Description
This decadent Chocolate Raspberry Mousse Cake features a rich brownie base topped with a light and airy raspberry mousse, all covered in a smooth chocolate ganache glaze. Perfect for special occasions, it combines intense chocolate flavor with fresh, tart raspberries for a delightful treat.
Ingredients
Scale
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 (300ml)
Instructions
- Prepare Brownie Cake: Preheat the oven to 350℉ and grease and line a 9″ round springform pan thoroughly with parchment paper on the bottom and sides. Melt butter and chopped chocolate together in 30-second intervals in a microwave-safe bowl until smooth. In another bowl, whisk together flour, cocoa powder, and salt. In a large bowl, whisk the sugars and eggs vigorously for 3 minutes until frothy. Stir in the melted chocolate mixture until combined. Sift in dry ingredients and fold gently until just combined. Pour batter into the prepared pan and bake for 25-30 minutes. Allow it to cool completely.
- Make Raspberry Mousse: Puree the raspberries and strain them through a fine mesh sieve into a saucepan, scraping all puree through. Sprinkle gelatin over water in a small bowl and let stand for 5 minutes. Heat the raspberry puree over medium heat, add sugar and stir until dissolved and simmering. Remove from heat and stir in gelatin until dissolved. Transfer to a bowl to cool to room temperature, stirring occasionally (20-30 minutes). In a separate bowl, whip heavy cream and powdered sugar first at medium, then high speed until stiff peaks form. Fold half of the raspberry mixture into the whipped cream, then fold in the remainder.
- Assemble and Chill: Spread the raspberry mousse evenly over the cooled brownie base. Cover and refrigerate for at least 4 hours, preferably overnight, to set properly.
- Prepare Chocolate Ganache Glaze: Place chopped chocolate in a heatproof bowl. Heat heavy cream until steaming with bubbles around edges, then pour over chocolate. Let stand for 1 minute, then stir until smooth. Cool ganache for about 10 minutes until it is pourable but not hot.
- Glaze and Finish Cake: Remove cake from springform pan carefully, peeling parchment paper off sides and bottom. Use parchment paper handles to move the cake onto a wire rack over a sheet pan. Slowly pour the ganache starting from the center, ensuring full coverage of sides and top. Once ganache sets, transfer cake to serving platter. Decorate with fresh raspberries, then slice and serve.
Notes
- Ensure the springform pan is fully lined to prevent sticking of the brownie cake.
- Whipped cream must be very cold for best volume and texture in mousse.
- Gelatin mixture must be fully dissolved to avoid lumps in mousse.
- Allow ganache to cool to a pourable but not hot consistency to avoid melting the mousse layer.
- Refrigerate mousse cake for at least 4 hours; overnight chilling improves flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate raspberry mousse cake, brownie cake, raspberry mousse, chocolate ganache, dessert, layered cake
