This cake builds its appeal layer by layer. First, there is a tender chocolate base that’s rich but not heavy, then a crown of airy raspberry mousse that lends both color and a gentle tartness. The result is a striking contrast of deep cocoa and bright berry, tied together by a soft, creamy texture in every bite.
Each component is straightforward on its own, with just a simple batter of flour, cocoa, milk, eggs, and cream that bakes into a moist sponge. However, the mousse relies on puréed raspberries lightened with whipped cream and set with just enough gelatin to hold its shape.
Once assembled and cooled, the cake slices beautifully, revealing its elegant layers, making it equally suited to casual gatherings, birthdays, or anniversaries. Whether you’re a die-hard chocolate fanatic or a fruit-forward dessert lover, this cake unites both worlds in one glorious, swoon-worthy bite.
What is Chocolate and Raspberry Mousse Cake?
This dessert is a natural evolution of two classic European traditions, which are rich chocolate cakes and delicate fruit mousses. Chocolate cakes themselves trace back to the 18th century, when chocolate moved from being solely consumed as a beverage to becoming an ingredient in pastries and confections.
Meanwhile, fruit mousses emerged from French culinary artistry in the 18th and 19th centuries. The word mousse means “foam” in French, capturing the light, airy texture created by folding whipped cream or beaten egg whites into a sweetened purée.
However, by the late 20th century, layered mousse cakes featuring chocolate and berries became popular in European patisseries and international dessert menus. Today, each slice of a chocolate and raspberry mousse cake carries a small echo of that European culinary history.
Pro Tips for the Best Chocolate and Raspberry Mousse Cake
- Make sure eggs, sour cream, and cream are at room temperature. This helps everything blend like a dream.
- Sifting the cocoa and flour keeps lumps out and gives you that delicate crumb.
- Never pour mousse on a warm cake. It’ll melt into a sad puddle.
- This cake lives and dies by its chocolate flavor. A rich, dark cocoa makes all the difference.
Frequently Asked Questions
Can I use frozen raspberries?
Absolutely! Just thaw and drain them well before blending. You may need to strain extra juice to keep the mousse firm.
Why is my mousse runny?
Most often it’s from warm raspberry purée or under-whipped cream. Make sure the purée is cool and whip the cream to stiff peaks.
What’s the best way to slice this cake?
Use a long, sharp knife dipped in hot water and wiped clean after each cut. It gives you those gorgeous bakery-style slices.
How to Store Chocolate and Raspberry Mousse Cake
Cover the cake with plastic wrap or keep it in an airtight container in the fridge, and it will stay fresh for up to 4 days.
You can also wrap individual slices in plastic, freeze, and store for up to 2 months. To serve, thaw in the fridge overnight.
Ingredients
How to Make Chocolate and Raspberry Mousse Cake
In a big bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. Then, add milk, eggs, sour cream, oil, and cream to the dry mix.
In a big bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. Then, add milk, eggs, sour cream, oil, and cream to the dry mix.
Combine the ingredients with a hand mixer until there are no streaks of flour, but don’t overmix. Pour the batter into a lined or greased baking sheet and bake at 180°C/350°F for 40-50 minutes.
Combine the ingredients with a hand mixer until there are no streaks of flour, but don’t overmix. Pour the batter into a lined or greased baking sheet and bake at 180°C/350°F for 40-50 minutes.
Blend the raspberries into a purée, then strain to ditch the seeds.
Blend the raspberries into a purée, then strain to ditch the seeds.
Heat your blended raspberry, then add in sugar and gelatin, stirring until dissolved. Let it cool down to room temperature.
Heat your blended raspberry, then add in sugar and gelatin, stirring until dissolved. Let it cool down to room temperature.
Pour your cream into a bowl and whip to stiff peaks.
Pour your cream into a bowl and whip to stiff peaks.
Gently fold in the cooled raspberry mixture until it’s pink and fluffy. Try not to eat it all by the spoonful.
Gently fold in the cooled raspberry mixture until it’s pink and fluffy. Try not to eat it all by the spoonful.
Spread the raspberry mousse over your chilled cake. Smooth it out with an offset spatula like you’re icing a giant pink brownie.
Spread the raspberry mousse over your chilled cake. Smooth it out with an offset spatula like you’re icing a giant pink brownie.
Refrigerate for at least 2 hours, until the mousse sets. Slice, serve, and enjoy.
Refrigerate for at least 2 hours, until the mousse sets. Slice, serve, and enjoy.
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