Dark Chocolate Raspberry Mousse Cake Recipe

If you’re searching for a truly show-stopping dessert that brings together the unrivaled duo of chocolate and berries, look no further than this Dark Chocolate Raspberry Mousse Cake. Layers of rich, tender chocolate cake are paired with a silky raspberry mousse and glossy dark chocolate ganache, creating a cake that looks as luscious as it tastes. Whether for a birthday, an elegant dinner, or just an excuse to indulge, this recipe promises to make every bite a reason to celebrate.

Ingredients You’ll Need

Ingredients You’ll Need

This recipe shines with a handful of simple but high-quality ingredients, each playing a crucial role in building flavor, airy texture, and that dreamy finish. Choose the best dark chocolate and ripe raspberries you can find—these will be your stars, while the rest of the ingredients build a flawless stage for a memorable Dark Chocolate Raspberry Mousse Cake.

• All-purpose flour: Gives the cake its structure so it holds up to all those delicious layers.
• Unsweetened cocoa powder: Delivers deep, genuine chocolate flavor that won’t overpower the raspberries.
• Baking powder: Makes the cake rise beautifully for a light yet moist bite.
• Baking soda: Teams up with baking powder to lift the cake even more.
• Salt: Enhances every flavor, making the chocolate and berry notes pop.
• Unsalted butter: The key to that melt-in-your-mouth crumb; soften for easier mixing.
• Granulated sugar: Adds just the right sweetness to balance the bitter chocolate and tart berries.
• Eggs: For structure and richness, making the cake tender and moist.
• Vanilla extract: Adds a subtle warmth and rounds out the chocolate and mousse flavors.
• Buttermilk: Gives moisture, a touch of tang, and a rich crumb to the cake.
• Fresh raspberries: Their naturally juicy tartness creates a vibrant mousse and makes a gorgeous garnish.
• More granulated sugar: Sweetens the raspberry mousse perfectly without overshadowing the fruit.
• Heavy cream: For both the mousse and ganache—a must for luscious texture and mouthfeel.
• More vanilla extract: Enhances the mousse, giving it lovely aromatic notes.
• Melted dark chocolate: The foundation of a rich, creamy mousse that pairs so well with berries.
• Chopped dark chocolate: When melted with cream, becomes a glossy ganache finish.
• Heavy cream (for ganache): Turns chopped chocolate into a shiny, pourable topping.

How to Make Dark Chocolate Raspberry Mousse Cake

Step 1: Prepare and Preheat

Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure an easy release later. This first step takes just a minute but guarantees your gorgeous creation comes out intact and picture-perfect.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This step helps distribute the leaveners evenly and breaks up any lumps in the cocoa, promising a tender and consistent cake crumb.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, about three to five minutes. This aerates the batter, which is key for a soft, delicate cake that isn’t dense or heavy.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that gentle, aromatic undertone that complements both the chocolate and berries.

Step 5: Combine and Alternate

Gradually add the dry ingredients to your butter mixture, alternating with buttermilk. Start and finish with the dry ingredients, mixing gently until just combined. Overmixing is the enemy of tender crumb—mix just enough!

Step 6: Bake the Cake

Pour the batter into your prepared cake pan, smoothing the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will fill with the irresistible aroma of deep, chocolatey cake.

Step 7: Cool Completely

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool fully. This patience pays off, ensuring your mousse doesn’t melt when you assemble the final cake.

Step 8: Make Raspberry Puree

While the cake cools, blend the fresh raspberries with sugar until smooth. Strain through a fine mesh sieve to remove seeds. This silky puree is the heart and soul of your raspberry mousse, delivering bold berry flavor.

Step 9: Whip and Fold Mousse

Whip heavy cream with vanilla extract until soft peaks form. Gently fold in the cooled, melted dark chocolate and raspberry puree. The result is a mousse that’s airy, creamy, and strikingly pink—totally irresistible.

Step 10: Chill the Mousse

Pop the mousse into the refrigerator for around 30 minutes. This gives it time to set up so it spreads beautifully on your cake layers, not oozing out the sides.

Step 11: Slice the Cake

Once cooled, use a serrated knife to carefully slice your cake in half horizontally, creating two even layers. This doubles the opportunity for mousse and makes the cake extra spectacular when sliced open.

Step 12: Assemble Cake and Mousse

Place one cake layer on a serving plate and spread half the raspberry mousse over it. Top with the second layer and finish with the rest of the mousse, smoothing it over the top and sides for a neat look.

Step 13: Chill Assembled Cake

Refrigerate the whole cake for at least an hour. This lets the mousse firm up and the cake settle, making it easier to finish and slice.

Step 14: Make Ganache

Heat the heavy cream until just boiling, then pour it over the chopped dark chocolate. Let it sit for a few minutes, then stir until silky smooth. This glossy ganache will become the shiny, decadent curtain call for your cake.

Step 15: Finish and Serve

Drizzle the ganache over the chilled cake, letting it drip tantalizingly down the sides. Now your Dark Chocolate Raspberry Mousse Cake is ready to dazzle!

