Why I Love This Recipe
I love this recipe because it strikes the perfect balance between decadence and freshness. The raspberry mousse is light and airy, which pairs beautifully with the intensity of the dark chocolate layers. The ganache on top adds that final touch of elegance. I also like that it’s made from scratch but still achievable without fancy tools. Each component can be made ahead, making the whole process feel manageable even for a special event.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
-
1 cup all-purpose flour
-
½ cup unsweetened cocoa powder
-
1 teaspoon baking powder
-
½ teaspoon baking soda
-
¼ teaspoon salt
-
½ cup unsalted butter, softened
-
1 cup granulated sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
½ cup buttermilk
For the Raspberry Mousse:
-
1 cup fresh raspberries (plus extra for garnish)
-
¼ cup granulated sugar
-
1 cup heavy cream
-
1 teaspoon vanilla extract
-
4 ounces dark chocolate, melted and cooled
For the Chocolate Ganache:
-
4 ounces dark chocolate, chopped
-
½ cup heavy cream
Directions
-
I preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
-
In a bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
-
In a separate large bowl, I beat the softened butter and sugar together for 3–5 minutes until light and fluffy.
-
I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
-
I alternate adding the dry ingredients with the buttermilk, mixing until just combined.
-
I pour the batter into the prepared pan and smooth the top.
-
I bake the cake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
-
I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the raspberry mousse:
9. I puree the raspberries and sugar in a blender, then strain the mixture through a fine-mesh sieve to remove seeds.
10. I whip the heavy cream and vanilla extract until soft peaks form.
11. I gently fold in the cooled melted chocolate and raspberry puree until fully incorporated.
12. I refrigerate the mousse for about 30 minutes to let it firm up slightly.
To assemble:
13. Once the cake is fully cooled, I slice it in half horizontally to make two layers.
14. I place one layer on a serving plate and spread half of the raspberry mousse over it.
15. I top it with the second cake layer and spread the remaining mousse on top.
16. I chill the assembled cake in the refrigerator for at least 1 hour.
To make the ganache:
17. I heat the heavy cream until just boiling, then pour it over the chopped chocolate.
18. I let it sit for a few minutes before stirring until smooth and glossy.
19. I drizzle the ganache over the chilled cake just before serving and garnish with extra raspberries if desired.
Servings and timing
This cake serves 8 generous slices. From start to finish, it takes about 2 hours—30 minutes of prep, 30 minutes of baking, and at least 1 hour of chilling time before serving. It’s perfect for making earlier in the day or even the night before.
Variations
-
I sometimes add a splash of raspberry liqueur to the mousse for a more intense raspberry flavor.
-
For a white chocolate version, I replace the dark chocolate in the mousse and ganache with white chocolate.
-
I’ve made it with chocolate sponge cake instead of a butter-based cake when I want a lighter base.
-
I add a thin layer of raspberry jam between the cake and mousse for extra tang.
-
To make it gluten-free, I use a 1:1 gluten-free flour blend in the cake layer.
Storage/Reheating
I store the cake in the refrigerator, loosely covered, for up to 3 days. Since the mousse is perishable, I keep it chilled until serving. I don’t reheat this cake—it’s best served cold or at room temperature. The mousse holds its texture beautifully when properly chilled.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, I’ve used frozen raspberries. I thaw and drain them before puréeing, then strain them as usual to remove the seeds.
How do I keep the mousse from being too runny?
I make sure the whipped cream is at soft peaks and the chocolate is cooled but still pourable. I also chill the mousse before assembling to help it set properly.
Can I make this cake in advance?
Absolutely. I often bake the cake and make the mousse the day before, then assemble and glaze it just before serving.
Do I need to use a fine-mesh sieve for the raspberries?
Yes, I always strain the raspberry puree to remove seeds for a smoother mousse texture. It’s worth the extra step.
What kind of dark chocolate works best?
I use good-quality chocolate (around 60–70% cocoa) for both the mousse and ganache to get a deep, rich flavor.
Conclusion
Dark Chocolate Raspberry Mousse Cake is a luxurious dessert that feels both special and comforting. I love how the rich chocolate layers balance with the tangy raspberry mousse and smooth ganache. It’s a cake that turns any day into an occasion and is sure to impress anyone I serve it to.
Print
Dark Chocolate Raspberry Mousse Cake
- Total Time: 2 hours
- Yield: 8 slices
- Diet: Vegetarian
Description
A decadent dessert layered with rich chocolate cake, fluffy raspberry mousse, and silky ganache — perfect for date nights or celebrations.
Ingredients
Cake Layer:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup buttermilk
Raspberry Mousse:
1 cup fresh raspberries (plus extra for garnish)
¼ cup granulated sugar
1 cup heavy cream
1 tsp vanilla extract
4 oz dark chocolate (melted and cooled)
Chocolate Ganache:
4 oz dark chocolate (chopped)
½ cup heavy cream
Instructions
Make the Cake:
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until light and fluffy (3–5 minutes).
Add eggs one at a time, mixing well, then add vanilla extract.
Alternate adding dry ingredients and buttermilk to the batter. Mix until just combined.
Pour into pan and bake for 25–30 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Raspberry Mousse:
Blend raspberries with sugar and strain through a fine-mesh sieve to remove seeds.
Whip heavy cream and vanilla extract until soft peaks form.
Fold in melted dark chocolate and raspberry puree until smooth.
Chill mousse for 30 minutes to firm up slightly.
Assemble the Cake:
Slice the cooled cake in half horizontally to create two layers.
Place the bottom layer on a serving plate and spread half the mousse evenly.
Top with the second cake layer and spread remaining mousse on top.
Chill the entire cake for at least 1 hour.
Make Ganache and Finish:
Heat heavy cream until just boiling, then pour over chopped chocolate. Let sit for 2–3 minutes, then stir until smooth.
Drizzle ganache over the chilled cake. Garnish with fresh raspberries if desired.
Notes
For a darker, richer flavor, use 70% or higher cocoa dark chocolate.
The mousse can be made ahead and kept chilled.
Garnish with chocolate curls or dust with cocoa powder for an elegant finish.
Use stabilized whipped cream if making the cake a day ahead.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
