Chocolate Raspberry Mousse Cake
Indulge in a delightful Chocolate Raspberry Mousse Cake that’s perfect for any celebration. This decadent dessert features a light chocolate sponge layered with a creamy raspberry mousse, creating an irresistible combination of rich flavors and vibrant colors. Ideal for birthdays, anniversaries, or simply satisfying your sweet tooth, this cake is a showstopper that will impress your guests. Easy to prepare, it offers straightforward steps suitable for both novice and experienced bakers alike. Garnished with fresh raspberries and chocolate shavings, this dessert not only tastes divine but also looks stunning on any table.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Various
Ingredients
Scale
- 3 large eggs (room temperature)
- 55 g light brown sugar
- 65 g granulated sugar
- 1 tsp vanilla extract
- 65 g plain flour (all-purpose)
- 15 g cocoa powder
- 1 tsp baking powder
- ½ tsp espresso powder
- ¼ tsp salt
- 75 g dark chocolate (75% cocoa, melted)
- 2¼ tsp powdered vegan gelatin
- 45 ml fresh lemon juice
- 400 g fresh raspberries (or frozen)
- 100 g granulated sugar (for mousse)
- 480 ml cold heavy cream (double cream)
- Fresh raspberries and dark chocolate shavings for garnish
Instructions
- Preheat the oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a mixing bowl, beat eggs with both sugars until fluffy. Add vanilla extract. Sift in flour, cocoa powder, baking powder, espresso powder, and salt; fold gently. Mix in melted dark chocolate until smooth.
- Pour batter into the prepared pan and bake for about 20 minutes or until a toothpick comes out clean. Cool completely.
- For the mousse, dissolve vegan gelatin in warm water as per package instructions. Blend raspberries with lemon juice until smooth; strain if desired. Whip cold cream until soft peaks form; gradually add sugar while mixing. Fold in raspberry puree and dissolved gelatin gently.
- Slice the cooled sponge if desired to create layers; spread half of the mousse over one layer and top with another layer (if using). Repeat with remaining mousse. Refrigerate for at least three hours to set.
- Garnish with fresh raspberries and chocolate shavings before serving.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 350
- Sugar: 28g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg