Name: Chocolate Raspberry Mousse Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 5 h
Cuisine: American
Ingredients: ¾ cup unsalted butter, room temperature; 2 oz semi-sweet chocolate, chopped; ½ cup all-purpose flour; ½ cup Dutch processed cocoa powder; ½ teaspoon kosher salt; ¾ cup granulated sugar; ½ cup light brown sugar, packed; 3 large eggs, room temperature; 2¼ teaspoons powdered gelatin (1 packet); 2 tablespoons water; 3 cups fresh raspberries (two 6 oz packs); ¼ cup granulated sugar; 1 cup heavy whipping cream, very cold; ¼ cup powdered sugar; 6 oz semi-sweet chocolate, chopped; 1¼ cups heavy whipping cream (300ml)

Ingredients

Brownie Cake:

¾ cup unsalted butter, room temperature

2 oz semi-sweet chocolate, chopped
½ cup all-purpose flour

½ cup Dutch processed cocoa powder
½ teaspoon kosher salt

¾ cup granulated sugar
½ cup light brown sugar, packed
3 large eggs, room temperature

Raspberry Mousse:

2¼ teaspoons powdered gelatin (1 packet)
2 tablespoons water

3 cups fresh raspberries (two 6 oz packs)
¼ cup granulated sugar
1 cup heavy whipping cream, very cold

¼ cup powdered sugar

Chocolate Ganache Glaze:

6 oz semi-sweet chocolate, chopped

1¼ cups heavy whipping cream (300 ml)

Instructions

Step 1: Preheat the oven to 350℉. Grease and line a 9″ round springform pan by coating the inside with nonstick spray and fully lining with parchment paper on the bottom and sides to prevent sticking.

Step 2: In a microwave-safe bowl, melt the butter and chopped chocolate in 30-second intervals, stirring until smooth. Set aside to cool.

Step 3: Whisk together the flour, cocoa powder, and salt in a separate bowl.

Step 4: In a large bowl, vigorously whisk granulated sugar, brown sugar, and eggs for about three minutes until frothy.

Step 5: Add the cooled chocolate mixture to the egg mixture and whisk until combined.

Step 6: Sift in the dry ingredients and gently fold them into the batter using a rubber spatula until just combined.

Step 7: Pour the batter into the prepared pan, spread evenly, and bake for 25-30 minutes. Let the cake cool completely.

Step 8: For the mousse, puree the raspberries and strain through a fine sieve into a saucepan. Press to extract all the puree.

Step 9: Sprinkle gelatin over water in a small bowl and let it bloom for 5 minutes.

Step 10: Heat the raspberry puree to medium heat, add sugar, and stir until dissolved and simmering. Remove from heat.

Step 11: Stir the gelatin mixture into the warm raspberries until dissolved. Transfer to a shallow bowl to cool to room temperature, stirring occasionally for 20-30 minutes.

Step 12: Whip the heavy cream and powdered sugar on medium speed until it begins to thicken, then increase speed to high and beat until stiff peaks form.

Step 13: Gently fold half of the raspberry mixture into the whipped cream, then fold in the remaining half until smooth.

Step 14: Spread the raspberry mousse evenly over the cooled brownie cake and refrigerate for at least 4 hours, preferably overnight, covered with foil.

Step 15: For the ganache, place chopped chocolate in a heatproof bowl. Heat the cream until steaming and pour over the chocolate. Let sit for 1 minute, then stir gently until smooth.

Step 16: Let the ganache cool, stirring occasionally, until pourable but no longer hot (about 10 minutes).

Step 17: Remove the cake from the springform pan and peel off the parchment. Place the cake on a wire rack with parchment paper underneath and a tray to catch drips.

Step 18: Pour the ganache over the cake starting from the center, covering the sides evenly. Let the ganache set.

Step 19: Transfer the cake to a serving plate using the parchment “handles.” Top with fresh raspberries, slice, and serve.

Tips & Variations

Make sure your eggs and butter are at room temperature to ensure a smooth batter and even baking.

For a deeper chocolate flavor, use high-quality Dutch-processed cocoa powder and semi-sweet chocolate.

If fresh raspberries are not available, frozen raspberries can be used but thaw and strain well to remove excess liquid.

To create a more intense raspberry flavor, add a tablespoon of raspberry liqueur or puree to the mousse mixture before folding.

FAQs

Can I make the cake ahead of time?

Yes, this cake can be made a day in advance. In fact, chilling it overnight helps the mousse set perfectly and enhances the flavors.

Can I substitute gelatin in the mousse?

Gelatin is essential for the mousse’s stability. If you prefer a vegetarian option, you can substitute with agar-agar, but you’ll need to adjust the quantity and preparation method accordingly.