Description
This decadent Chocolate Raspberry Mousse Cake is a perfect balance of rich chocolate sponge layered with a smooth and tangy raspberry mousse, finished with fresh raspberries and dark chocolate shavings. Ideal for special occasions and chocolate lovers, this elegant dessert combines airy textures and vibrant flavors to delight your palate.
Ingredients
Scale
Chocolate Sponge
- 3 large eggs, room temperature
- 55 g light brown sugar
- 65 g granulated sugar
- 1 teaspoon vanilla extract
- 65 g plain flour (all-purpose)
- 15 g cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon espresso powder
- ¼ teaspoon salt
- 75 g dark chocolate (75%), melted
Raspberry Mousse
- 2¼ teaspoons powdered gelatine
- 45 ml fresh lemon juice
- 400 g fresh raspberries (frozen raspberries can be substituted)
- 100 g granulated sugar
- 480 ml double cream (heavy cream), cold
Decoration
- 125 g fresh raspberries
- 50 g dark chocolate shavings
Instructions
- Prepare Chocolate Sponge Batter: Grease and line the base and sides of a 23cm (9-inch) springform pan. Preheat the oven to 180°C (350°F). In a medium bowl, whisk the eggs, light brown sugar, granulated sugar, and vanilla extract using an electric mixer on medium-high speed for about 4 minutes until light, creamy, and able to hold ribbons when the whisk is lifted.
- Incorporate Dry Ingredients: Sift together the plain flour, cocoa powder, baking powder, espresso powder, and salt. Gradually add the dry ingredients into the whipped eggs and sugar mixture with a low-speed mixer until only a few flour streaks remain, ensuring not to overmix.
- Add Melted Chocolate: Fold the melted dark chocolate into the batter gently using a rubber spatula, scraping the bottom of the bowl carefully until the mixture is smooth and combined.
- Bake the Sponge: Pour the batter into the prepared pan, tap firmly on the surface to remove air bubbles, and smooth the top with an offset spatula. Bake for 15-20 minutes until the center springs back when lightly pressed. Remove from oven and cool on a wire rack to room temperature.
- Flatten Sponge Surface: Press the top of the cooled sponge with a flat-based glass or measuring cup base to create an even surface. Cover and refrigerate until the raspberry mousse is ready.
- Bloom Gelatin: In a small bowl, mix the lemon juice with powdered gelatine and let it sit for a few minutes to soften.
- Prepare Raspberry Puree: Blend fresh raspberries until smooth, then strain through a fine-mesh sieve over a saucepan to remove seeds, scraping underneath to collect all pulp. Discard seeds, retaining about 300 ml of puree.
- Heat and Thicken Puree: Warm the raspberry puree and granulated sugar over medium-low heat until simmering. Stir in the gelatine mixture gently, ensuring gelatin dissolves completely without boiling. For extra smoothness, strain once more to remove lumps. Allow puree to cool to room temperature (~20 minutes).
- Whip Cream and Fold Mousse: Whip the cold double cream to soft peaks using an electric mixer. Gradually fold in the cooled raspberry puree in three parts, maintaining the whipped cream’s lightness.
- Assemble Mousse Cake: Pour the raspberry mousse over the chilled chocolate sponge in the springform pan. Smooth the top with an offset spatula. Cover and refrigerate for a minimum of 3 hours, preferably overnight, to set.
- Decorate and Serve: When ready, carefully remove the springform pan sides and baking paper collar. Use a warmed offset spatula to smooth edges if needed. Transfer the cake to a serving plate. Decorate with fresh raspberries and dark chocolate shavings. Slice with a warm, dry knife and serve immediately.
Notes
- Step-by-Step Photos: Available on my blog to guide you visually through the recipe process.
- Storage: Keep the cake refrigerated, covered, for up to 5 days to maintain the mousse’s smooth texture. Keep it in the springform pan until serving.
- Freeze Option: Wrap the cake tightly in plastic wrap and double layer with aluminum foil. Freeze for up to 2 months. Thaw in refrigerator overnight before serving. Do not heat to thaw.
- Raspberry Substitution: Frozen raspberries can be used; thaw in a colander to drain excess moisture before using in the mousse.
- Best Quality Ingredients: Use fresh, juicy raspberries and high-quality dark chocolate for the best flavor.
- Whipping Eggs and Sugar: Whip long enough to achieve ribboning consistency for a light sponge.
- Incorporate Ingredients Gently: Scrape the bowl and fold carefully to keep the batter airy and mousse light.
- Refrigeration Time: At least 3 hours is essential, though overnight is best for mousse to fully set.
Nutrition
- Serving Size: 1 slice (approx. 1/16 of cake)
- Calories: 320 kcal
- Sugar: 26 g
- Sodium: 100 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
