I make this cake when I want a sure win. Deep cocoa meets a bright berry smile. The mousse sits light and clean. The sponge stays tender. We slice and the table goes quiet. That small hush says more than any long speech. This lives in my Cakes Recipes folder and it checks all the cozy boxes for a mousse cake recipe and a raspberry cake recipe. I keep the steps clear so the rhythm feels calm. If you like a chocolate mousse recipe easy you will feel right at home here. Each bite lands soft and rich at the same time. I use fresh berries when I can. Frozen works too. The chocolate has snap and shine. Friends ask for this as a Dessert Recipes Cake for birthdays and random Tuesdays. I once tried a strawberry chocolate cake recipe for a friend who swears by pink desserts and now a chocolate strawberry cake recipe version sits in my notes. We stick with raspberry today and it tastes like a little cheer.
Table of Contents
- 1) Key Takeaways
- 2) Easy Dark Chocolate Raspberry Mousse Cake Recipe
- 3) Ingredients for Dark Chocolate Raspberry Mousse Cake
- 4) How to Make Dark Chocolate Raspberry Mousse Cake
- 5) Tips for Making Dark Chocolate Raspberry Mousse Cake
- 6) Making Dark Chocolate Raspberry Mousse Cake Ahead of Time
- 7) Storing Leftover Dark Chocolate Raspberry Mousse Cake
- 8) Try these Dessert next
- 9) Dark Chocolate Raspberry Mousse Cake
- 10) Nutrition
1) Key Takeaways
We bake a soft cocoa base and we crown it with light mousse and bright berries. The mix feels rich yet fresh and the slice holds clean on the plate.
I share steps that move in a calm beat so a home cook can trust the flow. We map the order and we keep bowls tidy so the work stays simple.
This fits well on Simply Cooked Recipes and I sign my name with a smile. I test and retest so you get comfort and ease. Find more at https://www.simplycookedrecipes.com.
2) Easy Dark Chocolate Raspberry Mousse Cake Recipe
I lean on Cakes Recipes when I crave a sure win and I keep this one close since Cakes Recipes guide my choices at the store. The batter stirs fast and the mousse feels light. The berry note wakes the chocolate and we all grin.
We work in short blocks so nothing drags. I set the pan and I whisk dry goods in one bowl and wet goods in another bowl. The batter lands smooth and the kitchen smells like deep cocoa and warm sugar.
I wrote this with a new baker in mind and a busy week in view. It matches easy mousse and a bright fruit layer and it reads like a friend talking you through how to make raspberry mousse cake and the best chocolate raspberry cake on a calm night.
3) Ingredients for Dark Chocolate Raspberry Mousse Cake
All purpose flour one cup Soft structure that supports the sponge and keeps the crumb tender when the mousse rests on top.
Granulated sugar one cup Sweet lift that balances cocoa and helps the crumb stay moist and soft.
Unsweetened cocoa powder six tablespoons Deep chocolate note that tastes clean and not too bitter.
Baking powder one teaspoon Gentle rise that gives the cake a light lift without large air pockets.
Fine salt one pinch Small but key since it sharpens the chocolate and makes the berry taste bright.
Eggs two large at room temp Structure and gloss so the slice looks neat and the crumb stays supple.
Whole milk one cup Tender bite and a mellow flavor that lets the berry shine.
Neutral oil three tablespoons Soft crumb and easy mixing with no extra gear.
Pure vanilla extract one teaspoon Warm round note that ties cocoa and fruit.
Raspberries two cups Fresh or frozen work and bring tart pop that cuts the richness.
Granulated sugar three tablespoons Sweet balance for the berries in the quick cook layer.
Lemon juice one teaspoon Clean edge that keeps color bright and taste lively.
Cornstarch two teaspoons with water Quick set so the berry layer stays put under mousse.
Semi sweet chocolate eight ounces Smooth melt that gives body to the mousse.
Heavy cream one and one half cups Whips to a soft cloud and holds air well.
Powdered sugar two tablespoons Gentle sweetness that blends clean into cream.
Pure vanilla extract one teaspoon A second quiet note that keeps the mousse friendly.
Gelatin one teaspoon bloomed Light hold so slices cut neat without a stiff feel.
Bittersweet chocolate six ounces For a glossy top that cracks with a soft snap.
Heavy cream three fourths cup hot Turns chocolate silky for the pourable finish.
Soft butter one tablespoon Small shine and a tender bite on the set top.
Fresh raspberries one cup Bright finish on each wedge and a clear cue for flavor.
Shaved chocolate A light sprinkle that looks pretty and hints at more cocoa.
4) How to Make Dark Chocolate Raspberry Mousse Cake
Set the pan and heat the oven Warm to three hundred fifty F. Line the pan base with parchment and grease the sides so the ring releases clean.
Mix dry and wet Whisk flour sugar cocoa baking powder and salt. In a second bowl whisk eggs milk oil and vanilla. Fold wet into dry until smooth.
Bake and cool Pour batter into the pan. Bake eighteen to twenty two minutes until a toothpick tests clean. Cool ten minutes and set the cake back in the ring on a flat plate.
Cook the berry layer Simmer raspberries with sugar and lemon. Stir in cornstarch slurry and cook to glossy. Cool and spread over the cake. Chill.
Whip the mousse Melt chocolate and let it cool. Bloom gelatin and melt to liquid. Beat cream with powdered sugar and vanilla to soft peaks. Fold in chocolate and stream in gelatin. Spread over berries. Chill to set.
