Dessert

Heavenly Raspberry Chocolate Mousse Cake Recipe

Bylina Carter January 28, 2026January 28, 2026

Introduction

This Heavenly Raspberry Chocolate Mousse Cake combines rich chocolate layers with a light, fruity mousse for a dessert that’s both indulgent and refreshing. Perfect for special occasions or when you want to impress with a homemade treat.

A square piece of layered chocolate raspberry dessert sits on a white plate with a gold rim, surrounded by scattered chocolate chips. The dessert has five visible layers: a dark brown chocolate crumb base, a bright red raspberry jelly layer, a thick pale pink creamy mousse, another thin bright red jelly layer, and a final dark chocolate crumb layer topped with a smooth, shiny dark chocolate glaze. On top, eight fresh red raspberries are placed neatly in two rows. The plate rests on a white marbled surface with a blurred green background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder

1 cup granulated sugar
1 tsp baking powder

2 large eggs
1/2 cup vegetable oil

1/2 cup whole milk
1 cup fresh raspberries
1 cup dark chocolate chips

1 tsp agar-agar powder

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease two round cake pans to prevent sticking.
Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, and baking powder until evenly combined.

Step 3: In a separate bowl, beat the eggs with vegetable oil and milk until the mixture is frothy. Gently fold this into the dry ingredients, mixing just until combined.
Step 4: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
Step 5: Melt the dark chocolate chips gently using a double boiler or microwave. In a small saucepan, heat the fresh raspberries with agar-agar powder until the agar-agar dissolves and the mixture thickens slightly. Combine this raspberry mixture with the melted chocolate to create the mousse. Let it cool to room temperature but remain spreadable.

Step 6: To assemble, place one cake layer on your serving plate and spread half of the raspberry chocolate mousse over it. Top with the second cake layer, then spread the remaining mousse evenly on top. Chill the cake if desired before serving.

Tips & Variations

For a smoother mousse, strain the raspberry mixture before combining with chocolate to remove seeds.
Substitute fresh raspberries with frozen ones if fresh are not available, thaw and drain excess liquid before use.

Add a splash of vanilla extract to the mousse for an aromatic touch.
Use bittersweet or semi-sweet chocolate chips depending on your preferred sweetness level.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the mousse fresh. Let it sit at room temperature for 10-15 minutes before serving to soften the mousse. This cake is best enjoyed the day it is assembled but can be kept chilled overnight.

How to Serve

A square slice of layered chocolate raspberry cake is placed on a white plate, showing five distinct layers: a bottom thick dark chocolate cake layer, followed by a smooth bright red raspberry jelly layer, then a light pink creamy raspberry mousse layer, topped with a dark chocolate cake layer, and finished with a shiny dark chocolate ganache on top. Fresh whole raspberries are arranged neatly on the ganache, and dark chocolate chips are scattered around the base on the plate. The background is a softly blurred white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin instead of agar-agar?

Yes, gelatin can be used as a substitute. Use an equal amount of gelatin powder, but dissolve it in cold water before adding it to the raspberry mixture.

How do I prevent the cake from drying out?

Greasing the pans well and not overbaking the cakes will help keep them moist. Additionally, chilling the assembled cake tightly covered will preserve moisture in both the cake and mousse.