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!
🍰 More Cake Recipes You’ll Love
Don’t miss our collection of Fun Valentine’s Day Dessert Ideas – see the whole web story here!
Rainbow Mousse Cake
Orange Mousse with Cranberry Sauce
Chocolate Raspberry Mousse Cake
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
THE BEST VALENTINE’S DAY CAKES
Check out our collection of the 27 best Valentine’s Day cake ideas — click here to get all the recipes!
Hi Elizabeth.
This recipe looks delicious! We’re celebrating Eid on Monday so I wanted to find out how long the cake will hold up in the fridge.
If I make it 2 days in advance, will it be fine?
Hi Salma,
I found one of Elizabeth’s previous replies, which may help you:
“You can make them up to a week ahead of time. I would recommend not adding the ganache until the very end, if you can. That way you can wrap them well in plastic wrap (after the mousse has set) to keep them as fresh as possible, then the day of add the ganache layer once the cake is unwrapped. You can also freeze them if you have the space. Keep them well-wrapped, of course, and let them defrost in the fridge overnight before adding the ganache the next day.”
Hi Salma,
This cake keeps very well in the fridge, so that shouldn’t be a problem.
Hope you had a great celebration!
Elizabeth
all my layers were liquid, and it wasn’t like a mousse – what did I do wrong? :/
Hi there! It’s really hard to troubleshoot without more information, but I’m sorry to hear it didn’t go well. I made a variation of this cake on a facebook live video where I show how the mousse is made. You might want to check it out and see if that helps? Let me know if you have any more questions! https://www.facebook.com/SugarHero/videos/1266420260096979/
Hi! I am making this cake for my daughter’s birthday – she is turning 7 tomorrow! I saved this cake a while ago and she picked it as her Bday cake. I have couple of questions. Would chocolate chips works instead of bars? And how much vanilla extract to use? Thanks!
Sorry for the delayed response! I hope the cake turned out well, but I’ll answer your questions for future reference. Chocolate chips are totally fine! I like good quality dark chocolate chips, they add more flavor. The vanilla amount is flexible but one teaspoon should be fine.
How long did it take for the sugar I melt. In the butter? Mine is coming out grainy still
Don’t worry about it getting completely smooth. As long as the butter is completely melted you’re ready to go!
Hey!
I want to make this cake, but since I live in Germany, some Ingredients are unavailable for me.
LIke the heavy cream, I either could use a cream that you whip or some that’s sweeter, which only Confectioners use.
so which one should I buy?
The cream that you whip should be fine!
So I tried the cake a few days ago and The 3 layers were really good but the Brownie was hard as a stone which was really sad regarding the time I sent in the kitchen…
So sorry to hear that! Feel free to send me an email if you want to troubleshoot the brownie, I would love to try to help you figure out why that happened. Best regards.
This cake is absolutely AMAZING !!!
It turned out soooo perfect.
2 things that I changed:
First :I used a chocolate cake mix for the brownie layer, instead,
so much better, and nice and moist too,
Us only half of the batter, not all of it, OK
Second : I used Dr Oetker Butter Vanilla flavouring in the Vanilla layer, sooo yummy, (the whole tiny flask is good)
Then, the next thing I will change next time I make it,
Use 1 and a half pkg. of gelatin, not just one,
it makes it abit more firmer than just the one.
I will also attempt a Tropical fruit ( peaches, pineapple, lemon) 3-layer with a vanilla cake bottom version.
Hi Elizabeth,
I am amazed at your culinary talents. I read one of the recipes you have, the chocolate, raspberry mouse, layer cake, and I thought that it would be a great idea if you would posts some “how to” videos on making your desserts. Are you professionally trained? I am not and some of the recipes seem difficult….but, oh so good. Thanks for your wonderful site!
Hi Salli, Thank you so much for the sweet comment! I’ll try and tackle your questions back to front…
I did go to culinary school, and worked for many years as a pastry chef in Los Angeles. I’m based in Salt Lake City now, and do this for a living instead. 🙂 I do agree that some of my recipes can be intimidating because they have a lot of steps or ingredients. This year I’ve tried to branch out and be more inclusive and post recipes for a wider variety of skill levels (and time commitments). Hopefully I’ve succeeded a bit!
I also am making lots of video recipes now, and this recipe is on my short list to turn into a video! When I make a video recipe, I go back and add it into the blog post, and also post it on Facebook. If you are on Facebook, I would love for you to Like and Follow my page here:
https://www.facebook.com/SugarHero/
I post new video recipes about twice a week, and once a week I host a Live video show where I demonstrate cooking through a recipe or a cake decorating technique. You might especially enjoy the Live shows if you want to learn more about baking and ask me questions in real time! 🙂 You can see a lot of my old videos here:
https://www.facebook.com/pg/SugarHero/videos/
Hi
I made your cake for my moms birthday.
It worked remarkably well and was a huge hit. One of my favorite desserts ever.
I’m not sure quite why but my brownie came out to dense and chewy. Other than that though it was delicious!!
Thank you
Hi Ian, I’m so glad to hear that the cake was a hit for you and your family! You can definitely substitute the brownie recipe for your favorite brownie or chocolate cake recipe next time. 🙂 Thanks for the comment!
This looks incredible! I’ve had it bookmarked for a while and I have it almost done in my fridge. Only the vanilla layer left to go and we’ll try it tomorrow 🙂
Is it possible to get the ingredients in grams?
Under the ingredients there is a button labeled metric, if you click it the recipe should convert!
do you have a video of this cake ? i really want to watch this while making pls pls pls….
Not yet, but it is at the top of my to-do list!!
Can this cake be frozen once made then covered in a mirror glaze instead of ganache?
A mirror glaze should turn out really well on this! Please let me know how this turns out, I’d love to see it!