This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my disclosure policy for more information.
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?)
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!
Rainbow Mousse Cake
Orange Mousse with Cranberry Sauce
Chocolate Raspberry Mousse Cake
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
- 4 oz semi-sweet chocolate, finely chopped
- 4 oz heavy cream
- 1 pint fresh raspberries
- Chocolate curls , or other decorations
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.
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.
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!
Thank you so much for the recipe, very detailed directions, all went very well. My boys love it very much. We omitted the top layer by my son request, to make it lighter. Probably a gel topping will be also a good option, kind of fruit puree + gelatin? Also the brownie bottom is a little hard out of the fridge. Me I like it, but they suggest to replace it next time with a lighter non chocolate base (yellow). It looks the brownie is somehow overwhelming the delicate taste of the fruits and honey. I used Belgian chocolate but I found it a little too sweet, I may look for other options next time. Can you suggest a recipe for a lighter base? This is my new favorite cake! So beautiful and delicate!
Hey Alcor, I am so glad to hear it I love knowing you guys enjoyed it! Your cake looks amazing, thank you for sharing! I have been meaning to take a look at this recipe and redo the bottom. I think this recipe would be a good one to replace it with https://www.sugarhero.com/pumpkin-chocolate-mousse-cake/ I would love to hear if you try it out! Thanks again so much!
I was looking for mousse cale recipes for my daughters birthday. She really likes the mirror glazed cakes. I was curious if you think it would work, or be to sweet?
Hey Ashley, I know it would work! Someone actually made one and shared it with me the other day and it was great! As for flavor I know some people peel it off kind of like some do with fondant it can be considered more decorative than for flavor. Either way it should be fine, I will be excited to hear how it goes! Happy Birthday to your daughter!
If I needed to scale this back to a 6″ pan, do you think halving the recipe would give me enough for each layer? Or am I safer making the full recipe and just having extra volume that won’t be used? I hate to waste the ingredients if I can help it…
Hey Christina, I think if you half the recipe it will work great for a 6″ cake! I am excited for you to try it. I would love to hear how it goes! Thanks!
I think it turned out looking pretty good in a 6″! Halving the ingredients was perfect. I hadn’t worked with gelatin before so I think I made a few little rookie mistakes, but I’m excited to see how it tastes later. Thanks for the recipe!
Hello , can I substitute raspberries with strawberries? If yes, same weight and method?
Can I use this mousse to fill a three layer sponge cake and then frost it? Can the mousse hold the ” weight” ?
Hey Maria, That sounds absolutely delicious! Replacing the raspberries should be no problem at all. It will hold the weight just fine being with a sponge cake and frosted. I would recommend either setting it up like the recipe calls in a pan with a collar, or having a secure buttercream damn because it will start to set. I think that sounds amazing I would love to hear how it goes!
Hi ! Can you please help for me ?
I want to bake this cake tomorrow but I don’t know cups and measurements in oz . Can you please provide this recipe in grams for me ? I would appreciate it so much !
Thank you !
And where can I find the video for it ? Because I checked in the video album but it is not there ???!!!
I made this for my mom’s 90th Birthday and it was a hit! I made a few tweaks based on previous reviewer’s suggestions. For the Raspberry Mousse layer, I doubled the raspberry purée for a stronger raspberry flavor. It was not overpowering and was very flavorful. For the Vanilla Mousse layer, I omitted the honey and vanilla bean paste and instead substituted about 2 teaspoons almond extract since my mom and several people in my family love anything almond flavored. It was very refreshing and complimented the other layers nicely. It balanced out the sweetness of the dark chocolate layer. The only challenge I encountered was with the chocolate ganache. Evidently I did not heat the ganache enough because it was not very fluid and didn’t flow down the sides of the cake very well. Other than this, it was perfect and everyone loved it! It was worth the time and I will definitely make this again. Thank you for a great recipe!
Hey Sheron, I am so happy to hear you all loved it so much! Those adjustments sound like they were a total hit, I am glad you were able to play around and make it how you wanted it! Thanks for you feedback! I am excited for you to make it again!
