Dark Chocolate Raspberry Mousse Cake

Dark Chocolate Raspberry Mousse Cake is an indulgent, show-stopping dessert that layers rich chocolate cake with smooth, airy dark chocolate mousse and a bright raspberry layer. It’s elegant enough for special occasions, but I love making it anytime I want to treat myself to something decadent. The contrast of deep chocolate and tart berries makes each bite irresistible.

Why You’ll Love This Recipe

I love how this cake brings together texture and flavor in the most luxurious way. The dense chocolate cake base anchors the silky mousse, while the raspberry layer adds a fresh, tangy surprise that balances the richness. It’s the kind of dessert that looks impressive, tastes even better, and always earns compliments when I serve it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake base:

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Eggs

• Granulated sugar

• Unsalted butter (melted)

• Whole milk

• Vanilla extract

For the dark chocolate mousse:

• High-quality dark chocolate (chopped)

• Heavy cream (divided)

• Powdered sugar

• Vanilla extract

For the raspberry layer:

• Fresh or frozen raspberries

• Granulated sugar

• Lemon juice

• Gelatin powder (or gelatin sheets)

• Water

Optional toppings:

• Fresh raspberries

• Dark chocolate shavings or curls

• Cocoa powder or powdered sugar for dusting

Directions

Make the chocolate cake base:

1. I preheat the oven to 350°F (175°C) and grease a springform pan.

2. I whisk together flour, cocoa powder, baking powder, and salt.

3. In a separate bowl, I beat the eggs and sugar until light.

4. I stir in melted butter, milk, and vanilla, then gently fold in the dry ingredients.

5. I pour the batter into the pan and bake for 20–25 minutes, or until a toothpick comes out clean.

6. I let the cake cool completely in the pan.

Make the raspberry layer:

7. I combine raspberries, sugar, and lemon juice in a saucepan over medium heat.

8. I cook until the berries break down, then strain the mixture to remove seeds.

9. I dissolve gelatin in water, let it bloom, and stir it into the warm raspberry puree.

10. I cool the mixture slightly, then pour it over the cooled cake base and refrigerate until set.

Make the dark chocolate mousse:

11. I melt the dark chocolate with a bit of cream until smooth, then let it cool to room temperature.

12. I whip the remaining cream with powdered sugar and vanilla to soft peaks.

13. I gently fold the whipped cream into the cooled chocolate until fully combined.

14. I spread the mousse over the raspberry layer and smooth the top.

15. I refrigerate the cake for at least 4 hours, or overnight, until fully set.

To serve:

16. I carefully remove the cake from the springform pan and decorate with fresh raspberries, chocolate curls, or a light dusting of cocoa powder.

Servings and timing

This recipe serves 10–12 and takes about 1 hour of active prep time, plus 4–6 hours of chilling. It’s ideal for birthdays, holidays, or any time I want to impress with a rich, layered dessert.

Variations

Sometimes I swap the raspberry layer for cherry or strawberry puree for a different fruit twist. I’ve also added a thin layer of chocolate ganache on top of the mousse for an extra chocolate hit. If I want to simplify it, I skip the raspberry layer and go with just the cake and mousse—it’s still amazing.

Storage/Reheating

I store the cake in the fridge, covered, for up to 4 days. It’s best served chilled. This cake doesn’t need reheating, but I let it sit at room temperature for about 10 minutes before slicing for cleaner cuts.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, I’ve done that. The mousse will be sweeter and lighter. I adjust the sugar slightly if I do.

How do I keep the mousse light and airy?

I make sure the melted chocolate is fully cooled before folding it into the whipped cream. Gentle folding keeps the mousse fluffy.

Can I make this cake ahead of time?

Absolutely. I usually make it a day ahead and let it chill overnight—it tastes even better the next day.

Do I have to use gelatin in the raspberry layer?

Gelatin helps it set firmly. I’ve used agar-agar as a vegetarian substitute with great results.

What’s the best way to slice this cake?

I use a hot, sharp knife and wipe it clean between slices for neat layers.

Conclusion

Dark Chocolate Raspberry Mousse Cake is a luxurious dessert that brings together bold chocolate and bright fruit flavors in perfect harmony. I love how it looks as beautiful as it tastes, with each layer offering a new texture and flavor. Whether I’m celebrating something big or just want to indulge, this cake never disappoints.

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