Decadent Chocolate Raspberry Mousse Dream Cake
This decadent Chocolate Raspberry Mousse Cake features a chewy chocolate brownie base, topped with a light and fresh raspberry mousse, all covered in a shiny dark chocolate ganache. Perfect for special occasions like Valentine’s Day, this elegant dessert combines rich chocolate flavors with the tartness of raspberries, creating a crowd-pleasing layered cake.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours (including 4 hours chilling)
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, French
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 (300 ml)
Instructions
- Prepare the Brownie Cake: Preheat your oven to 350℉ (175℃). Grease and line a 9″ springform pan thoroughly with nonstick spray and parchment paper to prevent sticking. In a microwave-safe bowl, melt the butter and chopped semi-sweet chocolate in 30-second intervals, stirring until smooth; set aside. In another bowl, whisk together the flour, cocoa powder, and salt. In a large mixing bowl, whisk the granulated sugar, light brown sugar, and eggs vigorously for 3 minutes until frothy. Add the cooled chocolate mixture and combine well. Sift in the dry ingredients and fold gently until just incorporated. Pour the batter evenly into the pan and bake for 25-30 minutes. Cool completely.
- Make the Raspberry Mousse: Puree the raspberries and strain through a fine mesh sieve into a medium saucepan, pressing to extract all juice. Sprinkle gelatin over water in a small bowl and let it bloom for 5 minutes. Heat the raspberry puree on medium, add the granulated sugar, and stir until dissolved and just simmering, then remove from heat. Stir in the gelatin mixture until dissolved. Transfer to a shallow bowl to cool to room temperature, stirring occasionally for about 20-30 minutes. Meanwhile, whip the cold heavy cream and powdered sugar in a mixer until medium peaks form, then beat on high until stiff peaks form. Gently fold half the raspberry mixture into the whipped cream, then the remaining half until combined. Pour the mousse over the cooled brownie layer, smoothing it out evenly. Refrigerate for at least 4 hours or overnight for best results.
- Prepare the Chocolate Ganache Glaze: Place chopped semi-sweet chocolate in a heatproof bowl. Heat heavy cream until steaming and bubbles form around the edges, then pour over the chocolate. Let it sit for one minute before stirring until smooth and glossy. Allow the ganache to cool for 10 minutes until it reaches a thin yet pourable consistency.
- Assemble and Glaze: Remove the chilled cake from the springform pan and carefully peel off the parchment paper. Place the cake on a wire rack over a sheet pan lined with parchment to catch drips. Slowly pour the ganache starting in the center, letting it cover the top and sides completely. Once the ganache has set, transfer the cake to a serving platter using the parchment handles. Garnish with fresh raspberries, slice, and serve.
Notes
- Refrigerate the cake to allow the ganache to harden fully before serving.
- Store covered loosely with plastic wrap in the refrigerator for up to 5 days.
- Place plastic wrap directly on any cut portions to maintain freshness and prevent drying.
- Use room temperature eggs for better mixing and a smoother batter.
- Ensure the gelatin is fully dissolved in the raspberry mixture to avoid lumps in the mousse.