Finish with ganache Pour hot cream over chopped chocolate. Rest then stir smooth. Add butter. Cool until pourable. Cover the set mousse and chill.
5) Tips for Making Dark Chocolate Raspberry Mousse Cake
Use chocolate you love since flavor carries the whole bite. I test a square before I melt it. Good cocoa makes Cakes Recipes feel fresh and proud.
Keep bowls cold when you whip cream and stop at soft peaks so the fold stays easy. This helps the easy mousse hold shape and keeps air in the mix.
Warm a knife in hot water then dry before each cut. The wedge looks clean and the layers stay tidy. Small moves like this make a home cake look like a shop cake.
6) Making Dark Chocolate Raspberry Mousse Cake Ahead of Time
I chill the cake base one hour before I add mousse so the stack stays level. This simple habit works for many cake recipes and it saves stress on busy days.
Build the cake one day before the meal. Keep it covered in the fridge. Add fresh berries near serving so the shine stays bright and the mousse keeps its lift.
For travel place the cake on a flat plate and slide it into a tall box with ice packs set to the side. The slice lands perfect at the party and you look calm.
7) Storing Leftover Dark Chocolate Raspberry Mousse Cake
Cover the cake and keep it cold for two days. Many family cake recipes hold well like this and the flavor blends more by day two.
For longer storage freeze clean slices on a tray until firm then wrap. Thaw a slice in the fridge and keep the texture close to fresh. I use this plan for busy weeks.
I write notes on the wrap so I track dates and share serving cues like make ahead mousse cake tips that help future me. A quiet trick yet it saves a night.
8) Try these Dessert next
9) Dark Chocolate Raspberry Mousse Cake
Cakes Recipes Dark Chocolate Raspberry Mousse Cake
Ingredients
For the Cake Layer
- All purpose flour 1 cup
- Granulated sugar 1 cup
- Unsweetened cocoa powder 6 tablespoons
- Baking powder 1 teaspoon
- Fine salt 1 pinch
- Eggs 2 large at room temp
- Whole milk 1 cup at room temp
- Neutral oil 3 tablespoons
- Pure vanilla extract 1 teaspoon
For the Raspberry Layer
- Fresh or frozen raspberries 2 cups
- Granulated sugar 3 tablespoons
- Lemon juice 1 teaspoon
- Cornstarch 2 teaspoons stirred with 2 teaspoons cold water
For the Chocolate Mousse
- Semi sweet chocolate 8 ounces finely chopped
- Heavy cream 1 and 1 half cups cold
- Powdered sugar 2 tablespoons
- Pure vanilla extract 1 teaspoon
- Gelatin 1 teaspoon powdered mixed with 2 tablespoons cold water
For the Ganache Topping
- Bittersweet chocolate 6 ounces finely chopped
- Heavy cream 3 fourths cup hot
- Soft butter 1 tablespoon
For Garnish
- Fresh raspberries 1 cup
- Shaved chocolate a small handful
Instructions
Make the Cake Layer
- Heat the oven to 350 F. Line the base of a 9 inch springform pan with parchment and grease the sides.
- Whisk flour sugar cocoa baking powder and salt in a bowl. Whisk eggs milk oil and vanilla in a second bowl.
- Stir wet into dry until smooth. Pour into the pan. Bake 18 to 22 minutes until a toothpick comes out clean.
- Cool 10 minutes. Run a knife around the edge. Remove the ring. Peel the paper. Place the cake back into the ring and set on a flat plate.
Cook the Raspberry Layer
- Place berries sugar and lemon juice in a saucepan. Warm over medium heat until juicy.
- Stir in the cornstarch slurry and cook one minute more until thick and glossy. Cool to room temp.
- Spread the raspberry over the cake in an even layer. Chill while you make the mousse.
Whip the Chocolate Mousse
- Melt the semi sweet chocolate in a heatproof bowl set over warm water. Let it cool to room temp.
- Bloom the gelatin in cold water. Warm in the microwave for a few seconds until liquid. Cool to room temp.
- Beat the cream powdered sugar and vanilla to soft peaks. Fold in the melted chocolate. Drizzle the liquid gelatin in a thin stream while folding until the mousse looks smooth and airy.
- Spread the mousse over the raspberry layer. Smooth the top. Chill 2 to 3 hours until set.
Finish with Ganache
- Pour hot cream over chopped bittersweet chocolate. Let it sit one minute then stir until silky. Add butter and stir until shiny.
- Cool until the ganache feels pourable but not hot. Pour over the set mousse and nudge to the edges for a soft drip.
- Chill 30 minutes until the top looks firm.
Serve
- Loosen the ring and lift it off. Warm a knife in hot water and dry it. Slice clean wedges.
- Top with fresh raspberries and shaved chocolate. Share with people you like a lot.
10) Nutrition
One slice gives about four hundred twenty calories with a balance of carbs fat and a small lift of protein. This sits well inside weeknight cake recipes when we plan portions with a light meal.
I pair a slice with fresh berries for fiber and a clean feel. The raspberry mousse brings tart notes that help balance the dark chocolate cake and the phrase raspberry mousse describes the key texture we love.
If you track macros note that the mousse sets with cream and gelatin which adds body without weight. I cover how to make raspberry mousse cake in the method above and I nod to easy mousse and the best chocolate raspberry cake when friends ask for swaps.
This guide comes from Kathy at Simply Cooked Recipes. Find more friendly ideas at https://www.simplycookedrecipes.com.
I mention Cakes Recipes one more time so searchers can find us and bake with ease.
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