Dark Chocolate Raspberry Mousse Cake

Dark Chocolate Raspberry Mousse Cake is a stunning, decadent dessert that layers rich chocolate cake with smooth dark chocolate mousse and bright raspberry flavor. It’s elegant enough for celebrations but simple enough for a make-ahead treat that impresses every time. The combination of dark chocolate and tart raspberries is one I always come back to.

Why You’ll Love This Recipe

I love how luxurious this cake feels without being too heavy. The dark chocolate mousse is creamy and smooth, the raspberry adds a fruity contrast, and the soft chocolate cake base ties it all together. It’s naturally beautiful with its glossy finish and vibrant color from the raspberries. Whether I’m making it for a birthday, holiday, or special dinner, this cake never fails to wow.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake base:

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Eggs

• Granulated sugar

• Milk

• Vegetable oil

• Vanilla extract

For the dark chocolate mousse:

• Dark chocolate (60–70% cocoa), chopped

• Heavy cream

• Powdered sugar

• Gelatin (optional, for extra stability)

• Cold water (for blooming gelatin, if using)

For the raspberry layer:

• Fresh or frozen raspberries

• Granulated sugar

• Lemon juice

• Gelatin (or cornstarch as a thickener)

Optional toppings:

• Fresh raspberries

• Dark chocolate shavings

• Cocoa powder or powdered sugar dusting

Directions

1. Make the cake base:
   I preheat the oven to 350°F (175°C), grease a round springform pan, and line the bottom with parchment paper.
   In a bowl, I mix the dry ingredients. In another, I whisk eggs, sugar, milk, oil, and vanilla. I combine the wet and dry, pour into the pan, and bake for about 20–25 minutes. I cool the cake completely.

2. Prepare the raspberry layer:
   In a saucepan, I simmer raspberries, sugar, and lemon juice until soft. I strain out seeds if I want a smooth texture, then stir in bloomed gelatin or thickener. I let it cool slightly, then pour it over the cooled cake and chill until set.

3. Make the dark chocolate mousse:
   I melt the dark chocolate and let it cool slightly. Separately, I whip the cream with powdered sugar until soft peaks form. If using gelatin, I bloom it in cold water, dissolve it, and stir it into the melted chocolate. Then I gently fold the whipped cream into the chocolate until smooth.

4. Assemble the cake:
   Once the raspberry layer is set, I spread the mousse over the top and smooth the surface. I refrigerate the cake for at least 4 hours, or overnight for best texture.

5. Finish and serve:
   Just before serving, I top the cake with fresh raspberries and chocolate shavings, or dust it with cocoa powder for a simple finish.

Servings and timing

This recipe serves 10–12 slices and takes about 1 hour of active prep, plus 4–6 hours of chilling time. It’s perfect to make the day before an event.

Variations

Sometimes I use white chocolate mousse instead of dark for a lighter contrast. I’ve also added a layer of raspberry jam between the cake and mousse for extra flavor. For a gluten-free version, I use almond flour or a flourless chocolate cake base. And when I want more texture, I sprinkle crushed nuts on top before serving.

Storage/Reheating

I store the cake in the fridge, covered, for up to 4 days. It stays moist and the mousse holds up well. I don’t recommend freezing this cake, since the mousse texture can change when thawed. No reheating needed—it’s best served chilled.

FAQs

Can I make this cake without gelatin?

Yes, I’ve made it by just whipping the mousse firmly and chilling it well. Gelatin adds extra structure, but it’s not absolutely necessary.

Can I use store-bought raspberry preserves instead of fresh fruit?

Yes, but I warm and thin it slightly to make it easier to layer. I prefer fresh or frozen raspberries for a brighter flavor.

What kind of chocolate works best?

I use high-quality dark chocolate, around 60–70% cocoa. It melts smoothly and gives the mousse that deep, rich taste.

How do I get clean slices when cutting the cake?

I use a sharp knife dipped in hot water and wiped dry between slices. It keeps the layers looking clean and professional.

Can I use other berries?

Absolutely. I’ve used blackberries and strawberries, and both work beautifully with the dark chocolate.

Conclusion

Dark Chocolate Raspberry Mousse Cake is a dessert that delivers both elegance and flavor. I love how the richness of the chocolate balances with the bright, tart raspberries—and how every bite feels like something from a bakery. It’s make-ahead friendly, eye-catching, and guaranteed to impress whenever I bring it to the table.

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