Hi, Can I make the mousse a day ahead and assemble cake next day or will the gelatin in it make it set up too much?
Hey Mary, unfortunately the gelatin would be too set. It should be assembled shortly after it is made!
It was amazing,really eye catching,the brownie was a little dense and i used about 1/300 cc cream in the mousse and ganache part so its a heavy dessert but i recommend making it for parties
Hey Shirin, I am so glad to hear you like it! Thanks for your feedback!
Hey Elizabeth, I just really have to thank you for bringing this delicious recipe into being, I made it today for my mom’s coffee shop, I miniaturized them for individual portions, I hope I did them justice 🙂
Hey Leghard, I love those! They look so good, I am so happy you loved the recipe! You did it justice! Thanks for your feedback.
would it be alright to use a raspberry flavored gelatin for the raspberry mousse layer?
Hey Dani, No I wouldn’t make that swap because it has additional sugars and sweetener. So it won’t have the same amount of gelatin in the weight needed for the recipe, it wouldn’t have the same stability and setting power. I would love to hear how it goes when you try it out! Thanks!
Stunning, I want to make another for a friend’s birthday but I need to come up with something I can make in advance and freeze?
Hey Vanessa, this cake actually works well as one to do in advance! What I would suggest is to make the cake and assemble it up to the steps before adding the ganache on top. Once the mousse layers are all assembled and it has chilled thoroughly I would wrap it in cling wrap then you can put it in the freezer. I would suggest getting it out the night before you’re planning to serve it and let it defrost in the refrigerator. Then the day of you can finish the steps with the ganache and any toppings or decor you want to add. I hope this helps, I would love to hear how it goes! If you have anymore questions don’t hesitate to ask!
I’m looking for a raspberry mousse filling for a chocolate layer cake. Will this mousse hold up between cake layers, or do you think it’s too soft?
Thanks! – Amy
Hey Amy, I actually think it would hold up really well because of the gelatin used in the recipe. When it is first mixed up it will be pretty soft, and pour-able so I would suggest having a really good frosting dam to keep the mousse put while it sets. It will need about an hour in the fridge to fully chill and set. Once it is set it is really sturdy, depending on how sturdy you want it you could even reduce the gelatin a bit. That sounds delicious, I would love to hear how it goes once you give it a try!
I made this a couple times. Love it. The second time I just made two layers for a smaller and quicker dessert. I used Costco 40% fat cream which was too thick and poor result so for the next layers I thinned the cream with milk or previously frozen raspberries which both worked great. So delicious.
Hey Sarah, I am so glad you were able to make it work! I am thrilled to hear it has been enjoyed by so many! Thank you for your feedback!
Hello! I LOVE this recipe! I’ve made it several times, big ones, small ones and individual portions and always turns out great 🙂
One thing I’ve noticed when I make this cake, the mousse layers get progressively ‘looser’ as the go up – the bottom chocolate is pretty firm, the raspberry one is a little softer and then the top white chocolate one sets, but often stays a little ‘tacky’. It doesn’t spoil it at all, but I’m always a little curious about why that might be..?
Hey Heather, I am so thrilled to hear you like the recipe so much! I love it as well, to be honest the main reason this would be is because of the white chocolate chips you are using. With the wide variety of different brands they also tend to have different amounts of fat in them. So sometimes you can melt white chocolate and it is pretty thick whereas if you use a different brand it could be really runny. If this is something you want to change I would suggest just adding more white chocolate into those layers and it should thicken it up for you! I hope that makes sense! Thank you so much for your feedback!
I’m 13 years old and I’m planning on making this cake for a Christmas party tomorrow. I was wondering if there is a substitute for honey because our family isn’t a very big fan of honey and I was reading from some of the other reviews that it was too sweet. The cake looks amazing and I can’t wait to make it!
Hey Emily, I am sorry for the delay in my response. I hope you were able to make the recipe and it worked out for you? I am thrilled to hear you are making this cake and at 13 wow!! That is awesome, I absolutely love this recipe. For the future you can substitute the honey with an equal amount of cream. I would love to hear how it worked out for you!
