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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. Totally unnecessary, totally cute. (That should be the tagline of my site, yes?)
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 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 Ideas – see the whole web story here!

Chocolate Raspberry Mousse Cake
Ingredients
For the Brownie Layer:
- 3 1/3 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 3/4 oz granulated sugar, (1 cup +2 tbsp)
- 2 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 salt
- 2 tsp unflavored powdered gelatin
- 2 tbsp water
For the Raspberry Mousse:
- 1 1/2 cups raspberries, fresh
- 9 oz white chocolate, finely chopped
- 1 1/2 cups heavy cream, divided use
- Pinch salt
- 2 tsp unflavored powdered gelatin
- 2 tbsp water
- Pink 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 salt
- 2 tsp powdered gelatin, unflavored
- 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 raspberries, fresh
- 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.
Click here to learn more about baking measurements and conversion.Nutrition
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Hello Elizabeth,
I just have one question in regards to the recipe. If you don’t have a microwave are you able to make the mousse layers and prepare the gelatin over the stove? Would the process change significantly? Just worried of heating it too long or if it is possible to over prep the mousse. Please let me know your thoughts.
Thank you!
This is beautiful BUT I very much dislike white chocolate! Would it be too rich using ALL chocolate?
Can the brownie base be made with gluten free flour? We have some people with gluten intolerance here.
Hice tu receta…y volveré a repeterla pero con el baño de chocolate final en blanco. Gracias por tu receta, funciona de maravilla. Te dejo el enlace de mi blog donde la he colgado, citando la fuente, claro.
This looks AMAZING, and I hope to make it for my mother-in-law’s birthday. How far in advance can I make this? Maybe make the brownie layer one day and the mouse the next? Can I serve it the 3rd or 4th day? Thanks!
What’s the purpose of the cardboard? I’m making this this week and see how it goes and I’m making again for Easter. Thank you.
I tried this over the weekend and it came out just great! Thank you so much for the precise measurements and the very detailed recipe. It was quite a hit with the guests and leftovers disappeared within a day!
One if the easiest and yummiest cake i have ever had. I made it on my hubby’s birthday and now making it again for my daughter’s birthday on her request.
I’d love to share a picture of mine! It turned out PERFECT. LOVE this recipe so much
I just made this for a dessert auction at church. I’ve never made it before but it was pretty easy just took a bit of time. Happy to report it brought $230!! Just giving it 4 stars cuz I didn’t get to try it
Wahoo, good money for a good cause! 😀
So my very good friend bought the cake at the auction and shared it at our Granny basketball practice today. It was divine, heavenly and otherwise just darn yummy!!! Well worth the effort to make for a special occasion. Changing my rating to 5 stars
Oh my goodness, Jean, thanks so much for letting me know! I’m so glad that you enjoyed the cake, and thank you for the rating! 🙂
So if you plan on using the same cake pan for everything to make sure each layer is the same diameter, would you bake the brownie and then put the acetate around it after it’s cooled or can you cook the brownie with the acetate on? I’ve never used it so i don’t know if it will burn or not
This cake is definitely a showstopper. I made it for bridal shower for my daughter in law. It looks gorgeous. When it comes to taste, I think there could be some room for improvement. Raspberry layer definitely needs more raspberry taste. Next time I would use bigger springform pan, and add at least one cup more of whipping cream for each layer. The way it is it not creamy at all. Five star for looks, three for the taste.
Thanks for the recipe 🙂
Hello, I’m planning on making this for my friend’s birthday next week. Do you think it would travel okay, 1 hour or more in an air conditioned car? Should I maybe put it in the freezer a few hours before I leave to make sure it doesn’t thaw to much in the car? Also I’m concerned about unmolding it, putting the ganache on, and then traveling. I feel like it’d be more secure if I left it in the cake pan until I got there. So if I poured the ganache on with it still in the mold, will the ganache solidify in one nice, clean layer? Thank you!!
Hi Sarah,
I think it’s fine if it’s in an air conditioned car, as long as it’s not in direct sunlight. It also depends on how soon you want to eat it after you arrive. If you put it in a freezer, it can take hours to thaw, so I would avoid doing this unless you have plenty of time. As far as the ganache goes, if you pour the ganache while it’s in the pan, it should solidify nicely. I did that exact thing in this recipe, so check it out and you can see what it will look like: https://www.sugarhero.com/pumpkin-chocolate-mousse-cake/. Best of luck!
This looks like an amazing cake. I am actually looking for a recipe for a mousse/ganache for filling in a cake. Do you think the raspberry mousse could be used for this? Thanks!
Yes definitely! It’s kind of loose when you make it, so I would say to either assemble the cake using a cake collar-so the mousse doesn’t squirt out of the sides or use a ring of buttercream around the edge so the mousse doesn’t overflow before it chills. I hope it turns out for you! Best of luck 🙂
Of course! Thanks for your quick reply.
