This stunning Chocolate Raspberry Mousse Cake has a moist, fudgy brownie base, three layers of light mousse—chocolate, raspberry, and vanilla, and then a glossy topping of chocolate and a tangle of raspberries and chocolate curls on top. Perfect for any occasion!

Chocolate Raspberry Mousse Cake - A front view shot of mousse cake. | From SugarHero.com

I don’t go around calling things “food porn” on a regular basis, so instead, can we just agree that this cake is, for lack of a better term, a sexy beast? It has a moist, fudgy brownie base, three layers of light mousse—chocolate, raspberry, and vanilla, and then a glossy topping of chocolate and a tangle of raspberries and chocolate curls on top. Oh, behave!

Chocolate Raspberry Mousse Cake - A close up shot of a piece of the mousse cake displayed on plate with raspberries on top. | From SugarHero.com

I was so obsessed with the honey mousse I made for these Honey Pots with Honey Mousse, I couldn’t stop thinking of ways to use that quick and easy mousse in other recipes. It turns out it’s easy to adapt that mousse for other flavors, so I made a few tweaks and soon found myself with chocolate, raspberry, and vanilla bean variations. You’ll love it—no separating eggs, no whipping whites or yolks, and no stress.

Chocolate Raspberry Mousse Cake -A close up shot of the raspberries and toppings on the cake. | From SugarHero.com

The mousse is firm enough to hold up in layers and cut cleanly when it’s refrigerated, but as it comes to room temperature, it develops the most delicious silky, pillowy texture. It’s the perfect contrast to the chewy, fudgy brownie base, and the juicy berries embedded in the raspberry layer!

Chocolate Raspberry Mousse Cake - Mousse cake with pieces taken out, showing the inside and layers. | From SugarHero.com

Of course I couldn’t let my tart leave the house naked, so it’s covered in a glossy chocolate ganache that drips just a bit down the sides. You could also cover the sides completely in ganache, so the four layers are a fun surprise when you cut the cake open. I can never resist showing off, so I like to put them on display, but perhaps you are less of a braggart than I am.

Chocolate Raspberry Mousse Cake - A close up shot of the cake topper. | From SugarHero.com

Finish the tart with a big pile of fresh raspberries and chocolate shavings. The gold decoration (or “doodad,” as we call them in the biz) was made using this Wilton chocolate mold and then dry-brushing it with gold luster dust. Totally unnecessary, totally cute. (That should be the tagline of my site, yes?)

Enjoy!

Chocolate Raspberry Mousse Cake - A piece of cake with a bite taken out of it. | From SugarHero.com

Recipe Notes: if you can’t find quality fresh raspberries, you can use frozen to make the puree, and just omit the fresh berries in the mousse layer and on top. You could also substitute strawberries instead.
I used acetate cake collars to line the cake pan and get clean lines when unmolding the mousse. They’re inexpensive and very handy for lots of kitchen projects, but if you don’t have them, you can use waxed paper instead. The cake will still unmold, but the outside might not be as neat and clean.

Don’t miss our collection of Fun Valentine’s Day Dessert Ideassee the whole web story here!

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Three-layer mousse cake with chocolate drip and fresh raspberries on top.

Chocolate Raspberry Mousse Cake

4.61 from 66 votes
Chocolate Raspberry Mousse Cake – a gorgeous three-layer mousse cake with chocolate, raspberry, and vanilla mousse, all on a chocolate brownie base. 
Prep3 hours
Cook24 minutes
Total3 hours 24 minutes
Yields20

Ingredients

For the Brownie Layer:

For the Chocolate Mousse:

For the Raspberry Mousse:

For the Vanilla Mousse:

To Finish:

Instructions 

To Make the Brownie Layer:

  • Preheat the oven to 350 F. Line a 9-inch cake pan with parchment and spray well with nonstick cooking spray. Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl. Set aside for now.
  • Cube the butter and place it in a medium saucepan over medium-low heat. Stir occasionally as the butter melts. Add the sugar and stir it into the melted butter until combined. 
  • Remove the pan from the heat, and let it cool to lukewarm. Once it has cooled, add the eggs, one at a time, whisking well between each addition. The mixture will start out grainy, but as you add the eggs, it will become shiny and smooth. Whisk the vanilla in. Finally, add the dry ingredients, and stir them in with a spatula.
  • Scrape the brownie batter into the prepared pan, and bake it for 22-24 minutes, until a toothpick comes out with just a few moist crumbs attached. Cool the brownie layer completely before proceeding.

