Chocolate Vanilla Raspberry Mousse Cake
- felichiccuisine
- Jan 27
- 6 min read
Updated: Jun 17
Simple, elegant, and satisfying, it’s the kind of cake that leaves you wanting just one more bite.
With its blend of smooth chocolate, rich vanilla, and fruity raspberry, this Chocolate Vanilla Raspberry Mousse Cake is a refreshing twist on a classic. Each layer of mousse is light and airy, providing a delicate balance of flavor that’s not too sweet but just right.
To add a crunch to the dessert, a brownie biscuit is layered at the bottom, which provides a delightful contrast to the smooth mousse layers. The pièce de résistance of the dessert is the silky chocolate ganache that crowns the top of the cake, adding a luxurious finishing touch.
A Decadent Cake Worth the Effort
Making this cake takes some time and effort, but don’t worry - it’s easier than it seems! Follow these step-by-step instructions, and you’ll create a stunning and delicious cake that will impress everyone.
After completing each step, you’ll have a beautiful, tasty cake that’s sure to wow your guests and satisfy your taste buds.
So, don’t let the prep time scare you. These easy instructions will help you make a mouthwatering cake everyone will love!
Tips for a Perfect Mousse Cake
Prepare Your Ingredients in Advance
Measure and prepare all ingredients before starting, including whipping the cream and pureeing the raspberries. This keeps the process smooth and organized.
Use a Springform Pan
A springform pan makes assembling and unmolding the cake much easier.
Cool Completely the Biscuit Base
Allow the brownie biscuit to cool completely before adding the mousse layers. A warm base can melt the mousse and affect the structure of the cake.
Use Gelatin Wisely
Gelatin helps set the mousse layers, but be cautious with the amount. Too much can make the texture rubbery, while too little may cause the layers to collapse. Always bloom the gelatin properly in cold water before dissolving it in warm liquid.
Layer Carefully
Chill each mousse layer for at least 30–60 minutes before adding the next. This ensures clean, defined layers and prevents the colors from blending together.
Chill Overnight
After assembling the cake, let it chill in the refrigerator overnight. This allows the flavors to meld and the layers to set perfectly.
Serve Cold
Keep the cake refrigerated until ready to serve. Use a warm, sharp knife to slice cleanly through the layers for a professional presentation.
How to Make Chocolate Vanilla Raspberry Mousse Cake
Prepare Brownie Biscuit
✔ Whisk together the flour, cocoa powder, and baking powder, then set aside.
✔ Cube the butter and melt it in a saucepan over medium-low heat, then stir in the sugar until melted, being careful not to boil.
✔ Remove from heat and cool to lukewarm.
✔ Add eggs one at a time, whisking until the mixture becomes smooth and shiny.
✔ Stir in the dry ingredients until fully combined.
✔ Pour the batter into the pan and bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
✔ Let it cool on a wire rack.
Prepare the Pan for the Mousse Layers
✔ Cut a piece of baking paper that is three times the height of the sides of the 9-inch pan.
✔ Fit the baking paper inside the pan, ensuring it rises above the sides by twice the height of the pan's walls.
✔ Carefully place the baked and cooled brownie into the bottom of the prepared pan.
Prepare the Chocolate Mousse
✔ Soak the gelatine sheets or in water until soft.
✔ In a heatproof bowl over simmering water, melt the chopped chocolate with 3/4 cup cream, stirring until smooth.
✔ Squeeze out the water from the gelatine and stir it into the melted chocolate until dissolved.
✔ Remove from heat and let cool to room temperature.
✔ Beat the remaining cream to stiff peaks, then fold it into the cooled chocolate mixture.
✔ Spread evenly over the brownie layer and refrigerate for 30 minutes until set.
Prepare the Raspberry Mousse
✔ Puree raspberries and strain to get 1/4 cup of syrup.
✔ Melt white chocolate in a double boiler, then mix in the raspberry puree and 1/2 cup whipped cream until smooth.
✔ Let cool to room temperature.
✔ Prepare the gelatin as before.
✔ Beat the remaining cream to stiff peaks and fold into the raspberry mixture.
✔ Spread over the chocolate mousse layer and refrigerate for 30 minutes until firm.
Prepare the Vanilla Mousse
✔ Prepare the gelatin as before.
✔ Melt white chocolate in a bain-marie, then mix in honey and 1/2 cup cream until smooth. Let cool to room temperature.
✔ Whip the remaining cream to stiff peaks, fold into the chocolate mixture, and stir in vanilla.
✔ Spread over the raspberry mousse layer and refrigerate for at least 3 hours or overnight until set.
Prepare the Chocolate Ganache
✔ Heat the cream over medium heat without boiling, then pour over chopped chocolate.
✔ Stir until smooth and glossy, then let the ganache cool until warm.
✔ Remove the cake from the refrigerator and carefully remove the sides of the pan. ✔ Detach the baking paper and transfer the cake to a serving plate.
✔ Pour the ganache over the surface of the cake and use a spatula to spread it evenly, letting the ganache flow unevenly down the sides.
Frequently Asked Questions (FAQ) about this Mousse Cake:
Can I make this cake in advance?
Yes, this cake can be made ahead of time! It's actually best if allowed to chill in the fridge for at least 3 hours (or overnight) to fully set the mousse layers.
Can I substitute the gelatine in the mousse?
Yes, you can use agar-agar as a vegetarian substitute for gelatine. However, you'll need to adjust the amount and follow the specific instructions on the agar packaging.
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used! Just make sure to thaw them and drain any excess liquid before puréeing them
Do I have to use a springform pan?
While a springform pan is recommended for easy removal, you can use a regular cake pan. Just make sure to line it well with parchment paper and carefully cut and serve the cake.
For another delicious option, you could try: Raspberry Meringue Vacherin
Is there a way to make this cake dairy-free?
Yes, you can substitute the heavy cream with coconut cream or a non-dairy whipping cream. For the chocolate mousse, use dairy-free chocolate, and for the brownie base, you can try using plant-based butter.
Can I use a different sweetener?
You can substitute regular sugar with alternatives like honey, maple syrup, or a sugar substitute. Keep in mind that some sweeteners may change the texture slightly.
How do I prevent the mousse from separating?
To avoid separation, make sure each mousse layer is fully set before adding the next. Also, fold the whipped cream gently into the chocolate mixtures to avoid deflating the mousse.
Worth Every Effort! Though it takes some time to make, this cake is so worth it. The combination of rich chocolate, tangy raspberry, and creamy vanilla mousse is perfectly balanced. A true masterpiece for any celebration!
Enjoy!
Here’s a lovely review from one of my readers:
⭐️⭐️⭐️⭐️⭐️ ''Restaurant-Quality Dessert! I felt like a professional pastry chef making this! The detailed instructions helped me create a cake that looked and tasted like it came from a high-end bakery. I made this cake for a family gathering, and it was a huge hit! The layers set perfectly, and the textures were amazing.'' — Marie
Have you tried making this Chocolate Vanilla Raspberry Mousse Cake ? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
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