Baking with family has always been a cherished tradition in my life. There’s something magical about creating a beautiful dessert together and sharing it with loved ones. This Dark Chocolate Raspberry Mousse Cake recipe holds a special place in my heart because it perfectly balances the rich, decadent flavor of dark chocolate with the bright, tartness of fresh raspberries. The total time to create this decadent dessert is approximately 4 hours (including chilling time). Trust me, you can do this!
Table of Contents
Why You’ll Love This Dark Chocolate Raspberry Mousse Cake
- Impressive but surprisingly simple: This cake looks like it came from a fancy bakery, but it’s easier to make than you might think.
- Perfect balance of flavors: The combination of dark chocolate and raspberries is a match made in dessert heaven.
- Make ahead for stress-free entertaining: You can make the cake a day in advance, leaving you free to enjoy your time with guests.
- Uses easy-to-find ingredients: No need to hunt down obscure ingredients; everything can be found at your local grocery store.
Understanding the Ingredients: Why Each One Matters
- Eggs: Eggs provide structure, richness, and moisture to the chocolate cake. Room temperature eggs are crucial because they emulsify more easily, creating a smoother batter and a more tender cake.
- Light Brown Sugar: Light brown sugar adds moisture and a hint of molasses flavor, enhancing the cake’s overall taste and texture.
- Granulated Sugar: Granulated sugar sweetens the cake and contributes to its tender crumb.
- Vanilla Extract: Vanilla extract enhances the other flavors in the cake, adding a touch of warmth and complexity.
- Plain Flour: Plain flour (all-purpose flour) provides the structure for the cake, holding everything together.
- Cocoa Powder: Cocoa powder gives the cake its rich chocolate flavor.
- Baking Powder: Baking powder is a leavening agent that helps the cake rise, creating a light and airy texture.
- Espresso Powder: Espresso powder intensifies the chocolate flavor, adding depth and complexity.
- Salt: Salt enhances the sweetness and balances the flavors in the cake.
- Dark Chocolate 75%: The star of the show, dark chocolate with 75% cocoa solids, provides a deep, intense chocolate flavor that complements the raspberries perfectly.
- Powdered Agar-Agar: Agar-agar is a vegetarian gelatin alternative used to set the raspberry mousse.
- Fresh Lemon Juice: Fresh lemon juice helps to activate the agar-agar and adds a touch of brightness to the raspberry puree.
- Fresh Raspberries: Fresh raspberries bring a burst of tartness and freshness to the mousse, balancing the richness of the chocolate.
- Granulated Sugar: Granulated sugar sweetens the raspberry puree, creating the perfect balance of sweet and tart.
- Double Cream (heavy cream): Double cream (heavy cream) provides the richness and velvety texture for the raspberry mousse. It must be cold to whip properly.
- Fresh Raspberries: These are used as a beautiful and flavorful garnish, adding a pop of color and freshness to the finished cake.
- Dark Chocolate shavings: Dark chocolate shavings add a touch of elegance and enhance the chocolate flavor.
Equipment You’ll Need
- 23cm (9-inch) springform pan with a tight seal (I recommend a non-stick pan for easy release)
- Parchment paper
- Hand-held electric whisk (I personally love the KitchenAid hand mixer)
- Rubber spatula
- Offset spatula
- Blender or food processor (a high-speed blender like Vitamix works best for a smooth puree)
- Fine-mesh sieve
- Saucepan
- Mixing bowls
- Wire rack
- Sharp knife
Dark Chocolate Raspberry Mousse Cake Ingredients
For the Chocolate Sponge:
- 3 large eggs (room temperature)
- 55 g light brown sugar
- 65 g granulated sugar
- 1 tsp vanilla extract
- 65 g plain flour (all-purpose)
- 15 g cocoa powder
- 1 tsp baking powder
- ½ tsp espresso powder
- ¼ tsp salt
- 75 g Dark Chocolate 75% (melted)
For the Raspberry Mousse:
- 2¼ tsp powdered agar-agar
- 45 ml fresh lemon juice
- 400 g fresh raspberries (Frozen raspberries can be substituted; see note.)
