Chocolate Raspberry Mousse Cake with Rich Ganache Glaze

Indulgent, elegant, and irresistibly chocolatey, this Chocolate Raspberry Mousse Cake is a perfect treat for special occasions. The combination of a fudgy brownie base, light raspberry mousse, and a glossy chocolate ganache creates a beautiful dessert that’s both refreshing and decadently rich.

Inspired by classic chocolate and raspberry pairings, this cake combines a fudgy brownie layer with a fruity mousse for a truly luxurious experience. Each layer brings its own delight: the brownie is dense and chocolatey, the raspberry mousse adds a tart and airy freshness, and the ganache ties it all together with a smooth, glossy finish.

Why You’ll Love This Chocolate Raspberry Mousse Cake

Three Irresistible Layers: Fudgy brownie base, airy raspberry mousse, and silky chocolate ganache.
Perfect for Celebrations: This showstopper dessert is great for birthdays, anniversaries, or any special gathering.
Versatile and Customizable: Use any seasonal berries or add a dash of liqueur to the ganache for extra depth.

Ingredients:

Brownie Cake:

170g (¾ cup) unsalted butter, at room temperature
60g (2 oz) semi-sweet chocolate, chopped
65g (½ cup) all-purpose flour
65g (½ cup) Dutch-processed cocoa powder
½ tsp kosher salt
150g (¾ cup) granulated sugar
110g (½ cup) light brown sugar, packed
3 large eggs, at room temperature

Raspberry Mousse:

2¼ tsp (1 packet) powdered gelatin
2 tbsp water
3 cups fresh raspberries (about two 6 oz packs)
50g (¼ cup) granulated sugar
240ml (1 cup) heavy whipping cream, very cold
30g (¼ cup) powdered sugar

Chocolate Ganache Glaze:

170g (6 oz) semi-sweet chocolate, chopped
300ml (1¼ cups) heavy whipping cream

Directions:

1. Brownie Cake:

Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper on the bottom and sides to prevent sticking.
Melt the butter and chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring each time until smooth. Set aside to cool slightly.
In a bowl, whisk together the flour, cocoa powder, and salt.
In a large mixing bowl, whisk the granulated sugar, brown sugar, and eggs vigorously (by hand or with a mixer) for about 3 minutes until frothy.
Pour in the cooled chocolate mixture, stirring until combined. Sift in the dry ingredients, folding until just incorporated.
Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes, then cool completely.

2. Raspberry Mousse:

Blend the raspberries into a puree and strain through a fine mesh sieve into a saucepan to remove seeds.
In a small bowl, sprinkle the gelatin over the water and let it stand for 5 minutes to bloom.
Heat the raspberry puree with sugar over medium heat, stirring until the sugar dissolves. Remove from heat, add the gelatin mixture, and stir until dissolved. Transfer to a shallow bowl to cool to room temperature, stirring occasionally.
Whip the heavy cream and powdered sugar in a stand mixer on medium speed until soft peaks form, then increase speed to high until stiff peaks form.
Gently fold in half the cooled raspberry puree, followed by the second half, until fully combined.
Spread the mousse over the brownie layer, smoothing to the edges. Cover and refrigerate for at least 4 hours, or overnight for best results.

3. Chocolate Ganache Glaze:

Place the chopped chocolate in a heatproof bowl. Heat the heavy cream until it begins to steam, then pour it over the chocolate.
Let sit for 1 minute, then stir until smooth and glossy. Allow the ganache to cool for 10 minutes or until it’s still pourable but not hot.
Remove the cake from the springform pan, peel away the parchment, and place on a wire rack over a parchment-lined baking sheet.
Pour the ganache over the center of the cake, allowing it to cover the sides evenly. Once set, transfer the cake to a serving platter.

4. Serve:

Top with fresh raspberries, slice, and enjoy!

Notes:

Make-Ahead Option: Prepare the brownie and mousse a day ahead and add the ganache before serving.
Leftover Ganache: Use as a topping for ice cream, or store it in the fridge to make truffles later!