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Dark Chocolate Raspberry Mousse Cake

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Dark Chocolate Raspberry Mousse Cake is a decadent, multi-layered dessert featuring a rich chocolate cake base, a tangy raspberry layer, and a silky dark chocolate mousse topping. Perfect for special occasions or luxurious treats, it’s a stunning combination of bold and bright flavors.

  • Author: Julia
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 6 hours (including chilling)
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: Baking, Chilling
  • Cuisine: French-Inspired
  • Diet: Vegetarian

Ingredients

  • For the chocolate cake base:
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • For the raspberry layer:
  • 1 1/2 cups fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon gelatin powder (or 1 gelatin sheet)
  • 2 tablespoons cold water
  • For the dark chocolate mousse:
  • 6 oz dark chocolate, chopped
  • 1 1/4 cups heavy cream, divided
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Optional toppings:
  • Fresh raspberries
  • Dark chocolate shavings or curls
  • Cocoa powder or powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line the bottom of a springform pan.
  2. Make the cake base: In a bowl, whisk flour, cocoa powder, baking powder, and salt. In another bowl, beat eggs and sugar until light. Stir in melted butter, milk, and vanilla, then gently fold in dry ingredients.
  3. Pour batter into pan and bake for 20–25 minutes, or until a toothpick inserted comes out clean. Let cool completely in the pan.
  4. Make the raspberry layer: In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until broken down. Strain to remove seeds. Bloom gelatin in cold water for 5 minutes, then stir into warm puree until dissolved. Cool slightly, then pour over cake base. Refrigerate until set (about 1 hour).
  5. Make the mousse: Melt chocolate with 1/4 cup cream until smooth, then cool to room temperature. Whip remaining 1 cup cream with powdered sugar and vanilla to soft peaks. Gently fold whipped cream into cooled chocolate until fully combined.
  6. Spread mousse over the raspberry layer. Smooth top and refrigerate for at least 4 hours or overnight until fully set.
  7. To serve: Remove from pan and garnish with raspberries, chocolate shavings, or cocoa powder. Let sit 10 minutes at room temp before slicing.

Notes

  • Swap raspberry with strawberry or cherry puree for variation.
  • Add a thin chocolate ganache layer on top for more decadence.
  • Use milk chocolate for a sweeter mousse—adjust sugar accordingly.
  • Use agar-agar as a vegetarian gelatin substitute.
  • Use a warm, sharp knife for clean slices.

Nutrition

Find it online: https://juliameals.com/dark-chocolate-raspberry-mousse-cake/