- 100 g granulated sugar
- 480 ml double cream (heavy cream) (cold)
For Decoration:
- 125 g fresh raspberries
- 50 g Dark Chocolate shavings
Step-by-Step Instructions for Dark Chocolate Raspberry Mousse Cake
- Prepare a pan and preheat the oven: Grease and line the base and sides of a 23cm (9-inch) springform pan. Preheat your oven to 180°C (350°F). [Process photo of greasing the pan]
- Whip the eggs & sugar: Add the eggs, sugar, light brown sugar and vanilla extract into a medium-sized bowl. Using a hand-held electric whisk, whip on medium-high speed until the mixture is light and creamy, about 4 minutes. When lifting out the whisk, you want to see trails of the mixture for a few seconds. [Process photo of whipping eggs and sugar]
- Add the dry ingredients and fold through: Sift into the egg bowl the flour, cocoa powder, baking powder, and espresso powder and add the salt. Mix at low speed until just a few flour streaks remain. [Process photo of adding dry ingredients]
- Add the melted chocolate: Add the melted chocolate into the batter and fold through with a rubber spatula. Make sure to scrape the bottom of the bowl as you fold until the ingredients are combined and smooth. [Process photo of folding in melted chocolate]
- Pour batter into baking pan and bake: Pour the batter into the prepared springform pan. Tap the pan firmly on the work surface a couple of times to release any air bubbles. Use an offset spatula if needed to smooth out the surface. Bake for 15-20 minutes until the centre springs back. Remove from the oven and place pan on a wire rack and leave to cool to room temperature. The top of the sponge will look wrinkly. Use a flat based glass or the base of a measuring cup and press the top of the cake down to form a flat surface. Then cover and refrigerate until ready to use for the next part of the recipe. [Process photo of baking the batter]
- Bloom agar-agar: Add the lemon juice into a small bowl and sprinkle the powdered agar-agar over the top and give it a mix with a fork. Let sit for a couple of minutes whilst the agar-agar softens. [Process photo of blooming agar-agar]
- Blend raspberries: Add the fresh raspberries into a blender or food processor and blend until smooth. Pass the blended raspberries through a fine-mesh sieve set over a saucepan, pushing the puree through with the back of a spoon. Make sure to scrape the puree off the underside of the sieve. Discard the raspberry seeds. You should have about 300 ml (1¼ cups of raspberry pulp). [Process photo of blending the raspberries]
- Heat and thicken raspberry puree: Place the saucepan with the raspberry puree onto a stovetop on medium-low heat, add the granulated sugar and bring the puree to a simmer, stirring often. Add in the agar-agar mixture and heat gently (don’t let it boil), stirring constantly until the agar-agar dissolves. You may need to squish the agar-agar on the side of the saucepan. Remove the pan from the heat and pass the raspberry puree one last time through a sieve set over a bowl to remove any remaining agar-agar lumps. (This step is optional if you are confident that the agar-agar has fully dissolved.) Set the raspberry puree to one side to cool to room temperature; this can take about 20 minutes. [Process photo of heating the raspberry puree]
- Whip Cream and mix in raspberry puree: In a separate bowl, using an electric hand-held mixer fitted with the whisk (or an electric stand mixer), whip the cream on medium to high speed until soft peaks form, and then slowly fold through the cooled puree in 3 parts until fully combined. [Process photo of whipping the cream]
- Set in prepared pan: Pour the raspberry mousse into the prepared springform pan over the top of the chocolate sponge. Use an offset spatula to level off and smooth. Cover and refrigerate for 3 hours minimum, preferably overnight. [Process photo of setting in prepared pan]
- Remove the cake from the pan and decorate: When ready to serve, remove the raspberry mousse cake from the fridge and carefully remove the springform pan sides. Peel off the baking paper collar and smooth the edges of the raspberry mousse with a warmed offset spatula if necessary. Slide the baking paper with the cake onto a serving plate and decorate with fresh raspberries and chocolate shavings. Slice raspberry mousse cake with a warm, dry, sharp knife into slices and serve immediately. [Process photo of decorating the cake]
Common Mistakes to Avoid
- Overmixing the cake batter: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Not letting the mousse set completely: The mousse needs ample time to set in the refrigerator. Be patient and let it chill for at least 3 hours, or preferably overnight.
- Using low-quality chocolate: The quality of the chocolate greatly impacts the flavor of the cake. Use a good-quality dark chocolate with at least 70% cocoa solids.
Troubleshooting Guide
- What to do if the mousse doesn’t set? Ensure that the agar-agar has fully dissolved in the raspberry puree. If it hasn’t, gently reheat the puree and whisk until dissolved. Also, make sure you are using enough agar-agar for the amount of liquid.
- What if the cake is dry? Avoid overbaking the cake. Bake until the center springs back when lightly touched. You can also brush the cake with a simple syrup (sugar and water) after baking to add moisture.
- What if the buttercream is too thin? This recipe does not use buttercream.
Tips for the Best Dark Chocolate Raspberry Mousse Cake
- How to get a perfectly smooth mousse: Ensure the raspberry puree is smooth by passing it through a fine-mesh sieve to remove any seeds or lumps.
- The secret to a moist chocolate cake: Use room temperature eggs and don’t overmix the batter. The light brown sugar also helps to keep the cake moist.
- How to prevent the cake from sticking to the pan: Grease and line the springform pan with parchment paper for easy release.
Variations and Flavor Combinations
| Variation | Description |
|---|---|
| White Chocolate Mousse | Substitute white chocolate for dark chocolate in the mousse. |
| Different Berries | Use blueberries, strawberries, or a mix of berries instead of raspberries. |
| Ganache Layer | Add a layer of chocolate ganache on top of the mousse for extra richness. |
How to Store Your Dark Chocolate Raspberry Mousse Cake
Store the cake in the refrigerator, covered, for up to 3 days. To freeze, wrap the cake tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Store leftover slices in an airtight container in the refrigerator.