How to Serve Dark Chocolate Raspberry Mousse Cake

Garnishes

For a picture-perfect finish, crown your cake with a tumble of fresh raspberries and a dusting of cocoa powder or shaved dark chocolate. A few mint leaves add a refreshing color contrast, and a dollop of whipped cream to each slice makes every serving feel extra special.

Side Dishes

Pair this gorgeous Dark Chocolate Raspberry Mousse Cake with a scoop of vanilla bean ice cream, a warm mug of coffee, or a light, crisp glass of bubbly. The cake’s richness calls for accompaniments that are simple and let those chocolate-raspberry flavors shine.

Creative Ways to Present

Go beyond the classic round cake—try slicing and serving individually, or make mini mousse cakes using a muffin tin for a party. Drizzle an artful chocolate swirl on each plate or add a fresh raspberry to each slice and watch your guests reach for seconds.

Make Ahead and Storage

Storing Leftovers

Leftover Dark Chocolate Raspberry Mousse Cake will keep beautifully in the refrigerator for up to three days. Store the cake in an airtight container or wrap it tightly in plastic wrap to maintain its moisture and prevent the mousse from absorbing any stray fridge odors.

Freezing

If you want to make this treat even further ahead, you can freeze it. After assembling the cake (without the ganache), wrap each slice tightly and store in the freezer for up to a month. Simply defrost overnight in the fridge, then finish with ganache when you’re ready to impress.

Reheating

No need to reheat this cake—the mousse and ganache are best enjoyed cold or at cool room temperature. Just let refrigerated slices sit out for 10-15 minutes before serving to take the chill off and all those gorgeous flavors will pop.

FAQs

Can I make Dark Chocolate Raspberry Mousse Cake a day ahead?

Absolutely! In fact, the cake actually tastes better when made a day in advance. The flavors meld beautifully, and the mousse sets perfectly overnight. Just add the ganache shortly before serving for the glossiest finish.

What’s the best chocolate to use for the mousse and ganache?

Choose a high-quality dark chocolate that’s around 60 to 70 percent cacao. This ensures a rich flavor without being too bitter or too sweet, perfectly matching the tartness of the raspberries in every forkful of Dark Chocolate Raspberry Mousse Cake.

Can I substitute frozen raspberries for fresh?

Yes, frozen raspberries work well for the mousse. Just thaw and drain them first to avoid excess liquid, and you’ll still get that vivid berry color and punchy taste.

How can I ensure my cake layers are even?

Use a long serrated knife and steady, careful hands to slice the cooled cake in half. For extra precision, mark the perimeter with toothpicks and cut along the guide to keep the layers straight and uniform.

Is this Dark Chocolate Raspberry Mousse Cake gluten-free?

Not as written, but you can easily swap the all-purpose flour for a gluten-free baking blend. Just check your substitutes for xanthan gum if needed, and your mousse cake will still be decadent and delicious!

Final Thoughts

I can’t wait for you to experience just how wonderful this Dark Chocolate Raspberry Mousse Cake is—each bite is a little celebration of chocolate and berry magic. Whether you’re baking for someone you love, or just treating yourself, let this recipe be your invitation to linger over something delicious and unforgettable.

Dark Chocolate Raspberry Mousse Cake Recipe

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★★★★★

4.9 from 6 reviews

• Author: Lily
• Total Time: 2 hours
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Indulge in the decadent combination of rich dark chocolate and tart raspberries with this Dark Chocolate Raspberry Mousse Cake. A moist chocolate cake layered with luscious raspberry mousse and topped with a shiny ganache, this dessert is a showstopper for any occasion.

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Ingredients

Scale 1x2x3x

Cake:

• 1 cup All-purpose flour
• 1/2 cup Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/4 teaspoon Salt
• 1/2 cup Unsalted butter
• 1 cup Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1/2 cup Buttermilk

Raspberry Mousse:

• 1 cup Fresh raspberries
• 1/4 cup Granulated sugar
• 1 cup Heavy cream
• 1 teaspoon Vanilla extract
• 4 ounces Dark chocolate, melted

Ganache:

• 4 ounces Dark chocolate, chopped
• 1/2 cup Heavy cream

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Instructions

1. Preheat the oven: Preheat to 350°F (175°C) and prepare the cake pan.
2. Mix dry ingredients: Whisk flour, cocoa, baking powder, baking soda, and salt.
3. Cream butter and sugar: Beat butter and sugar until light.
4. Add wet ingredients: Mix in eggs and vanilla.
5. Combine: Alternate adding dry ingredients and buttermilk to the wet mixture.
6. Bake: Pour batter into pan and bake for 25-30 minutes.
7. Prepare mousse: Puree raspberries with sugar, strain, then fold into whipped cream with chocolate.
8. Assemble: Slice cake, layer with mousse, and refrigerate.
9. Make ganache: Heat cream, pour over chocolate, stir until smooth.
10. Finish: Drizzle ganache over chilled cake.

Notes

• You can decorate the cake with fresh raspberries and chocolate shavings.
• Ensure the cake is completely cooled before adding the mousse.
• Chilling the mousse helps set the layers for easier assembly.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 25g
• Sodium: 200mg
• Fat: 23g
• Saturated Fat: 14g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 80mg

Keywords: Dark Chocolate, Raspberry, Mousse, Cake, Dessert