Chocolate Raspberry Mousse Cake {4 Layers}

Why You’ll Love This Recipe

Chocolate Raspberry Mousse Cake is a decadent, multi-layered dessert that combines rich chocolate cake, velvety chocolate mousse, vibrant raspberry mousse, and a glossy chocolate ganache. Each bite is a balance of intense cocoa and fruity tartness, making it the perfect showstopper for celebrations, holidays, or special occasions.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake layer:
flourunsweetened cocoa powderbaking powdersaltbuttergranulated sugareggsvanilla extractmilk

For the chocolate mousse layer:
semi-sweet chocolateheavy whipping creamgelatin (optional for structure)powdered sugar

For the raspberry mousse layer:
fresh or frozen raspberriesgranulated sugargelatinheavy creamlemon juice

For the chocolate ganache layer:
semi-sweet or dark chocolateheavy creambutter (for shine)

directions

Chocolate cake layer

Preheat oven to 350°F (175°C) and grease a round cake pan.
In a bowl, whisk flour, cocoa powder, baking powder, and salt.
In another bowl, cream butter and sugar, then add eggs and vanilla.
Alternate adding dry ingredients and milk, mixing until smooth.
Pour into pan and bake for 20–25 minutes. Let cool completely.

Chocolate mousse layer

Melt chocolate and let cool slightly.
Whip cream and powdered sugar to soft peaks.
Fold in melted chocolate.
Dissolve gelatin (if using) and fold into mousse.
Spread evenly over cooled cake and refrigerate until set.

Raspberry mousse layer

Puree raspberries and strain to remove seeds.
Heat puree with sugar and lemon juice.
Bloom gelatin in water, then stir into warm puree until dissolved.
Cool slightly, then fold in whipped cream.
Spread over chocolate mousse and chill to set.

Chocolate ganache layer

Heat cream until simmering, pour over chopped chocolate and butter.
Let sit, then stir until smooth.
Cool until slightly thickened, then pour over raspberry mousse.
Refrigerate until fully set.

Servings and timing

This recipe yields one 9-inch cake (about 12–14 slices).
Preparation time: 45 minutes
Baking and cooling time: 30 minutes
Chilling and setting time: 4–6 hours
Total time: 5–7 hours

Variations

Use white chocolate instead of semi-sweet for a different flavor.
Add crushed freeze-dried raspberries between layers for texture.
Replace raspberries with strawberries or cherries for variation.
Add a thin layer of raspberry jam between the cake and mousse for extra punch.

storage/reheating

Store cake in the refrigerator, covered, for up to 5 days.
Freeze individual slices wrapped tightly for up to 2 months.
Thaw overnight in the fridge before serving.
Do not microwave—serve chilled or at room temperature.

FAQs

Can I make this cake ahead of time?

Yes, it’s best made a day in advance to allow proper setting.

Do I have to use gelatin?

Gelatin helps the mousse hold its shape, but you can skip it for a softer texture.

Can I use store-bought cake?

Yes, a pre-made chocolate cake base works in a pinch.

How do I get clean slices?

Dip a sharp knife in hot water, wipe dry, and slice carefully.

Is it very sweet?

It’s rich but balanced by the tartness of raspberries.

Can I use frozen raspberries?

Yes, just thaw and drain before pureeing.

What type of chocolate is best?

Use high-quality baking chocolate for best flavor and texture.

Can I make it in a springform pan?

Yes, it helps with neat layering and easy removal.

Can I decorate the top?

Fresh raspberries, chocolate curls, or edible gold leaf work beautifully.

Does it need to be refrigerated?

Yes, keep chilled until serving to maintain structure.

Conclusion

Chocolate Raspberry Mousse Cake is a luxurious, multi-layered dessert that delivers an elegant harmony of deep chocolate and tangy raspberry in every slice. Though it requires some time and patience, the results are stunning and well worth the effort—a true masterpiece for any dessert lover.

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