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Chocolate Raspberry Mousse Cake

Indulge in Chocolate Raspberry Mousse Cake Bliss Today

Chocolate Raspberry Mousse Cake is a decadent, easy dessert that elevates any celebration with rich flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Layer
  • ¾ cup Unsalted Butter Provides moisture and richness; room temperature helps in better mixing.
  • 2 oz Semi-sweet Chocolate Adds a rich chocolate flavor; can substitute with dark chocolate.
  • ½ cup All-Purpose Flour Provides structure; no substitutes recommended.
  • ½ cup Dutch-Processed Cocoa Powder Adds depth of flavor; use high-quality cocoa.
  • ½ teaspoon Kosher Salt Balances sweetness.
  • ¾ cup Granulated Sugar Sweetens the brownie cake; do not replace.
  • ½ cup Light Brown Sugar Contributes moisture and flavor; do not substitute.
  • 3 Large Eggs Binds ingredients and provides structure; use room temperature.
For the Raspberry Mousse
  • 2¼ teaspoons Powdered Gelatin Stabilizes the mousse; agar-agar is vegetarian alternative.
  • 2 tablespoons Water Activates the gelatin; necessary for setting.
  • 3 cups Fresh Raspberries Base flavor for the mousse; frozen can be used.
  • ¼ cup Granulated Sugar Sweetens the raspberry puree.
  • 1 cup Heavy Whipping Cream Must be very cold to whip properly.
  • ¼ cup Powdered Sugar Sweetens the whipped cream.
For the Ganache Glaze
  • 6 oz Semi-Sweet Chocolate Recommended for ganache glaze.
  • 1¼ cups Heavy Whipping Cream Must be heated but not boiled.

Equipment

  • 9-inch springform pan
  • microwave
  • mixing bowl
  • electric mixer
  • blender/food processor
  • saucepan
  • Fine Sieve
  • offset spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan with butter and parchment paper.
  2. Melt ¾ cup unsalted butter with 2 oz semi-sweet chocolate in a microwave-safe bowl until smooth.
  3. Combine ½ cup all-purpose flour, ½ cup Dutch-processed cocoa powder, and ½ teaspoon kosher salt in a bowl and set aside.
  4. Beat together ¾ cup granulated sugar, ½ cup light brown sugar, and 3 eggs until light and frothy, then add melted chocolate mixture.
  5. Gradually fold dry ingredients into the batter until just combined.
  6. Pour brownie batter into prepared pan and bake for 25-30 minutes. Cool completely in the pan.
  7. Puree 3 cups raspberries, strain, then mix with ¼ cup granulated sugar and heat until dissolved.
  8. Bloom 2¼ teaspoons powdered gelatin in 2 tablespoons cold water and combine with warm raspberry puree.
  9. Whip 1 cup very cold heavy whipping cream until soft peaks, then add ¼ cup powdered sugar.
  10. Fold raspberry puree into whipped cream gently.
  11. Spread raspberry mousse over cooled brownie layer and refrigerate for at least 4 hours.
  12. Heat 1¼ cups heavy whipping cream and pour over 6 oz chopped semi-sweet chocolate, stirring until smooth.
  13. Pour ganache over set mousse and let it cool for 30 minutes before serving.
  14. Decorate with fresh raspberries before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 210mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

For best results, ensure layers are cool before assembling and use fresh ingredients when possible.

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