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
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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!

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.

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.

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!

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.

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

💡FAQs

What if I can’t find fresh raspberries?

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.

Why does the whipped cream get grainy and/or separate when it’s added to the mousse mixture?

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.

Why are there solid bits of chocolate in 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.

How far in advance can I make the mousse cake?

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!

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

4.26 from 93 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:

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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 (about 95-100 degrees C), 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

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 fresh raspberries.

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
Tried this recipe?Snap a pic and hashtag it #SugarHero. We love to see your creations on our Instagram @elabau.
Collage of 4 different Valentine's Day cake pictures.

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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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587 Comments

  1. My sister made this cake for Mother’s Day and, wow, what a lot of chocolate! The chocolate brownie base had so much chocolate as to be bitter and thick and the layer of chocolate mousse right on top PLUS the ganache only added to the complete domination of this powerful flavor.

    Most of us ended up only eating a bite of the entire cake and then, being unable to taste anything but chocolate, eat the raspberry and vanilla mousses on their own. The top two mousses by themselves were quite good and, on top of a vanilla cake base with caramel on top, this cake has potential if a different flavor profile is used.

    1. Hi Jaya! This cake is definitely for chocolate lovers (with the vanilla and raspberry mousse layers adding a nice compliment). Thank you for sharing your thoughts, I appreciate your feedback 🙂

  2. Just made this cake for my husband’s birthday and it came out absolutely delicious! Everyone loved this cake! I also had a really fun time baking it and believe that the recipe was very easy to follow. Thank you, Elizabeth for sharing this recipe with us!

    1. Fabulous! I love hearing that everyone enjoyed this delicious cake and that the recipe was easy to follow! Thanks for sharing 🙂

  3. Hi Elizabeth, I made this cake at the weekend for my sisters BBQ, It certainly went down a treat, everyone commented how amazing it was and was asked to make another one. Was thinking of changing it to lemon mousse, with lemon sponge at the base? any suggestions. Thank you Lizzie, Kent

  4. I’ve made this fabulous cake 3 times, and it’s truly just as much fun to make as it is to gaze upon and then devour! While it’s a bit naughty in the calorie department;-), it’s silky and light on the pallet. Read through the recipe carefully before you begin, get everything you’ll need in place, and have fun. Purchasing acetate collar and card board cake bottom to fit in bottom of springform pan is ever so helpful. Your family and friends eyeballs will pop out with tastebud joy! Thanks for sharing this winner recipe!!

    1. Hello Laura! Thanks for the fabulous recipe review . . . I’m so glad to be a part of making you a SugarHero in your kitchen! Good luck in all your baking endeavors!

  5. Love this recipe! The cake looks absolutely stunning and I’ve always received tons of compliments when I make it. The only change I would suggest is to use a little more raspberry than it says here for the raspberry mouse layer, or sometimes I add some seedless raspberry jam or extract to boost the raspberry flavor. Otherwise it’s delicious! Be careful to pour really slowly when you’re adding the raspberry and vanilla mousse layers so they don’t break through the layer before them with the force.

    1. Hi! Thanks for sharing your baking tips! I’m always a fan of more berry flavor. So glad this recipe has been a winner for you. Happy Baking!!

  6. I made it for the monthly birthday gathering at work. They loved it! They kept talking about how good it was, how fancy it looked, and was I sure I didn’t buy it. It was a big hit!

    1. Hi Laurie! So glad you had a positive experience and so funny they thought you bought it. Thanks for sharing!! ❣

  7. I just did this cake for my daughter’s birthday. Steps are easy to follow. The result is just amazing!! I added a bit more raspberry in the mousse.

    1. Hi Isabelle! Thanks for sharing your success. . . Sounds delish with the extra raspberry! Happy birthday to your daughter.

  8. easy and delicious. But please help me. every time I make chocolate mousse, the melted chocolate is smooth and cooled but when I fold in the whipped cream, I get lots of little solid bits of chocolate. What am I doing wrong??? no one seems to notice and they love the cake but I’m flummoxed

    1. Hi Cynthia, it sounds like maybe the chocolate is a little too cool when you’re adding the whipped cream, and the cream is causing the chocolate to start to set as it’s mixed in. For next time, I recommend mixing them together when the chocolate is a bit warmer. It’s a balancing act, because you don’t want the chocolate to be hot and melt the cream, but try it around body temp or slightly above and see if that helps the texture. The good news is, like you said, it still tastes great, and hopefully this will solve the issue for you! Please come back and let us know how it turns out. 🙂

  9. Just made this delicious mousse cake for my son who comes home tomorrow. Directions are very clear and easy to follow. Unfortunately, I am unable to eat seeds due to digestive issues, so I omitted the whole raspberries from the mousse layer and replaced them with one tablespoon of pulverized, freeze-dried raspberries (sifted out the seeds) to the white chocolate mixture prior to microwaving. It really helped to intensify the raspberry flavor, too! I can’t wait to see his reaction to this stunning mousse cake! My husband says this is now my “signature” cake! Hope that’s ok (of course, you will get credit)! Thanks for sharing!

    1. So happy to hear that your son is coming home. Sounds like you made some great adjustments to meet your needs and it turned out amazing!! I hope you all enjoy getting to eat it. Time together with great desserts is my favorite!!

  10. I made this for my husband’s birthday – he and myself are raspberry chocolate freaks. I make him a chocolate and raspberry themed cake each year. Tried this one this year and OH BOy. It turned out to be an absolutely gorgeous cake! So glad I chose this cake. Amazing!
    Notes: I put raspberries in the raspberry mousse, omitted the honey from vanilla mousse (on accident), used half dark coco for brownie batter and 72% dark for chocolate topping.

    1. Hi Kelli! Thanks for sharing. I’m so glad it turned out for you and made some chocolate raspberry dreams come true. Thanks for sharing your tips, too.