To Make the Mousse Layers:

  • Prepare your pan. You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Line the inner wall with a 4-inch high acetate cake collar or strip of aluminum foil or waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using foil/waxed paper, make sure you cut the strip tall enough to extend at least an inch over the pan’s sides, since the cake is about 4 inches tall.
  • Place a cake cardboard in the bottom of the pan, then carefully place the baked brownie on top of the cardboard. Prepare the chocolate mousse layer: combine the chocolate, 3/4 cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
  • While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.
  • Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Scrape the mousse on top of the brownie, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mouse has started to set and is firm enough that a second layer can be added.
  • For the raspberry mousse, make a quick puree by blending 1/2 cup fresh raspberries in a blender or food processor. Pour them through a fine mesh strainer to remove the seeds, and measure out 1/4 cup raspberry puree. (If you have extra puree, save it for another use.)
  • Combine the white chocolate, raspberry puree, 1/2 cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatin, and folding in whipped cream. Add a few drops of pink food coloring to boost the pink color, if desired. At the very end, stir in the remaining 1 cup of fresh raspberries and pour the mousse over the chocolate mousse layer. Spread it into an even layer, and refrigerate again.
  • Finally, prepare the vanilla bean layer. Combine the white chocolate, 1/2 cup heavy cream, honey, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the previous two layers. At the very end, stir in the vanilla bean paste and pour the mousse over the raspberry mousse layer. Refrigerate to set the mousse layers very well, at least 4 hours or overnight.
  • To finish the cake, push the bottom out from the pan, or unhinge the sides, and unwrap the acetate strip. Transfer the cake to your serving platter. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture.
  • Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and over in evenly spaced drizzles. Don’t worry if the top is not smooth—it will be covered up! Add the fresh raspberries and chocolate curls on top of the cake. Refrigerate to set the ganache.
  • For the cleanest slices, cut the cake when it is well chilled. Use a large sharp knife, and wash it frequently between cuts. For the best taste and texture, allow the cake slices to sit at room temperature for 10-15 minutes before serving.
  • Store Chocolate Raspberry Mousse Cake, well-wrapped, in the refrigerator for up to a week.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Want to learn more about baking measurements and conversion?

Nutrition

Serving: 20g | Calories: 604kcal | Carbohydrates: 50g | Protein: 5g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 120mg | Sodium: 115mg | Potassium: 342mg | Fiber: 4g | Sugar: 38g | Vitamin A: 1105IU | Vitamin C: 9mg | Calcium: 124mg | Iron: 2.2mg
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Collage of 4 different Valentine's Day cake pictures.

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Meet Elizabeth!

Hi, I’m Elizabeth — a trained pastry chef, cookbook author, video instructor, and your new Baking BFF! I’m going to teach you everything you need to know to be a sugar hero. ❤️

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622 Comments

  1. Very pretty cake and easy to make but way too sweet can’t taste anything except white chocolate:( Heavy whip cream made it so heavy and dense.

  2. Delicious cake recipe!! The brownie base is so good that I will just double it when I’m making brownies

    1. Hello Anastasia! I’m so glad you enjoyed the recipe. It’s definitely a fan favorite. Great idea for making brownies!!

  3. I have used this recipe for years! Every time it is a show stopper and I get oodles of compliments.
    I have over the years done mini versions in both one person spring forms and parfait cups / mousse cups. This is a great addition to my home recipe notebook

    1. Hi Cristie. Thank you so much for your recipe review and ideas. I’m so glad this has become a favorite for you. Happy baking!

    1. Hi Clare! So glad you enjoyed this recipe. It’s definitely one of my favorites. Thanks for leaving a rating. Cheers!