Description
Chocolate Raspberry Mousse Cake is a show-stopping dessert that combines the rich flavors of chocolate with the tartness of fresh raspberries, all layered atop a decadent brownie base. This luscious cake features three velvety mousse layers: chocolate, raspberry, and vanilla, creating an irresistible treat perfect for any celebration. Whether you’re hosting a birthday party or enjoying a cozy night in, this cake will impress your guests with its stunning appearance and delightful taste. Easy to make with step-by-step instructions, it’s also customizable to suit your flavor preferences. Elevate your dessert game with this exquisite Chocolate Raspberry Mousse Cake!
Ingredients
Scale
- 3.33 oz all-purpose flour (3/4 cup)
- 2 oz unsweetened cocoa powder (2/3 cup)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 4 oz unsalted butter
- 7.75 oz granulated sugar (1 cup + 2 tbsp)
- 2 large eggs (at room temperature)
- 2 tsp vanilla extract
- 9 oz semi-sweet chocolate (finely chopped)
- 1 3/4 cups heavy cream (divided use)
- 1 1/2 cups fresh raspberries (see Note below)
- 9 oz white chocolate (finely chopped)
- 1 1/2 cups heavy cream (divided use)
- Pinch of salt
- 2 tsp unflavored powdered Vegan Gelatin
- 2 TBSP water
- 4 TBSP honey
- 2 tsp vanilla bean paste (or vanilla extract)
- 4 oz semi-sweet chocolate (finely chopped)
- 4 oz heavy cream
- 1 pint fresh raspberries (see Note below)
- Chocolate curls or other decorations
Instructions
- Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper.
- In a mixing bowl, combine all-purpose flour, cocoa powder, salt, and baking powder.
- Melt unsalted butter and semi-sweet chocolate together in a double boiler until smooth.
- Remove from heat; stir in granulated sugar followed by eggs one at a time. Mix in vanilla extract.
- Gradually add dry ingredients to the wet mix until combined.
- Distribute batter evenly among the prepared pans and bake for about 24 minutes. Let cool completely.
- In a small bowl, dissolve Vegan Gelatin in warm water; set aside.
- Blend fresh raspberries until smooth; strain seeds if desired.
- Melt white chocolate over low heat; allow cooling slightly before combining with raspberry puree.
- Whip heavy cream until soft peaks form; fold in gelatin mixture gently.
- Combine raspberry mixture with whipped cream until just mixed. Pour over cooled brownie layers in pans.
- Dissolve Vegan Gelatin in warm water for the vanilla mousse layer; set aside.
- Melt white chocolate; let cool slightly before adding honey and vanilla bean paste.
- Whip remaining heavy cream until soft peaks form; fold in gelatin mixture gently.
- Combine vanilla mixture with whipped cream until just mixed; pour over raspberry layer.
- Continue layering as needed until all components are assembled, then chill until set before serving.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 30g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg