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!
Stunning Chocolate Raspberry Mousse Cake
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!
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.
What kind of pan should I use?
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 removeable bottom or a 9″ springform pan will work.
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!
How to unmold a mousse cake so it has neat, clean edges:
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 or parchment paper instead. The cake will still unmold, but the outside might not be as neat and clean.
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.
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!
💡FAQs
If you can’t find quality fresh raspberries, you can use frozen berries to make the puree. Don’t use frozen berries in the mousse layer or to decorate on top. They won’t look pretty and will change the texture of the mousse.
Another solution would be to substitute fresh strawberries in place of raspberries.
The most common reason whipped cream collapses is because it has been overworked (whipped for too long). Perfectly whipped cream should have the texture of shaving cream — thick, with a lot of body. It should hold peaks but still have some softness to it. Stop whipping the cream just before stiff peaks start to form. This will give you a little more wiggle room when you start folding the whipped cream into the mousse.
Most likely, the chocolate is a little too cool when you start adding the whipped cream. When the chocolate comes in contact with the cream, it’s beginning to set prematurely. I recommend mixing them together when the chocolate is a bit warmer. The chocolate should be about body temperature, or slightly above, to mix properly with the cream. It’s definitely a balancing act, because you don’t want the chocolate to be too hot and melt the cream.
You can make your cake 2-3 days in advance. Wrap it well and store it in the fridge. Thankfully the mousse layers won’t collapse since they are made with gelatin. It really helps with stability and longevity. However, with time the mousse will begin to dry out which eventually creates a less appetizing texture.
You can also freeze the cake. Make it several days in advance and freeze it. You’ll need to wrap it well, or cover the pan with a lid, so that it doesn’t dry out. Thaw it overnight in the fridge the day before you plan to eat it.
Whether you store it in the fridge or freezer, I also recommend waiting to dress it with the ganache, whipped cream, and truffles until the day you plan to eat it. Happy Baking!
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Ingredients
For the Brownie Layer:
- 3.33 oz all-purpose flour, (3/4 cup)
- 2 oz unsweetened cocoa powder, (2/3 cup)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 4 oz unsalted butter
- 7.75 oz granulated sugar, (1 cup +2 tbsp)
- 2 large eggs, large, at room temperature
- 2 tsp vanilla extract
For the Chocolate Mousse:
- 9 oz semi-sweet chocolate, finely chopped
- 1 3/4 cups heavy cream, divided use
- Pinch of salt
- 2 tsp unflavored powdered gelatin
- 2 TBSP water
For the Raspberry Mousse:
- 1 1/2 cups fresh raspberries, see Note below
- 9 oz white chocolate, finely chopped
- 1 1/2 cups heavy cream, divided use
- Pinch of salt
- 2 tsp unflavored powdered gelatin
- 2 TBSP water
- pink gel food coloring, optional
For the Vanilla Mousse:
- 9 oz white chocolate, finely chopped
- 1 1/2 cups heavy cream, divided use
- 4 TBSP honey
- Pinch of salt
- 2 tsp unflavored powdered gelatin
- 2 TBSP water
- 2 tsp vanilla bean paste, can substitute vanilla extract
To Finish:
- 4 oz semi-sweet chocolate, finely chopped
- 4 oz heavy cream
- 1 pint fresh raspberries, see Note below
- Chocolate curls , or other decorations
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 removeable bottom or a 9" springform will work. Line the inner wall with an acetate cake collar or strip of aluminum foil, parchment paper, or waxed paper. Make sure the acetate collar or other lining is long enough so that it overlaps itself. Also, if you are using foil/parchment/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 slightly above 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 sufficiently cooled, microwave the bowl of gelatin for 15 seconds, until it is melted. Then whisk the melted gelatin and chocolate together.
- Whip the remaining 1 cup heavy whipping cream to just before firm peaks form (see FAQ for more tips). Fold half of the whipped cream into the warm chocolate. 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.
- Prepare the raspberry mousse layer: 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. Extra puree can be saved and used for other purposes.
- Combine the white chocolate, raspberry puree, 1/2 cup heavy whipping cream, and salt in a microwave-safe bowl. Continue to make the raspberry layer the same way you made the chocolate layer, by melting and cooling the chocolate mixture to about 95-100 degrees C, 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 for about 25 minutes.
- Prepare the vanilla bean layer: combine the white chocolate, 1/2 cup heavy whipping cream, honey, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the previous two layers by allowing the chocolate mixture to cool, whisking in the gelatin, and folding in the whipped cream. After completing those steps, stir in the vanilla bean paste and pour the vanilla 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.
Recipe Notes
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
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My word! That’s an awful lot of cream! I keep recalculating my conversions and can hardly believe theres five whole cartons of double cream in this one cake. I’m still terrible tempted to make it.
