Heavenly Raspberry Chocolate Mousse Cake Recipe
Introduction
If you love the rich combination of chocolate and raspberries, this Heavenly Raspberry Chocolate Mousse Cake is a perfect treat. It’s a luscious, layered dessert that balances dense chocolate cake with a light, fruity mousse—a delight for any special occasion or a luxurious weekend indulgence.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 1 cup fresh raspberries
- 1 cup dark chocolate chips
- 1 tsp agar-agar powder
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and grease two round cake pans to prevent sticking.
- Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, and baking powder until well combined.
- Step 3: In a separate bowl, beat the eggs with vegetable oil and milk until frothy. Gently fold this wet mixture into the dry ingredients, mixing just until combined to keep the batter light.
- Step 4: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
- Step 5: While the cakes cool, melt the dark chocolate chips gently over a double boiler or in short bursts in the microwave. In a small saucepan, heat fresh raspberries with agar-agar powder, stirring until the agar-agar dissolves completely. Combine the melted chocolate with the warm raspberry mixture and let it cool slightly to form the mousse.
- Step 6: To assemble, place one cake layer on a serving plate and spread half of the raspberry chocolate mousse evenly on top. Carefully place the second cake layer over the mousse, then spread the remaining mousse on top, smoothing it out for a beautiful finish.
Tips & Variations
- For a smoother mousse, you can strain the raspberry mixture before combining it with the melted chocolate to remove seeds.
- Substitute agar-agar with gelatin if preferred, using equivalent amounts, for a slightly different texture.
- Add a splash of vanilla extract to the mousse for extra flavor depth.
- Use frozen raspberries if fresh are unavailable, just thaw them before heating.
Storage
Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Before serving, allow it to sit at room temperature for about 15 minutes for the best texture. Avoid freezing as the mousse texture may be affected after thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of chocolate for the mousse?
Yes, you can use milk chocolate or semi-sweet chocolate chips depending on your sweetness preference, but dark chocolate offers the best balance with the raspberry tartness.
Is agar-agar necessary in this recipe?
Agar-agar helps set the mousse so it holds its shape between the cake layers. If you don’t have agar-agar, you can use gelatin or try cooling the mixture longer, but the mousse may be less firm.
PrintHeavenly Raspberry Chocolate Mousse Cake Recipe
A decadent and airy Raspberry Chocolate Mousse Cake featuring moist cocoa layers perfectly complemented by a luscious raspberry-infused dark chocolate mousse. This dessert combines the richness of chocolate with the tart freshness of raspberries, making it an irresistible treat for special occasions or anytime indulgence.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Cake Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup whole milk
Mousse Ingredients
- 1 cup fresh raspberries
- 1 cup dark chocolate chips
- 1 tsp agar-agar powder
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two round cake pans thoroughly to prevent sticking and ensure easy removal of the cakes after baking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and baking powder. Whisk until evenly combined to create a uniform dry mix.
- Combine wet ingredients: In another bowl, beat the eggs, vegetable oil, and whole milk until the mixture is frothy. Gradually add this to the dry ingredients and stir gently until just combined—avoid overmixing to keep the cake light and fluffy.
- Bake the cakes: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely in the pans before removing.
- Prepare the raspberry chocolate mousse: Gently melt the dark chocolate chips until smooth. Separately, heat the fresh raspberries with the agar-agar powder until the agar-agar fully dissolves, creating a thickened raspberry gel. Fold the melted chocolate into the raspberry mixture, stirring gently to combine into a smooth mousse.
- Assemble the cake: Place one cake layer on a serving plate. Spread half of the raspberry chocolate mousse evenly over the top. Carefully place the second cake layer on top, and finish by spreading the remaining mousse on the top of the cake for a sumptuous finish.
Notes
- Ensure the cakes are completely cool before applying the mousse to prevent melting.
- Agar-agar powder acts as a vegetarian gelatin substitute; adjust quantity slightly if using another setting agent.
- For a more intense chocolate flavor, use high-quality dark chocolate chips.
- Fresh raspberries add brightness, but frozen raspberries can be used if fresh are not available—thaw and drain excess liquid first.
- Store the assembled cake in the refrigerator to keep the mousse set and fresh.
Keywords: raspberry chocolate mousse cake, chocolate cake, raspberry mousse, layered cake, dessert, vegetarian cake, chocolate dessert
