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!
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.
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!
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
Enjoy!
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
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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
- 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 – deep pink 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
- 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 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
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I just finished making this beautiful dessert for our christmas dinner, all went well till I added the 2tsp. of vanilla paste which turned the vanilla mousse a light brown. I then read the lable which said that 1 tsp. paste was equal to 3 tsp.extract. I now have 3 times the normal amount of vanilla in my very lovely but very expensive dessert. Do you think it will be ruined? The recipe said 2tsp.paste or extract but the picture showed a lovely creamy color. What should the amount of paste be? Also I wonder if the honey flavor will be overpowered by the strong vanilla flavor.
Hi Carol, I don’t think your dessert will be ruined at all! The 2 tsp vanilla paste is the amount I used in the dessert pictured. I said extract could be used as an alternative if people don’t have paste, but I prefer the paste for the flavor and vanilla bean specks it provides. I didn’t recommend using more extract because I was worried that adding 3x the amount of extract would throw off the liquid volume of the recipe. I’m sorry if the vanilla paste turns out to be too much for you, but I personally liked it and hope you like it too!
Hi Elizabeth,
Thankyou for your prompt reply yesterday,it gave me confidence that I didn’t mess up.
My family loved it! It was absolutely beautiful and the perfect ending to a wonderful day.
I am anxious to try some of your other showstopping desserts.
Thanks again and I hope you had a wonderful Christmas.
Carol, I’m so glad to hear that! So happy that the dessert turned out and that it was a hit. I hope you had a wonderful Christmas as well! Thanks for stopping by, and come back anytime for more desserts. 🙂 Take care!
I’m totally making this for New Years ! I hope it turns out somewhat close to your beautiful creation!
Oh Elizabeth, this is absolutely gorgeous! i am looking for a recipe for my sister’s birthday cake and this sweet baby (yes, you and the cake,honey:P) has captured me 100%.You know what, the Chinese New Year is around the corner and for more than 15 years, it will be the first time my whole family come to my place to have a reunion dinner next Thur! I will present this cake to my beloved sister during the party!
And I will also try to make your version of nutella crepe cake for a friend that visit me from abroad next Wed! Will give you a full report afterward!
Thank you so much, May! I appreciate the sweet comments. Please let me know if you have any questions, and I’d love to hear how the cake turns out. Happy birthday to your sister, and happy new year!
I made this on the weekend for my husband (no particular reason). I made it in an 8″ tin and had enough left over for 3 glasses as well.
I couldn’t find raspberries so used strawbs intead. The only change I would make in that instance is using a little food colouring because the strawb colour was a little light and didn’t pop.
Ohmegawd I am in love! The top layer was definitely my favourite and I will use that as a side for other desserts. Like little honey clouds! The cake lasted 3 days (between two of us). Many thanks for the recipe, from your newest fan!
Thanks Bek! First of all, how lucky is your husband, to get this cake for no reason at all?! 🙂 So glad that you enjoyed the cake, and I love the sound of a strawberry layer! Thanks so much for the comment!
This looks AWESOME! This is one of my goals. I think this is the one thing i want to make most. It looks very challenging and more time consuming than anything i’ve baked before. One day i will make this!
Thanks Jess! It is time consuming but since all of the mousse layers are basically the same procedure, if you can do one, you can do them all! Feel free to drop me an email if you decide to tackle it and have any questions!
This is a great recipe. I just made it as a birthday cake for my mom. It was so delicious except there is something wrong with the brownie layer. 22 minutes is not enough to bake it, so I baked it until there are a few crumbs on the toothpick. It turned out to be very hard.
Looks delicious, just one question did you use normal eating chocolate or cooking chocolate
Hi Erika, I used eating chocolate–any chocolate bar that you enjoy the taste of should work fine!
Thanks going to try this for my hubby’s birthday. Hope it works!
This is stunning! Absolutely gorgeous.
This cake is soooo good!!! The best mousse cake!! Ive made this cake many times using your recipe! Thank you!!
Awesome, Alice! I’m so glad to know that you like it–thanks for the feedback!
I plan on making this for my birthday tomorrow. Since there are strawberries all over the place right now, I will make it strawberry. How long would you say the whole process takes?
Hi Dianna, Happy birthday! A strawberry variation sounds delicious. I’d estimate about 4 hours, but only half of that is active time–the rest is baking, cooling, or chilling time between assembling the layers. You’ll also need to let the whole thing chill together for 3-4 hours after it’s assembled to make sure it’s firm enough to slice.