Name: Chocolate Raspberry Mousse Cake
Prep time: 30 min
Cook time: 24 min
Total time: 54 min
Cuisine: American
Ingredients: 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; 9 oz semi-sweet chocolate (finely chopped); 1 3/4 cups heavy cream (divided use); Pinch of salt; 2 tsp unflavored powdered Vegan Gelatin; 2 TBSP water; 1 1/2 cups fresh raspberries; 9 oz white chocolate (finely chopped); 1 1/2 cups heavy cream (divided use); 4 TBSP honey; 2 tsp unflavored powdered Vegan 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)

Chocolate Raspberry Mousse Cake

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Indulge in the decadent delight of Chocolate Raspberry Mousse Cake, a stunning dessert that combines rich layers of chocolate mousse, tangy raspberries, and a fudgy brownie base. This elegant cake is perfect for special occasions like birthdays, anniversaries, or holiday gatherings. Its visually striking presentation will impress your guests, while the harmonious blend of flavors creates a memorable taste experience. Easy to make yet impressive in appearance, this recipe allows for customization to suit your preferences. Whether you’re a seasoned baker or a beginner, this Chocolate Raspberry Mousse Cake is sure to become a favorite.

Author: Aurora
Prep Time: 30 minutes
Cook Time: 24 minutes
Total Time: 54 minutes
Yield: Serves 12 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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
9 oz semi-sweet chocolate (finely chopped)
1 3/4 cups heavy cream (divided use)
Pinch of salt
2 tsp unflavored powdered Vegan Gelatin
2 TBSP water
1 1/2 cups fresh raspberries
9 oz white chocolate (finely chopped)
1 1/2 cups heavy cream (divided use)
4 TBSP honey
2 tsp unflavored powdered Vegan 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)

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
Prepare the brownie base by whisking together flour, cocoa powder, salt, and baking powder in one bowl; melt butter and mix with sugar in another bowl. Combine both mixtures and bake for 20–24 minutes.
For the chocolate mousse layer: melt semi-sweet chocolate and fold in whipped cream mixed with dissolved gelatin.
Assemble by spreading chocolate mousse over the cooled brownie base; prepare raspberry mousse by folding fresh raspberries into white chocolate mixed with whipped cream and gelatin before layering it on top.
Finish with vanilla mousse layer and refrigerate until set.

Nutrition

Serving Size: 1 slice (100g)
Calories: 360
Sugar: 29g
Sodium: 150mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 5g
Cholesterol: 65mg

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