It’s definitely cream-heavy! It easily serves 16 people, though, so hopefully that helps soften the blow. 🙂
Made this for a family gathering yesterday and got rave reviews—wish I could post a pic because it came out beautifully even though I ran short on time as I finished up the last two layers! I had the same candy mold for the chocolate decoration on top but used the leaf instead of the scroll, and I used Wilton color spray in gold instead of luster dust. 🙂 And it tasted DELICIOUS—great for those of us who love creamy cheesecake but want something “lighter” after a heavy meal. My two fave flavors, and I never would have thought of adding honey to vanilla (I used orange blossom honey—sooooo good!) but it was delicious. One thing I wanted to mention though—your webpage kept locking up on me—-there must be something funky going on with the Java/Flash ads on your page, because I kept getting “there’s an error in your script, do you want to continue” messages as I was trying to scroll back and forth on my laptop running Windows 8. Maybe your web host can help you debug!
So glad that you loved it, Laura! Thanks also for the ad info, I’m aware that it has problems and am working to resolve it.
Woooow, this cake looks unbelievably good! Fantastic!
I think I’m going to try this recipe as soon as the next birthday comes up. Or maybe before that. 😉 😉
Who needs to wait for a birthday when there’s caaaaaake to be had?? 😀
I just wanted to let you know it took all day but I made this today and just added the ganache and raspberries. It’s too late to eat so I have to wait until tomorrow. It came out perfectly. I’m tempted to have a photo shoot with it tomorrow. I can’t thank you enough. Do you have instagram?
I loved seeing the cake pictures on IG. Yours turned out totally picture-perfect!
I made this for Christmas and it turned out perfectly. The only thing I wasn’t fussed on was the honey in the top layer – personal taste and all. It was really rich and lasted well in the fridge. I chose your recipe partly because being pregnant, I can’t have raw egg and traditional mousse does. I have just made a variation for a dinner tonight. 1cm layer of madeira cake on bottom, drizzled with Bailey’s Irish Cream, choc layer and then vanilla layer (minus honey). I hope it will impress the other guests 🙂 Cheers for sharing this recipe all the way to New Zealand!
Whoa, that variation sounds amazing! I’m so glad to hear you love the cake. Pregnant people need mousse too! 😉 Please feel free to send pics if you have them! I love to see them on facebook or instagram. Cheers!
Oh my gosh! Just finished making this and it is stunning!!! Thank you so much for sharing such a beautiful recipe! One I will be passing down for sure ~ I’ve received nothing but rave reviews!
Oh, thank you so much, Karen! I’d love it if you shared a picture on my facebook page (fb.com/sugarhero) or if you have instagram, if you tag me in it (@elabau). I adore seeing how my recipes turn out. Thanks!
Made this last night and what a hit!! Thank you for sharing! Everyone loved it, even more the next day.
Thanks so much, Jamie! I’m so glad to hear it!
Hi, Elizabeth–
I’m glad to see that this is still an active post! I’ve been commissioned by my daughter to make this cake for her 16th birthday (which is in 2 days). Tonight I tried to make the brownie layer and I messed up the butter/sugar mixture twice because I was trying to melt the sugar and both times I ended up with it being way overcooked (kind of like peanut brittle….emphasis on “kind of”). For the third try, could I melt the butter, add the sugar, stir it up, and be ready to go with the eggs (once it cools)? Or should I stir/cook the sugar just a little bit?
Got my problem solved–I thought that 4 oz of butter was the same as 4 TB! Not so! Once that was corrected, it was smooth sailing and quite fun to put together. This is ALL KINDS OF AWESOME. It is SO good–I love the texture of it. The birthday girl gave it a double thumbs up! 🙂
So, so glad to hear that it worked out for you, and that the birthday girl loved it!
I would like to make this for Easter, but I have a question! You bake the “brownie” bottom in a separate pan and then start the mousse layers in a springform…. when do you put the mousse layers on the brownie? Or do you after the brownie is cooled put is in the bottom BEFORE layering the mousses? Would you please clarify… Thank you for sharing!
Hi Shirley, the mousse layers are assembled on top of the brownie layer once the brownie layer is cooled and the pan is prepared with acetate around the sides. You can use the same pan you baked the brownie in, if the pan has removable sides or is a springform pan. (You need to be able to take the sides off so the cake can be removed neatly.) In the instructions I also call for putting a cake cardboard in first, then the brownie layer, then the mousse layers on top–this makes it much easier to handle and to transfer after the sides of the pan are removed. Does that make sense?
Hello I have a few questions.
Regarding step number 2 in the mousse layers.
Do you mean carefully place the baked brownie on top of the cardboard?
Yes. The cake board (which is basically a round of cardboard sized to fit the pan, you can buy them at cake supply stores or craft stores like Michaels) is to help you remove the cake from the pan and transfer it to a plate. If you didn’t use a cake board the brownie would sit directly on top of the bottom of the pan and would be harder to transfer. It’s technically optional but it’s what I do for all of my layered mousse cakes so I included it in the steps here.