Would there be a way to use agar agar instead of gelatin? Thanks
Hi Ajay, Unfortunately I haven’t tried it in this mousse and can’t confidently recommend it or advise on quantities. However if you give it a try, I would love to hear how it goes for you, so we can help people in the future who have the same question.
Would I need to do anything differently for a 9 1/2” round cake pan?
Hey Olivia, you are totally fine to use that pan and it should work great! It will be slightly wider and little shorter but it will look awesome, I would love to hear how the recipe goes for you!
Can I use strawberries instead? If yes, same weight and method?
Can i use strawberries? Fresh or frozen?
Hi Maria, using strawberries sounds delicious! I would definitely suggest using fresh! I would love to hear how it goes!
Thank you so much for perfect recipe. I made it !!! Bake this for my beloved hubby birthday today. I double the bottom layer ( Choc cake from pumpkin mousse cake).
Hi Lina, that looks incredible!! I am so thrilled to hear and see that it turned out so well!! I am glad to hear you enjoyed the recipe so much, thank you so much for the feedback!
Wonderful cake! I used a vanilla cake base and skipped the vanilla mousse since I wanted a vanilla layer but thought the vanilla mousse would be too sweet for me. The chocolate and raspberry mousses are both spectacular. In particular, the raspberry mousse was divine, really light and fluffy with a perfect flavor. This was actually my first time using gelatin as I usually do the whipped egg white base for mousses, but I’m so happy I tried it this way as it was so easy and the result was just as good. I highly recommend this recipe for experienced and novice bakers!
Hi Nora, I am so glad to hear you made it work for you! I also love hearing all your feedback, thank you so much! This is one of my favorite recipes, so I always love hearing that it is enjoyed by others as well! I am also a big fan of gelatin, I agree not as much work and still so good! Thanks again!
This dessert is wonderful. The brownie is the best my family has ever eaten. I make it on its own as well. The chocolate mousse is also a favourite and I’ve made that by itself as well!
Hey Taunja, I am so thrilled to hear that! This is one of my favorite recipes so I love hearing that it is enjoyed by so many! Thank you for your feedback, I really appreciate it!
Awesome cake. Everyone loved it! Not really hard to make, only a bit time consuming because you need to wait before you can add another layer. I will definitely make this cake again!
Hey Chris, this is one of my favorite recipes! I am so glad to hear it was enjoyed! I do agree it is a bit time consuming, but so worth it! Thank you so much for your response! The cake looks stunning!! Beautiful work!
I’m making this cake for a birthday and wanted to put a mirror glaze on but I’m not sure if I should freeze it or not?
Hi Elizabeth, I am so excited for you to make this! Putting a glaze on it sounds lovely! I am curious, are you meaning freeze it before serving or trying to save what you may have left? Let me know what you are talking about and I would love to help you figure out the best solution! Thanks!
This recipe looks amazing and since being quarantined I would like to make it for my birthday cake. I have a 7 x 3 Fat Daddio Push pan- how would you adjust the recipe for this size?
I may consider buying an 8 x3 inch fat daddio pan because i can use it for future cheesecakes in my instant pot so in the event i decide to do that- would you make adjustments to the recipe since it maybe too tall for an 8 x 3? Thanks in advance! Also i cant get cake collars in time. What is your best secondary suggestion that will still keep it looking tidy on the sides?
Lots of steps but super easy! Take out the brownie layer earlier I’d say, I felt it was a bit too tough when in there until the toothpick came out clean. Also think next time I’ll add more cream to the chocolate mousee as it was a bit too dense. The raspberry layer might be the best thing I have EVER eaten.
I’ve made this several times. It’s a lot easier than it seems. Everyone has been impressed by it.
Made this for a social-distance Mother’s Day in my parents front yard. Easier to make than I thought! Time consuming, but easy. Turned out fabulous & everyone loved! Next time, I’ll try to amp up the raspberry flavor more. Thanks for a fabulous recipe!
I am having to rate this just to ask a qusstion. Would it be possible to crumble the prepared/baked brownie into the bottom of a trifle bowl and layer the rest on top? I think it would be pretty that way.