Frequently Asked Questions
- Can I make this cake without alcohol? Yes, this recipe doesn’t contain any alcohol.
- How long does raspberry mousse cake last? It lasts for up to 3 days in the refrigerator.
- Can chocolate raspberry mousse cake be frozen? Yes, it can be frozen for up to 1 month.
- What is the best type of chocolate to use for mousse? Use a good-quality dark chocolate with at least 70% cocoa solids.
- Can I use frozen raspberries in the mousse? Yes, frozen raspberries can be substituted for fresh raspberries.
Dark Chocolate Raspberry Mousse Cake Recipe Card
Stunning Dark Chocolate Raspberry Mousse Cake
Baking with family has always been a cherished tradition in my life. There’s something magical about creating a beautiful dessert together and sharing it with loved ones.
Ingredients
Equipment
Method
- Prepare a pan and preheat the oven: Grease and line the base and sides of a 23cm (9-inch) springform pan. Preheat your oven to 180°C (350°F).
- Whip the eggs & sugar: Add the eggs, sugar, light brown sugar and vanilla extract into a medium-sized bowl. Using a hand-held electric whisk, whip on medium-high speed until the mixture is light and creamy, about 4 minutes. When lifting out the whisk, you want to see trails of the mixture for a few seconds.
- Add the dry ingredients and fold through: Sift into the egg bowl the flour, cocoa powder, baking powder, and espresso powder and add the salt. Mix at low speed until just a few flour streaks remain.
- Add the melted chocolate: Add the melted chocolate into the batter and fold through with a rubber spatula. Make sure to scrape the bottom of the bowl as you fold until the ingredients are combined and smooth.
- Pour batter into baking pan and bake: Pour the batter into the prepared springform pan. Tap the pan firmly on the work surface a couple of times to release any air bubbles. Use an offset spatula if needed to smooth out the surface. Bake for 15-20 minutes until the centre springs back. Remove from the oven and place pan on a wire rack and leave to cool to room temperature. The top of the sponge will look wrinkly. Use a flat based glass or the base of a measuring cup and press the top of the cake down to form a flat surface. Then cover and refrigerate until ready to use for the next part of the recipe.
- Bloom agar-agar: Add the lemon juice into a small bowl and sprinkle the powdered agar-agar over the top and give it a mix with a fork. Let sit for a couple of minutes whilst the agar-agar softens.
- Blend raspberries: Add the fresh raspberries into a blender or food processor and blend until smooth. Pass the blended raspberries through a fine-mesh sieve set over a saucepan, pushing the puree through with the back of a spoon. Make sure to scrape the puree off the underside of the sieve. Discard the raspberry seeds. You should have about 300 ml (1¼ cups of raspberry pulp).
- Heat and thicken raspberry puree: Place the saucepan with the raspberry puree onto a stovetop on medium-low heat, add the granulated sugar and bring the puree to a simmer, stirring often. Add in the agar-agar mixture and heat gently (don’t let it boil), stirring constantly until the agar-agar dissolves. You may need to squish the agar-agar on the side of the saucepan. Remove the pan from the heat and pass the raspberry puree one last time through a sieve set over a bowl to remove any remaining agar-agar lumps. (This step is optional if you are confident that the agar-agar has fully dissolved.) Set the raspberry puree to one side to cool to room temperature; this can take about 20 minutes.
- Whip Cream and mix in raspberry puree: In a separate bowl, using an electric hand-held mixer fitted with the whisk (or an electric stand mixer), whip the cream on medium to high speed until soft peaks form, and then slowly fold through the cooled puree in 3 parts until fully combined.
- Set in prepared pan: Pour the raspberry mousse into the prepared springform pan over the top of the chocolate sponge. Use an offset spatula to level off and smooth. Cover and refrigerate for 3 hours minimum, preferably overnight.
- Remove the cake from the pan and decorate: When ready to serve, remove the raspberry mousse cake from the fridge and carefully remove the springform pan sides. Peel off the baking paper collar and smooth the edges of the raspberry mousse with a warmed offset spatula if necessary. Slide the baking paper with the cake onto a serving plate and decorate with fresh raspberries and chocolate shavings. Slice raspberry mousse cake with a warm, dry, sharp knife into slices and serve immediately.
Notes
Resting the steak is the most important step for a juicy result.
Nutritional Information: (Estimated, per serving)
- Calories: 450
- Fat: 30g
- Protein: 8g
- Carbohydrates: 40g
Conclusion
Making this Dark Chocolate Raspberry Mousse Cake is such a rewarding experience. It’s approachable enough for any home baker, and the result is a stunning dessert that’s sure to impress. I hope you’ll give this recipe a try! I’d love to hear how it turns out for you. Leave a comment below with any questions or share your photos if you make it. Happy baking!