Hi, just to make sure is it heavy cream or heavy whipping cream. Because looking at other recipes they were heavy whipping cream. I dont want to make a mistake because I’m making it for a party.
Hi Belle,
Both will work! I used heavy cream, but you can use heavy whipping cream as well.
Elizabeth thank you so much for this recipe and your blog. I rarely make a cake and it was with trepidation that I tackled this. I read the recipe a few times first. It was initially very daunting until I realised it had a certain what I call a rhythm to making it. You actually have no idea how making this has changed my thoughts on my own lack of cake making abilities. Thank you.
Incidentally I made the cake for a small family wedding. One of the folk attending is very allergic to honey so I don’t keep it. I used coconut sugar instead which was actually very delicious. Thanks again.
Hi! Thanks for the great recipe. I can’t use gelatin nor do I have the time now to get some agar agar..
Will it be a disaster if I skip the thickening agent altogether, given that chocolate itself sets well when cooled.
I am open to skipping the vanilla layer to keep things manageable!
Best,
Saurabh
Hello Elizabeth! What a delicious-looking treat for your eyes! I’m sure it tastes just as yummilicious! I’m planning on making this, my only concern being the gelatin. You think I can achieve the same results for the mousses using Agar Agar instead? Thanks!
Hi Elizabeth!
Do you think this recipe will work if I freeze it for a mirror glazed cake?
Just wondering if you could use freeze dried raspberries?
Hi, I was wondering if there is a way to make the cake without a removable bottom?
Thx!
For how many people is the recepie?
Hi Anca, it makes a tall 9-inch mousse cake which is quite rich. It depends on how large you like your slices, but I’d say it could 16 on average, 12 if you do large slices and 20 if you have thin slivers.
Hello Elizabeth,
What to do if the mousse is too runny?? It is in the fridge since yesterday and still more like pudding. 🙁 Can I add some more gelatin to it now?
Hi Alina, so sorry to hear that it was too runny. sadly if its partially set it wont work to add more gelatin. I would love to help you trouble shoot this further. Feel free to send me and email of what you did, and we can try and work it out from there. Thanks!
I made this cake for my husband’s birthday – and while it is certainly a lot of work (and requires lots of washing up!) the result is absolutely delicious! Very very rich though, make sure you don’t scrimp on the tart fruit to balance out the flavours. I followed the recipe exactly and it turned out perfectly.
Hey Candice, I am happy to hear it worked out! Happy Birthday to your husband, Thanks so much for following along!
Hi there. This cake looks fantastic and got so many great reviews. I really want to make it for my little brother for his birthday tomorrow. Do you think it would be possible to make the Vanilla mousse without gelatine?
Thank you so much!!
This dessert was not only stunning, but extremely good. The longer it you keep it around, if that is possible, the better it becomes. It is an easy recipe to make, it just takes a little time. Will be making it again!
Hey Cooking Mom, I am so happy to hear that. Thanks for your response I appreciate it!
Turned out really nice! Creamy and fluffy and amazing! Easy recipe to follow and sure to turn flawless!
Hey Barbie, I am so happy to hear that! Thanks so much, I really appreciate that!
Hi Elizabeth
I am looking forward to making this ever so pretty looking recipe for Christmas. I don,t particularly like white chocolate though and was wondering if I could replace it with milk chocolate? Merry Christmas!
Clare
Hey Clare, That should work great! I would love to hear how it goes if you give it a try. Thanks so much!
Thanks for getting back Elizabeth. I will definetly let you know how it goes (although not the most confident cook) so wish me luck! Cheers Clare
Hey Clare, Goodluck! I believe in you. I’m excited to hear how it goes!
Yummy!! I would like to make this for Christmas. If I make it on Sunday would it keep well until Tuesday? Thanks!
Hey Stacy, It should keep fine! My one suggestion would be to wait to add the finish. It can get a bit of condensation if it sits in the fridge for too long, honestly that is for presentation purposes. Taste wise it will be great! Thanks so much!
Hi, I wondered if for the raspberry mousse, I could use frozen raspberry’s instead?
Hey Arwyn, yes I would suggest letting them defrost first just so you can let the excess water off. Thanks so much!
I made the cake looks amazing then I remembered that I forgot a few ingreadiants anyway all went well! LOL
I love all of your recipes!!!!!! ☺☺☺
Hey Cat, I am happy to hear it all worked out! Thanks so much!
if we use frozen rasberries will we still put the defrosted whole raspberries inside the cake ?or if they defrost they won’t be pleasant to bite?
It is definitely a labor of love but comes out beautiful. The one word of caution is NOT to use white chocolate morsels. They are too sweet and ruins the flavors. I read white chocolate baking bars are not as sweet; wish I would have known that beforehand.
Hey Lexie, I am happy to hear it turned out beautiful! I’m sorry to hear about the morsels, I will have to clarify. Thanks so much for your feedback!
