Why You’ll Love Heavenly Raspberry Chocolate Mousse Cake Recipe

This Heavenly Raspberry Chocolate Mousse cake is a harmonious blend of flavors and textures. The deep chocolate cake serves as a perfect base, while the raspberry jelly adds a fruity zing. The light and airy chocolate mousse balances the richness, and the ganache provides a glossy finish. It’s a dessert that looks as good as it tastes, making it ideal for celebrations or a special treat.

Ingredients

For the Chocolate Cake Layer:

1 chocolate cake (9 inches), baked and cooled

For the Raspberry Jelly Layer:

1 cup fresh raspberries
2 tbsp sugar
1 tsp gelatin

For the Chocolate Mousse:

1 cup heavy cream
1 cup dark chocolate, melted and cooled

For the Chocolate Ganache:

1/2 cup heavy cream
1/2 cup dark chocolate, chopped

For Garnish:

1/2 cup fresh raspberries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Raspberry Jelly Layer: In a saucepan, combine fresh raspberries and sugar. Heat over medium heat until the raspberries break down. Add gelatin and stir until dissolved. Remove from heat and let cool slightly. Refrigerate until set, about 30 minutes to 1 hour.
Make the Chocolate Mousse: Whip heavy cream until stiff peaks form. In a separate bowl, fold melted and cooled dark chocolate into the whipped cream until smooth. Refrigerate until ready to assemble.
Assemble the Cake Layers: Place the cooled chocolate cake on a serving platter. Spread a layer of chocolate mousse over the cake. Add a layer of raspberry jelly on top of the mousse. Repeat layers if desired, finishing with a mousse layer.
Prepare the Chocolate Ganache: Heat heavy cream in a saucepan until it begins to simmer. Pour over chopped dark chocolate and let sit for 2-3 minutes. Stir until smooth. Let cool slightly before pouring over the assembled cake.
Garnish and Set: Once the ganache has set, garnish the cake with fresh raspberries. Refrigerate for at least 2 hours before serving to allow all layers to set properly.

Servings and Timing

Servings: 10
Prep Time: 20 minutes
Cook Time: 10 minutes (for ganache)
Chill Time: 2-3 hours
Total Time: Approximately 3 hours 30 minutes

Variations

Berry Mix: Substitute raspberries with a mix of berries like strawberries, blueberries, and blackberries for a different flavor profile.
Vegan Version: Use plant-based heavy cream and dairy-free chocolate to make this cake vegan-friendly.
Sugar-Free Option: Replace sugar with a sugar substitute to cater to dietary needs.

Storage/Reheating

Storage: Keep the cake refrigerated in an airtight container for up to 3 days.
Reheating: It’s best served chilled. If you prefer a slightly softened mousse, let the cake sit at room temperature for about 10 minutes before serving.

FAQs

How can I make the cake gluten-free?

Use a gluten-free chocolate cake mix or substitute all-purpose flour with a gluten-free flour blend in the cake layer.

Can I use frozen raspberries for the jelly layer?

Yes, frozen raspberries can be used. Ensure they are thawed and drained before cooking.

Is it necessary to use gelatin in the raspberry jelly?

Gelatin helps set the jelly layer. If you prefer a vegetarian option, agar-agar can be used as a substitute.

Can I prepare this cake a day in advance?

Yes, this cake can be made a day ahead. Just ensure it’s stored properly in the refrigerator.

What type of chocolate is best for the mousse and ganache?

Use high-quality dark chocolate with at least 60% cocoa content for a rich flavor.

Can I decorate the cake with other fruits?

Absolutely! Fresh berries, mint leaves, or edible flowers can be used for decoration.

How do I prevent the mousse from deflating?

Ensure the whipped cream is at stiff peaks before folding in the chocolate, and avoid overmixing.

Is this cake suitable for a birthday party?

Yes, its impressive appearance and delicious taste make it perfect for celebrations.

Can I freeze the cake?

It’s best enjoyed fresh, but you can freeze individual slices. Wrap them tightly and store in the freezer for up to a month.

How can I make the ganache thicker?

Use less cream or add more chocolate to achieve a thicker consistency.

Conclusion

The Heavenly Raspberry Chocolate Mousse Cake is a delightful dessert that combines the richness of chocolate with the tartness of raspberries. Its layered structure and elegant presentation make it a standout choice for any special occasion. With its balanced flavors and textures, this cake is sure to impress your guests and satisfy your sweet cravings.

Heavenly Raspberry Chocolate Mousse Cake

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Indulge in the Heavenly Raspberry Chocolate Mousse Cake—a decadent dessert featuring layers of moist chocolate cake, rich chocolate mousse, tangy raspberry jelly, and a glossy ganache. Perfect for special occasions.

Author: Emily
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 scones
Category: 1 hour
Method: 25 minutes
Cuisine: 5 hours 25 minutes
Diet: Vegetarian

Ingredients

Chocolate Cake Layer:
1 chocolate cake (store-bought or homemade)
Raspberry Jelly Layer:
1 cup fresh raspberries
2 tablespoons sugar
1 teaspoon gelatin
Chocolate Mousse:
1 cup heavy cream
1 cup dark chocolate, melted and cooled
Chocolate Ganache:
½ cup heavy cream
½ cup dark chocolate, chopped
Garnish:
½ cup fresh raspberries

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Instructions

Prepare the Raspberry Jelly Layer:
In a saucepan, combine fresh raspberries and sugar.
Heat over medium, stirring occasionally, until raspberries break down.
Add dissolved gelatin and stir until fully incorporated.
Remove from heat and let cool slightly before refrigerating to set.
Make the Chocolate Mousse:
Whip heavy cream until stiff peaks form.
Fold in melted and cooled dark chocolate until smooth.
Refrigerate until ready to assemble.
Assemble the Cake:
Slice the chocolate cake into layers.
Place the first layer on a serving platter.
Spread a layer of chocolate mousse over the cake.
Add a layer of raspberry jelly, then another layer of mousse.
Repeat layers, finishing with mousse on top.
Prepare the Chocolate Ganache:
Heat heavy cream until simmering.
Pour over chopped dark chocolate and let sit for 2-3 minutes.
Stir until smooth and glossy.
Let cool slightly before pouring over the assembled cake.
Garnish and Serve:
Top the cake with fresh raspberries.
Refrigerate for at least 2 hours before serving to allow layers to set.

Notes

Ensure the gelatin is fully dissolved to avoid any graininess in the jelly layer.
For an extra touch, sprinkle shaved chocolate over the ganache before it sets.