mousse Cake is the perfect indulgence for special occasions like Valentine’s Day. The combination of rich, velvety chocolate and tart raspberries creates a decadent treat that will impress your loved ones. This cake features layers of moist chocolate cake and creamy raspberry mousse, topped with fresh raspberries and chocolate shavings for an elegant presentation. Whether you’re celebrating love or simply craving a luxurious dessert, this cake is a must-try!
Ingredients
For the Chocolate Cake:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup whole milk
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 cup boiling water
For the Raspberry Mousse:
1 1/2 cups fresh raspberries
1/4 cup granulated sugar
1 tsp lemon juice
1 1/2 tsp unflavored gelatin
2 tbsp cold water
1 cup heavy whipping cream
1/4 cup powdered sugar
For the Chocolate Ganache:
1/2 cup heavy cream
4 oz dark chocolate, chopped
1 tbsp unsalted butter
For Garnish:
Fresh raspberries
Chocolate shavings
Instructions
Prepare the Chocolate Cake:
Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract. Mix until well combined.
Stir in boiling water until the batter is smooth.
Pour into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before slicing it in half horizontally.
Prepare the Raspberry Mousse:
In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until raspberries break down.
Strain the mixture to remove seeds and return the puree to the pan.
In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
Heat the raspberry puree slightly and stir in the gelatin until dissolved.
Let the mixture cool to room temperature.
In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
Gently fold the raspberry mixture into the whipped cream.
Assemble the Cake:
Place one cake layer on a serving plate.
Spread a thick layer of raspberry mousse over the cake.
Top with the second cake layer and smooth the sides.
Chill the cake in the refrigerator for at least 2 hours to set.
Prepare the Chocolate Ganache:
Heat heavy cream in a small saucepan until it just begins to simmer.
Pour over the chopped chocolate and let sit for 2 minutes.
Stir until smooth, then mix in the butter for a glossy finish.
Pour the ganache over the chilled cake and let it drip down the sides.
Garnish and Serve:
Decorate with fresh raspberries and chocolate shavings.
Refrigerate for another 30 minutes before serving.
Slice and enjoy!
Cook and Prep Times:
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 2 hours 30 minutes
Total Time: 3 hours 30 minutes
Baking Pro Tips:
Use high-quality dark chocolate for a richer flavor.
Make sure the mousse is fully set before assembling to prevent layers from collapsing.
For an extra moist cake, brush the layers with raspberry syrup before adding the mousse.
Chill the mixing bowl and beaters before whipping the cream for best results.
Use an offset spatula to spread mousse evenly and create clean layers.
Chocolate Raspberry Mousse Cake is a show-stopping dessert that’s both visually stunning and delicious. With its rich chocolate layers, airy raspberry mousse, and smooth ganache, it’s the ultimate treat for any celebration. Whether it’s for Valentine’s Day or just a sweet indulgence, this cake will delight every chocolate lover. Try it today and impress your loved ones with a homemade masterpiece!