When I make the raspberry mousse by itself will there be enough to fill a 9×13 cake? thanks
Hey Terra, It will probably be a really thin layer so depending on how thick you would like it I would suggest doubling the recipe. I would love to see pictures and hear how it goes!
I want to make only 1 layer of chocolate raspberry mousse. Do you have a recipe for chocolate raspberry mousse? I think I will need gelatin. Also I have no microwave
Hi Andrea, If you wanted to adapt this recipe, you could make the chocolate mousse layer and add fresh raspberries to that, and I think that would be a good version of chocolate-raspberry mousse! As far as the microwave issue, you could melt the gelatin in a small saucepan over very gentle heat on the stovetop. Just watch it carefully so it doesn’t scorch.
I enjoy Your articles. They make me laugh and I look for you in my emails. You would be a great person for a advertisering company. You make me want the goodies Thank!!!
Hey Gloria, Thank you so much!
I made this cake twice…once just like the recipe, the second with a few tweaks. The cake did take some time to make with all the layers, but it looked lovely when it was completed. It tasted pretty good too. 🙂
I thought the vanilla honey layer was a bit too sweet for my taste, so the second time I made the mousse without the honey and vanilla. Instead I used 4oz. Semi sweet chocolate and 3 tablespoons amaretto. It was light and tasty!
I loved the raspberry layer, but wanted even more raspberry flavor. The second time I doubled the raspberry purée that is added to the mousse and it was perfect!
Thanks for a fun cake, that tastes great!
Hey, I am so happy you were able to do some things to make it work for you. It sounds delicious! Thanks for your feedback!
I would give this 4.5 stars!
I am 14 years old. I love to bake and it was my mom’s birthday! She loves chocolate and raspberry, so I thought this would be perfect!! I borrowed my friend’s cake pan and spent a very long time making this cake.
I did it a little bit differently. My mom doesn’t like white chocolate, so I did a dark chocolate layer, a chocolate raspberry layer, then a semi-sweet chocolate layer. It didn’t look quite as pretty, because it was mostly brown. But it still tasted amazing!! I covered the sides with the ganache, then added a raspberry puree on the top, along with some fresh raspberries. It turned out pretty perfect!! My mom loved it, and said it was the best birthday cake anyone had ever made for her. Than you!!
Hey Emma,
That looks amazing! I am so happy to hear it worked out so well, also that you are 14 and doing amazing work! That is awesome, thanks for your feedback and sharing a picture along with the adjustments you made. It sounds delicious. Happy Birthday to your mom! Thanks again!
Hello…I plan on making this beautiful cake for Easter Sunday. I am new to layered cakes and cake collars. My question is can I just bake the brownie layer in the 9 inch spring form pan with the collar and then let cool completely before adding the mousse layers? Thanks!
Hi Laura, I wouldn’t suggest doing that. The collar is made from plastic and won’t do well in the oven. It should really be added after the brownie is baked, and before the mousse layers are added. I am so excited for you to make this! You will do great, and I would love to hear how it goes and see pictures! Also, feel free to email me with anymore questions. Thanks!
Hi I made your cake and it was great . I have a question can I freeze it? If yes for how long?
I have noticed that a lot of mousse recipes call for adding sugar to the mousse. Is this sweet enough without the added sugar? Would like to make this for a weekend party. I
Hey Patty, as long as you use a chocolate that you enjoy eating and is sweet enough for you then I think the flavor should be fine! I would love to hear how it goes! Thanks!
My recommendation is to make the raspberry mousse layer ahead of time to practice before the big day. From this I learned that Costco cream, 40% fat is too rich and made a stiff mousse. So i thinned the cream a bit with milk and added a bit more raspberry for a softer lighter mousse. Also, make sure not to over beat the cream. Then serve with more raspberries if you can. Very delicious of course. Also, I halved the honey and added 4 tsp vanilla extract which turned out great.
Hey Sarah! That looks amazing!!! Thank you so much for sharing your picture and tips that worked for you! I love it!
I don’t understand this step….Place a cake cardboard in the bottom of the pan, then carefully place the baked on top of the cardboard.
Could you use just two of the three mousse or would that throw off the ratio with the brownie?
Hi Robin, I’m afraid there was a bit of a typo there, it should say “place the baked BROWNIE on top of the cardboard.” Hope this clarifies. Basically, you’re giving the brownie something to rest on in the pan while you assemble the whole mousse cake. Then, once the mousse cake is fully assembled and chilled, you can just remove or unclasp the sides and slide the cake (+ cardboard) onto your serving plate! Just an easy way I found of assembling the cake. If you want to do it a different way in your cake pan, that’s fine too.
In the raspberry layer, could I use a raspberry curd instead of a raspberry puree?
Hey Emma, I’ve never tried a curd myself, I think it should work fine though! One thing about curd is it will be a little sweeter than a raspberry puree. It may not have the tart freshness as the puree does but as far as texture it should work great! I would love to hear how it turns out, let me know if you have anymore questions!