Chocolate Raspberry Mousse Cake

This is an elegant and decadent dessert bursting with raspberry flavor. With a brownie biscuit, a delightful chocolate, raspberry, and vanilla mousse, and topped with silky chocolate ganache, this cake is nothing else but a great symphony of flavors. It's perfect for extra-special occasions.

Chocolate Raspberry Mousse Cake

This decadent cake is one of my top favorite desserts of all time. It is amazingly delicious!


It is going to take you a bit of time to make this cake, but is well worth the effort, and is much easier than you may think.


After following these easy step-by-step directions, you finally have a decadent and eye-catching cake.



Ingredients;

Serves 10-12


For the Brownie Layer:

  • 100g (3/4 cup) all-purpose flour

  • 85g (2/3 cup) unsweetened cocoa powder

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 113g (4 oz or 1/2 cup) unsalted butter

  • 225g (1 cup) + 2 tablespoons granulated sugar

  • 2 large eggs, at room temperature

  • 2 tsp vanilla extract


For the Chocolate Mousse:

  • 260g (9 oz) semi-sweet chocolate, finely chopped

  • 415 ml (1 3/4 cups) heavy (whipping) cream, divided

  • pinch salt

  • 2 tsp unflavored powdered gelatine

  • 2 Tbsp water


For the Raspberry Mousse:

  • 1 1/2 cups fresh raspberries

  • 260g (9 oz) white chocolate, finely chopped

  • 355 ml (1 1/2 cups) heavy¬†(whipping)¬†cream, divided

  • pinch salt

  • 2 tsp unflavored powdered gelatine

  • 2 Tbsp water


For the Vanilla Mousse:

  • 260g (9 oz) white chocolate, finely chopped

  • 355 ml (1 1/2 cups) heavy¬†(whipping)¬†cream, divided

  • 4 Tbsp honey

  • pinch salt

  • 2 tsp unflavoured powdered ge

  • 2 Tbsp water

  • 2 tsp vanilla bean paste (can substitute vanilla extract)


To Finish:

  • 60g (2 oz) semi-sweet chocolate, finely chopped

  • 115g (4 oz) heavy cream

  • 1350g (12 oz) fresh raspberries

  • Chocolate curls or other decorations


Method


TO MAKE THE BROWNIE LAYER


1. Line with parchment paper, a 23 cm (9-inch) baking pan with a removable bottom.

2. Preheat the oven to 180¬įC (350¬įF).

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3. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.

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4. In a medium saucepan, over medium heat, put the cubed butter. Stir occasionally as the butter melts. Add the sugar, and stir until it melts. Don’t allow the mixture to come to a boil.

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5. Remove the pan from the heat, and let it cool to lukewarm. Add the eggs, one at a time, whisking well between each addition. The mixture will start out grainy, but as you add the eggs, it will become shiny and smooth. Whisk the vanilla in. Using a rubber spatula, gently fold in the flour mixture.

6. Spoon batter into the prepared pan. Bake for 22-24 minutes, until a toothpick comes out. Transfer the brownie layer to a wire rack to cool.



7. Prepare the pan; Line with parchment paper that extends up and over the sides. Make sure you cut the strip tall enough to extend at least as high as the pan’s sides. Carefully place the baked brownie in the bottom of the pan. 


TO MAKE THE CHOCOLATE MOUSSE


8. Using a double boiler or bowl over hot water, melt the chocolate with 3/4 cup of cream, and stir until the mixture is smooth. Let it cool to room temperature, stirring occasionally.

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9. Meanwhile, prepare the gelatine. In a small bowl, place cold water and sprinkle with gelatine while whisking with a fork. Set aside for few minute, until the gelatine will absorb the water. Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Cool slightly,

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10. Whisk the melted gelatine and chocolate together.

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11. Whip the remaining 1 cup heavy cream to firm peaks. Gradually and gently, fold the whipped cream into the chocolate ( use a spatula).

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12. Scrape the mousse on top of the brownie. Spread it evenly over the top of brownie biscuit. Refrigerate the cake for 25 minutes, until the mouse has started to set, and is firm enough that a second layer can be added.



TO THE RASPBERRY MOUSSE


13. Using a blender, make a quick puree by blending 1/2 cup fresh raspberries.

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14. Pour them through a fine mesh strainer to remove the seeds, and measure out 1/4 cup raspberry puree. Set aside.

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15. In a medium saucepan, over medium-low heat, combine the white chocolate, raspberry puree, 1/2 cup of heavy cream, and salt.

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16. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatine, and folding in whipped cream. At the end, stir in the remaining 1 cup of fresh raspberries and pour the mousse over the chocolate mousse layer. Spread it into an even layer, and refrigerate again.


TO MAKE THE VANILLA MOUSSE


17. In a saucepan, over medium-low heat, combine the white chocolate, 1/2 cup heavy cream, honey, and salt.

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18. Continue to make this layer the same way you made the previous two layers. At the end, stir in the vanilla bean paste and pour the mousse over the raspberry mousse layer. Refrigerate to set the mousse layers very well, at least 4 hours or overnight.


TO FINISH THE CAKE


19. Push the bottom out from the pan, or unhinge the sides. Peel back the parchment paper. Transfer the cake to a serving platter.

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TO MAKE THE CHOCOLATE GANACHE


20. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts. The ganache will be very hot and fluid. Let it cool until it is still warm.

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21. Pour the ganache over the top of the cake. Use a spatula to nudge it right to the edge and over in evenly spaced drizzles.

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22. Add the fresh raspberries and chocolate curls on top of the cake. Refrigerate to set the ganache.


Enjoy!


We do not remember days, we remember moments. - Cesare Pavese

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