Equipment Needed for This Recipe
- 9-inch round cake pans
- Mixing bowls
- Whisk and rubber spatula
- Offset spatula for smooth mousse and ganache layers
- Plastic wrap
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes! Frozen raspberries work well for the jelly layer; just let them thaw and drain any excess water before cooking.
How long will this cake last in the fridge?
This cake will keep well in the fridge for up to 3 days. Just make sure it’s covered to prevent it from drying out.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake layers and the raspberry jelly layer a day in advance. Assemble it on the day you plan to serve it for the best presentation.
Is there a substitute for gelatin in the raspberry layer?
If you prefer a vegetarian option, you can use agar-agar as a substitute. Just follow the package instructions for setting a similar quantity.
What’s the best way to cut this cake for a clean slice?
Use a warm knife (dip it in hot water and wipe dry) for each cut. This helps slice through the mousse and jelly layers smoothly.
Can I make this cake gluten-free?
Yes, simply use a gluten-free chocolate cake base, and the other layers are naturally gluten-free.
Can I add other fruits to this cake?
Sure! Strawberries or blackberries would also work beautifully, though the tang of raspberries pairs especially well with chocolate.
Conclusion
I hope you enjoyed making this stunning Raspberry Chocolate Mousse Cake! It’s a bit of work, but the result is truly worth it—a perfect harmony of flavors and textures. If you loved this recipe, don’t forget to share it with friends on Facebook or save it to Pinterest so you can make it again. Happy baking!
PrintHeavenly Raspberry Chocolate Mousse Cake
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8-10 servings
Description
This Raspberry Chocolate Mousse Cake is a dream dessert rich, creamy, and full of contrasting flavors! Perfect for impressing guests or treating yourself to something special.
Ingredients
- Chocolate Cake Layer – 1 layer (9 inches), baked and cooled
- Raspberry Jelly Layer – 1 cup fresh raspberries, 2 tbsp sugar, 1 tsp gelatin
- Chocolate Mousse – 1 cup heavy cream, 1 cup dark chocolate, melted and cooled
- Chocolate Ganache – 1/2 cup heavy cream, 1/2 cup dark chocolate, chopped
- Fresh Raspberries – 1/2 cup for garnish
Instructions
- Prepare raspberry jelly layer and chill until set.
- Make chocolate mousse by folding melted chocolate into whipped cream.
- Assemble cake layers, starting with chocolate cake, followed by mousse, jelly, and more mousse.
- Pour chocolate ganache on top and garnish with raspberries.
- Chill for at least 2 hours before serving.
Notes
For clean layers, chill each mousse and jelly layer before adding the next. Use a warm knife for cutting clean slices.