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!