I have only been baking for about a year and a half and I tried this recipe due to the fact of the pandemic and not goping out, just staying home. First of all I surprised my self, the optical result could have been better as I had to use wax paper, however, the recipe is easy. This recipe was fantastic. The mousse was peferct, and the brownie cake layer was awesome. In all with the ganache and raspberries on top this is most delicious. Thank you for sharing it. I will make it gain as I have received my acetate cake collar roll.
I only used the mousse recipes with a sponge cake and sugarpaste and was awesome! I will make it again next week just like yours. But I cannot find fresh raspberries ( I used frozen in the mousse) how can I decorate it after the ganache? I cannot make chocolate curls.
Hi. I wanted to ask about the decoration on the Wilton chocolate cake? What exactly mold was used? I tried to find but I failed. Sorry for my English. Regards.
Super awsome receipe..i just made it for mynhusbands birthday.Thank you very much.It was lovely and delicious.
I do not have a microwave. Can I heat the cream on the stove and pour over the chocolate line when making a ganache? Also, I cannot find powder gelatin but I have gelatin sheets… should I incorporate the gelatin in the warm chocolate mixture? Thank you !
Thank you for this beautiful cake recipe. I made it for my husband’s bday. It was my first ever attempt to make a mousse cake but it turned out just delicious and everyone loved it! Although, presentation wise and neatness I will need more practice. The only thing that I realised was I did not have lots of time so the mousse was a little softer after I cut it for serving. Next time, I would try with overnight cooking of cake and just ganache it with decorations on the main day.
My variations were: using frozen raspberry for mousse and added a little bit of seeded raspberry purée for extra brightness and freshness. Omitted honey from vanilla mousse cause we love low sugar, and, dressed it up with choc scratches with strawberries and fresh raspberries.
I didn’t have all the right equipment too so I had to tweak the quantity as per that, but I am pretty happy for the size and taste that it came out as 🙂
While the mousse layers were delicious, we found the brownie base too thick and heavy. Will make again but will try a chocolate crumb base instead.
Hi Elizabeth, I’m planning on making this cake for my friends birthday tomorrow and after reading the comments i’m so excited to try it out!! Can you please convert the recipe ingredients to ML and GRAMS for UK followers? I don’t know what the heavy cream conversions are in ML as we don’t use cups. Same with the chocolate we use grams not oz. Would really appreciate a quick response as I plan on making this tomorrow. Thank you!!
Simply awesome! Outstanding dessert!;
Added some sugar work to the top! Turned out beautiful
Mitch, I’m thrilled to hear that you loved the mousse cake! Thanks for the feedback. 🙂
Can i also use the silicone mold and make mousse in to the silicone mold and on top of it put a brownie layer that i baked earlier?
I want to make a mirror glaze and for that use this cake..
Also do you think that freezing this cake is an option?
Thank in advance
Hi Elli, yes, that would definitely work! Just add the pre-baked brownie shortly after pouring the last layer of mousse so the mousse doesn’t have time to set. The mirror glaze idea sounds great, and freezing the cake is not a problem. I have done it to cover it with a mirror glaze myself. I haven’t frozen it long-term, but I’m guessing that it can stay in the freezer for ~2 weeks without adverse effects.
Beautiful cake!! Do you think this mousse cake can have a mirror glaze poured over it and have a smooth finish to it?
Hi Paula! I definitely think a mirror glaze would work. I would put the cake in the freezer for about an hour first–it doesn’t need to be frozen solid, but the top/sides definitely need to be very firm before pouring the glaze on so they don’t melt. Please come back and let us know how it turned out!
If I were to double this recipe, would it work out the same using a 10 inch cake pan?
I haven’t tried it myself but I think you’d end up with too much mousse for just the one pan. I would say maybe 1.5x it instead?
Takes all day to make!
But it is amazing.
I’ve made it twice and it’s worth the effort.
Keep in mind the ingredients will cost you $40+!!!!!
Haha it is a labor of love! Fortunately at least, a lot of the time is chilling time so you can do other things. 🙂 Thank you for the kind words and I’m glad to hear you love it!