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Chocolate Raspberry Mousse Cake Recipe

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4 from 81 reviews

This decadent Chocolate Raspberry Mousse Cake features rich, moist chocolate cake layers filled with smooth and airy chocolate mousse, raspberry jam, and fresh raspberries, all enveloped in a luscious chocolate buttercream frosting. Perfect for celebrations or as an indulgent dessert, this cake combines the luxurious flavor of dark chocolate with the bright tartness of raspberries for a harmonious and elegant treat.

Ingredients

Chocolate Mousse Filling

  • 3/4 cup good-quality dark chocolate chips (120g)
  • 1/2 cup warm water (120g)
  • 1/3 cup unsweetened cocoa powder, sifted (33g)
  • 1 1/2 cups heavy whipping cream, cold (360g)
  • 1 cup powdered sugar (125g)
  • 2 tsp vanilla extract or vanilla bean paste (10g)
  • Pinch fine salt (less than 1/8 tsp)

Chocolate Cake Layers

  • 2 1/2 cups all-purpose flour (325g)
  • 2 1/2 cups granulated sugar (500g)
  • 1 cup unsweetened cocoa powder, sifted (100g)
  • 2 1/2 tsp baking powder (10g)
  • 2 tsp baking soda (12g)
  • 1 tsp fine salt (6g)
  • 1 1/4 cup warm water (300g)
  • 1 1/4 cup buttermilk, room temperature (300g)
  • 2/3 cup vegetable or canola oil (145g)
  • 3 large eggs, room temperature (156g)

Chocolate Buttercream Frosting

  • 1 1/2 cup (3 sticks) unsalted butter, room temperature (336g)
  • 1/2 cup unsweetened cocoa powder, sifted (40g)
  • 1 tsp vanilla extract or vanilla bean paste (5g)
  • 1/4 tsp fine salt (1g)
  • 3 1/2 cups powdered sugar (454g)
  • 1/3 cup heavy whipping cream, room temperature (90g)
  • 1 cup dark or milk chocolate chips, melted and cooled (160g)

Assembly

  • 1 cup raspberry jam (350g)
  • 3 cups fresh raspberries, divided (375g, optional)

Instructions

  1. Prepare the Chocolate Mousse Filling: Melt 3/4 cup dark chocolate chips in a heat-proof bowl using 20-30 second increments in the microwave, stirring until smooth. Whisk 1/2 cup warm water with 1/3 cup cocoa powder until smooth, then combine with melted chocolate. In a separate large bowl or stand mixer with a whisk, beat 1 1/2 cups cold heavy cream, 1 cup powdered sugar, 2 tsp vanilla, and a pinch of salt on medium-high until thick peaks form (about 2.5 to 3 minutes). Gently fold the chocolate mixture into the whipped cream to preserve the mousse’s airy texture. Cover and refrigerate for at least 2 hours to chill.
  2. Bake the Chocolate Cake Layers: Preheat oven to 350°F (175°C). Grease and line four 8-inch cake pans. In a large bowl, whisk together 2 1/2 cups flour, 2 1/2 cups granulated sugar, 1 cup cocoa powder, 2 1/2 tsp baking powder, 2 tsp baking soda, and 1 tsp salt. In another bowl, whisk 1 1/4 cups warm water, 1 1/4 cups buttermilk, 2/3 cup oil, and 3 eggs until combined. Add wet ingredients to dry and mix just until combined. Divide batter evenly into pans and bake for 23-26 minutes until a toothpick inserted comes out with moist crumbs. Cool layers in pans for 10 minutes before transferring to wire racks to cool completely. Level tops once cooled.
  3. Make the Chocolate Buttercream Frosting: Using a stand mixer fitted with paddle attachment, beat 1 1/2 cups butter on medium speed for 30 seconds until smooth. Add 1/2 cup cocoa powder, 1 tsp vanilla, and 1/4 tsp salt; mix on low until incorporated. Gradually add 3 1/2 cups powdered sugar, adding 1/3 cup heavy cream halfway to ease mixing. Lastly, mix in 1 cup melted, cooled chocolate on low speed until smooth. Cover to prevent crusting.
  4. Assemble the Cake: Place first cake layer on a cake board and secure with a dab of chocolate buttercream. Spread about 1/3 cup raspberry jam evenly on the layer, then spread about 1/3 of the chocolate mousse over the jam. If desired, press approximately 2/3 cup fresh raspberries gently into the mousse. Repeat layering with remaining cake layers, jam, mousse, and raspberries, flipping the top cake layer upside down for easier frosting. Smooth any overhanging mousse on sides, then freeze cake for 10 minutes for better frosting adhesion.
  5. Frost and Decorate: Cover the chilled cake evenly with the chocolate buttercream, creating decorative swoops using an offset spatula or back of a spoon. Garnish the top with a semicircle of fresh raspberries. Serve and enjoy this elegant chocolate and raspberry masterpiece!

Notes

  • The mousse can be prepared 1-2 days ahead and kept chilled for convenience and improved flavor.
  • Use high-quality dark chocolate for the best flavor impact in the mousse and frosting.
  • When folding the mousse, be gentle to maintain its airy structure and avoid deflation.
  • Flipping the top cake layer upside down creates a smoother surface for frosting.
  • Freezing the assembled cake briefly before frosting firms up the mousse, making frosting easier and cleaner.
  • Fresh raspberries are optional but add a fresh tart contrast and gorgeous presentation.
  • Make sure all wet ingredients for cake layers are at room temperature for even baking.

Find it online: https://justsosavory.com/chocolate-raspberry-mousse-cake-recipe/