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Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake
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Indulge in a luscious and elegant Chocolate Raspberry Mousse Cake that balances rich dark chocolate with tart fresh raspberries. This dessert features a moist, tender cake base layered with vibrant raspberry filling and light, airy chocolate mousse stabilized with gelatin. Perfect for celebrations or cozy nights in, it offers a sophisticated flavor combo, simple ingredients, and customizable variations to suit any preference.

Ingredients

Scale

Cake Base

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour, sifted

Raspberry Filling

  • 2 cups (about 250g) fresh raspberries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice (optional)

Chocolate Mousse

  • 7 oz (200g) dark chocolate (60-70% cocoa), chopped
  • 2 teaspoons gelatin powder
  • 1/4 cup (60ml) warm water
  • 1 1/2 cups (360ml) heavy cream, chilled
  • 2 tablespoons granulated sugar

Garnish

  • Fresh raspberries
  • Chocolate shavings or curls
  • Cocoa powder (optional)
  • Mint leaves or edible flowers (optional)

Instructions

  1. Prepare the Cake Base: Preheat your oven to 350°F (175°C). Cream together softened butter and granulated sugar until the mixture is light and fluffy. Beat in eggs one at a time, followed by vanilla extract. Gently fold sifted all-purpose flour into the batter to create a tender cake layer. Pour the batter into a prepared round cake pan and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before assembly.
  2. Make the Raspberry Filling: In a saucepan, combine fresh raspberries, sugar, and lemon juice (if using). Cook over medium heat until the raspberries break down and soften. Strain the mixture through a fine sieve to remove seeds, creating a smooth raspberry coulis. Chill the raspberry filling until ready to use.
  3. Whip the Chocolate Mousse: Melt the dark chocolate gently using a double boiler or microwave in short bursts to prevent burning. Dissolve gelatin powder in warm water and set aside. Whip the chilled heavy cream with sugar until soft peaks form. Fold the melted chocolate and dissolved gelatin gently into the whipped cream mixture, ensuring an even, airy mousse. Keep chilled until assembly.
  4. Assemble the Cake: Place the cooled cake base on a serving plate. Spread an even, generous layer of the chilled raspberry filling over the cake. Top with a thick layer of chocolate mousse, smoothing the surface with a spatula. Refrigerate for at least 4 hours or overnight to allow the mousse to set fully.
  5. Garnish and Serve: Before serving, decorate the cake with fresh raspberries, chocolate shavings, and a light dusting of cocoa powder if desired. Optionally, add mint leaves or edible flowers for an elegant presentation.

Notes

  • Melt chocolate slowly and carefully to prevent graininess and ensure a smooth mousse texture.
  • Use fresh raspberries and high-quality dark chocolate for the best flavor.
  • Chill the mousse adequately for at least 4 hours to achieve a stable and airy texture.
  • Use room temperature eggs and butter to get a consistent and light cake batter.
  • Fold mousse ingredients gently to preserve the airy texture.
  • Frozen raspberries can be used if thawed and drained properly to avoid excess moisture.
  • Gelatin is optional but recommended for mousse stability.
  • Store leftovers refrigerated in an airtight container for up to 3 days.
  • The cake can be frozen tightly wrapped for up to 1 month; thaw in the refrigerator overnight before serving.
  • Best served chilled; reheating is not recommended as it will break down the mousse texture.

Nutrition

Keywords: chocolate raspberry mousse cake, chocolate mousse, raspberry dessert, layered cake, mousse cake, elegant dessert

Find it online: https://mydishez.com/chocolate-raspberry-mousse-cake/