Chocolate Raspberry Mousse Cake (Printable Version)

A rich chocolate cake layered with smooth raspberry and chocolate mousse, perfect for any celebration.

# Everything You’ll Need:

→ Cake

01 - 10 oz semisweet chocolate, chopped
02 - 4 large eggs
03 - 1/3 cup granulated sugar
04 - 1/4 teaspoon salt
05 - 1 teaspoon vanilla extract
06 - 1/2 cup unsalted butter, softened

→ Raspberry Mousse Layer

07 - 1 tablespoon water
08 - 1 teaspoon unflavored gelatin
09 - 16 oz frozen raspberries
10 - 1 tablespoon granulated sugar
11 - 6 oz white chocolate, chopped
12 - 1 cup heavy whipping cream

→ Chocolate Mousse Layer

13 - 10 oz semisweet chocolate, chopped
14 - 1 1/2 cups heavy whipping cream
15 - 1 teaspoon unflavored gelatin
16 - 2 tablespoons cool water

# Steps to Cook:

01 - Preheat oven to 350°F. Lightly grease a 9-inch springform pan and line it with parchment paper. Wrap springform pan with foil if using a water bath. Bake in a water bath with about 1 inch of water or bake directly without water for a longer time.
02 - Melt 10 oz chopped semisweet chocolate in a large bowl using microwave or stovetop. Beat egg whites with one-third sugar using an electric mixer until fluffy. Add remaining sugar, salt, and vanilla extract and continue beating to near soft peaks.
03 - Whisk softened butter into melted chocolate, then mix in egg yolks until smooth. Fold half of the beaten egg whites into chocolate mixture, then gently fold in remaining meringue.
04 - Pour batter into prepared pan. Bake 26-28 minutes with convection or about 50 minutes without until a toothpick inserted comes out clean. Cool to room temperature, then refrigerate at least 1 hour. Remove springform ring, flip cake onto serving plate, discard parchment and bottom, then reposition ring around cake to hold mousse layers.
05 - Sprinkle gelatin over 1 tablespoon water in a small dish and set aside. Thaw and puree raspberries until smooth. Combine raspberry puree and sugar in saucepan, bring to boil, and reduce for 5 minutes. Reserve 1/2 cup juice, stir in gelatin mixture warmed briefly in microwave, then mix gelatin juice back into raspberry mixture. Pour over melted white chocolate and stir smooth.
06 - Whip heavy cream to soft peaks. Fold one-third of whipped cream into raspberry-white chocolate mixture, then gently fold in remaining cream. Pour raspberry mousse over cake base and smooth surface. Refrigerate at least 3 hours until set.
07 - Melt 10 oz chopped semisweet chocolate in a large bowl. Sprinkle gelatin over 2 tablespoons cool water and set aside. Heat 1/2 cup heavy cream to boiling and pour over chocolate, stirring until smooth. Stir in gelatin after warming briefly in microwave. Allow mixture to cool slightly.
08 - Whip remaining 1 cup heavy cream to soft peaks. Stir one-third of whipped cream into chocolate mixture, then fold in remaining cream gently. Spread chocolate mousse over raspberry layer and refrigerate for several more hours to set.
09 - Run a knife around springform ring to loosen mousse layers, then remove ring. Garnish cake with grated white chocolate curls or fresh raspberries as desired. Keep refrigerated until serving.

# Extra Suggestions:

01 - Using a water bath during baking helps maintain moisture and prevents cracking but can be skipped if desired.

Back