How to Make the Raspberry Chocolate Mousse Cake

Step 1: Prepare the Raspberry Jelly Layer
In a small saucepan, cook the raspberries and sugar over medium heat until they break down and become syrupy (about 5 minutes). Stir in the dissolved gelatin until fully combined, then pour the mixture into a round pan (same size as your cake) lined with plastic wrap. Chill in the fridge for about 2 hours or until set.

Step 2: Make the Chocolate Mousse
In a mixing bowl, whip the heavy cream to soft peaks. Fold in the melted and cooled dark chocolate gently, making sure not to deflate the whipped cream. This creates a light and airy mousse.

Step 3: Assemble the Layers
Place the chocolate cake layer on a serving plate. Spread a thin layer of mousse on top. Carefully place the chilled raspberry jelly layer on top of the mousse. Spread more chocolate mousse over the raspberry layer and add another cake layer if you’d like multiple layers. Repeat as desired.

Step 4: Top with Chocolate Ganache
To make the ganache, heat the heavy cream until it just starts to simmer, then pour it over the chopped dark chocolate. Let sit for 5 minutes, then stir until smooth. Pour the ganache over the assembled cake and let it drip down the sides for a dramatic effect.

Step 5: Garnish
Top with fresh raspberries and chocolate shavings if you like. Chill the cake in the fridge for at least 2 hours before serving to set the layers beautifully.